Laís Benvenutti

发表

Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses

A. Alberti, P. R. Los, D. R. S. Simões, 2020 .

High-pressure fluid technologies: Recent approaches to the production of natural pigments for food and pharmaceutical applications

A. P. Sánchez-Camargo, S. R. Ferreira, Laís Benvenutti, 2021, Trends in Food Science & Technology.

Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components

S. R. Ferreira, Laís Benvenutti, A. Zielinski, 2021 .

Which is the best food emerging solvent: IL, DES or NADES?

S. R. Ferreira, Laís Benvenutti, A. Zielinski, 2019, Trends in Food Science & Technology.

NADES as potential solvents for anthocyanin and pectin extraction from Myrciaria cauliflora fruit by-product: In silico and experimental approaches for solvent selection

A. P. Sánchez-Camargo, S. R. Ferreira, Laís Benvenutti, 2020 .

Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages

D. G. Bortolini, A. Alberti, F. L. Beltrame, 2019, Food Science and Technology.

Effect of addition of phenolic compounds recovered from apple pomace on cider quality

D. G. Bortolini, A. Alberti, Laís Benvenutti, 2019, LWT.

Subcritical water extraction (SWE) modified by deep eutectic solvent (DES) for pectin recovery from a Brazilian berry by-product

S. R. Ferreira, Laís Benvenutti, A. Zielinski, 2022, The Journal of Supercritical Fluids.

Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation

D. G. Bortolini, A. Alberti, Laís Benvenutti, 2021, Journal of Food Science and Technology.

A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity

D. G. Bortolini, A. Alberti, E. Bona, 2020, Food Science and Technology.

A new approach to the use of apple pomace in cider making for the recovery of phenolic compounds

D. G. Bortolini, A. Alberti, Laís Benvenutti, 2020 .

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice.

D. G. Bortolini, A. Alberti, Laís Benvenutti, 2019, Journal of the science of food and agriculture.

Pressurized aqueous solutions of deep eutectic solvent (DES): A green emergent extraction of anthocyanins from a Brazilian berry processing by-product

S. R. Ferreira, Laís Benvenutti, A. Zielinski, 2022, Food chemistry: X.

Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures.

A. Alberti, P. R. Los, Laís Benvenutti, 2016, Journal of the science of food and agriculture.

An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls

T. M. Gomes, V. M. Burin, S. R. Ferreira, 2021 .