Daniel Granato

发表

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing.

Jânio Sousa Santos, Daniel Granato, Predrag Putnik, 2018, Comprehensive reviews in food science and food safety.

WITHDRAWN: Experimental design and application of response surface methodology for proccess modelling and optimization: A review

Daniel Granato, Verônica Calado, Gabriel Favalli Branco, 2010 .

Food Identity, Authenticity and Fraud: The Full Spectrum

Daniel Granato, Saskia M. van Ruth, D. Granato, 2017, Foods.

Mathematical and Statistical Methods in Food Science and Technology

Gastón Ares, Daniel Granato, G. Ares, 2017 .

Observations on the use of statistical methods in Food Science and Technology

Daniel Granato, Verônica Calado, Basil Jarvis, 2014 .

Editorial overview: Food chemistry and biochemistry: Much more than measuring components and bioactivity

Daniel Granato, 2018 .

The use and importance of design of experiments (DOE) in process modelling in food science and technology

Daniel Granato, Maria de Ara, Escola de Qu, 2013 .

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

Jânio Sousa Santos, Daniel Granato, Graziela Bragueto Escher, 2018 .

Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline.

Daniel Granato, Acácio A F Zielinski, Charles W I Haminiuk, 2014, Comprehensive reviews in food science and food safety.

Application of modern computer algebra systems in food formulations and development: A case study

Francisco J. Barba, Daniel Granato, Predrag Putnik, 2017 .

The use of statistical software in food science and technology: Advantages, limitations and misuses.

Jânio Sousa Santos, Daniel Granato, Cleiton Antônio Nunes, 2015, Food research international.

Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

Francisco J. Barba, Daniel Granato, Muhammad Shahid Riaz Rajoka, 2021 .

Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profile.

Daniel Granato, Edoardo Capuano, Saskia M van Ruth, 2015, Journal of food science.

Chemical composition of volatiles from male and female specimens of Baccharis trimera collected in two distant regions of southern brazil: a comparative study using chemometrics

Daniel Granato, Domingos Sávio Nunes, Dilamara Riva Scharf, 2013 .

Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach

Daniel Granato, M. L. Masson, D. Granato, 2010 .

Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.

Daniel Granato, Predrag Putnik, Shahin Roohinejad, 2019, Food chemistry.

Feasibility of different chemometric techniques to differentiate commercial Brazilian sugarcane spirits based on chemical markers

Daniel Granato, D. Granato, J. Alaburda, 2014 .

The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review

Daniel Granato, Anderson S. Sant'Ana, Fernanda B. Campagnollo, 2016 .

Monitoring the authenticity of Brazilian UHT milk: a chemometric approach.

Márcia M. C. Ferreira, Daniel Granato, Anderson S. Sant'Ana, 2011 .

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

Daniel Granato, Predrag Putnik, Shahin Roohinejad, 2018, Foods.

Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei

Daniel Granato, D. Granato, Luciana de Souza Neves Ellendersen, 2012 .

Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes

Daniel Granato, Inar Alves de Castro, M. L. Masson, 2011 .

Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour.

Daniel Granato, Francisco J Barba, J. Kerry, 2018, Food chemistry.

Analytical strategy coupled with response surface methodology to maximize the extraction of antioxidants from ternary mixtures of green, yellow, and red teas (Camellia sinensis var. sinensis).

Daniel Granato, Acácio A F Zielinski, Saskia M van Ruth, 2014, Journal of agricultural and food chemistry.

Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats

Daniel Granato, D. Granato, M. Genovese, 2013 .

Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices

Daniel Granato, Saskia M. van Ruth, D. Granato, 2016 .

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics.

Daniel Granato, Gabriel Favalli Branco, José de Assis Fonseca Faria, 2011, Journal of the science of food and agriculture.

Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology.

Daniel Granato, D. Granato, D. S. Nunes, 2014, Anais da Academia Brasileira de Ciencias.

Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology.

Daniel Granato, I. A. de Castro, M. L. Masson, 2010, Journal of food science.

Characterization of red wines from South America based on sensory properties and antioxidant activity.

Daniel Granato, I. A. de Castro, D. Granato, 2012, Journal of the science of food and agriculture.

Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability.

Daniel Granato, D. Granato, N. D. Rosso, 2016, Food chemistry.

Authentication of geographical origin and crop system of grape juices by phenolic compounds and antioxidant activity using chemometrics.

Daniel Granato, Egon Schnitzler, Saskia M van Ruth, 2015, Journal of food science.

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development.

Daniel Granato, Eduardo H M Walter, Helena M A Bolini, 2010, Comprehensive reviews in food science and food safety.

Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology

Daniel Granato, Inar Alves de Castro, M. L. Masson, 2010 .

Nutritional aspects of second generation soy foods.

Daniel Granato, Franco Maria Lajolo, D. Granato, 2011, Journal of agricultural and food chemistry.

Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics

Daniel Granato, Inar Alves de Castro, D. Granato, 2010 .

Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the phenolic composition, antioxidant, antihemolytic and cytotoxic/cytoprotection activities.

Jânio Sousa Santos, Daniel Granato, M. A. D. do Carmo, 2019, Food research international.

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

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

Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys

Ligia Bicudo de Almeida-Muradian, Daniel Granato, D. Granato, 2018 .

A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

Daniel Granato, Alessandro Nogueira, Charles Windson Isidoro Haminiuk, 2014 .

Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics.

Daniel Granato, Alessandro Nogueira, D. Granato, 2013, Food chemistry.

Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats.

Daniel Granato, Inar Alves Castro, M. Rogero, 2013, Food chemistry.

Authentication of juices from antioxidant and chemical perspectives: A feasibility quality control study using chemometrics

Jânio Sousa Santos, Daniel Granato, Oxana Ye. Rodionova, 2017 .

Prediction and modeling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review

Alaa El-Din A. Bekhit, Daniel Granato, Predrag Putnik, 2017 .

Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality.

Daniel Granato, I. A. de Castro, D. Granato, 2011, Food chemistry.

Statistical Approaches to Assess the Association between Phenolic Compounds and the in vitro Antioxidant Activity of Camellia sinensis and Ilex paraguariensis Teas

Gastón Ares, Daniel Granato, G. Ares, 2015, Critical reviews in food science and nutrition.

Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics

Daniel Granato, Alessandro Nogueira, D. Granato, 2014 .

Geographical provenancing of purple grape juices from different farming systems by proton transfer reaction mass spectrometry using supervised statistical techniques.

Daniel Granato, Saskia M van Ruth, D. Granato, 2015, Journal of the science of food and agriculture.