selected publications
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academic article
- Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions. Plant Foods For Human Nutrition. 77:340-344. 2022
- A study of the bioactive potential of seven neglected and underutilized leaves consumed in Brazil. Food Chemistry. 364:130350. 2021
- Impact of water temperature of chimarrão on phenolic compounds extraction. Food Science and Technology. 41:856-863. 2021
- Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction. Journal of Food Science. 86:5307-5317. 2021
- Bioactivity of atemoya fruits and by-products. Food Bioscience. 41:101036. 2021
- Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. Current Opinion in Food Science. 141:110892. 2021
- Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 86:411-419. 2021
- Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19. Free Radical Biology and Medicine. 156:190-199. 2020
- Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 309:125586. 2020
- Effect of Solvent Composition on the Extraction of Phenolic Compounds and Antioxidant Capacity of Bacaba Juice (Oenocarpus bacaba Mart.). Food Analytical Methods. 13:1119-1128. 2020
- Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 55:88-96. 2019
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journal article
- A green method for anthocyanin extraction from Clitoria ternatea flowers cultivated in southern Brazil: Characterization, in vivo toxicity, and biological activity. Food Chemistry. 1-9. 2024
- Yerba Mate as an Inexpensive Source of Analytical Standards of Chlorogenic Acid Isomers: an Optimization Study. Food Analytical Methods. 1-13. 2023