Frederico Barros

24PUBLICATIONS
40CO-AUTHORS
Food technologyChiropracticTraditional, complementary and integrative medicine not elsewhere classifiedFood properties (incl. characteristics and health benefits)Food engineering
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Publications (24)

|Oct 01, 2026
KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation.

|Sep 26, 2026
Acute and Chronic Effects of Green Tea Kombucha With and Without Grape Skin Extract on Immune and Oxidative Stress Markers in Beginner Runners: A Randomized Controlled Trial.

|Apr 10, 2026
Effect of Green Tea Kombucha Within an Energy-Restricted Diet on Cardiometabolic Risk Markers in Individuals With Excess Body Weight: A Randomized Controlled Trial.

Dandara Baia Bonifácio, Gabriela Macedo Fraiz, Udielle Vermelho Lacerda

|Mar 23, 2026
Regular black tea kombucha consumption is associated with improved insulin resistance and increased ADIPOQ expression in adults with obesity: a pre-post clinical trial.

Mirian Aparecida de Campos Costa, Gabriela Macedo Fraiz, Rodrigo Rezende Cardoso

|Mar 13, 2026
Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties.

Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino

|Aug 28, 2025
Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion.

Gloria Ghion, Jacopo Sica, Sofia Massaro

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Frequent Collaborators

6 joint publications

Alessio Giacomini

5 joint publications

Dandara Baia Bonifácio

4 joint publications

Valéria Aparecida Vieira Queiroz

3 joint publications

Hércia Stampini Duarte Martino