Author

Marina L. Mitterer-Daltoe

Professora Doutora Universidade Tecnol

Biography

Dr.Marina L. Mitterer-Daltoe   is an Associate professor in the Department of Chemistry, Federal Technological University of Parana, 85503-390, Pato Branco, Parana, Brazil His study interests major on chemistry  Dr. Marina L. Mitterer-Daltoe is the author/editors/reviewer in several international journals.          .  
Title
Cited by
Year
Expression of mineralization markers during pulp response to biodentine and mineral trioxide aggregate
MO Daltoé, FWG Paula-Silva, LH Faccioli, PM Gatón-Hernández, ...Journal of endodontics 42 (4), 596-603, 2016201
90
2016
Consumer awareness of food antioxidants. Synthetic vs. Natural
M MITTERER-DALTOÉ, J BORDIM, C LISE, L BREDA, M CASAGRANDE, ...Food Science and Technology 41, 208-212, 2020202
36
2020
Hedonic and word association techniques confirm a successful way of introducing fish into public school meals
JM Latorres, ML Mitterer‐Daltoé, MI QueirozJournal of Sensory Studies 31 (3), 206-212, 2016201
32
2016
Check all that apply (CATA) as an instrument for the development of fish products
AC Belusso, BA Nogueira, LS Breda, ML Mitterer-DaltoeFood Science and Technology 36, 275-281, 2016201
31
2016
Full physicochemical characterization of malic acid: Emphasis in the potential as food ingredient and application in pectin gels
C Marques, AR Sotiles, FO Farias, G Oliveira, ML Mitterer-Daltoe, ...Arabian Journal of Chemistry 13 (12), 9118-9129, 2020202
28
2020
Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
S Mazon, D Menin, BM Cella, CC Lise, TO Vargas, MLM DALTOÉFood Science and Technology 40, 215-221, 2019201
23
2019
Projective mapping with food stickers: a good tool for better understanding perception of fish in children of different ages
MLM Daltoé, LS Breda, AC Belusso, BA Nogueira, DP Rodrigues, ...Food Quality and Preference 57, 87-96, 202
17
2017
Lactobionic acid as a suitable food preservative for yacon juice
C Marques, JP Wojeicchowski, T Cardoso, MR Mafra, ML Mitterer-Daltoé, ...Innovative Food Science & Emerging Technologies 64, 102400, 2020202
13
2020
Cognitive evaluation as a food safety tool–a food handler case study
JM Latorres, A Rancatti, D Lasta, MI Queiroz, M Mitterer‐DaltoéJournal of Food Safety 36 (4), 497-502, 2016201
12
2016
Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat
CC Lise, C Marques, MAA da Cunha, ML Mitterer-DaltoéEuropean Food Research and Technology 247 (4), 851-863, 2021202
12
2021
Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil
LS Breda, AC Belusso, BA Nogueira, GH Camargo, ML Mitterer-DaltoeFood Science and Technology 37, 94-0, 2017201
10
2017
Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
C Marques, CC Lise, VA LIMA, MLM DALTOÉFood Science and Technology 40, 171-177, 2019201
10
2019
Simultaneous determination of organic acids and sugars in fruit juices by High performance liquid chromatography: characterization and differentiation of commercial juices by …
DP Rodrigues, ML Mitterer-Daltoé, VA Lima, M Barreto-Rodrigues, ...Ciência Rural 51, 2021202
7
2021
Flash Profile as an effective method for assessment of odor profile in three different fishes
C Marques, CC Lise, FS Bonadimann, ML Mitterer-DaltoéJournal of food science and technology 56, 4036-4044, 2019201
7
2019
Consumer profiling techniques for cosmetic formulation definition
VB Martins, J Bordim, GAP Bom, JGDS Carvalho, CRB Parabocz, ...Journal of Sensory Studies 35 (2), e1255, 2020202
7
2020
Food Choice Questionnaire and PLS‐Path modeling as tools to understand interest in low sugar products
GC da Veiga, G Johann, VA Lima, N Kaushik, ML Mitterer‐DaltoéJournal of Sensory Studies 3 (5), e127, 2021202
6
2021
Understanding the sensory profile of cheese ripeness description by trained and untrained assessors
CQ LIMA, J Becker, J Steinbach, VCF BURGARDT, A Machado-Lunkes, ...Food Science and Technology 42, 2022202
5
2022
Long-term storage of yacon (Smallanthus sonchifolius) juice: Phytochemical profile, in vitro prebiotic potential and discriminant bioactive properties
C Marques, CEB Toazza, R Sari, ML Mitterer-Daltoé, W do Amaral, ...Food Bioscience 41, 100970, 2021202
5
2021
Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit
R Rodrigues, D Bilibio, MSV Plata-Oviedo, EA Pereira, ML Mitterer-Daltoé, ...Molecules 26 (21), 6400, 2021202
5
2021
Understanding consumer, consumption, and regional products: a case study on traditional colonial-type cheese from Brazil
J Steinbach, VC da Fonseca Burgardt, FP de Castro-Cislaghi, ...International Journal of Gastronomy and Food Science 26, 100418, 2021202
5
2021

Referred From: https://scholar.google.com.br/citations?user=_OTUBWYAAAAJ&hl=pt-BR

Cited by
Citations 655
h-index 13
i10-index 18
Open Access Journals