publicações selecionadas
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artigo de revista
- Yerba Mate as an Inexpensive Source of Analytical Standards of Chlorogenic Acid Isomers: an Optimization Study. Food Analytical Methods. 2023
- Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions. Plant Foods For Human Nutrition. 2022
- Impact of water temperature of chimarrão on phenolic compounds extraction. Food Science and Technology. 2021
- Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021
- Effect of Solvent Composition on the Extraction of Phenolic Compounds and Antioxidant Capacity of Bacaba Juice (Oenocarpus bacaba Mart.). Food Analytical Methods. 2020
- Application of Tamarind Waste Extracts to Improve the Antioxidant Properties of Tamarind Nectars. Plant Foods For Human Nutrition. 2019
- Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019
- Non-Anthocyanin Phenolic Compounds in Açaí (Euterpe oleraceaMart.) Juice by Ultrahigh-Performance Liquid Chromatography-Diode Array Detector (UHPLC-DAD): A Multivariate Optimization. Journal of Chromatographic Science. 2018
- Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International. 2017
- Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Research International. 2017
- White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017
- Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction. Plant Foods For Human Nutrition. 2017
- Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee. Food Analytical Methods. 2017
- Phenolic composition and antioxidant capacity of bacaba-de-leque (Oenocarpus distichus Mart.) genotypes. Journal of Food Composition and Analysis. 2016
- Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps. Journal of the Science of Food and Agriculture. 2016
- Content of lutein in aqueous extracts of yerba mate (Ilex paraguariensis St. Hil). Food Research International. 2016
- Phenolic compounds from yerba mate based beverages – A multivariate optimisation. Food Chemistry. 2016
- The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: An optimization study. Food Research International. 2014
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documento
- Yellow-fleshed watermelon seeds as a source of lipophilic nutrients 2021
- Phenolic compounds in açaí juice are increased after high pressure processing 2019
- Selected underutilized edible green leaves: inhibition effect on the formation of colorectal cancer related compounds and antimicrobial activity 2019
- Total anthocyanins, total phenolic compounds and antioxidant capacity of açaí juice (euterpe oleracea) as affected by high pressure processing and thermal pasteurization 2018
- Multi-step optimization of bioactive compounds extraction from freeze-dried açaí pulp (euterpe oleracea Mart) 2017
- Phenolic compounds in white açaí by LC-MS/MS 2016
- Effect of water temperature incremental on phenolic content of “chimarrão” aqueous extracts 2015