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Charles Windson Isidoro Haminiuk
Charles Windson Isidoro Haminiuk
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Title
Cited by
Cited by
Year
Phenolic compounds in fruits – an overview
RMP Charles W. I. Haminiuk, Giselle M. Maciel, Manuel
International Journal of Food Science & Technology 47 (10), 2023-2044, 2012
739*2012
A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques
AAF Zielinski, CWI Haminiuk, A Alberti, A Nogueira, IM Demiate, ...
Food Research International 60, 246-254, 2014
2362014
Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents
CWI Haminiuk, MSV Plata-Oviedo, G de Mattos, ST Carpes, IG Branco
Journal of food science and technology 51, 2862-2866, 2014
1732014
Chemical composition, sensory properties, provenance, and bioactivity of fruit juices as assessed by chemometrics: a critical review and guideline
AAF Zielinski, CWI Haminiuk, CA Nunes, E Schnitzler, SM van Ruth, ...
Comprehensive reviews in food science and food safety 13 (3), 300-316, 2014
1702014
Edible mushrooms: a potential source of essential amino acids, glucans and minerals
F Bach, CV Helm, MB Bellettini, GM Maciel, CWI Haminiuk
International Journal of Food Science & Technology 52 (11), 2382-2392, 2017
1542017
Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages
J de Florio Almeida, AS dos Reis, LFS Heldt, D Pereira, M Bianchin, ...
LWT-Food Science and Technology 76, 299-305, 2017
1522017
The past decade findings related with nutritional composition, bioactive molecules and biotechnological applications of Passiflora spp.(passion fruit)
RCG Corrêa, RM Peralta, CWI Haminiuk, GM Maciel, A Bracht, ...
Trends in Food Science & Technology 58, 79-95, 2016
1502016
Bacterial cellulose: From production optimization to new applications
IAA Fernandes, AC Pedro, VR Ribeiro, DG Bortolini, MSC Ozaki, ...
International Journal of Biological Macromolecules 164, 2598-2611, 2020
1402020
Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses
LF Ribeiro, RH Ribani, TMG Francisco, AA Soares, R Pontarolo, ...
Journal of chromatography B 1007, 72-80, 2015
1332015
Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace
SRF Iora, GM Maciel, AAF Zielinski, MV da Silva, PVA Pontes, ...
International Journal of Food Science & Technology 50 (1), 62-69, 2015
1262015
Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)
DR Izidoro, AP Scheer, MR Sierakowski, CWI Haminiuk
LWT-Food Science and Technology 41 (6), 1018-1028, 2008
1242008
New phytochemicals as potential human anti-aging compounds: Reality, promise, and challenges
RCG Corrêa, RM Peralta, CWI Haminiuk, GM Maciel, A Bracht, ...
Critical reviews in food science and nutrition 58 (6), 942-957, 2018
1132018
Influence of temperature on the rheological behavior of whole araçá pulp (Psidium cattleianum sabine)
CWI Haminiuk, MR Sierakowski, J Vidal, ML Masson
LWT-Food Science and Technology 39 (4), 427-431, 2006
1102006
A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of …
GTS Sora, CWI Haminiuk, MV da Silva, AAF Zielinski, GA Gonçalves, ...
Journal of food science and technology 52, 8086-8094, 2015
1072015
Chemical, antioxidant and antibacterial study of Brazilian fruits
CWI Haminiuk, MSV Plata‐Oviedo, AR Guedes, AP Stafussa, E Bona, ...
International journal of food science & technology 46 (7), 1529-1537, 2011
1042011
Bio compounds of edible mushrooms: In vitro antioxidant and antimicrobial activities
F Bach, AAF Zielinski, CV Helm, GM Maciel, AC Pedro, AP Stafussa, ...
Lwt 107, 214-220, 2019
1032019
The Association between Chromaticity, Phenolics, Carotenoids, and In Vitro Antioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics
AAF Zielinski, S Ávila, V Ito, A Nogueira, G Wosiacki, CWI Haminiuk
Journal of Food Science 79 (4), C510-C516, 2014
1012014
Xylanase production by Aspergillus niger LPB 326 in solid-state fermentation using statistical experimental designs
GM Maciel, LP de Souza Vandenberghe, CWI Haminiuk, RC Fendrich, ...
Food Technology and Biotechnology 46 (2), 183-189, 2008
1012008
Physical and chemical properties of ultrasonically, spray-dried green banana (Musa cavendish) starch
DR Izidoro, MR Sierakowski, CWI Haminiuk, CF De Souza, ...
Journal of Food Engineering 104 (4), 639-648, 2011
972011
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends
DG Bortolini, GM Maciel, IAA Fernandes, AC Pedro, FTV Rubio, IG Branco, ...
Food Chemistry: Molecular Sciences 5, 100134, 2022
902022
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