Zielinski AAF - Search Results

1

Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins.

Teixeira RF, Balbinot Filho CA, Oliveira D, Zielinski AAF. Teixeira RF, et al. Among authors: zielinski aaf. Crit Rev Food Sci Nutr. 2024;64(28):10256-10280. doi: 10.1080/10408398.2023.2222179. Epub 2023 Jun 21. Crit Rev Food Sci Nutr. 2024. PMID: 37341113 Review.

2

Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation.

Benvenutti L, Bortolini DG, Fischer TE, Zardo DM, Nogueira A, Zielinski AAF, Alberti A. Benvenutti L, et al. Among authors: zielinski aaf. J Food Sci Technol. 2022 Sep;59(9):3349-3358. doi: 10.1007/s13197-021-05318-8. Epub 2021 Nov 21. J Food Sci Technol. 2022. PMID: 35875229 Free PMC article.

3

Pressurized aqueous solutions of deep eutectic solvent (DES): A green emergent extraction of anthocyanins from a Brazilian berry processing by-product.

Benvenutti L, Zielinski AAF, Ferreira SRS. Benvenutti L, et al. Among authors: zielinski aaf. Food Chem X. 2022 Feb 1;13:100236. doi: 10.1016/j.fochx.2022.100236. eCollection 2022 Mar 30. Food Chem X. 2022. PMID: 35498972 Free PMC article.

4

From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention.

Rudke CRM, Zielinski AAF, Ferreira SRS. Rudke CRM, et al. Among authors: zielinski aaf. Food Bioproc Tech. 2023;16(6):1197-1215. doi: 10.1007/s11947-022-02951-9. Epub 2022 Nov 24. Food Bioproc Tech. 2023. PMID: 36465719 Free PMC article. Review.

5

Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening.

Alberti A, Zielinski AAF, Couto M, Judacewski P, Mafra LI, Nogueira A. Alberti A, et al. Among authors: zielinski aaf. J Food Sci Technol. 2017 May;54(6):1511-1518. doi: 10.1007/s13197-017-2582-z. Epub 2017 Mar 22. J Food Sci Technol. 2017. PMID: 28559610 Free PMC article.

6

Optimisation of the extraction of phenolic compounds from apples using response surface methodology.

Alberti A, Zielinski AA, Zardo DM, Demiate IM, Nogueira A, Mafra LI. Alberti A, et al. Food Chem. 2014 Apr 15;149:151-8. doi: 10.1016/j.foodchem.2013.10.086. Epub 2013 Oct 31. Food Chem. 2014. PMID: 24295689 Free article.

7

Hydrothermal pretreatment for the production of prebiotic oligosaccharides from tobacco stem.

Santana MB, Soares LB, Zanella E, Fellipe da Silva M, Stambuk BU, Goldbeck R, Ambrosi A, Zielinski A, Poletto P, Ienczak JL. Santana MB, et al. Bioresour Technol. 2023 Aug;382:129169. doi: 10.1016/j.biortech.2023.129169. Epub 2023 May 13. Bioresour Technol. 2023. PMID: 37187330

8

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics.

Sora GT, Haminiuk CW, da Silva MV, Zielinski AA, Gonçalves GA, Bracht A, Peralta RM. Sora GT, et al. J Food Sci Technol. 2015 Dec;52(12):8086-94. doi: 10.1007/s13197-015-1935-8. Epub 2015 Jul 10. J Food Sci Technol. 2015. PMID: 26604381 Free PMC article.

9

Metabolomic profiling and correlations of supercritical extracts of guarana.

Marques LLM, Ribeiro FM, Nakamura CV, Simionato AS, Andrade G, Zielinski AAF, Carollo CA, Silva DBD, Oliveira AG, Mello JCP. Marques LLM, et al. Among authors: zielinski aaf. Nat Prod Res. 2024 Jan-Feb;38(2):347-353. doi: 10.1080/14786419.2022.2116705. Epub 2022 Aug 26. Nat Prod Res. 2024. PMID: 36028332

10

Gluten-free baked foods with extended shelf-life.

Granza AG, Hornung PS, Zielinski AAF, Nogueira A, Schnitzler E, Demiate IM. Granza AG, et al. Among authors: zielinski aaf. J Food Sci Technol. 2018 Aug;55(8):3035-3045. doi: 10.1007/s13197-018-3225-8. Epub 2018 May 16. J Food Sci Technol. 2018. PMID: 30065413 Free PMC article.

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