publicações selecionadas
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artigo de revista
- Food Extract of Purple Yam (Dioscorea trifida L.f.) from Brazil: Optimization of Extraction Method, Characterization, In Vivo Toxicity, and Antimicrobial Activity. Food Analytical Methods. 2024
- Red Jambo Flower (Syzygium malaccense L.) as a Potential Bioactive Compound to Obtain Edible Extract: Optimization of Extraction, Toxicity, Antioxidant, and Antimicrobial Potential. Food Analytical Methods. 2024
- A green method for anthocyanin extraction from Clitoria ternatea flowers cultivated in southern Brazil: Characterization, in vivo toxicity, and biological activity. Food Chemistry. 2024
- Yerba Mate as an Inexpensive Source of Analytical Standards of Chlorogenic Acid Isomers: an Optimization Study. Food Analytical Methods. 2023
- Impact of water temperature of chimarrão on phenolic compounds extraction. Food Science and Technology. 2021
- Effect of Solvent Composition on the Extraction of Phenolic Compounds and Antioxidant Capacity of Bacaba Juice (Oenocarpus bacaba Mart.). Food Analytical Methods. 2020
- French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying. Journal of Food and Nutrition Research. 2020
- Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages. Food Research International. 2017
- Optimization of frying oil composition rich in essential fatty acids by mixture design. Current Opinion in Food Science. 2017
- Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Research International. 2017
- Mixed oil formulations enriched in essential fatty acids and reduced ratio of n-6/n-3. European Journal of Lipid Science and Technology. 2017
- Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction. Plant Foods For Human Nutrition. 2017
- Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee. Food Analytical Methods. 2017
- Content of lutein in aqueous extracts of yerba mate (Ilex paraguariensis St. Hil). Food Research International. 2016
- Phenolic compounds from yerba mate based beverages – A multivariate optimisation. Food Chemistry. 2016
- The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: An optimization study. Food Research International. 2014
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