selected publications
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article
- The Pineapple Crown (Ananas comosus): From Agro-Waste to Functional Ingredient and Material. ACS Food Science & Technology. 2026
- Transforming waste into a bioactive resource: phenolic profile, antioxidant, and antimutagenic properties of pineapple (Ananas comosus) crown infusion. Sustainable Food Technology. 2026
- Fruits and vegetable-processing waste: a case study in two markets at Rio de Janeiro, RJ, Brazil 2020
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document
- ANALYSIS OF TOTAL PHENOLIC COMPOUNDS CONTENT AND ANTIOXIDANT ACTIVITY OF TEA PREPARED WITH PINEAPPLE CROWN FLOUR
- PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF AQUEOUS EXTRACTS OF PINEAPPLE CROWN FLOUR AND CABBAGE STALK FLOUR
- SOLID-STATE FERMENTATION OF PINEAPPLE CROWN BY Aspergillus tubingensis: A STRATEGY FOR ENHANCED PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY