Graduação: Engenharia de Alimentos – UNICENTRO e Gastronomia – UFPel

Mestrado: Ciência e Tecnologia em Alimentos – UFPel

Doutorado: Ciência e Tecnologia em Alimentos – UFPel

SOUZA, ANDRESSA SALIES ; BORGES, CAROLINE DELLINGHAUSEN ; RADÜNZ, MARJANA ; GANDRA, TATIANE KUKA VALENTE ; DA COSTA, DIEGO ARAUJO ; BORBA, CRISCIANE SOUZA ; MENDONÇA, CARLA ROSANE BARBOSA ; Gandra, Eliezer Avila . Encapsulation of thyme essential oil (Thymus vulgaris) in chia mucilage (Salvia hispanica L.) and its application in fresh pork sausage. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v. 285, p. 138284, 2025.

PEREIRA DAS NEVES, CAROLINE ; EVES, ANITA ; LAMEIRO RODRIGUES, KELLY ; FAGUNDES DE MELLO, JOZI ; KUKA VALENTE GANDRA, TATIANE ; AVILA GANDRA, ELIEZER . Applying the Theory of Planned Behavior with Optimistic Bias to understand food safety behaviors of young and middle-aged highly educated Brazilian consumers. FOOD CONTROL, v. 1, p. 110551, 2024.

KRINGEL, DIANINI HÜTTNER ; LANG, GUSTAVO HEINRICH ; DIAS, ÁLVARO RENATO GUERRA ; Gandra, Eliezer Avila; VALENTE GANDRA, TATIANE KUKA ; ROSA ZAVAREZE, ELESSANDRA . Impact of encapsulated orange essential oil with β-cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, v. 1, p. 1-9, 2021.

GANDRA, TATIANE KUKA VALENTE; VOLCAN, DARLA ; KRONING, ISABELA SCHNEID ; MARINI, NACIELE ; DE OLIVEIRA, ANTÔNIO COSTA ; BASTOS, CAROLINE PEIXOTO; DA SILVA, WLADIMIR PADILHA . Expression levels of the agr locus and prfA gene during biofilm formation by Listeria monocytogenes on stainless steel and polystyrene during 8 to 48-h of incubation 10 to 37-°C. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v. 300, p. 1-7, 2019.

KRONING, ISABELA SCHNEID ; IGLESIAS, MARIANA ALMEIDA ; SEHN, CARLA POHL ; VALENTE GANDRA, TATIANE KUKA; MATA, MARCIA MAGALHÃES ; DA SILVA, WLADIMIR PADILHA . Staphylococcus aureus isolated from handmade sweets: biofilm formation, enterotoxigenicity and antimicrobial resistance. FOOD MICROBIOLOGY, v. 58, p. 105-111, 2016.