Luciani Tatsch Piemolini-Barreto

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Cristine Maso Jeusti Bof, Roselei Claudete Fontana, Luciani Tatsch Piemolini-Barreto et al. · Brazilian Archives of Biology and Technology · 2012 · 24 citations · Full text

Food Chemistry, Biomanufacturing, Health Sciences +14

Biodegradable film for raisins packaging application: Evaluation of physico-chemical characteristics and antioxidant potential

Betina Maria Gamba Miglioranza, Fernanda Rodrigues Spinelli, Fernanda Stoffel et al. · Food Chemistry · 2021 · 16 citations

Chemical Engineering, Biomanufacturing, Food Packaging +8

Variation in phenolic compounds, anthocyanins, and color in red wine treated with enzymatic extract of Kluyveromyces marxianus

Luciani Tatsch Piemolini-Barreto, Jucimar Zacaria, Ana Paula Longaray Delamare et al. · World Journal of Microbiology and Biotechnology · 2013 · 13 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +4

Comparison of a pectinolytic extract of Kluyveromyces marxianus and a commercial enzyme preparation in the production of Ives (Vitis labrusca) grape juice

Luciani Tatsch Piemolini-Barreto, Regina Vasconcellos Antônio, Sérgio Echeverrigaray · World Journal of Microbiology and Biotechnology · 2015 · 10 citations

Food Chemistry, Vitis Labrusca, Food Fermentation +5

Influence of Plasticizers in Enzymatic Degradation and Water Resistance of Starch Foam Trays Obtained by Thermal Expansion

Fernanda Stoffel, Eduarda Francine Weschenfelder, Marli Camassola et al. · Journal of Polymers and the Environment · 2019 · 10 citations · Full text

Chemical Engineering, Starch Foam Trays, Engineering +11