Eleve o nível da sua pesquisa, transforme-a em algo extraordinário

Gráficos, tratamento de dados, ​estatística, traduções, e ​apresentações com estilo ​profissional e científico

Serviços

Assessoria Acadêmica

Tradução (POR/ENG), revisão, ​correção de textos acadêmicos ​(proofreading), cover letter, ​formatação de manuscritos para ​submissão em revistas, revisão ​bibliográfica, e análise bibliométrica ​e metanálise

Tratamento de dados

Avaliação estatística de dados e planejamento de experimentos - DOE (Fatorial, Fracionado, Composto Central Rotacional, Box–Behnken, Misturas (Simplex), Placket-Burman, Superfície de Resposta) com Statistica, GraphPad Prism e OriginPro

Produção de gráficos

Criação de graphical abstracts, ​fluxogramas, infográficos, diagramas, ​gráficos estatísticos, slides, vídeos, e ​outros serviços sob demanda com ​CorelDraw, Photoshop, Canva, ​PowerPoint, Sony Vegas

Pesquisador da área de Alimentos com mais de 10 anos de experiência, 35 artigos publicados em revistas científicas e vários trabalhos apresentados em eventos. Possui mestrado e doutorado em Engenharia de Alimentos pela Universidade Federal do Paraná (UFPR) com período sanduíche na University of Guelph (Canadá) e pós-doutorado em Ciências dos Alimentos pela Universidade Federal de Santa Catarina (UFSC).

Editor Associado da Brazilian Journal of Food Technology (ISSN 1981-6723), Review Editor da Frontiers in Nutrition (ISSN 2296861X) e Editor-Chefe da Food Science Today (ISSN 2965-1190) e Dataset Reports (ISSN 2965-1182).

Currículo Lattes

Orçamentos

e agenda

GALERIA DE EXEMPLOS

Análise bibliométrica (bibliometria)

Teixeira, G. L., & Ferreira, B. L. (2023). The impact of Brazilian food science over the past two decades. A critical review and meta-analysis. Food Science Today, 1(1).

https://doi.org/10.58951/fstoday.v1i1.14

PCA - Análise de Componentes Principais

HCA - Análise de Agrupamento Hierárquico

Teixeira et al. (2022). Emerging lipids from Arecaceae palm fruits in Brazil. Molecules, 27(13), 4188. https://doi.org/10.3390/molecules27134188

Metanálise

Sankey Diagram

Barras, pizza subseccionada

Teixeira, G. L., & Ferreira, B. L. (2023). The impact of Brazilian food science over the past two decades. A critical review and meta-analysis. Food Science Today, 1(1).

https://doi.org/10.58951/fstoday.v1i1.14

Análise de Correlação

de Pearson (correlograma)

Maciel, L.G., & Teixeira, G.L. (2022). Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration. Food Production, Processing and Nutrition, 4, 35.

https://doi.org/10.1186/s43014-022-00116-x

Metodologia de

Superfície de Resposta (RSM)

Gráfico de Pareto

Teixeira, G. L., Ghazani, S. M., Corazza, M. L., Marangoni, A. G., & Ribani, R. H. (2018). Assessment of subcritical propane, supercritical CO2 and Soxhlet extraction of oil from sapucaia (Lecythis pisonis) nuts. The Journal of Supercritical Fluids, 133, 122–132. https://doi.org/10.1016/j.supflu.2017.10.003

Donnuts e Pizza com subseções

Teixeira, G. L., & Ferreira, B. L. (2023). The impact of Brazilian food science over the past two decades. A critical review and meta-analysis. Food Science Today, 1(1).

https://doi.org/10.58951/fstoday.v1i1.14

Graphical maps

Teixeira et al. (2022). Emerging lipids from Arecaceae palm fruits in Brazil. Molecules, 27(13), 4188. https://doi.org/10.3390/molecules27134188

Graphical abstract esquemático

Teixeira, G. L., Züge, L. C. B., Silveira, J. L. M., Scheer, A. de P., & Ribani, R. H. (2016). The impact of polyoxyethylene sorbitan surfactants in the microstructure and rheological behaviour of emulsions made with melted fat from cupuassu (Theobroma grandiflorum). Journal of Surfactants and Detergents, 19(4), 725–738.

https://doi.org/10.1007/s11743-016-1820-0

Graphical abstract esquemático

Teixeira, G. L., Ávila, S., Silveira, J. L. M., Ribani, M., & Ribani, R. H. (2018). Chemical, thermal and rheological properties and stability of sapucaia (Lecythis pisonis) nut oils. Journal of Thermal Analysis and Calorimetry, 131(3), 2105–2121. https://doi.org/10.1007/s10973-017-6742-1

