Dr. W. I. Haminiuk Charles
Universidade Tecnológica Federal do Paraná, Curitiba, Paraná, Brazil
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Academic Career Length
22Years (2005-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications4 July 2012 in International Journal of Food Science and Technology
Journal Article
W. I. Haminiuk Charles
Giselle Maria MacielMPManuel S. V. Plata‐Oviedo
Manuel S. V. Plata‐Oviedo
Rosane Peralta1 December 2020 in International Journal of Biological Macromolecules
Journal Article
IFIsabela de Andrade Arruda Fernandes
Isabela de Andrade Arruda FernandesAPAlessandra Cristina Pedro
Alessandra Cristina Pedro
VRValéria Rampazzo Ribeiro
Valéria Rampazzo Ribeiro
DBDébora Gonçalves Bortolini
Débora Gonçalves Bortolini
MOMellany Sarah Cabral Ozaki
Mellany Sarah Cabral Ozaki
W. I. Haminiuk Charles +1
1 June 2014 in Food Research International
Journal Article
AZAcácio Antonio F. Zielinski
Acácio Antonio F. ZielinskiW. I. Haminiuk CharlesAAAline Alberti
Aline AlbertiANAlessandro Nogueira
Alessandro NogueiraIDIvo Mottin Demiate
Ivo Mottin DemiateDGDaniel Granato
Daniel Granato20 July 2017 in International Journal of Food Science and Technology
Journal Article
FBFabiane Bach
Fabiane Bach
CHCristiane Vieira Helm
Cristiane Vieira Helm
MBMarcelo Barba Bellettini
Marcelo Barba Bellettini
GMGiselle Maria Maciel
Giselle Maria Maciel
W. I. Haminiuk Charles19 September 2022 in Food Chemistry: Molecular Sciences
Journal Article
DBDébora Gonçalves Bortolini
Débora Gonçalves Bortolini
GMGiselle Maria Maciel
Giselle Maria Maciel
IFIsabela de Andrade Arruda Fernandes
Isabela de Andrade Arruda Fernandes
APAlessandra Cristina Pedro
Alessandra Cristina Pedro
FRFernanda Thaís Vieira Rubio
Fernanda Thaís Vieira Rubio
W. I. Haminiuk Charles +1
• Functional foods that contain bioactive compounds (BC) and provide health benefits; • Spirulina is a cyanobacterium considered blue microalgae rich in BC; • BC from Spirulina have interesting health effects; • Chlorophyll, carotenoids, and phycocyanin are natural corants from Spirulina; • Spirulina has potential as an ingredient for application in functional foods.
24 June 2012 in Journal of Food Science and Technology
Journal Article
W. I. Haminiuk CharlesMPManuel Salvador Vicente Plata-Oviedo
Manuel Salvador Vicente Plata-Oviedo
GMGisely de Mattos
Gisely de Mattos
SCSolange Teresinha Carpes
Solange Teresinha Carpes
IBIvanise Guilherme Branco
Ivanise Guilherme Branco
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