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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 Pastore
Trends in Food Science & Technology|June 7, 2021
Food packaging wastes amid the COVID-19 pandemic: Trends and challengesWilliara Queiroz de Oliveira, Henriette Monteiro Cordeiro de Azeredo, Iramaia Angélica Neri-Numa, et al.
Food Chemistry. Molecular Sciences|December 30, 2022
Dietary polyphenols and their relationship to the modulation of non-communicable chronic diseases and epigenetic mechanisms: A mini-reviewFelipe Tecchio Borsoi, Iramaia Angélica Neri-Numa, Williara Queiroz de Oliveira, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Functional and nutritional properties of selected Amazon fruits: A reviewNayara Macêdo Peixoto Araujo, Henrique Silvano Arruda, David Roger Paixão Marques, et al.
Foods (Basel, Switzerland)|September 28, 2024
Unconventional Edible Plants of the Amazon: Bioactive Compounds, Health Benefits, Challenges, and Future TrendsCynthia Tereza Corrêa da Silva Miranda, Stephanie Dias Soares, Williara Queiroz de Oliveira, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juiceWilliara Queiroz de Oliveira, Nedio Jair Wurlitzer, Antonio Willian de Oliveira Araújo, et al.
Food Chemistry|February 1, 2024
Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailabilityWilliara Queiroz de Oliveira, Iramaia Angélica Neri Numa, Izabela D Alvim, et al.
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