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Frontiers in Nutrition|August 18, 2025
Grape pomace as a natural source of antimicrobial agents for food preservationMicaela Galante, María Emilia Brassesco, Carollyne Maragoni Santos, et al.Journal of Food Science and Technology|January 30, 2023
Towards chemical characterization and possible applications of juçara fruit: an approach to remove Euterpe edulis Martius from the extinction listDanielle Cunha de Souza Pereira, Flávia Dos Santos Gomes, Renata Valeriano Tonon, et al.Journal of Food Science and Technology|March 26, 2019
Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skinYineth Ruíz-García, Carolina Beres, Davy W H Chávez, et al.Biosensors & Bioelectronics|October 14, 2011
Tapered plastic optical fiber-based biosensor--tests and applicationCarolina Beres, Fábio Vieira Batista de Nazaré, Nathália Correa Chagas de Souza, et al.Food Chemistry|February 13, 2016
Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomaceCarolina Beres, Fernanda F Simas-Tosin, Ignacio Cabezudo, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|June 19, 2026
Profile of Brazilian Chia Consumers: Knowledge of Health Benefits and Recipes for ConsumptionJuliana Delvizio, Lilia Zago, Flávia Oliveira Brito, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|May 6, 2025
The Effect of Plant Ontogeny on Antioxidant Capacity and Bioaccessibility of Total Phenolic Compounds and Sulforaphane in Broccoli SproutsVívian de Vasconcelos Lopes, Yasmin Araujo de Souza, Flávia Oliveira Brito, et al.Waste Management (New York, N.Y.)|July 24, 2017
Towards integral utilization of grape pomace from winemaking process: A reviewCarolina Beres, Gislaine N S Costa, Ignacio Cabezudo, et al.Pageof 1