Zielinski AA - Search Results

1

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. Among authors: zielinski aa. 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.

2

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. Among authors: zielinski aa. 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.

3

The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics.

Zielinski AA, Ávila S, Ito V, Nogueira A, Wosiacki G, Haminiuk CW. Zielinski AA, et al. J Food Sci. 2014 Apr;79(4):C510-6. doi: 10.1111/1750-3841.12389. Epub 2014 Feb 18. J Food Sci. 2014. PMID: 24547813

4

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. 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.

5

Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics.

Braga CM, Zielinski AA, Silva KM, de Souza FK, Pietrowski Gde A, Couto M, Granato D, Wosiacki G, Nogueira A. Braga CM, et al. Among authors: zielinski aa. Food Chem. 2013 Nov 15;141(2):967-74. doi: 10.1016/j.foodchem.2013.04.007. Epub 2013 Apr 13. Food Chem. 2013. PMID: 23790875

6

Gluten-free baked foods with extended shelf-life.

Granza AG, Hornung PS, Zielinski AAF, Nogueira A, Schnitzler E, Demiate IM. Granza AG, et al. 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.

7

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.

8

Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits.

Marinho MT, Zielinski AA, Demiate IM, Bersot Ldos S, Granato D, Nogueira A. Marinho MT, et al. Among authors: zielinski aa. J Food Sci. 2015 Sep;80(9):S2045-54. doi: 10.1111/1750-3841.12988. Epub 2015 Aug 10. J Food Sci. 2015. PMID: 26259705

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

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.

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