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Antioxidants (Basel, Switzerland)|September 25, 2019
Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. KamtschaticaAdriana K Molina, Erika N Vega, Carla Pereira, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 29, 2018
In vitro and in vivo evaluation of enzymatic and antioxidant activity, cytotoxicity and genotoxicity of curcumin-loaded solid dispersionsIgor Silva de Sá, Ana Paula Peron, Fernanda Vitória Leimann, et al.
Plants (Basel, Switzerland)|July 2, 2021
Anthocyanins from Rubus fruticosus L. and Morus nigra L. Applied as Food Colorants: A Natural AlternativeErika N Vega, Adriana K Molina, Carla Pereira, et al.
Food Chemistry|October 31, 2018
Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oilsValquíria Maeda Rojas, Luis Felipe da Costa Baptista Marconi, Alexandre Guimarães-Inácio, et al.
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