All Stories

  1. 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

  2. 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

  3. 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

  4. 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

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

    Article • LWT, June 2019, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

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

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

    Professor Charles Windson Isidoro Haminiuk

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

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

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

    Professor Charles Windson Isidoro Haminiuk

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 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

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

    Article • Food Hydrocolloids, July 2015, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  38. 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

  39. 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

  40. 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

  41. Hydration kinetics of soybeans: Transgenic and conventional cultivars

    Article • Journal of Cereal Science, November 2014, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  42. 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

  43. 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

  44. 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

  45. 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

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

    Article • Food Hydrocolloids, March 2014, Elsevier

    Professor Charles Windson Isidoro Haminiuk

  47. 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

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

    Article • Acta Alimentaria, December 2013, Akademiai Kiado

    Professor Charles Windson Isidoro Haminiuk

  49. 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

  50. 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

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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

  56. Phenolic compounds in fruits - an overview

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

    Professor Charles Windson Isidoro Haminiuk

  57. 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

  58. 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

  59. Chemical, antioxidant and antibacterial study of Brazilian fruits

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

    Professor Charles Windson Isidoro Haminiuk

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

    Article • Polímeros, January 2010, FapUNIFESP (SciELO)

    Professor Charles Windson Isidoro Haminiuk

  61. 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

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

    Article • International Journal of Food Science & Technology, March 2009, Wiley

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

  63. 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

  64. 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

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

    Article • International Journal of Food Science & Technology, April 2007, Wiley

    Professor MARIA RITA SIERAKOWSKI, Professor Charles Windson Isidoro Haminiuk

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

    Article • LWT, May 2006, Elsevier

    Professor Charles Windson Isidoro Haminiuk