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Food Chemistry|September 5, 2020
Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MS<sup>E</sup>T B N Brito, L R S Lima, M C B Santos, et al.
Food Science & Nutrition|November 19, 2025
Turning Pineapple Crown Waste Into Value: Formulation and Analysis of an Instant Powder BeverageT B N Brito, A B Koifman, E M Antonio, et al.
Food Research International (Ottawa, Ont.)|October 11, 2025
From pineapple crown to multi-targeting bioactive compounds by solid-state fermentation using Aspergillus tubingensisT B N Brito, R C Moreira, M G O Carvalho, et al.
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