Igor da Silva Lindemann

Author

Universidade Federal de Pelotas ORCID

Also Known As

Igor Lindemann, Igor da Silva Lindemann

Publications

390

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Pelotas Rothamsted Research Universidade do Vale do Rio dos Sinos

About

Igor da Silva Lindemann is an author at Universidade Federal de Pelotas specializing in health sciences, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	220
2	Engineering	4	4	256
3	Environmental Engineering	2	2	182
4	Medicine	1	1	14
5	Food Sciences	1	1	14

Igor da Silva Lindemann

Publications

377

Citations

H-Index

Page 1

	Year	Citations
Effects of drying temperature and long-term storage conditions on black rice phenolic compounds Gustavo Heinrich Lang, Igor da Silva Lindemann, Cristiano Dietrich Ferreira, Food Chemistry Food ChemistryAgricultural ChemistryLong-term Storage ConditionsEngineeringEnvironmental Engineering	2019	109
Postharvest UV-C irradiation for fungal control and reduction of mycotoxins in brown, black, and red rice during long-term storage Cristiano Dietrich Ferreira, Gustavo Heinrich Lang, Igor da Silva Lindemann, Food Chemistry Postharvest Uv-c IrradiationEngineeringEnvironmental EngineeringMycotoxin FormationFungal Control	2020	73
Quality of black beans as a function of long-term storage and moldy development: Chemical and functional properties of flour and isolated protein Cristiano Dietrich Ferreira, Valmor Ziegler, Igor da Silva Lindemann, Food Chemistry	2017	50
Influence of drying temperature on the structural and cooking quality properties of black rice Gustavo Heinrich Lang, Igor da Silva Lindemann, Cristiano Dietrich Ferreira, Cereal Chemistry EngineeringFood BiophysicsThermal ProcessingGrain QualityFood Chemistry	2018	41
Physical properties and effective thermal diffusivity of soybean grains as a function of moisture content and broken kernels Ricardo Scherer Pohndorf, Jeferson Cunha da Rocha, Igor da Silva Lindemann, Journal of Food Process Engineering EngineeringMechanical EngineeringAgricultural EconomicsThermal ProcessingBroken Kernels	2017	33
Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile Igor da Silva Lindemann, Caroline Lambrecht Dittgen, Cristian de Souza Batista, Food Chemistry Food ChemistryNutritionAgricultural ChemistryHealth SciencesIn Vitro Fermentation	2020	23
Cowpea storage under nitrogen‐modified atmosphere at different temperatures: Impact on grain structure, cooking quality, in vitro starch digestibility, and phenolic extractability Igor da Silva Lindemann, Gustavo Heinrich Lang, Cristiano Dietrich Ferreira, Journal of Food Processing and Preservation	2019	17
Fluidized‐bed drying of black rice grains: Impact on cooking properties, <i>in vitro</i> starch digestibility, and bioaccessibility of phenolic compounds Gustavo Heinrich Lang, Igor da Silva Lindemann, Jorge Tiago Schwanz Göebel, Journal of Food Science	2020	17
Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics Jéssica Fernanda Hoffmann, P. Z. Bassinello, J. M. Colombari Filho, Cereal Chemistry FlavoromicsChemical CompositionFood AnalysisPlant MetabolomicsCooking Quality Characteristics	2018	14

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