Aline Alberti

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

Acácio Antônio Ferreira Zielinski, Charles Windson Isidoro Haminiuk, Aline Alberti et al. · Food Research International · 2013 · 199 citations

Optimisation of the extraction of phenolic compounds from apples using response surface methodology

Aline Alberti, Acácio Antônio Ferreira Zielinski, Danianni Marinho Zardo et al. · Food Chemistry · 2013 · 158 citations

Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties

Aline Alberti, Tâmisa Pires Machado dos Santos, Acácio Antônio Ferreira Zielinski et al. · LWT · 2015 · 100 citations

Food Chemistry, Engineering, Analytical Chemistry +10

Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

Priscila Judacewski, Paulo Ricardo Los, Larissa Siqueira Lima et al. · International Journal of Dairy Technology · 2019 · 82 citations · Full text

Novel Food, Agricultural Economics, Consumer Research +18

Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening

Aline Alberti, Acácio Antônio Ferreira Zielinski, Marcelo Couto et al. · Journal of Food Science and Technology · 2017 · 57 citations · Full text

Phenolic Compounds, Antioxidant Capacity, Ripening +4