Lúcia Cristina Vriesmann

Author

Universidade Federal do Paraná ORCID

Also Known As

L.C. Vriesmann, Lucia C VRIESMANN, Lucia Cristina Vriesmann, Lúcia C. Vriesmann, Lúcia Cristina Vriesmann

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal do Paraná Universidade Federal de Viçosa Universidade de São Paulo

About

Lúcia Cristina Vriesmann is an author at Universidade Federal do Paraná specializing in food chemistry, biomolecular engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biomolecular Engineering	4	4	304
2	Health Sciences	3	3	292
3	Biochemistry	3	3	112
4	Engineering	2	2	97
5	Medicine	2	2	75

Lúcia Cristina Vriesmann

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin Carmen Lúcia de Oliveira Petkowicz, Lúcia Cristina Vriesmann, Peter A. Williams Food Hydrocolloids Food ChemistryEdible PackagingEnvironmental EngineeringFood AnalysisFood Waste	2016	219
Cacao pod husks (Theobroma cacao L.): Composition and hot-water-soluble pectins Lúcia Cristina Vriesmann, Renata Dias de Mello Castanho Amboni, Carmen Lúcia de Oliveira Petkowicz Industrial Crops and Products Food ChemistryCacao Pod HusksFood Biophysics	2011	187
Extraction and characterization of pectin from cacao pod husks (Theobroma cacao L.) with citric acid Lúcia Cristina Vriesmann, Reinaldo F. Teófilo, Carmen Lúcia de Oliveira Petkowicz LWT	2012	185
Polysaccharides from the pulp of cupuassu (Theobroma grandiflorum): Structural characterization of a pectic fraction Lúcia Cristina Vriesmann, Carmen Lúcia de Oliveira Petkowicz Carbohydrate Polymers Food ChemistryTheobroma GrandiflorumStructural CharacterizationNatural PolymerPectic Fraction	2008	127
Optimization of nitric acid-mediated extraction of pectin from cacao pod husks (Theobroma cacao L.) using response surface methodology Lúcia Cristina Vriesmann, Reinaldo F. Teófilo, Carmen Lúcia de Oliveira Petkowicz Carbohydrate Polymers	2011	109
Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization Cristiane Colodel, Lúcia Cristina Vriesmann, Reinaldo F. Teófilo, International Journal of Biological Macromolecules Food ChemistryStructural CharacterizationBiotechnologyHorticultural CommodityRipening	2018	87
Cell wall polysaccharides from Ponkan mandarin (Citrus reticulata Blanco cv. Ponkan) peel Cristiane Colodel, Lúcia Cristina Vriesmann, Carmen Lúcia de Oliveira Petkowicz Carbohydrate Polymers Food ChemistryBotanyPolysaccharidePonkan MandarinBiomolecular Engineering	2018	80
Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media Lúcia Cristina Vriesmann, Carmen Lúcia de Oliveira Petkowicz International Journal of Biological Macromolecules	2017	68
Changes in Cell Wall Composition Associated to the Softening of Ripening Papaya: Evidence of Extensive Solubilization of Large Molecular Mass Galactouronides Tânia Misuzu Shiga, João Paulo Fabi, João Roberto Oliveira do Nascimento, Journal of Agricultural and Food Chemistry BiosynthesisEngineeringFruit SofteningBiochemistryNatural Polymer	2009	60
Highly acetylated pectin from cacao pod husks (Theobroma cacao L.) forms gel Lúcia Cristina Vriesmann, Carmen Lúcia de Oliveira Petkowicz Food Hydrocolloids Food ChemistryCacao Pod HusksBiomanufacturingTheobroma Cacao L.	2013	59

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