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• Identification and action of phenolic compounds of Jatoba-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.  2019
• 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.  2019