All Stories

  1. Biological treatment of hospital and textile wastewaters using laccase-rich crude extracts from Trametes villosa

    Article • Revista Brasileira de Ciências Ambientais, June 2026, Zeppelini Editorial e Comunicacao

    Professor Charles Windson Isidoro Haminiuk

  2. Formulation and Characterization of Fucoidan‐Based Hydrogels for 3D Printing Applications

    Article • Journal of Food Process Engineering, June 2026, Wiley

    Professor Charles Windson Isidoro Haminiuk

  3. Impact of saline treatment on the biosorption and bioaccessibility of bioactive compounds from fruit juice residues using brewer's yeast

    Article • Food and Bioproducts Processing, May 2026, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  4. Strategies for recombinant laccase expression and their roles in environmental remediation

    Article • World Journal of Microbiology and Biotechnology, April 2026, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  5. Exploring Periphytic Biofilms as Nature’s Cleanup Crew for Contaminated Surface Waters

    Article • Environmental Management, February 2026, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  6. Complexation of Anthocyanin‐Rich Blackberry Extract With Ozonated Sodium Alginate: Structural, Rheological, and Color Insights

    Article • Journal of Food Science, February 2026, Wiley

    Professor Charles Windson Isidoro Haminiuk

  7. Tailored natural deep eutectic solvents for isolation of astaxanthin from Paracoccus carotinifaciens and one-pot synthesis of functional ingredients for biotechnological applications

    Article • Bioresource Technology, February 2026, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  8. Polysaccharide-based psyllium dressings: Sustainable and bioactive solutions for healing and biomedical innovation

    Article • Next Materials, January 2026, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  9. Freezing as a structuring process for protein gels: process–structure relationship, material characterization, and comparison with meats

    Article • Sustainable Food Technology, January 2026, Royal Society of Chemistry

    Professor Charles Windson Isidoro Haminiuk

  10. Pre-crosslinked ozonized alginate-agar hydrogel with anthocyanin for advanced 3D printing

    Article • Materials Today Communications, January 2026, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  11. Biodegradation of natural and synthetic steroid hormones by river biofilms: Impacts on bacterial community structure

    Article • Revista Brasileira de Ciências Ambientais, December 2025, Zeppelini Editorial e Comunicacao

    Professor Charles Windson Isidoro Haminiuk

  12. Grape juice and red wine: Composition, processing, and health implications

    Article • Food and Humanity, December 2025, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  13. Physicochemical properties, bioactive compounds, and pesticide residues in commercial fruit juices

    Article • Microchemical Journal, November 2025, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  14. Comparative analysis of bacterial and microalgal natural astaxanthin: Part II — Biocompatibility, bioaccessibility, encapsulation, mutagenicity, and aquatic toxicity

    Article • Algal Research, October 2025, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  15. Artificial dyes: Health risks, environmental concerns, and the rise of natural alternatives

    Article • Trends in Food Science & Technology, August 2025, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  16. Extraction and modification of brown algae-derived sodium alginate by ozonation: Characterization and behavior at different pH levels

    Article • Algal Research, August 2025, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  17. Extraction of bioactive compounds from different yerba mate genotypes and development of an antimicrobial gel

    Article • Fitoterapia, June 2025, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  18. Assessment of pesticides concentration in South American wines by liquid chromatography-tandem mass spectrometry

    Article • Journal of Food Composition and Analysis, April 2025, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  19. Innovative protein sources from freshwater and marine environments - A comprehensive review

    Article • Measurement Food, March 2025, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  20. Bioaccessibility Performance of Phenolic Compounds from Red Fruits During Simulated Gastrointestinal Digestion and Colonic Fermentation

    Article • ACS Food Science & Technology, February 2025, American Chemical Society (ACS)

    Professor Charles Windson Isidoro Haminiuk

  21. Pesticide residues in grapes and wine: An overview on detection, health risks, and regulatory challenges

    Article • Food Research International, February 2025, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  22. Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health

    Article • Trends in Food Science & Technology, December 2024, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  23. Waste from the food industry: Innovations in biorefineries for sustainable use of resources and generation of value

