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Gustavo César Dacanal

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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Bachelor's at Food Engineering from Universidade Estadual Paulista Júlio de Mesquita Filho (2002), Master degree at Food Engineering from Universidade Estadual de Campinas (2005) and PhD at Food Engineering from Universidade Estadual de Campinas (2009). Currently, he is Professor PhD on the University of São Paulo (MS3) in the undergraduate course of Food Engineering, and of Graduate course of Engineering and Materials Science (FZEA, USP, Brazil). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: Transport Phenomena; Unit Operations; Particulate Systems; Fluid bed; Modeling and Simulation; Drying. (Source: Lattes Curriculum)

Research grants
FAPESP support in numbers * Updated August 17, 2019
Total / Available in English
1 / 1 Completed research grants

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Keywords used by the researcher
Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (2)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Data from Web of Science

DACANAL, G. C.; FELTRE, G.; THOMAZI, M. G.; MENEGALLI, F. C.. Effects of pulsating air flow in fluid bed agglomeration of starch particles. Journal of Food Engineering, v. 181, p. 67-83, . Web of Science Citations: 5. (10/18704-6)

RAYO, LINA M.; CHAGURI E CARVALHO, LIVIA; SARDA, FABIANA A. H.; DACANAL, GUSTAVO C.; MENEZES, ELIZABETE W.; TADINI, CARMEN C.. Production of instant green banana flour (Musa cavendischii, var. Nanicao) by a pulsed-fluidized bed agglomeration. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 63, n. 1, p. 461-469, . Web of Science Citations: 18. (10/18704-6, 11/22398-0, 11/23599-0)

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