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Trends in Food Science & Technology|January 18, 2022
Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?Williara Queiroz de Oliveira, Paulo Henrique Machado De Sousa, Glaucia Maria PastoreApplied Microbiology and Biotechnology|September 14, 2019
New sustainable alternatives to reduce the production costs for surfactin 50 years after the discoveryAline Wasem Zanotto, Alexsandra Valério, Cristino José de Andrade, et al.Evidence-Based Complementary and Alternative Medicine : Ecam|June 6, 2013
Recent progress of propolis for its biological and chemical compositions and its botanical originViviane Cristina Toreti, Helia Harumi Sato, Glaucia Maria Pastore, et al.Foods (Basel, Switzerland)|July 14, 2023
Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary FibersHenrique Silvano Arruda, Eric Keven Silva, Glaucia Maria Pastore, et al.Comparative Biochemistry and Physiology. Toxicology & Pharmacology : CBP|February 28, 2007
Potential role of cholinesterases in the invasive capacity of the freshwater bivalve, Anodonta woodiana (Bivalvia: Unionacea): a comparative study with the indigenous species of the genus, Anodonta spIlaria Corsi, Angela Maria Pastore, Antonella Lodde, et al.Journal of Food Science|January 14, 2014
Properties of cassava starch-based edible coating containing essential oilsVivian Boesso Oriani, Gustavo Molina, Marcela Chiumarelli, et al.Journal of Food Science and Technology|April 9, 2019
Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological propertiesAna Paula Aparecida Pereira, Maria Teresa Pedrosa Silva Clerici, Marcio Schmiele, et al.Food Chemistry|October 9, 2019
A critical review of some fruit trees from the Myrtaceae family as promising sources for food applications with functional claimsDavid de Paulo Farias, Iramaia Angélica Neri-Numa, Fábio Fernandes de Araújo, et al.Food Chemistry|March 5, 2025
In vitro gastrointestinal digestion and gut microbiota fermentation of phenolic compounds from uvaiaDavid de Paulo Farias, Fábio Fernandes de Araújo, Juliana Villasante, et al.Food Research International (Ottawa, Ont.)|June 11, 2021
Antidiabetic potential of dietary polyphenols: A mechanistic reviewDavid de Paulo Farias, Fábio Fernandes de Araújo, Iramaia Angélica Neri-Numa, et al.Pageof 13