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Food Chemistry|November 21, 2025
Reexamining the phenolic composition of commonly consumed Brazilian fruits by using metabolomics toolsLuana Peixoto Mallmann, Alessandro de Oliveira Rios, Eliseu Rodrigues
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 2, 2023
Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposesDiego Santiago Tupuna-Yerovi, Helena Schmidt, Alessandro de Oliveira Rios
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|April 27, 2022
Can the intake of synthetic food colour Amaranth (INS 123) put the health of Brazilian consumers at risk?Patrícia da Silva Rodrigues, Alessandro de Oliveira Rios, Florencia Cladera-Olivera
International Journal of Biological Macromolecules|April 2, 2025
Açaí powder-enriched biodegradable starch films: Characterization, release in food simulants and protective effect in photodegradation systemFranciele Silva Maciel, Renato Queiroz Assis, Alessandro de Oliveira Rios, et al.
Food Chemistry|August 1, 2021
Metabolomics: An analytical technique for food processing evaluationMichele Utpott, Eliseu Rodrigues, Alessandro de Oliveira Rios, et al.
Journal of Food Science and Technology|December 31, 2016
Evaluation of bioactive compounds, chemical and technological properties of fruits byproducts powderTainara de Moraes Crizel, Vanessa Stahl Hermes, Alessandro de Oliveira Rios, et al.
Food Chemistry|May 15, 2026
Exploring overlooked non-extractable phenolics in pecan nut residues through an LC-MS-based approachThanise Antunes Dias, Mateus Colombo, Alessandro de Oliveira Rios, et al.
Journal of Food Science and Technology|July 20, 2017
Minimally processed beetroot waste as an alternative source to obtain functional ingredientsAnne Porto Dalla Costa, Vanessa Stahl Hermes, Alessandro de Oliveira Rios, et al.
International Journal of Biological Macromolecules|November 18, 2018
Valorization of Opuntia monacantha (Willd.) Haw. cladodes to obtain a mucilage with hydrocolloid features: Physicochemical and functional performanceMelina Dick, Lucas Dal Magro, Rafael Costa Rodrigues, et al.
Food Chemistry|January 26, 2020
Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackersMelina Dick, Christian Limberger, Roberta Cruz Silveira Thys, et al.
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