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
- Impact of water temperature of chimarrão on phenolic compounds extraction. Food Science and Technology. 41:856-863. 2021
- Bioactivity of atemoya fruits and by-products. Food Bioscience. 41:101036. 2021
- 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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document
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journal article
- Yerba Mate as an Inexpensive Source of Analytical Standards of Chlorogenic Acid Isomers: an Optimization Study. Food Analytical Methods. 1-13. 2023