Karina N. De Simas - Concepedia

Author

Karina N. De Simas

Universidade Federal de Santa Catarina

Also Known As

K.N. DE SIMAS, Karina N. De Simas, Karina N. de Simas, Karina Nunes De Simas, Karina Nunes de Simas

Publications

425

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Santa Catarina

About

Karina N. De Simas is an author at Universidade Federal de Santa Catarina specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	332
2	Engineering	4	4	221
3	Medicine	1	1	46
4	Natural Sciences	1	1	18
5	Public Health	1	1	28

Karina N. De Simas

Publications

420

Citations

H-Index

Page 1

	Year	Citations
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, International Journal of Food Science & Technology Food PackagingEngineeringFood AnalysisPassion Fruit PeelPectin Acid Extraction	2008	132
Cassava starch functional properties by etherification – hydroxypropylation Claudio Salvalaggio Schmitz, Karina N. De Simas, Karina Maria Olbrich dos Santos, International Journal of Food Science & Technology Food ChemistryBiomanufacturingSummary StarchesPolysaccharideFood Industry	2006	65
Chemical Characterization of Candy Made of Erva-Mate (Ilex paraguariensis A. St. Hil.) Residue Manoela Alano Vieira, Ângela A. Rovaris, Marcelo Maraschin, Journal of Agricultural and Food Chemistry NutritionNutraceutical IngredientFood AnalysisFood ChemistryCandy Made	2008	46
Phenolic Acids and Methylxanthines Composition and Antioxidant Properties of Mate ( <i>Ilex paraguariensis</i> ) Residue Manoela Alano Vieira, Marcelo Maraschin, Cristiane Manfé Pagliosa, Journal of Food Science	2010	42
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, International Journal of Food Science & Technology Food ChemistryNutritionGluten‐free CookiesPalm FlourEngineering	2009	40
THE EFFECT OF FERMENTATION ON CASSAVA STARCH MICROSTRUCTURE Maria Janete Angeloni Marcon, Manoela Alano Vieira, Katia Santos, Journal of Food Process Engineering EngineeringFood AnalysisFood ChemistryBiochemical EngineeringFood Sciences	2006	28
Microstructure, nutrient composition and antioxidant capacity of king palm flour: A new potential source of dietary fibre Karina N. De Simas, Leila do Nascimento Vieira, Rossana Podestá, Bioresource Technology Food ChemistryDietary FiberNutritionPalm FlourFood Analysis	2010	28
Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch Maria Janete Angeloni Marcon, Gisele Cristina Netto Vieira, Karina N. De Simas, Brazilian Archives of Biology and Technology Food ChemistryEngineeringFood FermentationBioenergyFood Analysis	2007	21
Characterization of the bark from residues from mate tree harvesting (Ilex paraguariensis St. Hil.) Cristiane Manfé Pagliosa, Karina N. De Simas, Renata Dias de Mello Castanho Amboni, Industrial Crops and Products BiologyNatural SciencesMate Tree HarvestingEvolutionary BiologyForestry	2010	18

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