Jander Luís Fernandes Monks

Author

Universidade Federal de Pelotas ORCID

Also Known As

Jander L.F. Monks, Jander Luis Fernandes Monks, Jander Luís Fernandes Monks, Jander Monks, Monks, Jander Luis Fernandes

Publications

449

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Pelotas Instituto Federal Sul-rio-grandense Universidade do Vale do Rio dos Sinos

About

Jander Luís Fernandes Monks is an author at Universidade Federal de Pelotas specializing in agricultural economics, engineering, and sustainable agriculture.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	138
2	Health Sciences	2	2	44
3	Environmental Engineering	2	2	54
4	Environmental Chemistry	1	1	22
5	Food Processing	1	1	32

Jander Luís Fernandes Monks

Publications

426

Citations

H-Index

Page 1

	Year	Citations
Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice Jander Luís Fernandes Monks, Nathan Levien Vanier, Jardel Casaril, Journal of Food Composition and Analysis Food ChemistryProximate CompositionFatty AcidsSustainable AgricultureAgricultural Economics	2013	134
The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure Gabriela Hörnke Alves, Cristiano Dietrich Ferreira, Patrícia Gomes Vivian, Food Chemistry Food ChemistryAgricultural ChemistryEngineeringBotanyAgricultural Economics	2016	84
Accumulation of polycyclic aromatic hydrocarbons (PAHs) in rice subjected to drying with different fuels plus temperature, industrial processes and cooking Ismael Aldrighi Bertinetti, Cristiano Dietrich Ferreira, Jander Luís Fernandes Monks, Journal of Food Composition and Analysis	2017	51
Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long‐Term Storage Valmor Ziegler, Nathan Levien Vanier, Cristiano Dietrich Ferreira, Journal of Food Science	2016	43
Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas Bianca Pio Ávila, Magda Santos, Angélica Markus Nicoletti, Plant Foods for Human Nutrition Soaking WaterEngineeringDifferent SaltsHealth SciencesFood Physic	2015	32
Physical and sensory characteristics of cake prepared with six whole-grain flours Bianca Pio Ávila, Guilherme Cassão Marques Bragança, Reni Rockenbach, Journal of Food Measurement & Characterization Sensory CharacteristicsWhole-grain FloursFood TextureGrain Quality	2017	29
Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties Suzane Rickes da Luz, Franciene Almeida Villanova, Caroline Tuchtenhagen Rockembach, Food Chemistry Agricultural ChemistryEnvironmental ChemistryEngineeringEnvironmental EngineeringMycotoxin Formation	2021	22
Consumers’ Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten‐ and Lactose‐Free Brownie Using Sensory Methodologies Bianca Pio Ávila, Luís Otávio Cardozo, Gabriela Dutra Alves, Journal of Food Science	2019	19
Multivariate analysis of the conditions of temperature, moisture and storage time in the technological, chemical, nutritional parameters and phytochemical of green lentils Guilherme Cassão Marques Bragança, Valmor Ziegler, Bianca Pio Ávila, Journal of Stored Products Research Storage TimeFood AnalysisSustainable AgricultureAgricultural EconomicsGreen Lentils	2020	12

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