selected publications
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article
- Tracking the changes and bioaccessibility of phenolic compounds of sorghum grains (Sorghum bicolor (L.) Moench) upon germination and seedling growth by UHPLC-QTOF-MS/MS. Food Research International. 2024
- Food Service Kitchen Scraps as a Source of Bioactive Phytochemicals: Disposal Survey, Optimized Extraction, Metabolomic Screening and Chemometric Evaluation. Metabolites. 2023
- Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities. Journal of Food Science and Technology. 2023
- Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties. Journal of Cereal Science. 2023
- Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities. Lwt - Food Science and Technology. 2022
- Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum. Food Research International. 2021
- Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS 2019
- Immunogenic and allergenic profile of wheat flours from different technological qualities revealed by ion mobility mass spectrometry. Journal of Food Composition and Analysis. 2018