| Which is the best food emerging solvent: IL, DES or NADES? L Benvenutti, AAF Zielinski, SRS Ferreira Trends in Food Science & Technology 90, 133-146, 2019 | 245 | 2019 |
| NADES as potential solvents for anthocyanin and pectin extraction from Myrciaria cauliflora fruit by-product: In silico and experimental approaches for solvent selection L Benvenutti, A del Pilar Sanchez-Camargo, AAF Zielinski, SRS Ferreira Journal of Molecular Liquids 315, 113761, 2020 | 88 | 2020 |
| Pressurized aqueous solutions of deep eutectic solvent (DES): A green emergent extraction of anthocyanins from a Brazilian berry processing by-product L Benvenutti, AAF Zielinski, SRS Ferreira Food Chemistry: X 13, 100236, 2022 | 47 | 2022 |
| Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice AAF Zielinski, DM Zardo, A Alberti, DG Bortolini, L Benvenutti, IM Demiate, ... Journal of the Science of Food and Agriculture 99 (6), 2786-2792, 2019 | 42 | 2019 |
| High-pressure fluid technologies: Recent approaches to the production of natural pigments for food and pharmaceutical applications AAF Zielinski, A del Pilar Sanchez-Camargo, L Benvenutti, DM Ferro, ... Trends in Food Science & Technology 118, 850-869, 2021 | 39 | 2021 |
| Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses PR Los, DRS Simões, L Benvenutti, AAF Zielinski, A Alberti, A Nogueira International Journal of Dairy Technology 74 (2), 371-382, 2021 | 39 | 2021 |
| A new approach to the use of apple pomace in cider making for the recovery of phenolic compounds DG Bortolini, L Benvenutti, IM Demiate, A Nogueira, A Alberti, ... LWT 126, 109316, 2020 | 39 | 2020 |
| An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls RF Teixeira, L Benvenutti, VM Burin, TM Gomes, SRS Ferreira, ... Innovative Food Science & Emerging Technologies 67, 102587, 2021 | 34 | 2021 |
| Effect of addition of phenolic compounds recovered from apple pomace on cider quality L Benvenutti, DG Bortolini, A Nogueira, AAF Zielinski, A Alberti LWT 100, 348-354, 2019 | 34 | 2019 |
| Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components L Benvenutti, AAF Zielinski, SRS Ferreira Trends in Food Science & Technology 112, 118-136, 2021 | 28 | 2021 |
| Subcritical water extraction (SWE) modified by deep eutectic solvent (DES) for pectin recovery from a Brazilian berry by-product L Benvenutti, AAF Zielinski, SRS Ferreira The Journal of Supercritical Fluids 189, 105729, 2022 | 22 | 2022 |
| A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro … AAF Zielinski, A Alberti, E Bona, DG Bortolini, L Benvenutti, F Bach, ... Food Science and Technology 40 (3), 645-652, 2020 | 19 | 2020 |
| Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages KM SILVA, AAF ZIELINSKI, L Benvenutti, DG Bortolini, DM Zardo, ... Food Science and Technology 39 (02), 294-300, 2018 | 19 | 2018 |
| Quality assessment of white mold‐ripened cheeses manufactured with different lactic cultures P Judacewski, PR Los, L Benvenutti, A Alberti, DRS Simões, A Nogueira Journal of the Science of Food and Agriculture 96 (11), 3831-3837, 2016 | 13 | 2016 |
| Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation L Benvenutti, DG Bortolini, TE Fischer, DM Zardo, A Nogueira, ... Journal of Food Science and Technology, 1-10, 2022 | 7 | 2022 |
| Efficient Anthocyanin Recovery from Black Bean Hulls Using Eutectic Mixtures: A Sustainable Approach for Natural Dye Development M Kuasnei, L Benvenutti, D Fernando dos Santos, SRS Ferreira, VZ Pinto, ... Foods 13 (9), 1374, 2024 | 2 | 2024 |
| Unveiling of Brazilian cider composition by stable isotopes and physicochemical analysis. A Alberti, AAF Zielinski, DG Bortolini, L Benvenutti, ET Silva, C Ducatti, ... | 1 | 2016 |
| Comparative Analysis of Biological Potential of Acerola By-Product Extracts Obtained by Hydrothermal and Gas-Expanded Liquid Extraction OMA Borges, K Cesca, L Benvenutti, MHO de Sousa, NF de Moura, ... The Journal of Supercritical Fluids, 106394, 2024 | | 2024 |
| A water-based ultrasound-assisted extraction system to obtain natural blue colorant from Genipap (Genipa americana L.) L Benvenutti, BC Rovaris, K Cesca, D de Oliveira, PRV Ribeiro, ... Food Chemistry Advances 4, 100704, 2024 | | 2024 |
| Ultrasound and microwave-assisted extractions as green and efficient approaches to recover anthocyanin from black rice bran E Leonarski, M Kuasnei, EH dos Santos, L Benvenutti, PAD Moraes, ... Biomass Conversion and Biorefinery, 1-14, 2024 | | 2024 |
Alessandro NogueiraProfessor do Departamento de Engenharia de Alimentos da Universidade Estadual de Ponta Grossa在 uepg.br 的电子邮件经过验证
