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Food Research International (Ottawa, Ont.)|September 11, 2017
Thermal Pest Control in 'Tannat' grapes: Effect on anthocyanins, sensory and color of one-year-old winesTaísa Ceratti Treptow, Carine Gláucia Comarella, Fernanda Wouters Franco, et al.
Food Research International (Ottawa, Ont.)|June 14, 2024
Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activityLílian Borges Teixeira, Júlia Zanini Campos, Caroline Isabel Kothe, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestionFrancielli P R de Morais, Tássia B Pessato, Eliseu Rodrigues, et al.
Journal of Food Science and Technology|May 9, 2022
Grape UV-C irradiation in the postharvest period as a tool to improve sensorial quality and anthocyanin profile in 'Cabernet Sauvignon' wineRodrigo Valvassori Gindri, Roberson Pauletto, Fernanda Wouters Franco, 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.
Bioprocess and Biosystems Engineering|March 1, 2021
Production of antimicrobial metabolites against pathogenic bacteria and yeasts by Fusarium oxysporum in submerged culture processesLiliane Poleto, Letícia Osório da Rosa, Roselei Claudete Fontana, et al.
Journal of Food Science and Technology|April 9, 2019
Wine lees from the 1st and 2nd rackings: valuable by-productsAlexandre Giacobbo, Bruna Bernar Dias, Bruna Onorevoli, 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.
Molecules (Basel, Switzerland)|January 8, 2023
Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting LevelsJuciane Prois Fortes, Fernanda Wouters Franco, Julia Baranzelli, et al.
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