    Article • Bioresource Technology, December 2024, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  24. Valorization of bioactive compounds from juice industry waste: Applications, challenges, and future prospects

    Article • Trends in Food Science & Technology, October 2024, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  25. Bacterial cellulose in cosmetic innovation: A review

    Article • International Journal of Biological Macromolecules, August 2024, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  26. Unlocking the potential of uvaia (Eugenia pyriformis Cambess): exploring its rich chemical composition and varied biological activities for innovations in the food industry

    Article • International Journal of Food Science & Technology, July 2024, Oxford University Press (OUP)

    Professor Charles Windson Isidoro Haminiuk

  27. Production and immobilization of laccases from monoculture and co-culture of Trametes villosa and Pycnoporus sanguineus for sustainable biodegradation of ciprofloxacin

    Article • Process Biochemistry, June 2024, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  28. Green extraction technologies: A path to the Amazon bioeconomy development

    Article • Trends in Food Science & Technology, May 2024, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  29. Edible bubbles: A delivery system for enhanced bioaccessibility of phenolic compounds in red fruits and edible flowers

    Article • Innovative Food Science & Emerging Technologies, January 2024, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  30. Extraction of bioactive compounds from yerba mate (<i>Ilex paraguariensis St.-Hil</i>.) leaves by packed-bed extractor using hot water as solvents: Kinetics study and mathematical modeling

    Article • AIMS Molecular Science, January 2024, American Institute of Mathematical Sciences (AIMS)

    Professor Charles Windson Isidoro Haminiuk

  31. Sustainable innovations in edible films and coatings: An overview

    Article • Trends in Food Science & Technology, January 2024, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  32. Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds

    Article • Food Technology and Biotechnology, December 2023, Food Technology and Biotechnology Journal

    Professor Charles Windson Isidoro Haminiuk

  33. Synergistic treatment of textile wastewaters using spent diatomaceous earth loaded with laccases: A cost-effective and eco-friendly approach

    Article • Journal of Water Process Engineering, December 2023, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  34. Enhancing the parboiling of pantanal rice with ultrasound-assisted hydration: Mass transfer kinetics and bioactive properties

    Article • Journal of Cereal Science, November 2023, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  35. Fungal biorefinery for simultaneous production of enzymes and bioconversion of agro-industrial residues into renewable sugars and phenolic compounds

    Article • Biomass Conversion and Biorefinery, September 2023, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  36. The bitter side of teas: Pesticide residues and their impact on human health

    Article • Food and Chemical Toxicology, September 2023, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  37. Biosorption of bioactive compounds in bacterial nanocellulose: Mechanisms and physical-chemical properties

    Article • International Journal of Biological Macromolecules, June 2023, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  38. Modeling the effect of salts in single and binary biosorption of acid dyes by residual diatomaceous earth for sustainable treatment of textile wastewaters

    Article • Chemical Engineering Journal Advances, May 2023, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  39. Hazardous bauxite red mud and ferrous slag management to produce sustainable construction materials

    Article • Journal of Material Cycles and Waste Management, March 2023, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  40. Development of aerated concrete waste/white cement composite for phosphate adsorption from aqueous solutions: Characterization and modeling studies

    Article • Chemical Engineering and Processing - Process Intensification, February 2023, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  41. Effects of solvent extraction on phenolic concentration and antioxidant capacity of the Oedogonium sp. (Chlorophyta) using a simplex-centroid mixture design

    Article • Acta Scientiarum Technology, December 2022, Universidade Estadual de Maringa

    Professor Charles Windson Isidoro Haminiuk

  42. Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

    Article • Food Chemistry Molecular Sciences, December 2022, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  43. Bioactive compounds, health-promotion properties and technological applications of Jabuticaba: A literature overview

    Article • Measurement Food, November 2022, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  44. Biosorption of phenolic compounds from Plinia cauliflora seeds in residual yeast: Kinetic, equilibrium, and bioaccessibility studies

