Karina N. De Simas

Optimisation of pectin acid extraction from passion fruit peel (<i>Passiflora edulis</i> flavicarpa) using response surface methodology

Erika Kliemann, Karina N. De Simas, Edna Regina Amante et al. · International Journal of Food Science & Technology · 2008 · 132 citations

Food Packaging, Engineering, Food Analysis +18

Cassava starch functional properties by etherification – hydroxypropylation

Claudio Salvalaggio Schmitz, Karina N. De Simas, Karina Maria Olbrich dos Santos et al. · International Journal of Food Science & Technology · 2006 · 65 citations

Food Chemistry, Biomanufacturing, Summary Starches +8

Chemical Characterization of Candy Made of Erva-Mate (Ilex paraguariensis A. St. Hil.) Residue

Manoela Alano Vieira, Ângela A. Rovaris, Marcelo Maraschin et al. · Journal of Agricultural and Food Chemistry · 2008 · 46 citations

Nutrition, Nutraceutical Ingredient, Food Analysis +16

Phenolic Acids and Methylxanthines Composition and Antioxidant Properties of Mate ( <i>Ilex paraguariensis</i> ) Residue

Manoela Alano Vieira, Marcelo Maraschin, Cristiane Manfé Pagliosa et al. · Journal of Food Science · 2010 · 42 citations

Effect of king palm (<i>Archontophoenix alexandrae</i>) flour incorporation on physicochemical and textural characteristics of gluten‐free cookies

Karina N. De Simas, Leila do Nascimento Vieira, Rossana Podestá et al. · International Journal of Food Science & Technology · 2009 · 40 citations

Food Chemistry, Nutrition, Gluten‐free Cookies +15