Fabiano N. Fernandes

Fortaleza, CE 60355636, Brazil

Last Updated: 09/26/2026

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Found 23 publications

Surface Sensitivity of Mesoporous Carbon-Supported Iron Catalysts in the Fischer-Tropsch Synthesis: An In Situ XPS Site Evolution at Distinct Reaction Conditions.

Surface Sensitivity of Mesoporous Carbon-Supported Iron Catalysts in the Fischer-Tropsch Synthesis: An In Situ XPS Site Evolution at Distinct Reaction Conditions.

Journal: Energy & fuels : an American Chemical Society journal

Published: May 01, 2025

Cold plasma as a pre-treatment for processing improvement in food: A review.

Cold plasma as a pre-treatment for processing improvement in food: A review.

Journal: Food research international (Ottawa, Ont.)

Published: November 15, 2022

Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase.

Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase.

Journal: Foods (Basel, Switzerland)

Published: June 29, 2022

Editorial: Non-thermal Technologies.

Editorial: Non-thermal Technologies.

Journal: Frontiers in nutrition

Published: August 03, 2021

Cold plasma technique as a pretreatment for drying fruits: Evaluation of the excitation frequency on drying process and bioactive compounds.

Cold plasma technique as a pretreatment for drying fruits: Evaluation of the excitation frequency on drying process and bioactive compounds.

Journal: Food research international (Ottawa, Ont.)

Published: February 03, 2021

Atmospheric cold plasma frequency imparts changes on cashew apple juice composition and improves vitamin C bioaccessibility.

Atmospheric cold plasma frequency imparts changes on cashew apple juice composition and improves vitamin C bioaccessibility.

Journal: Food research international (Ottawa, Ont.)

Published: December 28, 2020

Effect of dielectric barrier discharge plasma excitation frequency on the enzymatic activity, antioxidant capacity and phenolic content of apple cubes and apple juice.

Effect of dielectric barrier discharge plasma excitation frequency on the enzymatic activity, antioxidant capacity and phenolic content of apple cubes and apple juice.

Journal: Food research international (Ottawa, Ont.)

Published: May 14, 2020

Thermal and non-thermal processing effect on açai juice composition.

Thermal and non-thermal processing effect on açai juice composition.

Journal: Food research international (Ottawa, Ont.)

Published: January 21, 2020

Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba (Myrciaria cauliflora) peel: kinetics and mathematical modeling.

Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba (Myrciaria cauliflora) peel: kinetics and mathematical modeling.

Journal: Journal of food science and technology

Published: November 20, 2019

Ozone and plasma processing effect on green coconut water.

Ozone and plasma processing effect on green coconut water.

Journal: Food research international (Ottawa, Ont.)

Published: October 14, 2019

Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency.

Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency.

Journal: Food research international (Ottawa, Ont.)

Published: September 16, 2019

Cold plasma processing effect on cashew nuts composition and allergenicity.

Cold plasma processing effect on cashew nuts composition and allergenicity.

Journal: Food research international (Ottawa, Ont.)

Published: April 18, 2019

Showing 1-12 of 23

Last Updated: 09/26/2026