    Article • Journal of Food Processing and Preservation, September 2022, Wiley

    Professor Charles Windson Isidoro Haminiuk

  45. The Importance of Antioxidant Biomaterials in Human Health and Technological Innovation: A Review

    Article • Antioxidants, August 2022, MDPI AG

    Professor Charles Windson Isidoro Haminiuk

  46. Bioactive profile of edible nasturtium and rose flowers during simulated gastrointestinal digestion

    Article • Food Chemistry, July 2022, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  47. Synthesis and Characterization of Laccase Enzyme Aggregates From Trametes villosa for Simultaneous Elimination of Rifampicin and Isoniazid

    Article • International Journal of Environmental Research, April 2022, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  48. Açaí Seeds as a Prospective Biosorbent for Acid Dyes Removal

    Article • Chemical and Biochemical Engineering Quarterly, January 2022, Croatian Society of Chemical Engineers/HDKI

    Professor Charles Windson Isidoro Haminiuk

  49. Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace

    Article • Acta Scientiarum Technology, January 2022, Universidade Estadual de Maringa

    Professor Charles Windson Isidoro Haminiuk

  50. Biological activities, chromatographic profile and thermal stability of organic and conventional goji berry

    Article • Journal of Food Measurement & Characterization, January 2022, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  51. Biotechnological potential of fungi from a mangrove ecosystem: Enzymes, salt tolerance and decolorization of a real textile effluent

    Article • Microbiological Research, January 2022, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  52. Investigation on brewer's spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels

    Article • Food & Function, January 2022, Royal Society of Chemistry

    Professor Charles Windson Isidoro Haminiuk

  53. Multiphysics simulation and characterisation of parboiling of long grain rice during hydration

    Article • Journal of Cereal Science, January 2022, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  54. Simultaneous Removal of Textile Dyes by Adsorption and Biodegradation Using Trametes villosa Laccase Immobilized on Magnetic Particles

    Article • Water Air & Soil Pollution, December 2021, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  55. Bioactivity and bioaccessibility of phenolic compounds from Brazilian fruit purees

    Article • Future Foods, December 2021, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  56. Laccases as green and versatile biocatalysts: from lab to enzyme market—an overview

    Article • Bioresources and Bioprocessing, December 2021, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  57. Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview

    Article • Food Chemistry X, December 2021, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  58. The role of bacterial cellulose loaded with plant phenolics in prevention of UV-induced skin damage

    Article • Carbohydrate Polymer Technologies and Applications, December 2021, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  59. Biological Effects of Goji Berry and the Association with New Industrial Applications: A Review

    Article • Food Reviews International, November 2021, Taylor & Francis

    Professor Charles Windson Isidoro Haminiuk

  60. Biosorption of biocompounds from white and green tea in Saccharomyces cerevisiae waste: Study of the secondary metabolites by UPLC-QToF-MS and simulated in vitro gastrointestinal digestion

    Article • Food Bioscience, June 2021, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  61. Development of natural pigments microencapsulated in waste yeastSaccharomyces cerevisiaeusing spray drying technology and their application in yogurt

    Article • Food & Function, January 2021, Royal Society of Chemistry

    Professor Charles Windson Isidoro Haminiuk

  62. Bacterial cellulose: From production optimization to new applications

    Article • International Journal of Biological Macromolecules, December 2020, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  63. Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê

    Article • Molecules, November 2020, MDPI AG

    Professor Charles Windson Isidoro Haminiuk

  64. Potential anti-diabetic properties of Merlot grape pomace extract: An in vitro, in silico and in vivo study of α-amylase and α-glucosidase inhibition

    Article • Food Research International, November 2020, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  65. Antioxidant Properties of Lyophilized Rosemary and Sage Extract and its Effect to Prevent Lipid Oxidation In Poultry Pátê

    Article • October 2020, MDPI AG

    Professor Charles Windson Isidoro Haminiuk

  66. Peppers the genera Capsicum as bioactive compounds sources: a review

    Article • October 2020, Pantanal Editora

    Professor Charles Windson Isidoro Haminiuk

  67. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments

    Article • Food Research International, October 2020, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  68. Hybrid bacterial cellulose‐collagen membranes production in culture media enriched with antioxidant compounds from plant extracts

