| Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration H Jaster, GD Arend, K Rezzadori, VC Chaves, FH Reginatto, JCC Petrus Food Research International, 2017 | 127 | 2017 |
| Concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane GD Arend, WT Adorno, K Rezzadori, M Di Luccio, VC Chaves, ... Journal of Food Engineering 201, 36-41, 2017 | 98 | 2017 |
| Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria× ananassa) juice by block freeze concentration technology WT Adorno, K Rezzadori, GD Arend, VC Chaves, FH Reginatto, ... International Journal of Food Science & Technology 52 (3), 781-787, 2017 | 54 | 2017 |
| Avaliação dos processos de separação por membranas para a concentração de antocianinas do suco de morango GD Arend, WT Adorno, K Rezzadori, VC Chaves, FH Reginatto, ... Revista do Congresso Sul Brasileiro de Engenharia de Alimentos 2 (1), 2016 | | 2016 |
| Concentração de compostos fenólicos do suco de morando (Fragaria x. ananassa Duch.) por nanofiltração GD Arend | | 2016 |
| ANÁLISE DA ESTABILIDADE DOS COMPOSTOS FENÓLICOS DO SUCO DE MORANGO (Fragaria x. ananassa duch.) SUBMETIDOS À MICROFILTRAÇÃO E NANOFILTRAÇÃO GD AREND, K REZZADORI, WT ADORNO, JCC PETRUS | | |
