selected publications
-
article
- Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications. Food Chemistry. 2024
- Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications. Food Chemistry. 2024
- Overview of the Metabolite Composition and Antioxidant Capacity of Seven Major and Minor Cereal Crops and Their Milling Fractions. Journal of Agricultural and Food Chemistry. 2024
- Overview of the Metabolite Composition and Antioxidant Capacity of Seven Major and Minor Cereal Crops and Their Milling Fractions. Journal of Agricultural and Food Chemistry. 2024
- Metabolomic analysis and ecofriendly enrichment of sunflower meal extract. Journal of the Science of Food and Agriculture. 2023
- Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities. Journal of Food Science and Technology. 2023
- Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities. Journal of Food Science and Technology. 2023
- Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions. Food Research International. 2023
- Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties. Journal of Cereal Science. 2023
- Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties. Journal of Cereal Science. 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
- Profile of phenolic compounds in jabuticaba (Myrciaria sp.) a potential functional ingredient 2022
- Sequential one-pot NaDES assisted extraction and biotransformation of rice bran: A new strategy to boost antioxidant activity of natural extracts 2022
- Sequential one-pot NaDES assisted extraction and biotransformation of rice bran: A new strategy to boost antioxidant activity of natural extracts 2022
- Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MSE. Food Chemistry. 2021
- 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
- Characterization of pepper (Capsicum baccatum) - A potential functional ingredient. Lwt - Food Science and Technology. 2019
- 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
- Formulation and characterization of functional foods based on fruit and vegetable residue flour. Journal of Food Science and Technology. 2015
-
document