    Article • Polymer Engineering & Science, September 2020, Wiley

    Professor Charles Windson Isidoro Haminiuk

  69. Enzymatic delignification of sugar cane bagasse and rice husks and its effect in saccharification

    Article • Renewable Energy, September 2020, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  70. Biodiscoloration, Detoxification and Biosorption of Reactive Blue 268 by Trametes sp. M3: a Strategy for the Treatment of Textile Effluents

    Article • Water Air & Soil Pollution, July 2020, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  71. Acai pulp and seeds as emerging sources of phenolic compounds for enrichment of residual yeasts (Saccharomyces cerevisiae) through biosorption process

    Article • LWT, June 2020, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  72. Residual diatomaceous earth as a potential and cost effective biosorbent of the azo textile dye Reactive Blue 160

    Article • Journal of Environmental Chemical Engineering, February 2020, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  73. Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice

    Article • International Journal of Food Science & Technology, January 2020, Oxford University Press (OUP)

    Professor Charles Windson Isidoro Haminiuk

  74. Improvement of phenolic compound bioaccessibility from yerba mate (Ilex paraguariensis) extracts after biosorption on Saccharomyces cerevisiae

    Article • Food Research International, December 2019, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  75. Comparison between the aqueous extracts of mycelium and basidioma of the edible mushroom Pleurotus pulmonarius: chemical composition and antioxidant analysis

    Article • Journal of Food Measurement & Characterization, November 2019, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  76. Qualitative and nutritional comparison of goji berry fruits produced in organic and conventional systems

    Article • Scientia Horticulturae, November 2019, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  77. Fundamental and applied aspects of catechins from different sources: a review

    Article • International Journal of Food Science & Technology, September 2019, Oxford University Press (OUP)

    Professor Charles Windson Isidoro Haminiuk

  78. Bringing together Saccharomyces cerevisiae and bioactive compounds from plants: A new function for a well-known biosorbent

    Article • Journal of Functional Foods, September 2019, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  79. Evaluation of the Phenolics and in vitro Antioxidant Activity of Different Botanical Herbals Used for Tea Infusions in Brazil

    Article • Current Nutrition & Food Science, June 2019, Bentham Science Publishers

    Professor Charles Windson Isidoro Haminiuk

  80. Bio compounds of edible mushrooms: in vitro antioxidant and antimicrobial activities

    Article • LWT, June 2019, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  81. Influence of temperature, water content and type of organic acid on the formation, stability and properties of functional natural deep eutectic solvents

    Article • Fluid Phase Equilibria, June 2019, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  82. Physicochemical properties, antioxidant potential and mineral content of Miconia albicans (Sw.) Triana: a fruit with high aluminium content

    Article • Brazilian Journal of Botany, May 2019, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  83. Saccharomyces cerevisiae biosorbed with grape pomace flavonoids: adsorption studies and in vitro simulated gastrointestinal digestion

    Article • International Journal of Food Science & Technology, February 2019, Wiley

    Professor Charles Windson Isidoro Haminiuk

  84. Influence of cultivation methods on the chemical and nutritional characteristics of Lentinula edodes

    Article • Emirates Journal of Food and Agriculture, January 2019, Faculty of Food and Agriculture, United Arab Emirates University

    Professor Charles Windson Isidoro Haminiuk

  85. Natural deep eutectic solvents ( NADES ) based on citric acid and sucrose as a potential green technology: a comprehensive study of water inclusion and its effect on thermal, physical and rheological properties

    Article • International Journal of Food Science & Technology, November 2018, Wiley

    Professor Charles Windson Isidoro Haminiuk

  86. Multi‐block analysis for the correlation of physico‐chemical and rheological data of 42 fruit pulps

    Article • Journal of Texture Studies, November 2018, Wiley

    Professor Charles Windson Isidoro Haminiuk, Admilson Franco

  87. 1 H NMR and Raman spectroscopy of oils and extracts obtained from organic and conventional goji berries: yield, fatty acids, carotenoids and biological activities

