Simone Hickmann Flôres

Author

Universidade Federal do Rio Grande do Sul ORCID

Also Known As

Augusti, Paula, D. C. LARANJA, FLÔRES, Simone Hickmann, Flores, Simone, Flores, Simone Hickmann, Flôres, Simone Hickmann, R. C. S. THYS, S. Flores, S. Flôres, S. H. FLÔRES

233

Publications

7.1K

Citations

H-Index

110

Concepts

All Affiliations

Universidade Federal do Rio Grande do Sul

About

Simone Hickmann Flôres is an author at Universidade Federal do Rio Grande do Sul specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	26	38	2K
2	Health Sciences	26	37	2.3K
3	Medicine	12	12	461
4	Public Health	11	11	640
5	Natural Sciences	2	2	64

Simone Hickmann Flôres

102

Publications

6.4K

Citations

H-Index

Page 1

	Year	Citations
Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties Melina Dick, Tânia Maria Haas Costa, Ahmed Gomaa, Carbohydrate Polymers	2015	294
Dietary fiber from orange byproducts as a potential fat replacer Tainara de Moraes Crizel, André Jablonski, Alessandro de Oliveira Rios, LWT Food ChemistryDietary FiberNutritionFood FunctionFood Analysis	2013	235
Active food packaging prepared with chitosan and olive pomace Tainara de Moraes Crizel, Alessandro de Oliveira Rios, Vítor D. Alves, Food Hydrocolloids Food ChemistryEdible FilmFood PackagingEdible PackagingActive Food Packaging	2017	212
Characterization and Antioxidant Potential of Brazilian Fruits from the Myrtaceae Family Marina Couto Pereira, Rosana Stroschoen Steffens, André Jablonski, Journal of Agricultural and Food Chemistry	2012	199
Development of active biofilms of quinoa (Chenopodium quinoa W.) starch containing gold nanoparticles and evaluation of antimicrobial activity Carlos Henrique Pagno, Tânia Maria Haas Costa, Eliana Weber de Menezes, Food Chemistry Antimicrobial PackagingActive BiofilmsBio-based NanomaterialsChenopodium Quinoa W.Microbiology	2014	194
Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity Priscilla Magro Reque, Rosana Stroschoen Steffens, André Jablonski, Journal of Food Composition and Analysis Food ChemistryAntioxidant ActivityFood PreservationPost-harvest PhysiologyCold Storage	2013	171
Characterization of active biodegradable films based on cassava starch and natural compounds Karine dos Santos Caetano, Nathalie Almeida Lopes, Tânia Maria Haas Costa, Food Packaging and Shelf Life Chemical EngineeringEdible FilmActive Biodegradable FilmsEngineeringEdible Packaging	2018	154
Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit Luzia Caroline Ramos dos Reis, Elizete Maria Pesamosca Facco, Mirian Salvador, Journal of Food Science and Technology Food ChemistryOrange Passion FruitPhysicochemical CharacterizationFood Bioactive CompoundBotany	2018	152
Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) Luzia Caroline Ramos dos Reis, Viviani Ruffo de Oliveira, Martine Elisabeth Kienzle Hagen, LWT Food ChemistryCooked BroccoliAlphina F1CarotenoidFood Bioactive Compound	2015	137
Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation Camila de Campo, Priscilla Pereira dos Santos, Tânia Maria Haas Costa, Food Chemistry Materials ScienceChia Seed OilBio-based MaterialMicro-encapsulationWall Material	2017	137

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