Ballus CA - Search Results

1

Microwave hydrodiffusion and gravity as pretreatment for grape dehydration with simultaneous obtaining of high phenolic grape extract.

Farias CAA, Moraes DP, Lazzaretti M, Ferreira DF, Zabot GL, Barin JS, Ballus CA, Barcia MT. Farias CAA, et al. Among authors: ballus ca. Food Chem. 2021 Feb 1;337:127723. doi: 10.1016/j.foodchem.2020.127723. Epub 2020 Aug 8. Food Chem. 2021. PMID: 32799160

2

Methylxanthines and phenolics content extracted during the consumption of mate (Ilex paraguariensis St. Hil) beverages.

Meinhart AD, Bizzotto CS, Ballus CA, Poloni Rybka AC, Sobrinho MR, Cerro-Quintana RS, Teixeira-Filho J, Godoy HT. Meinhart AD, et al. Among authors: ballus ca. J Agric Food Chem. 2010 Feb 24;58(4):2188-93. doi: 10.1021/jf903781w. J Agric Food Chem. 2010. PMID: 20058928

3

Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis.

Ballus CA, Meinhart AD, de Souza Campos FA Jr, Bruns RE, Godoy HT. Ballus CA, et al. Food Chem. 2014 Mar 1;146:558-68. doi: 10.1016/j.foodchem.2013.09.102. Epub 2013 Sep 25. Food Chem. 2014. PMID: 24176381

4

Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC-ESI-TOF-MS).

Ballus CA, Quirantes-Piné R, Bakhouche A, da Silva LF, de Oliveira AF, Coutinho EF, da Croce DM, Segura-Carretero A, Godoy HT. Ballus CA, et al. Food Chem. 2015 Mar 1;170:366-77. doi: 10.1016/j.foodchem.2014.08.054. Epub 2014 Aug 24. Food Chem. 2015. PMID: 25306359

5

Green and fast determination of the alcoholic content of wines using thermal infrared enthalpimetry.

Oliveira AS, Ballus CA, Menezes CR, Wagner R, Paniz JNG, Tischer B, Costa AB, Barin JS. Oliveira AS, et al. Among authors: ballus ca. Food Chem. 2018 Aug 30;258:59-62. doi: 10.1016/j.foodchem.2018.03.028. Epub 2018 Mar 8. Food Chem. 2018. PMID: 29655754

6

Role of light emitting diode (LED) wavelengths on increase of protein productivity and free amino acid profile of Spirulina sp. cultures.

da Fontoura Prates D, Duarte JH, Vendruscolo RG, Wagner R, Ballus CA, da Silva Oliveira W, Godoy HT, Barcia MT, de Morais MG, Radmann EM, Costa JAV. da Fontoura Prates D, et al. Among authors: ballus ca. Bioresour Technol. 2020 Jun;306:123184. doi: 10.1016/j.biortech.2020.123184. Epub 2020 Mar 14. Bioresour Technol. 2020. PMID: 32238318

7

Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil.

Soares VP, Fagundes MB, Guerra DR, Leães YSV, Speroni CS, Robalo SS, Emanuelli T, Cichoski AJ, Wagner R, Barin JS, Bertuol DA, Ballus CA. Soares VP, et al. Among authors: ballus ca. Food Res Int. 2020 Sep;135:109305. doi: 10.1016/j.foodres.2020.109305. Epub 2020 May 11. Food Res Int. 2020. PMID: 32527490 Free article.

8

Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions.

Sefrin Speroni C, Rigo Guerra D, Beutinger Bender AB, Stiebe J, Ballus CA, Picolli da Silva L, Lozano-Sánchez J, Emanuelli T. Sefrin Speroni C, et al. Among authors: ballus ca. Food Chem. 2021 May 15;344:128689. doi: 10.1016/j.foodchem.2020.128689. Epub 2020 Nov 21. Food Chem. 2021. PMID: 33277120 Free article.

9

Microwave hydrodiffusion and gravity model with a unique hydration strategy for exhaustive extraction of anthocyanins from strawberries and raspberries.

Farias CAA, Moraes DP, Neuenfeldt NH, Zabot GL, Emanuelli T, Barin JS, Ballus CA, Barcia MT. Farias CAA, et al. Among authors: ballus ca. Food Chem. 2022 Jul 30;383:132446. doi: 10.1016/j.foodchem.2022.132446. Epub 2022 Feb 12. Food Chem. 2022. PMID: 35202925

10

Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation.

Monteiro CS, Bortolazzo PC, Bonini CAA, Dluzniewski LT, da Silva DT, Baranzelli J, Smaniotto FA, Ballus CA, Lozano-Sánchez J, Somacal S, Emanuelli T. Monteiro CS, et al. Among authors: ballus ca. Food Chem. 2023 Aug 30;418:135921. doi: 10.1016/j.foodchem.2023.135921. Epub 2023 Mar 10. Food Chem. 2023. PMID: 36996652

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