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Author/Creator Ballus, Cristiano Augusto

1. Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes. (November 2020)

Authors:
Bittencourt Fagundes, Mariane; Ballus, Cristiano Augusto; Perceval Soares, Victória; de Freitas Ferreira, Daniele; Sena Vaz Leães, Yasmin; Sasso Robalo, Silvino; Guidetti Vendruscolo, Raquel; Bastianello Campagnol, Paulo Cezar; Smanioto Barin, Juliano; Cichoski, Alexandre José; Bevilacqua Marcuzz...
Journal:
Food research international
Issue:
Volume 137(2020)
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Journal Article
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2. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation. (30th August 2023)

Authors:
Monteiro, Camila Sant'Anna; Bortolazzo, Paula Colpo; Bonini, Camila Araujo Amorim; Dluzniewski, Luana Tamires; da Silva, Dariane Trivisiol; Baranzelli, Julia; Smaniotto, Franciele Aline; Ballus, Cristiano Augusto; Lozano-Sánchez, Jesús; Somacal, Sabrina; Emanuelli, Tatiana
Journal:
Food chemistry
Issue:
Volume 418(2023)
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Journal Article
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3. Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace. (August 2020)

Authors:
Speroni, Caroline Sefrin; Bender, Ana Betine Beutinger; Stiebe, Jessica; Ballus, Cristiano Augusto; Ávila, Patrícia Felix; Goldbeck, Rosana; Morisso, Fernando Dal Pont; Silva, Leila Picolli da; Emanuelli, Tatiana
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 130(2020)
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Journal Article
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4. Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions. (15th May 2021)

Authors:
Sefrin Speroni, Caroline; Rigo Guerra, Daniela; Beutinger Bender, Ana Betine; Stiebe, Jessica; Ballus, Cristiano Augusto; Picolli da Silva, Leila; Lozano-Sánchez, Jesús; Emanuelli, Tatiana
Journal:
Food chemistry
Issue:
Volume 344(2021)
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Journal Article
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5. Mixed oil formulations enriched in essential fatty acids and reduced ratio of n‐6/n‐3. Issue 10 (22nd May 2017)

Authors:
Dillenburg Meinhart, Adriana; Ferreira Ferreira da Silveira, Tayse; Petrarca, Mateus Henrique; Silva, Leonardo Henrique; de Moraes, Maria Rosa; Ballus, Cristiano Augusto; de Souza, Patrícia Oliveira; de Souza, Thais Cristina Lima; Wagner, Roger; Bolini, Helena Maria André; Bruns, Roy Edward; Godo...
Journal:
European journal of lipid science and technology
Issue:
Volume 119:Issue 10(2017)
Page Start:
n/a
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Journal Article
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6. Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS). (1st March 2015)

Authors:
Ballus, Cristiano Augusto; Quirantes-Piné, Rosa; Bakhouche, Abdelhakim; da Silva, Luiz Fernando de Oliveira; de Oliveira, Adelson Francisco; Coutinho, Enilton Fick; da Croce, Dorli Mario; Segura-Carretero, Antonio; Godoy, Helena Teixeira
Journal:
Food chemistry
Issue:
Volume 170(2015)
Page Start:
366
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Journal Article
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7. Role of light emitting diode (LED) wavelengths on increase of protein productivity and free amino acid profile of Spirulina sp. cultures. (June 2020)

Authors:
da Fontoura Prates, Denise; Duarte, Jessica Hartwig; Vendruscolo, Raquel Guidetti; Wagner, Roger; Ballus, Cristiano Augusto; da Silva Oliveira, Wellington; Godoy, Helena Teixeira; Barcia, Milene Teixeira; de Morais, Michele Greque; Radmann, Elisângela Martha; Costa, Jorge Alberto Vieira
Journal:
Bioresource technology
Issue:
Volume 306(2020)
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Journal Article
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9. Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil. (September 2020)

Authors:
Soares, Victória Perceval; Fagundes, Mariane Bittencourt; Guerra, Daniela Rigo; Leães, Yasmim Sena Vaz; Speroni, Caroline Sefrin; Robalo, Silvino Sasso; Emanuelli, Tatiana; Cichoski, Alexandre José; Wagner, Roger; Barin, Juliano Smanioto; Bertuol, Daniel Assumpção; Ballus, Cristiano Augusto
Journal:
Food research international
Issue:
Volume 135(2020)
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Journal Article
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