article

• Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities.  Journal of Food Science and Technology.  2023
• Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity.  Food Chemistry.  2022
• Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MS^E.  Lwt - Food Science and Technology.  2020
• Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities.  Food Research International.  2020