selected publications
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article
- Profile of phenolic compounds in jabuticaba (Myrciaria sp.) a potential functional ingredient 2022
- 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
- Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE. International Journal of Food Properties. 2020
- Characterization of pepper (Capsicum baccatum) - A potential functional ingredient. Lwt - Food Science and Technology. 2019
- Development and Characterization of Edible Films Based on Fruit and Vegetable Residues. Journal of Food Science. 2016
- Formulation and characterization of functional foods based on fruit and vegetable residue flour. Journal of Food Science and Technology. 2015