selected publications
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article
- Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities. Journal of Food Science and Technology. 2023
- Evaluation of the antioxidant capacity, volatile composition and phenolic content of hybrid Vitis vinifera L. varieties sweet sapphire and sweet surprise. Food Chemistry. 2022
- Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities. Lwt - Food Science and Technology. 2022
- Metabolomics of Pigmented Rice Coproducts Applying Conventional or Deep Eutectic Extraction Solvents Reveal a Potential Antioxidant Source for Human Nutrition. Metabolites. 2021
- Plinia cauliflora (Mart.) Kausel (Jaboticaba) leaf extract: In vitro anti-Trypanosoma cruzi activity, toxicity assessment and phenolic-targeted UPLC-MS metabolomic analysis 2021
- Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MSE. Food Research International. 2020
- Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MSE. Food Research International. 2020
- Metabolite Profiling by UPLC-MSE, NMR, and Antioxidant Properties of Amazonian Fruits: Mamey Apple (Mammea Americana), Camapu (Physalis Angulata), and Uxi (Endopleura Uchi). Molecules. 2020
- Profile of phenolic compounds in jabuticaba (Myrciaria sp.) a potential functional ingredient 2020
- Characterization of pepper (Capsicum baccatum) - A potential functional ingredient. Lwt - Food Science and Technology. 2019
- Metabolomic approach for characterization of phenolic compounds in different wheat genotypes during grain development. Food Research International. 2019
- Differential expression of albumins and globulins of wheat flours of different technological qualities revealed by nanoUPLC-UDMSE. Food Chemistry. 2018
- Identification and action of phenolic compounds of Jatobá-do-cerrado (Hymenaea stignocarpa Mart.) on α-amylase and α-glucosidase activities and flour effect on glycemic response and nutritional quality of breads. Food Research International. 2018
- Formulation and characterization of functional foods based on fruit and vegetable residue flour. Journal of Food Science and Technology. 2015
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