Acácio Antônio Ferreira Zielinski

Which is the best food emerging solvent: IL, DES or NADES?

Laís Benvenutti, Acácio Antônio Ferreira Zielinski, Sandra Regina Salvador Ferreira · Trends in Food Science & Technology · 2019 · 330 citations

Food Chemistry, Food Analysis, Chemistry +5

A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

Acácio Antônio Ferreira Zielinski, Charles Windson Isidoro Haminiuk, Aline Alberti et al. · Food Research International · 2013 · 199 citations

Optimisation of the extraction of phenolic compounds from apples using response surface methodology

Aline Alberti, Acácio Antônio Ferreira Zielinski, Danianni Marinho Zardo et al. · Food Chemistry · 2013 · 158 citations

Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition

Francine Gomes Basso Los, Acácio Antônio Ferreira Zielinski, José Pedro Wojeicchowski et al. · Current Opinion in Food Science · 2018 · 158 citations

Biology, Engineering, Botany +6

NADES as potential solvents for anthocyanin and pectin extraction from Myrciaria cauliflora fruit by-product: In silico and experimental approaches for solvent selection

Laís Benvenutti, Andrea del Pilar Sánchez‐Camargo, Acácio Antônio Ferreira Zielinski et al. · Journal of Molecular Liquids · 2020 · 150 citations

Potential Solvents, Engineering, Biotechnology +7