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Marina Leite Mitterer‐Daltoé

Observed names: DALTOÉ, Marina Leite Mitterer, Daltoé, Marina Leite Mitterer, M. L. Mitterer-Daltoé, M. Mitterer-Daltoé, M.L. Mitterer-Daltoé, M.L. Mitterer‐Daltoé, MITTERER-DALTOÉ, Marina, MITTERER-DALTOÉ, Marina Leite, Marina L Mitterer Daltoe, Marina L. Mitterer Daltoé, Marina L. Mitterer-Daltoé, Marina L. Mitterer‐Daltoé, Marina Leite MITTERER-DALTOÉ, Marina Leite Mitterer DALTOÉ, Marina Leite Mitterer Daltoé, Marina Leite Mitterer-Daltoé, Marina Leite Mitterer-Daltoéa, Marina M. Daltoé, Marina MITTERER-DALTOÉ, Marina Mitterer Daltoé, Marina Mitterer-Daltoé, Marina leite Mitterer‐Daltoé, Mitterer-Daltoé, Marina Leite
Observed institutions: Universidade Federal do Rio Grande, Universidade Tecnológica Federal do Paraná, Ministry of Education, Universidade Federal do Rio Grande do Sul, Federal University of Technology, Coordenação de Aperfeicoamento de Pessoal de Nível Superior, Universidade Federal do Paraná
ORCID: 0000-0002-6761-9321
Observed ORCID: 0000-0002-6761-9321
OpenAlex ID: A5030516607
Full physicochemical characterization of malic acid: Emphasis in the potential as food ingredient and application in pectin gels
2020 · Caroline Marques, Anne Raquel Sotiles, et al. · Arabian Journal of Chemistry · 84
Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
2019 · Suelen MAZON, Daiana MENIN, et al. · Food Science and Technology · 65
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Structural equation modelling and word association as tools for a better understanding of low fish consumption
2013 · M.L. Mitterer-Daltoé, E. Carrillo, et al. · Food Research International · 64
Consumer awareness of food antioxidants. Synthetic vs. Natural
2020 · Marina MITTERER-DALTOÉ, Jéssica BORDIM, et al. · Food Science and Technology · 60
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Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat
2021 · Carla Cristina Lise, Caroline Marques, et al. · European Food Research and Technology · 41
Are fish products healthy? Eye tracking as a new food technology tool for a better understanding of consumer perception
2013 · Marina L. Mitterer-Daltoé, Maria I. Queiroz, et al. · LWT · 40
Hedonic and Word Association Techniques Confirm a Successful Way of Introducing Fish into Public School Meals
2016 · J.M. Latorres, M.L. Mitterer‐Daltoé, et al. · Journal of Sensory Studies · 37
Check all that apply (CATA) as an instrument for the development of fish products
2016 · Anne Caroline BELUSSO, Barbara Arruda NOGUEIRA, et al. · Food Science and Technology · 36
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Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance
2021 · Jéssica Bordim, Carla Cristina Lise, et al. · Journal of Sensory Studies · 29
Projective mapping with food stickers: A good tool for better understanding perception of fish in children of different ages
2016 · Marina Leite Mitterer Daltoé, Leandra Schuastz Breda, et al. · Food Quality and Preference · 29
Reasons Underlying Low Fish Consumption Where Availability Is Not an Issue. A Case Study in B razil, One of the World's Largest Fish Producers
2013 · M.L. Mitterer‐Daltoé, J.M. Latorres, et al. · Journal of Sensory Studies · 24
Lactobionic acid as a suitable food preservative for yacon juice
2020 · Caroline Marques, José Pedro Wojeicchowski, et al. · Innovative Food Science & Emerging Technologies · 20
Food Choice Questionnaire and PLS‐Path modeling as tools to understand interest in low sugar products
2021 · Géssica C. da Veiga, Gracielle Johann, et al. · Journal of Sensory Studies · 19
Simultaneous determination of organic acids and sugars in fruit juices by High performance liquid chromatography: characterization and differentiation of commercial juices by principal component analysis
2021 · Deyse Pegorini Rodrigues, Marina Leite Mitterer-Daltoé, et al. · Ciência Rural · 18
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Understanding consumer, consumption, and regional products: A case study on traditional colonial-type cheese from Brazil
2021 · Juliana Steinbach, Vânia de Cássia da Fonseca Burgardt, et al. · International Journal of Gastronomy and Food Science · 17
Amino acid profile of food fishes with potential to diversify fish farming activity
2020 · Carla Cristina Lise, Caroline Marques, et al. · Journal of Food Science and Technology · 17
Moringa oleifera leaves from Brazil: Influence of seasonality, regrowth age and, region in biochemical markers and antioxidant potential
2022 · Tatiane Luiza Cadorin Oldoni, Suelen dos Santos, et al. · Arabian Journal of Chemistry · 16
Use of Cosmetic Creams and Perception of Natural and Eco-Friendly Products by Women: The Role of Sociodemographic Factors
2023 · Marina Leite Mitterer-Daltoé, Vaniele B. Martins, et al. · Cosmetics · 15
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Chemical and sensory characteristics of meat from Nellore and Crioulo Lageano breeds
2012 · Marina L. Mitterer‐Daltoé, Fabiane C. Petry, et al. · International Journal of Food Science & Technology · 14
Ultra-refined yerba mate ( Ilex paraguariensis St. Hil) as a potential naturally colored food ingredient
2022 · Viviane Miki Ohtaki, Carla Cristina Lise, et al. · Scientia Agricola · 13
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Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit
2021 · Rodrigo Rodrigues, Denise Bilibio, et al. · Molecules · 13
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Consumer profiling techniques for cosmetic formulation definition
2019 · Vaniele B. Martins, Jéssica Bordim, et al. · Journal of Sensory Studies · 13
Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers
2019 · Caroline MARQUES, Carla Cristina LISE, et al. · Food Science and Technology · 13
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Potential effect of naturally colored antioxidants from Moringa oleifera, propolis, and grape pomace - Evaluation of color and shelf life of chicken paté
2023 · Jéssica Bordim, Caroline Marques, et al. · Food Chemistry Advances · 12
Long-term storage of yacon (Smallanthus sonchifolius) juice: Phytochemical profile, in vitro prebiotic potential and discriminant bioactive properties
2021 · Caroline Marques, Carlos Eduardo Bortolan Toazza, et al. · Food Bioscience · 12
Works count: 86
Citation count: 883
H-index: 16
I10-index: 29
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