Concepedia

Author

Monize Bürck

Universidade Federal de São PauloORCID

Also Known As

Bürck, Monize, M. Bürck, Monize Burck, Monize Bürck

24

Publications

220

Citations

8

H-Index

17

Concepts

All Affiliations

Universidade Federal de São PauloUniversity of Birmingham
MB

About

Monize Bürck is an author at Universidade Federal de São Paulo specializing in pharmacology, biochemistry, and food chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Biochemistry

3

3

135

2

Medicine

2

2

115

3

Health Sciences

1

1

27

4

Natural Sciences

1

1

88

5

Public Health

1

1

20

Monize Bürck

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7

Publications

182

Citations

7

H-Index

YearCitations

Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin

Camilly Fratelli, Monize Bürck, Marina Campos Assumpção de Amarante,

Trends in Food Science & Technology

2020

88

Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice

Camilly Fratelli, Monize Bürck, Lila Missae Oyama,

Processes

2022

27

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

Monize Bürck, Sergiana dos Passos Ramos, Anna Rafaela Cavalcante Braga

Foods

2024

20

Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

Monize Bürck, Camilly Fratelli, Marcelo Assis,

Fermentation

2024

16

Cracking Spirulina flavor: Compounds, sensory evaluations, and solutions

Renata Nolasco Braga-Souto, Monize Bürck, Mônica Masako Nakamoto,

Trends in Food Science & Technology

2024

11

Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients

Monize Bürck, Camilly Fratelli, Marina Campos Assumpção de Amarante,

Biomass

2024

10

Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae

Monize Bürck, Ailton César Lemes, Mariana Buranelo Egea,

Fermentation

2024

10

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