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Roberson Pauletto
Roberson Pauletto
Universidade Federal de Santa Maria
Chemistry
Food science
Biochemistry
Citric acid
Probiotic
5
Papers
75
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Grape UV-C irradiation in the postharvest period as a tool to improve sensorial quality and anthocyanin profile in ‘Cabernet Sauvignon’ wine
2021
Journal of Food Science and Technology-mysore
Rodrigo Valvassori Gindri
Roberson Pauletto
Fernanda Wouters Franco
Juciane Prois Fortes
Taísa Ceratti Treptow
Eliseu Rodrigues
Sabrina Somacal
Cláudia Kaehler Sautter
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Citric acid water-based solution for blueberry bagasse anthocyanins recovery: Optimization and comparisons with microwave-assisted extraction (MAE).
2020
Lwt - Food Science and Technology
Lauren Fresinghelli Ferreira
Natália Machado Minuzzi
Renata Fritzsche Rodrigues
Roberson Pauletto
Eliseu Rodrigues
Tatiana Emanuelli
Vivian Caetano Bochi
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Citations (9)
Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation
2020
Journal of Functional Foods
Andréia Quatrin
Cristine Rampelotto
Roberson Pauletto
Luana Haselein Maurer
Sabrina Marafiga Nichelle
Bruna Klein
Renata Fritzsche Rodrigues
Mário Roberto Maróstica Júnior
Bruna de Souza Fonseca
Cristiano Ragagnin de Menezes
Renius de Oliveira Mello
Eliseu Rodrigues
Vivian Caetano Bochi
Tatiana Emanuelli
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Citations (30)
Natural deep eutectic solvents as a biocompatible tool for the extraction of blueberry anthocyanins
2020
Journal of Food Composition and Analysis
Dariane Trivisiol da Silva
Roberson Pauletto
Sabrina da Silva Cavalheiro
Vivian Caetano Bochi
Eliseu Rodrigues
Julia Weber
Cristiane de Bona da Silva
Fernando Dal Pont Morisso
Milene Teixeira Barcia
Tatiana Emanuelli
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Citations (15)
Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM
2017
Lwt - Food Science and Technology
Gilson Parussolo
Rita Tatiana Busatto
Janaína Schmitt
Roberson Pauletto
Patrícia Fernanda Schons
Edi Franciele Ries
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Citations (21)
1