| 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 | 722* | 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 | 234 | 2014 |
| 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 | 167 | 2014 |
| 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 | 166 | 2014 |
| 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 | 149 | 2017 |
| 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 | 148 | 2017 |
| 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 | 148 | 2016 |
| 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 | 131 | 2020 |
| 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 | 130 | 2015 |
| 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 | 123 | 2015 |
| 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 | 121 | 2008 |
| 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 | 110 | 2018 |
| 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 | 109 | 2006 |
| 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 | 106 | 2015 |
| 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 | 103 | 2011 |
| 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 | 102 | 2019 |
| 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 | 101 | 2008 |
| 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 | 98 | 2014 |
| 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 | 91 | 2011 |
| Physicochemical properties of modified citrus pectins extracted from orange pomace SS Venzon, MHG Canteri, D Granato, BD Junior, GM Maciel, AP Stafussa, ... Journal of food science and technology 52, 4102-4112, 2015 | 85 | 2015 |
Giselle Maria MacielUniversidade Tecnológica Federal do Paraná在 utfpr.edu.br 的电子邮件经过验证
