Validation of an Ultraviolet–visible (UV–Vis) technique for the quantitative determination of curcumin in poly(l-lactic acid) nanoparticlesRosana Aparecida da Silva‐Buzanello, Odinei Hess Gonçalves, Lúcio Cardozo‐Filho et al.|Food Chemistry|2014Cited by 108
Tailoring swelling of alginate-gelatin hydrogel microspheres by crosslinking with calcium chloride combined with transglutaminaseNadezhda Pilipenko, Maria Filomena Barreiro, Fernanda Vitória Leimann et al.|Carbohydrate Polymers|2019Cited by 98
Encapsulation of roasted coffee oil in biocompatible nanoparticlesEliza Brito Freiberger, Odinei Hess Gonçalves, Cláudia Sayer et al.|LWT|2015Cited by 51
Analytical validation of an ultraviolet–visible procedure for determining lutein concentration and application to lutein-loaded nanoparticlesJéssica Thaís do Prado Silva, Odinei Hess Gonçalves, Evandro Bona et al.|Food Chemistry|2017Cited by 47
The nanoencapsulation of curcuminoids extracted from<i>Curcuma longa</i>L. and an evaluation of their cytotoxic, enzymatic, antioxidant and anti-inflammatory activitiesPriscila Dayane de Freitas Santos, Odinei Hess Gonçalves, Rafael Porto Ineu et al.|Food & Function|2019Cited by 41