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Journal of Food Science
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August 26, 2015
Biochemical Characterization of Dovyalis hebecarpa Fruits: A Source of Anthocyanins with High Antioxidant Capacity
Vivian Caetano Bochi, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Foods (Basel, Switzerland)
|
September 9, 2023
Exploring Anthocyanin and Free and Bound Phenolic Compounds from Two Morphotypes of Araçá (<i>Psidium cattleianum</i> Sabine) by LC-ESI-QqQ-MS/MS
Patrícia Gotardo Machado, Danielle Santos Londero, Milene Teixeira Barcia, et al.
Foods (Basel, Switzerland)
|
August 28, 2025
The Brazilian Native Fruits Araçá, Guabijú, and Guabiroba: A Brief and Integrative Review on Their Phenolic Composition and Analytical Methods
Patrícia Gotardo Machado, Felipe Siqueira Molina, Milene Teixeira Barcia, et al.
Food Research International (Ottawa, Ont.)
|
February 19, 2025
Current advances in the interaction mechanisms, nutritional role and functional properties of phenolic compound-starch complexes
Hugo José Martins Carvalho, Débora Tamires Vitor Pereira, Milene Teixeira Barcia, et al.
Food Chemistry
|
September 11, 2020
Phenolics profiling by HPLC-DAD-ESI-MS<sup>n</sup> aided by principal component analysis to classify Rabbiteye and Highbush blueberries
Paula Becker Pertuzatti, Milene Teixeira Barcia, Sérgio Gómez-Alonso, et al.
Food Chemistry
|
April 29, 2014
Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena
Milene Teixeira Barcia, Paula Becker Pertuzatti, Sergio Gómez-Alonso, et al.
International Journal of Food Sciences and Nutrition
|
November 13, 2015
Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage
Milene Teixeira Barcia, Paula Becker Pertuzatti, Daniele Rodrigues, et al.
Food Chemistry
|
July 6, 2014
Polyphenol extraction optimisation from Ceylon gooseberry (Dovyalis hebecarpa) pulp
Vivian Caetano Bochi, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Food Chemistry
|
September 13, 2023
Guabijú (Myrcianthes pungens): A comprehensive evaluation of anthocyanins and free, esterified, glycosylated, and insoluble phenolic compounds in its peel, pulp, and seeds
Patrícia Gotardo Machado, Danielle Santos Londero, Carla Andressa Almeida Farias, et al.
Food Chemistry
|
July 6, 2014
Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries
Paula Becker Pertuzatti, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Page
of 3
Search research articles
Search
Showing results (1-10 of 23) with videos related to
Sort By:
Page
of 3
Journal of Food Science
|
August 26, 2015
Biochemical Characterization of Dovyalis hebecarpa Fruits: A Source of Anthocyanins with High Antioxidant Capacity
Vivian Caetano Bochi, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Foods (Basel, Switzerland)
|
September 9, 2023
Exploring Anthocyanin and Free and Bound Phenolic Compounds from Two Morphotypes of Araçá (<i>Psidium cattleianum</i> Sabine) by LC-ESI-QqQ-MS/MS
Patrícia Gotardo Machado, Danielle Santos Londero, Milene Teixeira Barcia, et al.
Foods (Basel, Switzerland)
|
August 28, 2025
The Brazilian Native Fruits Araçá, Guabijú, and Guabiroba: A Brief and Integrative Review on Their Phenolic Composition and Analytical Methods
Patrícia Gotardo Machado, Felipe Siqueira Molina, Milene Teixeira Barcia, et al.
Food Research International (Ottawa, Ont.)
|
February 19, 2025
Current advances in the interaction mechanisms, nutritional role and functional properties of phenolic compound-starch complexes
Hugo José Martins Carvalho, Débora Tamires Vitor Pereira, Milene Teixeira Barcia, et al.
Food Chemistry
|
September 11, 2020
Phenolics profiling by HPLC-DAD-ESI-MS<sup>n</sup> aided by principal component analysis to classify Rabbiteye and Highbush blueberries
Paula Becker Pertuzatti, Milene Teixeira Barcia, Sérgio Gómez-Alonso, et al.
Food Chemistry
|
April 29, 2014
Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena
Milene Teixeira Barcia, Paula Becker Pertuzatti, Sergio Gómez-Alonso, et al.
International Journal of Food Sciences and Nutrition
|
November 13, 2015
Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage
Milene Teixeira Barcia, Paula Becker Pertuzatti, Daniele Rodrigues, et al.
Food Chemistry
|
July 6, 2014
Polyphenol extraction optimisation from Ceylon gooseberry (Dovyalis hebecarpa) pulp
Vivian Caetano Bochi, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Food Chemistry
|
September 13, 2023
Guabijú (Myrcianthes pungens): A comprehensive evaluation of anthocyanins and free, esterified, glycosylated, and insoluble phenolic compounds in its peel, pulp, and seeds
Patrícia Gotardo Machado, Danielle Santos Londero, Carla Andressa Almeida Farias, et al.
Food Chemistry
|
July 6, 2014
Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries
Paula Becker Pertuzatti, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Page
of 3