Débora Oliveira

Dr. Débora Oliveira

Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis 88040-900, Brazil
orcid

Research Focus & Metrics

Academic Career Length

28Years (1999-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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25 March 2009 in Food and Bioprocess Technology
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Journal Article
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Helen TreichelHelen Treichel
Helen Treichel
DODébora Oliveira
Débora Oliveira
MMMarcio A. Mazutti
Marcio A. Mazutti
MLMarco Marco Di Luccio
Marco Marco Di Luccio
JOJ. Vladimir Oliveira
J. Vladimir Oliveira

26 October 2016 in RSC Advances
Verified
Journal Article
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ECEliane Cipolatti
Eliane Cipolatti
AVAlexsandra Valério
Alexsandra Valério
RHRosana O. Henriques
Rosana O. Henriques
DMDenise E. Moritz
Denise E. Moritz
JNJorge L. Ninow
Jorge L. Ninow
DODébora Oliveira
Débora Oliveira
Advantages, drawbacks and trends in nanomaterials for enzyme immobilization.

1 November 2017 in Trends in Food Science & Technology
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Journal Article
Closed access
ASAmanda Gomes ALmeida Sá
Amanda Gomes ALmeida Sá
AMAlessandra Cristina de Meneses
Alessandra Cristina de Meneses
PAPedro Henrique Hermes de Araujo
Pedro Henrique Hermes de Araujo
DODébora Oliveira
Débora Oliveira

1 January 2014 in Journal of Molecular Catalysis B: Enzymatic
Verified
Journal Article
Closed access
ECEliane Cipolatti
Eliane Cipolatti
MSMaría José A. Silva
María José A. Silva
MKManuela Klein
Manuela Klein
VFVivian Feddern
Vivian Feddern
MFMARIA MANUELA CAMINO FELTES
MARIA MANUELA CAMINO FELTES
DODébora Oliveira
Débora Oliveira

1 August 2017 in Food Chemistry
Verified
Journal Article
Open access
CPCarla Valéria da Silva Padilha
Carla Valéria da Silva Padilha
GMGabriela Aquino Miskinis
Gabriela Aquino Miskinis
MSMarcelo de Souza
Marcelo de Souza
GPGiuliano Elias Pereira
Giuliano Elias Pereira
DODébora Oliveira
Débora Oliveira
Marcos Dos Santos LimaMarcos Dos Santos Lima
Marcos Dos Santos Lima
A method for rapid determination of phenolic compounds by reversed-phase high-performance liquid chromatography (RP-HPLC), using a new column of faster resolution was validated and used to characterize commercial products produced with new grape Brazilian varieties of Northeast of Brazil. The in vitro antioxidant activity was also measured. The method showed linearity (R>0.9995), good precision (CV%<2.78), recovery (91.8-105.1%) and limits of detection (0.04-0.85mgL-1) and quantification (0.04-1.41mgL-1) according to other methods previously published with the difference of a run time of only 25min. The results obtained in the characterization of the samples differed for juices and wines from other world regions, mainly because of the high values of (-)-epigallocatechin and trans-caftaric acid. The products analyzed showed high antioxidant activity, especially the wine samples with values higher than those from wines of different regions of the world.

1 November 2018 in Trends in Food Science & Technology
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Journal Article
Closed access
MZMicheli Zanetti
Micheli Zanetti
TCThaís Karoline Carniel
Thaís Karoline Carniel
FDFrancieli Dalcanton
Francieli Dalcanton
RARaul Silva dos Anjos
Raul Silva dos Anjos
HRHumberto Gracher Riella
Humberto Gracher Riella
MFMarcio Antônio Fiori
Marcio Antônio Fiori