Ariadne Roberto Karnopp

Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives.

Daniel Granato, D. Granato, E. F. de Andrade, 2017, Food chemistry.

Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins.

D. Granato, S. V. van Ruth, Ariadne Roberto Karnopp, 2015, Journal of the science of food and agriculture.

Comparison between Folin-Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96-Well Microplates.

D. Granato, N. D. Rosso, Ariadne Roberto Karnopp, 2015, Journal of food science.

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

D. Granato, A. C. Barana, P. R. Los, 2015 .