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Food Research International (Ottawa, Ont.)|March 20, 2019
Oven drying and hot water cooking processes decrease HCN contents of cassava leavesElivaldo Nunes Modesto Junior, Renan Campos Chisté, Rosinelson da Silva Pena
Foods (Basel, Switzerland)|February 11, 2023
Stability Kinetics of Anthocyanins of Grumixama Berries (<i>Eugenia brasiliensis</i> Lam.) during Thermal and Light TreatmentsElivaldo Nunes Modesto Junior, Mayara Galvão Martins, Gustavo Araujo Pereira, et al.
Food Science & Nutrition|January 30, 2026
Drying Kinetics of the Leaves From Three Varieties of Cassava (<i>Manihot esculenta</i> Crantz)Elivaldo Nunes Modesto Junior, Rosane Patricia Chaves, Jheymyson de Sousa Cunha, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|June 28, 2025
Update on the Technological Potential and Biological Properties of Anthocyanins from Grumixama Fruits (Eugenia brasiliensis)Elivaldo Nunes Modesto Junior, Rosane Patricia Ferreira Chaves, Michael Ruan Silveira de Souza, et al.
Environmental Toxicology|April 10, 2026
Cyanogenic Compounds, Physicochemical Parameters and Metals in Water From Cassava Processing Areas: A Study in the Brazilian Amazon, Using Multivariate AnalysisAlana Coêlho Maciel, Mariane Gama Nabiça, Luciana Pinheiro Santos, et al.
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