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Molecules (Basel, Switzerland)|December 30, 2020
Obtaining Bioactive Compounds from the Coffee Husk (<i>Coffea arabica</i> L.) Using Different Extraction MethodsMariana de Oliveira Silva, John Nonvignon Bossis Honfoga, Lorena Lucena de Medeiros, et al.
Food Research International (Ottawa, Ont.)|December 8, 2020
Effects of thermal processing on the flavor molecules of goat by-product hydrolysatesAna Rita Ribeiro de Araújo Cordeiro, Lorena Lucena de Medeiros, Taliana Kenia Alencar Bezerra, et al.
Food Chemistry|June 15, 2025
Xylose reductase generated by yeast Candida tropicalis purified using an aqueous two-phase system optimised by RSMLeanderson Tulio Marques Lemos, Lorena Lucena de Medeiros, Normando Ribeiro-Filho, et al.
Food Research International (Ottawa, Ont.)|October 27, 2018
Effects of Lactobacillus acidophilus LA-3 on physicochemical and sensory parameters of açaí and mango based smoothies and its survival following simulated gastrointestinal conditionsWinnie Alencar Luciano, Thais Costa Matte, Isabella Araújo Portela, et al.
Journal of the Science of Food and Agriculture|October 26, 2023
Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an in vitro digestion modelThaianaly Leite Abreu, Mario Estévez, Leila Moreira de Carvalho, et al.
Food Chemistry|June 25, 2022
Oxidative stability of chicken burgers using organic coffee husk extractAntonia Dayane Jenyffer de Farias Marques, Jerffeson de Lima Tavares, Leila Moreira de Carvalho, et al.
Food Chemistry|October 25, 2022
Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçuFlávia Izabely Nunes Moreira, Lorena Lucena de Medeiros, Leila Moreira de Carvalho, et al.
Microorganisms|February 26, 2025
Supplementation with <i>Lactiplantibacillus plantarum</i> CNPC003 and <i>Pilosocereus gounellei</i> Flour Enhances the Properties of Goat Cream CheeseDaniela Karla Medeiros Vasconcelos, Evandro Leite de Souza, Márcia Gabrielle Silva Viana, et al.
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