Valmor Ziegler

Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months

Valmor Ziegler, Cristiano Dietrich Ferreira, Jéssica Fernanda Hoffmann et al. · Food Chemistry · 2017 · 87 citations

Food Chemistry, Bound Phenolics Content, Crop Quality +10

Changes in the chemical composition and bioactive compounds of chickpea (Cicer arietinum L.) fortified by germination

Cristiano Dietrich Ferreira, Vanessa Kern Bubolz, Jennifer Da Silva et al. · LWT · 2019 · 86 citations

Food Chemistry, Agricultural Chemistry, Food Bioactive Compound +5

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 et al. · Food Chemistry · 2020 · 73 citations

Postharvest Uv-c Irradiation, Engineering, Environmental Engineering +8

Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures

Valmor Ziegler, Cristiano Dietrich Ferreira, Jorge Tiago Schwanz Göebel et al. · Food Chemistry · 2016 · 72 citations

Food Chemistry, Different Temperatures, Whole Rice Grains +3

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 et al. · Food Chemistry · 2017 · 50 citations