Graphical abstract esquemático

Maieves, H. A., Züge, L. C. B., Teixeira, G. L., Cámara, M., Ribani, R. H., & Sánchez-Mata, M. C. (2020). Chemical properties, rheological behavior, and melissopalynological analysis of selected Brazilian honeys from Hovenia dulcis flowering. Brazilian Archives of Biology and Technology, 63.

https://doi.org/10.1590/1678-4324-2020190743

Graphical abstract esquemático

Sampaio, D. de A., Mafra, L. I., Yamamoto, C. I., Andrade, E. F. de, Souza, M. O. de, Mafra, M. R., & De Castilhos, F. (2016). Aqueous two-phase (polyethylene glycol + sodium sulfate) system for caffeine extraction: Equilibrium diagrams and partitioning study. Journal of Chemical Thermodynamics, 98, 86–94.

https://doi.org/10.1016/j.jct.2016.03.004

Sankey Diagram

+

Mapa ilustrativo

Teixeira, G. L., & Ferreira, B. L. (2023). The impact of Brazilian food science over the past two decades. A critical review and meta-analysis. Food Science Today, 1(1).

https://doi.org/10.58951/fstoday.v1i1.14

Curvas, ajustes, modelos,

+

agrupamento de gráficos

Teixeira, G. L., Ávila, S., Silveira, J. L. M., Ribani, M., & Ribani, R. H. (2018). Chemical, thermal and rheological properties and stability of sapucaia (Lecythis pisonis) nut oils. Journal of Thermal Analysis and Calorimetry, 131(3), 2105–2121. https://doi.org/10.1007/s10973-017-6742-1

Graphical abstract esquemático

Doná, G., Dagostin, J. L. A., Takashina, T. A., de Castilhos, F., & Igarashi-Mafra, L. (2018). A comparative approach of methylparaben photocatalytic degradation assisted by UV-C, UV-A and Vis radiations. Environmental Technology, 39(10), 1238–1249. https://doi.org/10.1080/09593330.2017.1326528

Graphical abstract esquemático

Zelinski, D.W., dos Santos, T.P.M., Takashina, T.A. et al. Photocatalytic degradation of emerging contaminants: artificial sweeteners. Water, Air and Soil Pollution, 229, 207 (2018).

https://doi.org/10.1007/s11270-018-3856-4

Graphical abstract esquemático

Morais, R. A., Teixeira, G. L., et al. (2022). Nutritional composition and bioactive compounds of native Brazilian fruits of the Arecaceae family and its potential applications for health promotion. Nutrients, 14(19), 4009.

https://doi.org/10.3390/nu14194009

Graphical abstract esquemático

*versão preliminar

Ferreira, B. M. R., Dagostin, J. L. A., Andrade, E. F. de, Takashina, T. A., Ellendersen, L. de S. N., & Masson, M. L. (2019). Relationship between parameters of development and functional compounds of yacon leaves. Brazilian Archives of Biology and Technology, 62. https://doi.org/10.1590/1678-4324-2019180439

Graphical abstract fluxograma esquemático

Polmann, G., Teixeira, G. L., et al. (2023). Chemical characterization of gurguéia nut (Dipteryx lacunifera Ducke) and press cake oil obtained by hydraulic pressing and supercritical extraction. Biomass Conversion and Biorefinery, 0123456789. https://doi.org/10.1007/s13399-023-04042-x

Gráfico tipo "ribbon"

Teixeira, G. L., & Ferreira, B. L. (2023). The impact of Brazilian food science over the past two decades. A critical review and meta-analysis. Food Science Today, 1(1).

https://doi.org/10.58951/fstoday.v1i1.14

Graphical abstract mapa esquemático

Morais, R. A., Teixeira, G. L., et al. (2022). Nutritional composition and bioactive compounds of native Brazilian fruits of the Arecaceae family and its potential applications for health promotion. Nutrients, 14(19), 4009.

https://doi.org/10.3390/nu14194009

Graphical abstract fluxograma esquemático

Teixeira, G. L., Maciel, L. G., Mazzutti, S., et al. (2020). Composition, thermal behavior and antioxidant activity of pracaxi (Pentaclethra macroloba) seed oil obtained by supercritical CO2. Biocatalysis and Agricultural Biotechnology, 24, 101521. https://doi.org/10.1016/j.bcab.2020.101521

Gráficos de barras e "explosão solar"

Teixeira, G. L., & Ferreira, B. L. (2023). The impact of Brazilian food science over the past two decades. A critical review and meta-analysis. Food Science Today, 1(1).

https://doi.org/10.58951/fstoday.v1i1.14

Graphical abstract esquemático

Teixeira, G. L., Ávila, S., Silveira, J. L. M., Ribani, M., & Ribani, R. H. (2018). Chemical, thermal and rheological properties and stability of sapucaia (Lecythis pisonis) nut oils. Journal of Thermal Analysis and Calorimetry, 131(3), 2105–2121. https://doi.org/10.1007/s10973-017-6742-1