Ana Betine Beutinger Bender

Author

Universidade Federal de Santa Maria ORCID

Also Known As

A. B. B. Bender, ANA B.B. BENDER, ANA BETINE B. BENDER, Ana B. B. Bender, Ana Betine B Bender, Ana Betine BENDER, Ana Betine Beutinger Bender, BENDER, Ana Betine, Bender, Ana Betine Beutinger

Publications

687

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Santa Maria Universidade Feevale

About

Ana Betine Beutinger Bender is an author at Universidade Federal de Santa Maria specializing in food chemistry, nutrition, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	157
2	Engineering	2	2	40
3	Medicine	2	2	50
4	Biomedical Engineering	1	1	10
5	Environmental Engineering	1	1	30

Ana Betine Beutinger Bender

Publications

488

Citations

H-Index

Page 1

	Year	Citations
Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Karine Inês Bolson Moro, LWT Food ChemistryNutritionDietary Fiber CompositionGrape PomaceFood Analysis	2019	154
Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Paulo Roberto Salvador, Journal of Culinary Science & Technology NutritionFood AnalysisAgricultural EconomicsRipeningDietary Fibre	2016	95
Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace Caroline Sefrin Speroni, Ana Betine Beutinger Bender, Jéssica Stiebe, LWT	2020	66
Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace Caroline Sefrin Speroni, Jéssica Stiebe, Daniela Rigo Guerra, Industrial Crops and Products PolyphenolicsFood AnalysisGranulometric FractionationPolyphenol ContentPhytochemical	2019	46
Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity Karine Inês Bolson Moro, Ana Betine Beutinger Bender, Daniele de Freitas Ferreira, LWT Food ChemistryPhenolic CompoundsGrape PomaceGreen ChemistryFood Processing	2021	32
Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions Caroline Sefrin Speroni, Daniela Rigo Guerra, Ana Betine Beutinger Bender, Food Chemistry Food ChemistryAgricultural ChemistryPolyphenolicsEngineeringEnvironmental Engineering	2020	30
Crambe (Crambe abyssinica) and sunflower (Helianthus annuus) protein concentrates: production methods and nutritional properties for use in fish feed Naglezi de Menezes Lovatto, Fernanda Rodrigues Goulart, Bruno Bianchi Loureiro, Anais da Academia Brasileira de Ciências NutritionFood AnalysisNutritive ValueFish FeedFood Chemistry	2017	20
Fractionation of linseed and obtaining ingredients rich in protein and fibers: alternatives for animal feed Taida Juliana Adorian, Dirleise Pianesso, Ana Betine Beutinger Bender, Journal of the Science of Food and Agriculture	2021	14
Nutritional evaluation of phosphorylated pumpkin seed (Cucurbita moschata) protein concentrate in silver catfish Rhamdia quelen (Quoy and Gaimard, 1824) Naglezi de Menezes Lovatto, Fernanda Rodrigues Goulart, Silvandro Tonetto de Freitas, Fish Physiology and Biochemistry NutritionNutritional EvaluationCucurbita MoschataAnimal NutritionNutritive Value	2015	11
Sunflower protein concentrate and crambe protein concentrate in diets for silver catfish Rhamdia quelen (Quoy and Gaimard, 1824): use as sustainable ingredients Naglezi de Menezes Lovatto, Bruno Bianchi Loureiro, Dirleise Pianesso, Anais da Academia Brasileira de Ciências	2018	10

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