Ricardo Tadeu Paraginski

Author

Universidade Federal de Pelotas ORCID

Also Known As

Paraginski, Ricardo Tadeu, Ricardo T. Paraginski, Ricardo Tadeu PARAGINSKI, Ricardo Tadeu Paraginski

Publications

766

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Pelotas Instituto Federal Farroupilha United States Department of Agriculture Western Regional Research Center

About

Ricardo Tadeu Paraginski is an author at Universidade Federal de Pelotas specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	210
2	Engineering	2	2	62
3	Public Health	1	1	10
4	Chemical Engineering	1	1	30
5	Environmental Engineering	1	1	30

Ricardo Tadeu Paraginski

Publications

451

Citations

H-Index

Page 1

	Year	Citations
Physicochemical and pasting properties of maize as affected by storage temperature Ricardo Tadeu Paraginski, Nathan Levien Vanier, José De J. Berrios, Journal of Stored Products Research Food ChemistryStorage TemperatureSustainable AgricultureAgricultural EconomicsCrop Physiology	2014	83
Pasting, morphological, thermal and crystallinity properties of starch isolated from beans stored under different atmospheric conditions Galileu Rupollo, Nathan Levien Vanier, Elessandra da Rosa Zavareze, Carbohydrate Polymers Food ChemistryCrystallinity PropertiesFood ProcessingGrain QualityDifferent Atmospheric Conditions	2011	75
Characteristics of starch isolated from maize as a function of grain storage temperature Ricardo Tadeu Paraginski, Nathan Levien Vanier, Khalid Moomand, Carbohydrate Polymers	2013	63
Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long‐Term Storage Valmor Ziegler, Nathan Levien Vanier, Cristiano Dietrich Ferreira, Journal of Food Science	2016	43
Physicochemical, pasting, crystallinity, and morphological properties of starches isolated from maize kernels exhibiting different types of defects Ricardo Tadeu Paraginski, Rosana Colussi, Álvaro Renato Guerra Dias, Food Chemistry Food ChemistryMorphological PropertiesGrain QualityDifferent TypesMaize Kernels	2018	40
Sensory and nutritional evaluation of popcorn kernels with yellow, white and red pericarps expanded in different ways Ricardo Tadeu Paraginski, Nelisa Lamas de Souza, Gabriela Hörnke Alves, Journal of Cereal Science NutritionFood CompositionDifferent WaysFood AnalysisNutritive Value	2016	36
The effects of heat–moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties Bruna Arns, Ricardo Tadeu Paraginski, Josiane Bartz, International Journal of Food Science & Technology Food ChemistryEngineeringIn Vitro FermentationViscosity ProfileRice Grains	2014	32
Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk Nathan Levien Vanier, Ricardo Tadeu Paraginski, José De J. Berrios, Journal of Food Composition and Analysis Thiamine ContentChemical EngineeringSodium BisulfiteEngineeringAgricultural Chemistry	2015	30
Properties of Popcorn Starch Expanded in a Microwave, with and without the Presence of Vegetable Oil Ricardo Tadeu Paraginski, Valmor Ziegler, Cristiano Dietrich Ferreira, Journal of Food Processing and Preservation Food ChemistryPopcorn StarchStarch PropertiesFood EngineeringFood Processing	2016	16
Effects of Organic and Conventional Cropping Systems on Technological Properties and Phenolic Compounds of Freshly Harvested and Stored Rice Gabriela Hörnke Alves, Ricardo Tadeu Paraginski, Nelisa de Souza Lamas, Journal of Food Science	2017	12

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