selected publications
-
article
- Profile of phenolic compounds in jabuticaba (Myrciaria sp.) a potential functional ingredient 2022
- 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
- Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation. Food Research International. 2019