selected publications
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academic article
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conference paper
- Development of a natural ingredient from kiwi epicarp with potential application in the food industry 2019
- Development of a natural anthocyanin-based food colorant obtained from the fruit epicarp of Prunus spinosa L. 2018
- Utilização de ultrassom na produção de pasta de azeitona. XX Congresso Brasileiro de Engenharia Química - COBEQ 2014. 2765-2768. 2018
- Determinação de antocianinas no epicarpo de frutos de Prunus spinosa L. 2017
- Effect of ultrasound on the rheological and mcrobiological properties of the olive paste. 155-156. 2016
- Avaliação do teor em compostos fenólicos e atividade antioxidante de folhas de videira com vista ao seu aproveitamento para uso alimentar 2015
- Efeito do processamento alimentar na cor, composição volátil e bioatividade de folhas de videira da casta Malvasia Fina 2015
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journal article
- Characterization and bioactivity of copaiba essential oil carried in a self-nanoemulsifying drug delivery system. Journal of Drug Delivery Science and Technology. 1-13. 2024
- Phytic Acid against Clostridium perfringens Type A: A Food Matrix Study. Foods. 406. 2022
- A Review of Phytic Acid Sources, Obtention, and Applications. Food Reviews International. 73-92. 2021
- Chemical composition and bioactive properties of byproducts from two different kiwi varieties. Food Research International. 1-9. 2020
- Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca). Food Chemistry. 1197-1205. 2017
- Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties. Food Chemistry. 291-295. 2016