| 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 | 230 | 2014 |
| 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 | 227 | 2019 |
| Optimisation of the extraction of phenolic compounds from apples using response surface methodology A Alberti, AAF Zielinski, DM Zardo, IM Demiate, A Nogueira, LI Mafra Food chemistry 149, 151-158, 2014 | 210 | 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 | 169 | 2014 |
| Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition FGB Los, AAF Zielinski, JP Wojeicchowski, A Nogueira, IM Demiate Current Opinion in Food Science 19, 63-71, 2018 | 152 | 2018 |
| 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 & Technology 50 (1), 62-69, 2015 | 123 | 2015 |
| Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties A Alberti, TPM dos Santos, AAF Zielinski, CME dos Santos, CM Braga, ... LWT-food Science and Technology 65, 436-443, 2016 | 109 | 2016 |
| 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 | 106 | 2015 |
| 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 | 103 | 2019 |
| 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 | 97 | 2014 |
| Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics CM Braga, AAF Zielinski, KM da Silva, FKF de Souza, GAM Pietrowski, ... Food chemistry 141 (2), 967-974, 2013 | 90 | 2013 |
| Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association P Judacewski, PR Los, LS Lima, A Alberti, AAF Zielinski, A Nogueira International Journal of Dairy Technology 72 (4), 585-590, 2019 | 86 | 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 | 80 | 2020 |
| Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage AAF Zielinski, CM Braga, IM Demiate, FL Beltrame, A Nogueira, ... Food Science and Technology 34, 38-43, 2014 | 78 | 2014 |
| Analytical strategy coupled with response surface methodology to maximize the extraction of antioxidants from ternary mixtures of green, yellow, and red teas (Camellia sinensis … D Granato, R Grevink, AAF Zielinski, DS Nunes, SM van Ruth Journal of Agricultural and Food Chemistry 62 (42), 10283-10296, 2014 | 67 | 2014 |
| Multi-response optimization of phenolic antioxidants from white tea (Camellia sinensis L. Kuntze) and their identification by LC–DAD–Q-TOF–MS/MS AAF Zielinski, CWI Haminiuk, T Beta LWT-Food Science and Technology 65, 897-907, 2016 | 61 | 2016 |
| Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening A Alberti, AAF Zielinski, M Couto, P Judacewski, LI Mafra, A Nogueira Journal of food science and technology 54, 1511-1518, 2017 | 60 | 2017 |
| Biosorption of anthocyanins from grape pomace extracts by waste yeast: kinetic and isotherm studies AP Stafussa, GM Maciel, AG da Silva Anthero, MV da Silva, AAF Zielinski, ... Journal of Food Engineering 169, 53-60, 2016 | 46 | 2016 |
| Mechanisms of Tolerance and High Degradation Capacity of the Herbicide Mesotrione by Escherichia coli Strain DH5-α LR Olchanheski, MN Dourado, FL Beltrame, AAF Zielinski, IM Demiate, ... PloS one 9 (6), e99960, 2014 | 45 | 2014 |
| 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 |
