Nina Waszczynskyj

Extraction of pectin from apple pomace

Maria Helene Giovanetti Canteri, Heloísa Cristina Ramos Fertonani, Nina Waszczynskyj et al. · Brazilian Archives of Biology and Technology · 2005 · 289 citations · Full text

Food Chemistry, Engineering, Food Analysis +11

Overview of Sourdough Technology: from Production to Marketing

Francieli Begnini Siepmann, Valery Ripari, Nina Waszczynskyj et al. · Food and Bioprocess Technology · 2017 · 140 citations

Sourdough Technology, Production Technology, Technology

Influence of temperature, water content and type of organic acid on the formation, stability and properties of functional natural deep eutectic solvents

Lizandra Kamradt Savi, Danielle Carpiné, Nina Waszczynskyj et al. · Fluid Phase Equilibria · 2019 · 100 citations

Food Chemistry, Deep Eutectic Solvent, Chemical Engineering +7

Natural deep eutectic solvents (<scp>NADES</scp>) based on citric acid and sucrose as a potential green technology: a comprehensive study of water inclusion and its effect on thermal, physical and rheological properties

Lizandra Kamradt Savi, Mariana Carolina Gipiela Corrêa Dias, Danielle Carpiné et al. · International Journal of Food Science & Technology · 2018 · 74 citations

Solvent Extraction, Water Inclusion, Engineering +20

Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread

Francieli Begnini Siepmann, Beatriz Sousa de Almeida, Nina Waszczynskyj et al. · LWT · 2019 · 63 citations

Food Chemistry, Wheat Bread, Bioenergy +6