| 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 | 226 | 2014 |
| 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 | 207 | 2014 |
| 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 |
| 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 | 85 | 2019 |
| Apple wine processing with different nitrogen contents A Alberti, RG Vieira, JF Drilleau, G Wosiacki, A Nogueira Brazilian Archives of Biology and Technology 54, 551-558, 2011 | 72 | 2011 |
| 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 |
| 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 |
| Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics AAF Zielinski, A Alberti, CM Braga, KM da Silva, MHG Canteri, LI Mafra, ... LWT-Food Science and Technology 57 (1), 223-229, 2014 | 39 | 2014 |
| 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 | 35 | 2020 |
| Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders CME Santos, A Alberti, GAM Pietrowski, AAF Zielinski, G Wosiacki, ... Journal of the Institute of Brewing 122 (2), 334-341, 2016 | 34 | 2016 |
| Effects of gamma radiation on the phenolic compounds and in vitro antioxidant activity of apple pomace flour during storage using multivariate statistical techniques VC Ito, A Alberti, S Avila, M Spoto, A Nogueira, G Wosiacki Innovative food science & emerging technologies 33, 251-259, 2016 | 32 | 2016 |
| 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 | 31 | 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 | 30 | 2019 |
| Modelling the extraction of phenolic compounds and in vitro antioxidant activity of mixtures of green, white and black teas (Camellia sinensis L. Kuntze) AAF Zielinski, D Granato, A Alberti, A Nogueira, IM Demiate, ... Journal of Food Science and Technology 52, 6966-6977, 2015 | 29 | 2015 |
| Influence of solvents in the extraction of phenolic compounds with antibacterial activity from apple pomace DM Zardo, A Alberti, AAF Zielinski, AA Prestes, LA Esmerino, A Nogueira Separation Science and Technology 56 (5), 903-911, 2021 | 20 | 2021 |
| Monitoring of the phenolic compounds and in vitro antioxidant activity of apple beverages according to geographical origin and their type: A chemometric study LVH Alvarez, AAF Zielinski, A Alberti, A Nogueira LWT 84, 385-393, 2017 | 20 | 2017 |
| 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, 294-300, 2018 | 19 | 2018 |
| Phenolic compounds and antioxidant capacity of brazilian apples DM Zardo, AAF Zielinski, A Alberti, A Nogueira Food and Nutrition Sciences 6 (08), 727, 2015 | 19 | 2015 |
| Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties H Jaster, P Judacewski, JCB RIBEIRO, AAF ZIELINSKI, IM Demiate, ... Food Science and Technology 39, 50-58, 2018 | 18 | 2018 |
| Cytoprotective effect of phenolic extract from brazilian apple peel in insulin-producing cells LS Yassin, A Alberti, AA Ferreira Zielinski, H da Rosa Oliveira-Emilio, ... Current Nutrition & Food Science 14 (2), 136-142, 2018 | 16 | 2018 |
Alessandro NogueiraProfessor do Departamento de Engenharia de Alimentos da Universidade Estadual de Ponta GrossaE-mail confirmado em uepg.br