    Article • International Journal of Food Science & Technology, October 2018, Wiley

    Professor Charles Windson Isidoro Haminiuk, Fabiane Bach

  88. Assessment of antioxidant activity of ethanolic extracts of marjoram (Origanum majorana L.) evaluated by different in vitro methods

    Article • Acta Horticulturae, April 2018, International Society for Horticultural Science (ISHS)

    Professor Charles Windson Isidoro Haminiuk

  89. Chemical modification of citrus pectin: Structural, physical and rheologial implications

    Article • International Journal of Biological Macromolecules, April 2018, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  90. Multi-block analysis coupled with GC-FID and ATR-MIR for the evaluation of thermal degradation in vegetable oils

    Article • Journal of Chromatography B, April 2018, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  91. Effect of Extraction Process on Composition, Antioxidant and Antibacterial Activity of Oil from Yellow Passion Fruit (Passiflora edulis Var. Flavicarpa) Seeds

    Article • Waste and Biomass Valorization, March 2018, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  92. Bioactive compounds of organic goji berry ( Lycium barbarum L.) prevents oxidative deterioration of soybean oil

    Article • Industrial Crops and Products, February 2018, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  93. Enrichment of waste yeast with bioactive compounds from grape pomace as an innovative and emerging technology: Kinetics, isotherms and bioaccessibility

    Article • Innovative Food Science & Emerging Technologies, February 2018, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  94. Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity

    Article • International Journal of Food Properties, January 2018, Taylor & Francis

    Professor Charles Windson Isidoro Haminiuk

  95. Stability and biological activity of Merlot ( Vitis vinifera ) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation

    Article • Journal of Functional Foods, September 2017, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  96. Rosemary as natural antioxidant to prevent oxidation in chicken burgers

    Article • Food Science and Technology, July 2017, FapUNIFESP (SciELO)

    Professor Charles Windson Isidoro Haminiuk

  97. Edible mushrooms: a potential source of essential amino acids, glucans and minerals

    Article • International Journal of Food Science & Technology, July 2017, Wiley

    Professor Charles Windson Isidoro Haminiuk, Fabiane Bach

  98. Common components and specific weights analysis for the discrimination and evaluation of vegetable oil quality

    Article • International Journal of Food Science & Technology, July 2017, Wiley

    Professor Charles Windson Isidoro Haminiuk, Jorge Leonardo Sanchez

  99. Bioactive compounds from brewer’s spent grain: phenolic compounds, fatty acids and in vitro antioxidant capacity

    Article • Acta Scientiarum Technology, July 2017, Universidade Estadual de Maringa

    Professor Charles Windson Isidoro Haminiuk

  100. Hygroscopic equilibrium of microencapsulated extract of passion fruit seed and its effect on the antioxidant capacity

    Article • Journal of Food Process Engineering, June 2017, Wiley

    Professor Charles Windson Isidoro Haminiuk

  101. Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis

    Article • Journal of Functional Foods, June 2017, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  102. Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages

    Article • LWT, March 2017, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  103. Determination of antioxidant activity and phenolic compounds ofMuntingia calaburaLinn. peel by HPLC-DAD and UPLC-ESI-MS/MS

    Article • International Journal of Food Science & Technology, February 2017, Wiley

    Professor Charles Windson Isidoro Haminiuk

  104. The past decade findings related with nutritional composition, bioactive molecules and biotechnological applications of Passiflora spp. (passion fruit)

    Article • Trends in Food Science & Technology, December 2016, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  105. Influence of pasteurization on antioxidant and in vitro anti-proliferative effects of jambolan (Syzygium cumini (L.) Skeels) fruit pulp

    Article • Industrial Crops and Products, October 2016, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  106. New phytochemicals as potential human anti-aging compounds: Reality, promise, and challenges

    Article • Critical Reviews in Food Science and Nutrition, September 2016, Taylor & Francis

