Prof. Bruno Ricardo de Castro Leite Júnior

Universidade Federal de Viçosa, Viçosa, Brazil

Prof. Bruno Ricardo de Castro Leite Júnior

Universidade Federal de Viçosa, Viçosa, Brazil

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Academic Career Length

14Years (2013-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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6 February 2022 in Future Foods

Journal Article

Unconventional food plants: Nutritional aspects and perspectives for industrial applications

GM

Gustavo Leite Milião

AO

Ana Paula Hanke de Oliveira

LS

Lucas de Souza Soares

TA

Tarsila Rodrigues Arruda

ÉV

Érica Nascif Rufino Vieira

Bruno Ricardo de Castro Leite Júnior

1 June 2019 in LWT

Journal Article

Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: Investigation on substrate, enzyme and kinetics parameters

AS

Ariana de Souza Soares

PA

Pedro Esteves Duarte Augusto

Bruno Ricardo de Castro Leite Júnior

CN

Camila Archette Nogueira

ÉV

Érica Nascif Rufino Vieira

AR

Afonso Mota Ramos

+2

28 April 2022 in Food Research International

Journal Article

Ultrasound-assisted enzymatic hydrolysis of goat milk casein: Effects on hydrolysis kinetics and on the solubility and antioxidant activity of hydrolysates

IM

Isabela Soares Magalhães

AG

Alécia Daila Barros Guimarães

AT

Alline Artigiani Lima Tribst

EO

Eduardo Basílio de Oliveira

Bruno Ricardo de Castro Leite Júnior

1 May 2020 in LWT

Journal Article

Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086

JM

Jéssica Soares Miranda

BC

Beatriz Veltre Costa

IO

Isabela Valente de Oliveira

DL

Diana Clara Nunes de Lima

EM

Eliane Maurício Furtado Martins

MM

Maurílio Lopes Martins

+4

1 April 2016 in Innovative Food Science & Emerging Technologies

Journal Article

High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color

AT

Alline Artigiani Lima Tribst

Bruno Ricardo de Castro Leite Júnior

MO

Miguel Meirelles de Oliveira

Marcelo Cristianini

1 October 2015 in Innovative Food Science & Emerging Technologies

Journal Article

Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate

MO

Miguel Meirelles de Oliveira

AT

Alline Artigiani Lima Tribst

Bruno Ricardo de Castro Leite Júnior

RO

Rafael Augustus de Oliveira

Marcelo Cristianini

About Me

Adjunct Professor at the Federal University of Viçosa (UFV - Brazil). Ph.D. on Food Technology by the University of Campinas (UNICAMP), with period on the University of British Columbia. M.Sc. on Food Technology by UNICAMP, Food scientist by the IF, MG. Has experience in food processing, focusing on emerging technologies, non-thermal processes and food processes technology in collaboration with other institutions. Member of the editorial of SAN. Winner of the CAPES Doctoral Thesis Award 2018.

Adjunct Professor at the Federal University of Viçosa (UFV - Brazil). Ph.D. on Food Technology by the University of Campinas (UNICAMP), with period on the University of British Columbia. M.Sc. on Food Technology by UNICAMP, Food scientist by the IF, MG. Has experience in food processing, focusing on emerging technologies, non-thermal processes and food processes technology in collaboration with other institutions. Member of the editorial of SAN. Winner of the CAPES Doctoral Thesis Award 2018.