Cristiano Augusto Ballus

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

Augusto Ballus, Cristiano, Ballus, Cristiano A., Ballus, Cristiano Augusto, CRISTIANO AUGUSTO BALLUS, Cristiano Augusto Ballus, Cristiano A. Ballus, Cristiano Augusto Ballus, Cristiano Ballus

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Universidade Federal de Santa Maria Universidade Feevale Brazilian Agricultural Research Corporation Empresa de Pesquisa Agropecuária de Minas Gerais

About

Cristiano Augusto Ballus is an author at Universidade Estadual de Campinas (UNICAMP) specializing in food chemistry, medicine, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	12	13	463
2	Health Sciences	8	8	270
3	Engineering	7	7	216
4	Natural Sciences	1	1	47
5	Public Health	1	1	22

Cristiano Augusto Ballus

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices Rodrigo Scherer, A. C. P. Rybka, Cristiano Augusto Ballus, Food Chemistry Food ChemistryHplc MethodBiochemistryMain Organic AcidsFood Analysis	2012	256
Phytosterols and tocopherols content of pulps and nuts of Brazilian fruits Paulo Afonso da Costa, Cristiano Augusto Ballus, José Teixeira-Filho, Food Research International Food ChemistryTocopherols ContentBotanyRipeningBrazilian Fruits	2010	126
A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil Cristiano Augusto Ballus, Adriana Dillenburg Meinhart, Francisco Alberto de Souza Campos, Food Research International Food ChemistryPolyphenolicsChemical CompositionPhenolic CompoundPhytochemical	2014	83
Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace Caroline Sefrin Speroni, Ana Betine Beutinger Bender, Jéssica Stiebe, LWT	2020	66
Methylxanthines and Phenolics Content Extracted during the Consumption of Mate (<i>Ilex paraguariensis</i> St. Hil) Beverages Adriana Dillenburg Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus, Journal of Agricultural and Food Chemistry Food ChemistryNutritionSouth AmericaFood Bioactive CompoundHealth Sciences	2010	62
Total Phenolics of Virgin Olive Oils Highly Correlate with the Hydrogen Atom Transfer Mechanism of Antioxidant Capacity Cristiano Augusto Ballus, Adriana Dillenburg Meinhart, Francisco Alberto de Souza Campos, Journal of the American Oil Chemists Society Food ChemistryEvoo Polar ExtractsEvoo Phenolic CompoundsFood Bioactive CompoundBiochemistry	2015	62
Use of multivariate statistical techniques to optimize the simultaneous separation of 13 phenolic compounds from extra-virgin olive oil by capillary electrophoresis Cristiano Augusto Ballus, Adriana Dillenburg Meinhart, Roy E. Bruns, Talanta Food ChemistryPhenolic CompoundsPolyphenolicsCapillary ElectrophoresisSeparation Science	2010	61
Optimisation of a CE method for caffeine analysis in decaffeinated coffee Adriana Dillenburg Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus, Food Chemistry	2009	60
The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: An optimization study Tayse Ferreira Ferreira da Silveira, Adriana Dillenburg Meinhart, Cristiano Augusto Ballus, Food Research International Food ChemistryRutin ContentMate Tea BeveragesWater Volume	2013	57
Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS) Cristiano Augusto Ballus, Rosa Quirantes‐Piné, Abdelhakim Bakhouche, Food Chemistry Food ChemistryPhenolic CompoundsPolyphenolicsMedicineMass Spectrometry	2014	48

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