publicações selecionadas
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artigo de revista
- Impact of water temperature of chimarrão on phenolic compounds extraction. Food Science and Technology. 2021
- Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021
- 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
- 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
- Phenolic composition and antioxidant capacity of bacaba-de-leque (Oenocarpus distichus Mart.) genotypes. Journal of Food Composition and Analysis. 2016
- Content of lutein in aqueous extracts of yerba mate (Ilex paraguariensis St. Hil). Food Research International. 2016