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Maria Eugênia Petenuci

Observed names: MARIA E. PETENUCI, Maria Eugenia Petenucci, Maria Eugenia Petenuci, Maria Eugênia Petenucci
Observed institutions: Universidade Federal de Mato Grosso do Sul, Universidade Estadual de Maringá, Universidade de São Paulo, Universidade Federal da Grande Dourados, Universidade Estadual de Mato Grosso do Sul, Agência Paulista de Tecnologia dos Agronegócios, Secretaria de Agricultura e Abastecimento, Universidade Estadual Paulista (Unesp)
ORCID: 0000-0002-0689-1014
Observed ORCID: 0000-0002-0689-1014
OpenAlex ID: A5019198176
Production and characterization of crude and refined oils obtained from the co-products of Nile tilapia and hybrid sorubim processing
2014 · Mariana Lara Menegazzo, Maria Eugenia Petenuci, et al. · Food Chemistry · 72
Effect of seasonal variations on fatty acid composition and nutritional profiles of siluriformes fish species from the amazon basin
2020 · Antonio Fábio Lopes de Souza, Maria Eugênia Petenuci, et al. · Food Research International · 54
Seasonal Variations in Lipid Content, Fatty Acid Composition and Nutritional Profiles of Five Freshwater Fish from the Amazon Basin
2016 · Maria Eugênia Petenuci, Iolanda do Nascimento Araújo Rocha, et al. · Journal of the American Oil Chemists Society · 39
Quantification of phenolic compounds in ripe and unripe bitter melons (Momordica charantia) and evaluation of the distribution of phenolic compounds in different parts of the fruit by UPLC–MS/MS
2020 · Ana Paula Lopes, Marília Bellanda Galuch, et al. · Chemical Papers · 37
Lipid profile and fatty acid composition of marine fish species from Northeast coast of Brazil
2020 · Renata Menoci Gonçalves, Maria Eugênia Petenuci, et al. · Journal of Food Science and Technology · 36
Nutritional and lipid profiles of the dorsal and ventral muscles of wild pirarucu
2017 · Carlos Andre Amaringo Cortegano, Leandro Cesar de Godoy, et al. · Pesquisa Agropecuária Brasileira · 34
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Fatty acid concentration, proximate composition, and mineral composition in fishbone flour of Nile Tilapia
2026 · Maria Eugênia Petenuci, Flávia Braidoti Stevanato, et al. · Archivos Latinoamericanos de Nutrición · 31
Avaliação química e sensorial da farinha de resíduo de tilápias na forma de sopa
2007 · Flávia Braidotti Stevanato, Maria Eugênia Petenucci, et al. · Food Science and Technology · 23
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Physicochemical properties, mineral and fatty acids composition of Jackfruit seeds flour of two varieties from Brazilian Midwest
2022 · Vagno França Hajj, Ana Paula Lopes, et al. · Acta Scientiarum. Technology/Acta scientiarum. Technology · 20
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Evaluation of effect of different solvent mixtures on the phenolic compound extraction and antioxidant capacity of bitter melon (Momordica charantia)
2018 · Ana Paula Lopes, Maria Eugenia Petenuci, et al. · Chemical Papers · 20
Evaluation of Processing, Preservation and Chemical and Fatty Acid Composition of Nile Tilapia Waste
2009 · FLÁVIA B. STEVANATO, SOLANGE M. COTTICA, et al. · Journal of Food Processing and Preservation · 20
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Production of biodiesel via methyl and ethyl routes from Nile tilapia and hybrid Sorubim crude oils
2014 · Mariana Lara Menegazzo, Bárbara Franco Lucas, et al. · Journal of environmental chemical engineering · 19
Composição e estabilidade lipídica da farinha de espinhaço de tilapia
2010 · Maria Eugênia Petenuci, Flávia Braidotti Stevanato, et al. · Ciência e Agrotecnologia · 18
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Fatty acid composition and nutritional profiles of Brycon spp. from central Amazonia by different methods of quantification
2019 · Maria Eugênia Petenuci, Vanessa Jorge dos Santos, et al. · Journal of Food Science and Technology · 15
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Effect of Alpha-Linolenic Acid Sources in Diets for Nile Tilapia on Fatty Acid Composition of Fish Fillet Using Principal Component Analysis
2018 · Maria Eugênia Petenuci, Vanessa V A Schneider, et al. · Journal of Aquatic Food Product Technology · 11
Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil
2018 · Isabella Peres Gualda, Vanessa Jorge dos Santos, et al. · Acta Scientiarum. Technology/Acta scientiarum. Technology · 10
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Quality assessment of Nile tilapia and hybrid sorubim oils during low temperature storage
2016 · Mariana Lara Menegazzo, Maria Eugenia Petenucci, et al. · Food Bioscience · 7
Balanced Scorecard como modelo para implementar a internacionalização na universidade pública: um olhar interpretativo a partir da pesquisa participante
2022 · Rosenery Loureiro Lourenço, Maria Eugênia Petenuci · Revista Contemporânea de Contabilidade · 6
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Fatty acid composition in fractions of neutral lipids and phospholipids of Hemisorubim platyrhynchos with seasonal distinction
2021 · Maria Eugênia Petenuci, Ana Paula Lopes, et al. · Journal of Food Composition and Analysis · 6
Turning pork processing waste into value-added chemicals for the food industry
2015 · Camila Dias Amorim, Aline Gomes Camilo, et al. · Sustainable materials and technologies · 5
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Effect of pomegranate seed oil on fatty acids composition of Oreochromis niloticus trough supplemented diet
2019 · Vanessa Vivian de Almeida Schneider, Maria Eugênia Petenuci, et al. · Acta Scientiarum. Technology/Acta scientiarum. Technology · 3
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Quantification of fatty acids in salmon fillets conserved by different methods
2017 · Renata Menoci Gonçalves, Paula Fernandes Montanher, et al. · Acta Scientiarum. Technology/Acta scientiarum. Technology · 3
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Production, characterization, and evaluation of the stability of biodiesel obtained from greasy agroindustrial waste during storage
2016 · Maria Eugênia Petenucci, Gustavo Graciano Fonseca · Environmental Technology · 3
From food waste to by-product: Effect of chemical refining on quality of roasted pork greasy residue
2017 · Maria Eugênia Petenuci, Mariana Lara Menegazzo, et al. · Journal of Cleaner Production · 2
Characterization and Monitoring of the Oxidative Stability of Pork Grease
2015 · Maria Eugênia Petenucci, Gustavo Graciano Fonseca · Journal of the American Oil Chemists Society · 2
Works count: 30
Citation count: 498
H-index: 14
I10-index: 16
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