    Professor Charles Windson Isidoro Haminiuk

  107. Drying kinetics and quality of uvaia (Hexachlamys edulis (O. Berg)) powder obtained by foam-mat drying

    Article • International Journal of Food Science & Technology, May 2016, Wiley

    Professor Charles Windson Isidoro Haminiuk

  108. Biosorption of anthocyanins from grape pomace extracts by waste yeast: kinetic and isotherm studies

    Article • Journal of Food Engineering, January 2016, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  109. Multi-response optimization of phenolic antioxidants from white tea ( Camellia sinensis L. Kuntze) and their identification by LC–DAD–Q-TOF–MS/MS

    Article • LWT, January 2016, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  110. Profile of bioactive compounds from grape pomace (Vitis vinifera and Vitis labrusca) by spectrophotometric, chromatographic and spectral analyses

    Article • Journal of Chromatography B, December 2015, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  111. FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

    Article • Ciência e Agrotecnologia, August 2015, FapUNIFESP (SciELO)

    Professor Charles Windson Isidoro Haminiuk

  112. A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

    Article • Journal of Food Science and Technology, July 2015, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  113. The addition of carboxymethylcellulose in caseinomacropeptide acid gels: Rheological, optical and microstructural characteristics

    Article • Food Hydrocolloids, July 2015, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  114. Evaluation of hot and cold extraction of bioactive compounds in teas

    Article • International Journal of Food Science & Technology, June 2015, Wiley

    Professor Charles Windson Isidoro Haminiuk

  115. Modelling the extraction of phenolic compounds and in vitro antioxidant activity of mixtures of green, white and black teas (Camellia sinensis L. Kuntze)

    Article • Journal of Food Science and Technology, March 2015, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  116. Physicochemical and Rheological Evaluation of Cassava Flower Honey Produced by Africanized Apis mellifera

    Article • Food Science and Technology Research, January 2015, Japanese Society for Food Science and Technology

    Professor Charles Windson Isidoro Haminiuk

  117. Hydration kinetics of soybeans: Transgenic and conventional cultivars

    Article • Journal of Cereal Science, November 2014, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  118. Physicochemical properties of modified citrus pectins extracted from orange pomace

    Article • Journal of Food Science and Technology, July 2014, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

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

    Article • Food Research International, June 2014, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  120. Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace

    Article • International Journal of Food Science & Technology, May 2014, Wiley

    Professor Charles Windson Isidoro Haminiuk

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

    Article • Comprehensive Reviews in Food Science and Food Safety, April 2014, Wiley

    Professor Charles Windson Isidoro Haminiuk

  122. Influence of concentration and pH in caseinomacropeptide and carboxymethylcellulose interaction

    Article • Food Hydrocolloids, March 2014, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  123. The Association between Chromaticity, Phenolics, Carotenoids, andIn VitroAntioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics

    Article • Journal of Food Science, February 2014, Wiley

    Professor Charles Windson Isidoro Haminiuk

  124. Characterization of tropical fruits: Rheology, stability and phenolic compounds

    Article • Acta Alimentaria, December 2013, Akademiai Kiado

    Professor Charles Windson Isidoro Haminiuk

  125. Rheological properties of ternary mixtures of yellow fruits - doi: 10.4025/actascitechnol.v35i3.16096

    Article • Acta Scientiarum Technology, June 2013, Universidade Estadual de Maringa

    Professor Charles Windson Isidoro Haminiuk

  126. Antioxidant and rheological properties of guava jam with added concentrated grape juice

    Article • Journal of the Science of Food and Agriculture, June 2013, Wiley

    Professor Charles Windson Isidoro Haminiuk, Dr Angelica Vieira

  127. Polyphenols and palynological origin of bee pollen ofApis melliferaL. from Brazil. Characterization of polyphenols of bee pollen

    Article • CyTA - Journal of Food, May 2013, Taylor & Francis

    Professor Charles Windson Isidoro Haminiuk

  128. Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions

    Article • Journal of Food Engineering, May 2013, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  129. Response of Ganoderma lucidum and Trametes sp. to the herbicide picloram: Tolerance, antioxidants and production of ligninolytic enzymes

    Article • Pesticide Biochemistry and Physiology, February 2013, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  130. Biosorption of herbicide picloram from aqueous solutions by live and heat-treated biomasses of Ganoderma lucidum (Curtis) P. Karst and Trametes sp.

