André Jablonski - Concepedia

Author

André Jablonski

Universidade Federal do Rio Grande do Sul

Also Known As

A Jablonski, A. Jablonski, Andre Jablonski, André Jablonski, Jablonski, Andre

Publications

Citations

H-Index

Concepts

All Affiliations

Universidade Federal do Rio Grande do Sul Brazilian Agricultural Research Corporation

About

André Jablonski is an author at Universidade Federal do Rio Grande do Sul specializing in food chemistry, pharmacology, and bioactive compounds.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	412
2	Medicine	6	6	254
3	Engineering	3	3	219
4	Public Health	2	2	246
5	Natural Sciences	1	1	49

André Jablonski

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
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
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
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
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
Encapsulation efficiency and thermal stability of norbixin microencapsulated by spray-drying using different combinations of wall materials Diego Santiago Tupuna‐Yerovi, Karina Paese, Sı́lvia Stanisçuaski Guterres, Industrial Crops and Products Materials ScienceFood PackagingEdible PackagingMicro-encapsulationWall Materials	2017	124
Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films Liana Stoll, Tânia Maria Haas Costa, André Jablonski, Food and Bioprocess Technology Materials ScienceBiofunctional MaterialChemical EngineeringBiomanufacturingActive Biodegradable Films	2015	115
Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system Luzia Caroline Ramos dos Reis, Viviani Ruffo de Oliveira, Martine Elisabeth Kienzle Hagen, Food Chemistry Food ChemistryAgricultural ChemistryAlphina F1Agricultural EconomicsOrganic System	2014	91
Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil Carlos M. Donado‐Pestana, Jocelem Mastrodi Salgado, Alessandro de Oliveira Rios, Plant Foods for Human Nutrition Food ChemistryAgricultural ChemistryCarotenoidOrange-fleshed Sweet PotatoTotal Phenolics	2012	88
Characterization, bioactive compounds and antioxidant potential of three Brazilian fruits Marina Couto Pereira, Rosana Stroschoen Steffens, André Jablonski, Journal of Food Composition and Analysis Food ChemistryFood Bioactive CompoundMedicineBioactive CompoundsPhytochemical	2012	84
Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens) C Nora, Cecília Dal-Ri Müller, Gicele Sbardelotto De Bona, Journal of Food Composition and Analysis Food ChemistryFood Bioactive CompoundBiochemistryRed GuavaMyrcianthes Pungens	2014	83

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