Daniel Granato
Daniel Granato
Associate Professor of Food Processing and Quality - Natural Resources Institute Finland
Verified email at luke.fi
Cited by
Cited by
Functional foods and nondairy probiotic food development: trends, concepts, and products
D Granato, GF Branco, F Nazzaro, AG Cruz, JAF Faria
Comprehensive reviews in food science and food safety 9 (3), 292-302, 2010
Probiotic dairy products as functional foods
D Granato, GF Branco, AG Cruz, JAF Faria, NP Shah
Comprehensive reviews in food science and food safety 9 (5), 455-470, 2010
Observations on the use of statistical methods in food science and technology
D Granato, VM de Araújo Calado, B Jarvis
Food Research International 55, 137-149, 2014
Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A …
D Granato, JS Santos, GB Escher, BL Ferreira, RM Maggio
Trends in Food Science & Technology 72, 83-90, 2018
Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?
D Granato, F Shahidi, R Wrolstad, P Kilmartin, LD Melton, FJ Hidalgo, ...
Food Chemistry 264, 471-475, 2018
Trends in chemometrics: Food authentication, microbiology, and effects of processing
D Granato, P Putnik, DB Kovačević, JS Santos, V Calado, RS Rocha, ...
Comprehensive Reviews in Food Science and Food Safety 17 (3), 663-677, 2018
Sensory analysis: relevance for prebiotic, probiotic, and synbiotic product development
AG Cruz, RS Cadena, EHM Walter, AM Mortazavian, D Granato, ...
Comprehensive Reviews in Food Science and Food Safety 9 (4), 358-373, 2010
Sheep milk: physicochemical characteristics and relevance for functional food development
CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, ...
Comprehensive reviews in food science and food safety 16 (2), 247-262, 2017
Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties
AG Cruz, JAF Faria, MAR Pollonio, HMA Bolini, RMS Celeghini, ...
Trends in Food Science & Technology 22 (6), 276-291, 2011
Berries extracts as natural antioxidants in meat products: A review
JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ...
Food Research International 106, 1095-1104, 2018
A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques
AAF Zielinski, CWI Haminiuk, A Alberti, A Nogueira, IM Demiate, ...
Food Research International 60, 246-254, 2014
Monitoring the authenticity of Brazilian UHT milk: A chemometric approach
SS Souza, AG Cruz, EHM Walter, JAF Faria, RMS Celeghini, ...
Food chemistry 124 (2), 692-695, 2011
The use of statistical software in food science and technology: Advantages, limitations and misuses
CA Nunes, VO Alvarenga, A de Souza Sant'Ana, JS Santos, D Granato
Food Research International 75, 270-280, 2015
An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
D Granato, DS Nunes, FJ Barba
Trends in Food Science & Technology 62, 13-22, 2017
Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality
D Granato, FCU Katayama, IA de Castro
Food Chemistry 129 (2), 366-373, 2011
The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review
FB Campagnollo, KC Ganev, AM Khaneghah, JB Portela, AG Cruz, ...
Food Control 68, 310-329, 2016
Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology
D Granato, JCB Ribeiro, IA Castro, ML Masson
Food Chemistry 121 (3), 899-906, 2010
Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability
AC Pedro, D Granato, ND Rosso
Food Chemistry 191, 12-20, 2016
Chemical composition, sensory properties, provenance, and bioactivity of fruit juices as assessed by chemometrics: a critical review and guideline
AAF Zielinski, CWI Haminiuk, CA Nunes, E Schnitzler, SM van Ruth, ...
Comprehensive reviews in food science and food safety 13 (3), 300-316, 2014
Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics
D Granato, GF Branco, JAF Faria, AG Cruz
Journal of the Science of Food and Agriculture 91 (3), 563-571, 2011
The system can't perform the operation now. Try again later.
Articles 1–20