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Caroline Carboni Martins

Showing results (1-10 of 6) with videos related to

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Food Research International (Ottawa, Ont.)|June 28, 2022
New insights into non-extractable phenolic compounds analysisCaroline Carboni Martins, Rafael C Rodrigues, Giovana Domeneghini Mercali, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
Acid hydrolysis conditions do affect the non-extractable phenolic compounds composition from grape peel and seedCaroline Carboni Martins, Alessandro Kahmann, Michel José Anzanello, et al.
Food Research International (Ottawa, Ont.)|November 4, 2025
Biotransformation of the Brazilian native fruit Guabiju by Aspergillus brasiliensis: molecular insights from untargeted metabolomicsCaroline Carboni Martins, Suse Botelho da Silva, Daniele Misturini Rossi, et al.
Food Chemistry|July 20, 2025
Standardized kombucha developed with tailor-made microbial consortium: Phenolic compounds profile and antioxidant activity in vitro and on Caenorhabditis elegansBruna Krieger Vargas, Mariana Fensterseifer Fabricio, Luana Schmidt, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Uncovering the phenolic diversity of Guabiju fruit: LC-MS/MS-based targeted metabolomics approachLiziane V Spinelli, Michel J Anzanello, Rodrigo Areze da Silva Santos, et al.
Food Chemistry|June 12, 2026
Effect of green tea kombucha fermentation on phenolic content and antioxidant activity in Vero cellsBruna Krieger Vargas, Mariana Fensterseifer Fabricio, Luana Schmidt, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|June 28, 2022
New insights into non-extractable phenolic compounds analysisCaroline Carboni Martins, Rafael C Rodrigues, Giovana Domeneghini Mercali, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
Acid hydrolysis conditions do affect the non-extractable phenolic compounds composition from grape peel and seedCaroline Carboni Martins, Alessandro Kahmann, Michel José Anzanello, et al.
Food Research International (Ottawa, Ont.)|November 4, 2025
Biotransformation of the Brazilian native fruit Guabiju by Aspergillus brasiliensis: molecular insights from untargeted metabolomicsCaroline Carboni Martins, Suse Botelho da Silva, Daniele Misturini Rossi, et al.
Food Chemistry|July 20, 2025
Standardized kombucha developed with tailor-made microbial consortium: Phenolic compounds profile and antioxidant activity in vitro and on Caenorhabditis elegansBruna Krieger Vargas, Mariana Fensterseifer Fabricio, Luana Schmidt, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Uncovering the phenolic diversity of Guabiju fruit: LC-MS/MS-based targeted metabolomics approachLiziane V Spinelli, Michel J Anzanello, Rodrigo Areze da Silva Santos, et al.
Food Chemistry|June 12, 2026
Effect of green tea kombucha fermentation on phenolic content and antioxidant activity in Vero cellsBruna Krieger Vargas, Mariana Fensterseifer Fabricio, Luana Schmidt, et al.
Pageof 1