| Thermal degradation kinetics of the phycocyanin from Spirulina platensis FS Antelo, JAV Costa, SJ Kalil Biochemical Engineering Journal 41 (1), 43-47, 2008 | 175 | 2008 |
| Thermal degradation kinetics of anthocyanins extracted from juçara (Euterpe edulis Martius) and “Italia” grapes (Vitis vinifera L.), and the effect of heating on the … DV Peron, S Fraga, F Antelo Food chemistry 232, 836-840, 2017 | 111 | 2017 |
| Extraction and purification of C-phycocyanin from Spirulina platensis in conventional and integrated aqueous two-phase systems FS Antelo, A Anschau, JAV Costa, SJ Kalil Journal of the Brazilian Chemical Society 21, 921-926, 2010 | 97 | 2010 |
| Purification of C-phycocyanin from Spirulina platensis in aqueous two-phase systems using an experimental design FS Antelo, JAV Costa, SJ Kalil Brazilian Archives of Biology and Technology 58, 1-11, 2015 | 21 | 2015 |
| Effects of solvent, base, and temperature in the optimisation of a new catalytic system for Sonogashira cross-coupling using NCP pincer palladacycle DS Rosa, F Antelo, TJ Lopes, NF Moura, GR Rosa Química Nova 38, 605-608, 2015 | 10 | 2015 |
| Thermodynamic study of enantioseparation of mitotane by supercritical fluid chromatography F Antelo, CC Santana, TL Moitinho Alves, AG Barreto Jr Separation Science and Technology 47 (4), 636-640, 2012 | 10 | 2012 |
| Thermostability of the visual color and anthocyanins from Rio-Grande-Cherry (Eugenia involucrata DC) LM Oliveira, F Antelo Brazilian Journal of Food Technology 23, e2019140, 2020 | 9 | 2020 |
| Identification, characterization and quality management of natural textile fibres TJ Lopes, GR Rosa, LS da Silva, CW Scheeren, FS Antelo, ML Martins Fundamentals of Natural Fibres and Textiles, 473-513, 2021 | 7 | 2021 |
| Kinetics of thermal‐degradation of betanins: A teaching mini‐project for undergraduates employing the red beet CH Rosa, F Antelo, GR Rosa Journal of food science education 17 (4), 104-110, 2018 | 6 | 2018 |
| Effects of the addition of sugars on the termostability of betanin from Beta vulgaris L GG Izaguirres, SKC Rodrigues, LS Silva, CP Grandini, F Antelo Boletim do CEPPA 35 (2), 1-8, 2018 | 2 | 2018 |
| Purificação de ficocianina de Spirulina platensis através de sistema aquoso bifásico e caracterização cinética da desnaturação térmica FS Antelo | 2 | 2007 |
| Effects of temperature in degradation kinetics of anthocyanin from jamun fruit (Eugenia jambolana) using the arrhenius, eyring and ball models F Antelo, LS da Silva Boletim do Centro de Pesquisa de Processamento de Alimentos 37 (2), 2019 | 1 | 2019 |
| Enantioseparation of Mitotane On Kromasil CHI-TBB Using CO2 at High Pressure and Methanol, Ethanol and 2-Propanol as a Modifier F Antelo, AG Barreto Jr, CC Santana, TLM Alves AICHE 2009 Annual Meeting, 2009 | 1 | 2009 |
| Apoio às agroindústrias familiares de derivados de cana-de-açúcar em Santo Antônio da Patrulha-RS CR de Menezes Peixoto, FF Gonçalves, FA Pagnussatt, FS Antelo, ... Extensio: Revista Eletrônica de Extensão 20 (45), 23-44, 2023 | | 2023 |
| Avaliação da efetividade da capacitação em Boas Práticas de Fabricação para agroindústrias familiares com produção de origem animal do município de Santo Antônio da Patrulha–RS FS Antelo, C Benincá, FA Pagnussatt, IG Veiga, KS de Moraes Extensão em Foco, 2022 | | 2022 |
| Termoestabilidade da cor e das antocianinas de Cerejeira-do-Rio-Grande (Eugenia involucrata DC) LM Oliveira, F Antelo Brazilian Journal of Food Technology 23, e2019140, 2020 | | 2020 |
| Effects of temperature in degradation kinetics of anthocyanin from Jamun fruit (Eugenia jambolana) using the arrhenius, eyring and ball models. LS da Silva, F Antelo | | 2019 |
| EFFECT OF PROCESS VARIABLES IN THE EXTRACTION OF ANTHOCYANINS FROM JAMUN FRUIT GJ Cassol, A Baldissera, F Antelo, A Gottems Galoá, 2019 | | 2019 |
| EFFECT OF THE CONCENTRATION OF PHASES, TIME AND TEMPERATURE IN THE PARTITION OF ANTOCIANINS FROM JAMUN FRUIT AND RED CABBAGE IN NON-CONVENTIONAL ATPS ETHANOL/SODIUM PHOSPHATE AM Parcianello, G Izzaguirres, A Baldissera, GJ Cassol, F Antelo Galoá, 2019 | | 2019 |
| Thermal degradation kinetics of anthocyanins extracted from jucara (Euterpe edulis Martius) and" Italia" grapes (Vitis vinifera L.), and the effect of heating on the … DV Peron, S Fraga, F Antelo Food Chemistry 237, 1237-1237, 2017 | | 2017 |
