Silva, Eric Keven

Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices

Silva, E. K., Meireles, M. A. A., & Saldaña, M. D. A. (2020) · Trends in Food Science & Technology

Microbial Inactivation MethodsPhase Equilibria and Thermodynamics

Cited by 104

Impact of Thermosonication Processing on Food Quality and Safety: a Review

Urango, A. C. M., Strieder, M. M., Silva, E. K., & Meireles, M. A. A. (2022) · Food and Bioprocess Technology

Microbial Inactivation MethodsUltrasound and Cavitation Phenomena

Cited by 58

Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications

de Aguiar, A. C., Vardanega, R., Viganó, J., & Silva, E. K. (2023) · Molecules

Phase Equilibria and ThermodynamicsCannabis and Cannabinoid Research

Cited by 51

Effects of supercritical carbon dioxide and thermal treatment on the inulin chemical stability and functional properties of prebiotic-enriched apple juice

Silva, E. K., Arruda, H. S., Eberlin, M. N., Pastore, G. M., & Meireles, M. A. A. (2019) · Food Research International

Microbial Inactivation MethodsMicrobial Metabolites in Food Biotechnology

Cited by 48

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

Silva, E. K., Bargas, M. A., Arruda, H. S., Vardanega, R., Pastore, G. M., & Meireles, M. A. A. (2020) · Molecules

Microbial Inactivation MethodsMicrobial Metabolites in Food Biotechnology

Cited by 25