    Article • Chemical Engineering Journal, January 2013, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  131. Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

    Article • Brazilian Archives of Biology and Technology, October 2012, FapUNIFESP (SciELO)

    Professor Charles Windson Isidoro Haminiuk

  132. Phenolic compounds in fruits - an overview

    Article • International Journal of Food Science & Technology, July 2012, Wiley

    Professor Charles Windson Isidoro Haminiuk

  133. Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents

    Article • Journal of Food Science and Technology, June 2012, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  134. Physical and chemical properties of ultrasonically, spray-dried green banana (Musa cavendish) starch

    Article • Journal of Food Engineering, June 2011, Elsevier

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

  135. Chemical, antioxidant and antibacterial study of Brazilian fruits

    Article • International Journal of Food Science & Technology, May 2011, Wiley

    Professor Charles Windson Isidoro Haminiuk

  136. Polissacarídeos extraídos da gabiroba (Campomanesia xanthocarpa Berg): propriedades químicas e perfil reológico

    Article • Polímeros, January 2010, FapUNIFESP (SciELO)

    Professor Charles Windson Isidoro Haminiuk

  137. Study of some parameters which affect xylanase production: Strain selection, enzyme extraction optimization, and influence of drying conditions

    Article • Biotechnology and Bioprocess Engineering, December 2009, Springer Science + Business Media

    Professor Charles Windson Isidoro Haminiuk

  138. Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers

    Article • International Journal of Food Science & Technology, March 2009, Oxford University Press (OUP)

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

  139. Comportamento reológico de sistemas pécticos de polpas de frutas vermelhas

    Article • Food Science and Technology, March 2009, FapUNIFESP (SciELO)

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

  140. Study of the Rheological Parameters of Honey Using the Mitschka Method

    Article • International Journal of Food Engineering, January 2009, De Gruyter

    Professor Charles Windson Isidoro Haminiuk

  141. Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)

    Article • LWT, July 2008, Elsevier

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

  142. Effect of Heat Treatment on Pectic Fractions and Apparent Viscosity of Whole Blackberry (Rubus spp.) Pulp

    Article • International Journal of Food Engineering, June 2008, De Gruyter

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

  143. Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels

    Article • Ciência e Agrotecnologia, October 2007, FapUNIFESP (SciELO)

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

  144. Rheological study of ternary mixtures and pectic gels of red fruit pulps

    Article • International Journal of Food Science & Technology, April 2007, Oxford University Press (OUP)

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

  145. Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise

    Article • International Journal of Food Engineering, April 2007, De Gruyter

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

  146. Propriedades reológicas da polpa de manga (Mangifera indica L. cv. Keitt) centrifugada

    Article • Ciência e Agrotecnologia, October 2006, FapUNIFESP (SciELO)

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

  147. Influence of temperature on the rheological behavior of whole araçá pulp (Psidium cattleianum sabine)

    Article • LWT, May 2006, Elsevier

    Professor Charles Windson Isidoro Haminiuk, Professor MARIA RITA SIERAKOWSKI

  148. Rheological Properties of Butia Pulp

    Article • International Journal of Food Engineering, March 2006, De Gruyter

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

  149. Effect of Process Conditions on Composition and Properties of Pectin and Apparent Viscosity of Sterilized and Concentrated Pulp of Tomatoes

    Article • International Journal of Food Engineering, November 2005, De Gruyter

    Professor Charles Windson Isidoro Haminiuk

  150. Efeito de pré-tratamentos no escurecimento das cultivares de maçã fuji e gala após o congelamento

    Article • Ciência e Agrotecnologia, October 2005, FapUNIFESP (SciELO)

    Professor Charles Windson Isidoro Haminiuk