CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de Tupã. Faculdade de Ciências e Engenharia (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Agronomia from Universidade Estadual Paulista Júlio de Mesquita Filho (2006), master's at Horticultura from Faculdade de Ciências Agronômicas (2009) and doctorate at Agronomy from Universidade Estadual Paulista Júlio de Mesquita Filho (2013). Has experience in Agronomy, acting on the following subjects: litchi chinensis son., pos colheita, pêssego, escurecimento enzimático and irradiação. (Source: Lattes Curriculum)
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The objective of the study is to predict via artificial neural network and fuzzy logic the tomato variety(ies) best suited to the thermal processing studied from the evaluation of quality parameters compared to fresh fruit. Five tomato varieties produced in the city of Tupã-SP will be investigated regarding physical-chemical quality parameters - moisture, pH, titratable acidity (TA), solu…
The banana tree (Musa spp.) is responsible for providing one of the most consumed and appreciated fruits in all regions of the world, being grown mainly in countries with tropical climate. In this context, several rapid management systems developed to simulate growth, yield, as well as the production of different crops based on different parameters. This work seeks to create a database fr…
The objective of the study is to compare the impact of processing by cooking in comparison to the in natura fruits in the content of bioactive compounds (vitamin C, carotenoids, phenolic compounds and flavonoids), in the antioxidant activity of 9 non-commercial tomato varieties produced in the city of Tupã-SP. The fruits will be harvested when they reach bright red color and transported t…
The objective of the study is to predict via artificial neural network the tomato variety(ies) best suited to the thermal processing studied from the evaluation of quality parameters compared to fresh fruit. Five tomato varieties produced in the city of Tupã-SP will be investigated regarding physical-chemical quality parameters - moisture, pH, titratable acidity (TA), soluble solids (SS),…
The objective of the study is to compare the impact of processing by cooking in comparison to the in nature physicochemical quality parameters (humidity, pH, titratable acidity (TA), soluble solids (SS), 'Ratio' (SS/TA) and biochemical (lipid peroxidation, hydrogen peroxide, total sugars, lycopene, ²-carotene and chlorophyll a and b), in 9 non-commercial tomato varieties produced in the c…
(Only some records are available in English at this moment)
| 2 / 1 | Ongoing grants |
| 2 / 2 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 5 / 5 | Completed scholarships in Brazil |
| 10 / 9 | All research grants and scholarships |
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