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个人简介
Grazielle Náthia Neves received her BSc in Food Engineering (2014) from the Federal University of Lavras and her MSc (2016) and her Ph.D. in Food Engineering (2019) from the University of Campinas.
She currently works as a postdoctoral researcher in the “ProCerealTech” research group at the University of Valladolid – Spain under the supervision of Professor Dr. Mª Felicidad Ronda Balbás in the Department of Agricultural and Forestry Engineering. Her current project is titled “Treatment of new grains of high nutritional value with microwave radiation. Molecular-bases of the techno-functional changes induced for the improvement of gluten-free products”, which aims at the extraction and fractionation of cereal proteins and their subsequent quantification (using different analytical methods) in order to monitor the gluten protein content in flours treated with microwave radiation. She conducts process engineering research with emerging technologies such as supercritical fluid, pressurized liquid, ultrasound assisted-treatment and microwave assisted-treatment, intended for applications in food stabilization treatments, phytochemical extraction and encapsulation of bioactive compounds.
She also has experience in the field of Food Engineering as a professor of Thermodynamics, Wastewater Treatment and Unit Operations (Heat Transfer).
研究兴趣
论文共 33 篇作者统计合作学者相似作者
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BIOMASS CONVERSION AND BIOREFINERYno. 2 (2024): 1637-1650
Rito J. Mendoza-Perez,Grazielle Nathia-Neves,Beatriz Blanco,Antonio J. Vela,Pedro A. Caballero,Felicidad Ronda
FOODSno. 4 (2024): 531
Mariana Barreto Carvalhal Pinto,Renata Vardanega,Grazielle Náthia-Neves,Pedro Renann Lopes de França,Louise Emy Kurozawa, Maria Angela A. Meireles,Flavio Luis Schmidt
Food Research International (2023): 113169-113169
Foods (Basel, Switzerland)no. 6 (2023): 1345-1345
Molecules (Basel, Switzerland)no. 5 (2023): 2298-2298
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