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Foods (Basel, Switzerland)|October 23, 2021
Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) JuiceAndressa Alves de Oliveira, Alexandre Guedes Torres, Daniel Perrone, et al.
Food and Nutrition Bulletin|June 18, 2013
Effects of boiling and frying on the bioaccessibility of beta-carotene in yellow-fleshed cassava roots (Manihot esculenta Crantz cv. BRS Jari)Suellen Gomes, Alexandre Guedes Torres, Ronoel Godoy, et al.
International Journal of Food Science|February 24, 2016
Benzene as a Chemical Hazard in Processed FoodsVânia Paula Salviano Dos Santos, Andréa Medeiros Salgado, Alexandre Guedes Torres, et al.
Foods (Basel, Switzerland)|August 2, 2017
Seasonal Variation in Fat Quality and Conjugated Linoleic Acid Content of Dairy Products from the Tropics: Evidence of Potential Impact on Human HealthJuliana Côrtes Nunes, Monalisa Nilza Lole Ramalho da Silva, Daniel Perrone, et al.
The British Journal of Nutrition|July 24, 2023
Human colostrum in vitro protein digestion: peptidomics by liquid chromatography-Orbitrap-high-resolution MS and prospection for bioactive peptides via bioinformaticsIsabele Batista Campanhon, Paula Fernandes de Aguiar, Flávia Fioruci Bezerra, et al.
Food Chemistry|February 5, 2022
Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Stability and application in an instant caffè latte beverageAndré Mesquita Magalhães Costa, Bruna Rachel Antunes Gaspar, Verônica Calado, et al.
Journal of Oleo Science|January 17, 2022
Baru (Dipteryx alata Vogel) Oil Extraction by Supercritical-CO2: Improved Composition by Using Water as CosolventVanessa Oliveira Di-Sarli Peixoto, Laís de Oliveira Silva, Vanessa Naciuk Castelo-Branco, et al.
Carbohydrate Polymers|July 31, 2016
Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticlesEllen Cristina Quirino Lacerda, Verônica Maria de Araújo Calado, Mariana Monteiro, et al.
Food Chemistry|December 1, 2015
Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powdersJuliana C Nunes, Mabel G Lago, Vanessa N Castelo-Branco, et al.
Food Chemistry|January 19, 2016
Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacityNathália Moura-Nunes, Thárcila Cazaroti Brito, Nívea Dias da Fonseca, et al.
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