Concepedia

Author

Leila Fernanda Serafini Heldt

Universidade Tecnológica Federal do Paraná

Also Known As

HELDT, Leila Fernanda Serafini, Leila Fernanda Serafini HELDT, Leila Fernanda Serafini Heldt

8

Publications

259

Citations

6

H-Index

14

Concepts

All Affiliations

Universidade Tecnológica Federal do ParanáInstituto Federal do Sul de Minas
LF

About

Leila Fernanda Serafini Heldt is an author at Universidade Tecnológica Federal do Paraná specializing in food preservatives, food chemistry, and oxidative stress.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

4

4

117

2

Biochemistry

4

4

117

3

Food Preservatives

4

4

117

4

Medicine

3

3

107

5

Pharmacology

3

3

107

Leila Fernanda Serafini Heldt

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5

Publications

236

Citations

5

H-Index

YearCitations

Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages

Jacqueline de Flório Almeida, Amália Soares dos Reis, Leila Fernanda Serafini Heldt,

LWT

2016

119

Rosemary as natural antioxidant to prevent oxidation in chicken burgers

Daiane Pereira, Rafaelly Simionatto Pinheiro, Leila Fernanda Serafini Heldt,

Food Science and Technology

2017

56

Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê

Mirelli Bianchin, Daiane Pereira, Jacqueline de Flório Almeida,

Molecules

2020

37

Antioxidant Properties of Lyophilized Rosemary and Sage Extract and its Effect to Prevent Lipid Oxidation In Poultry Pátê

Mirelli Bianchin, Daiane Pereira, Jacqueline de Flório Almeida,

Preprints.org

2020

14

Fortification of beef burger with the addition of bee pollen from Apis mellifera L.

Leila Fernanda Serafini Heldt, Daiane Pereira, Bianca Rodrigues de Souza,

Emirates Journal of Food and Agriculture

2019

10

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