‪Charles Windson Isidoro Haminiuk‬

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Giselle Maria MacielUniversidade Tecnológica Federal do ParanáEmail yang diverifikasi di utfpr.edu.br
Rosane Marina PeraltaState University of MaringáEmail yang diverifikasi di uem.br
Isabela de Andrade Arruda FernandesPós doutoramento em Ciências Ambientais, Universidade Tecnológica Federal do ParanáEmail yang diverifikasi di ufpr.br
Maria Rita SierakowskiProfessor Sênior, UFPREmail yang diverifikasi di ufpr.br
ANA PAULA STAFUSSAUEMEmail yang diverifikasi di uem.br
Acácio Antonio Ferreira ZielinskiProfessor in Chemical Engineering and Food EngineeringEmail yang diverifikasi di ufsc.br
Débora Gonçalves BortoliniUniversidade Tecnológica Federal do ParanáEmail yang diverifikasi di ufpr.br
Scheer Agnes de PaulaProfessora eng quimica, Universidade Federal do ParanaEmail yang diverifikasi di ufpr.br
Maria Lucia MassonUniversidade Federal do ParanáEmail yang diverifikasi di ufpr.br
Adelar BrachtUniversity of Maringá, BrazilEmail yang diverifikasi di uem.br
Ivanise Guilherme BrancoUniversidade Estadual Paulista (UNESP)Email yang diverifikasi di unesp.br
Fernanda Thaís Vieira RubioUniversidade de São PauloEmail yang diverifikasi di usp.br
Isabel C.F.R. FerreiraInstituto Politécnico de BragançaEmail yang diverifikasi di ipb.pt
Solange Teresinha CarpesFederal University of Technology - Paraná (UTFPR)Email yang diverifikasi di utfpr.edu.br
Daniel GranatoProfessor of Functional Foods - University of LimerickEmail yang diverifikasi di ul.ie
Lillian BarrosInstituto Politécnico de BragançaEmail yang diverifikasi di ipb.pt
Evandro BonaProfessor do Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica FederalEmail yang diverifikasi di utfpr.edu.br
Gisele Teixeira de Souza SoraUNIR - Fundação Universidade Federal de RondoniaEmail yang diverifikasi di unir.br
Bogdan Demczuk JuniorUniversidade Tecnológica Federal do ParanáEmail yang diverifikasi di utfpr.edu.br
Leomara RibeiroProfessora de Engenharia de Alimentos, Universidade Federal do Paraná Campus Avançado Jandaia do SulEmail yang diverifikasi di ufpr.br

Ikuti

Charles Windson Isidoro Haminiuk

Full Professor of Universidade Tecnológica Federal do Paraná (UTFPR)

Email yang diverifikasi di utfpr.edu.br - Beranda

Bioactive Compounds Adsorption Edible Coatings Biopolymers


Judul Urutkan menurut kutipan Urutkan menurut tahun Urutkan menurut judul	Dikutip oleh Dikutip oleh	Tahun
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	770*	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	243	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	194	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	181	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 and Technology 52 (11), 2382-2392, 2017	170	2017
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	164	2020
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	162	2016
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	154	2017
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	145	2022
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	141	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 and Technology 50 (1), 62-69, 2015	131	2015
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	129	2018
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	128	2008
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	124	2019
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	115	2015
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	110	2006
Chemical, antioxidant and antibacterial study of Brazilian fruits CWI Haminiuk, MSV Plata-Oviedo, AR Guedes, AP Stafussa, E Bona, ... International Journal of Food Science and Technology 46 (7), 1529-1537, 2011	107	2011
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	103	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	101	2011
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	100	2008

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