selected publications
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academic article
- Exploring the bioactive compounds from berry biowaste: Eugenia involucrata DC. as a study case. Food Bioscience. 58:1-9. 2024
- Brazilian berry waste as a source of bioactive compounds: grumixama (Eugenia brasiliensis Lam.) as a case study. Food & Function. 14:3994-4005. 2023
- Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study. Foods. 10:1-18. 2021
- Diagnóstico sobre a incidência de colesterol elevado em moradores do município de Serranópolis do Iguaçu - PR. Saúde e pesquisa. 7:15-24. 2014
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chapter
- New Challenges and Opportunities from Secondary Metabolites. 925-965. 2023
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conference paper
- Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product. 1-1. 2022
- Composição química e bioatividades do epicarpo de Nephelium Lappaceum. 61-61. 2022
- Perfil fenólico e avaliação da atividade antioxidante e antimicrobiana do epicarpo de Sicana odorífera (Vell.) Naudin. 329-329. 2022
- Anthocyanin composition and bioactivities of the hydroethanolic extract of Garcinia mangostana L. pericarp 2021
- By-products of tropical fruits as sources of bioactive molecules: Sicana odorifera (vell.) 2021
- By-products of tropical fruits as sources of bioactive molecules: Sicana odorifera (vell.) Naudin epicarp case study 2021
- Chemical composition of Sicana odorífera (vell.) Naudin epicarp 2021
- Flavonoid composition and in vitro anti-proliferative activity of the hydroethanolic extract of Garcinia mangostana L. pericarp 2021
- Flavonoid composition and in vitro anti-proliferative activity of the hydroethanolic extracts of Garcinia mangostana L. pericarp 2021
- Phenolic profile and antioxidante activity of Nephelium lappaceum L. epicarp hydroethanolic extracts. XV Encontro de química dos alimentos. 2021
- Chemical characterization and antioxidant proprieties of Myrciaria jaboticaba bioresidues 2020
- Composition in anthocyanins and bioactive properties of jabuticaba bioresidues. XX EuroFoodChem Conference. 2019
- Otimização da extração de antocianinas a partir de epicarpos de jabuticaba e validação da capacidade corante do extrato numa matriz alimentar 2019
- Perfil fenólico e propriedades bioativas do epicarpo de jabuticaba 2019
- Otimização da extração e estabilização de um aditivo natural à base de catequina, a partir de frutos de Arbutus unedo L 2018
- Determinação de taninos nos extratos da polpa e do endocarpo lenhoso do baru obtidos por extração assistida por ultrassom com diferentes solventes 2016
- Development of a natural preservative based on catechin and derivatives from plant origin 2016
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document
- Rethink mushroom´s production residues as powerful hypocholesterolemic agents: development of innovative and functional formulations 2023
- Rethink mushroom's production residues as powerful hypocholesterolemic agents: development of innovative and functional formulations 2023
- Perfil fenólico e avaliação da atividade antioxidante e antimicrobiana do epicarpo de Sicana odorifera (Vell.) Naudin 2022
- Bioresidues of Eugenia fruits as a source of functional ingredients: application in a bakery product 2022
- Phenolic profile and antioxidant activity of Nephelium lappaceum L. epicarp hydroethanolic extracts 2021
- Chemical composition of Sicana odorífera (vell.) Naudin epicarp 2021
- Anthocyanin composition and bioactivities of the hydroethanolic extract of Garcinia mangostana L. pericarp 2021
- Estudo da composição em antocianinas e propriedades bioativas do epicarpo de Sicana odorifera (Vell.) Naudin 2020
- Estudo da composição em antocianinas e propriedades bioativas do epicarpo de Sicana odorifera (Vell.) Naudin. 2020
- Potencial antioxidante, anti-inflamatório, citotóxico e antibacteriano do extrato hidroetanólico de epicarpo de Garcinia mangostana L 2020
- Potencial antioxidante, anti-inflamatório, citotóxico e antibacteriano do extrato hidroetanólico de epicarpo de Garcinia mangostana L. 2020
- Chemical characterization and antioxidant proprieties of Myrciaria jaboticaba bioresidues 2020
- Otimização da extração de antocianinas a partir de epicarpos de jabuticaba e validação da capacidade corante do extrato numa matriz alimentar 2019
- timização da extração de antocianinas a partir de epicarpos de jabuticaba e validação da capacidade corante do extrato numa matriz alimentar 2019
- Jabuticaba (Myrciaria jaboticaba (Vall.) O. Berg) residue as a source of bioactives molecules 2019
- Otimização da extração e estabilização de um aditivo natural à base de catequina, a partir de frutos de Arbutus unedo L. 2018
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journal article
- Recovery of anthocyanins from Eugenia spp. fruit peels: a comparison between heat- and ultrasound-assisted extraction. Sustainable Food Technology. 189-201. 2024
- Valorization of rambutan (Nephelium lappaceum L.) peel: Chemical composition, biological activity, and optimized recovery of anthocyanins. Food Research International. 1-10. 2023
- Insights into the Chemical Composition and In Vitro Bioactive Properties of Mangosteen (Garcinia mangostana L.) Pericarp. Foods. 1-15. 2023
- Exploring the bioactive potential of Artemisia annua L. hydroethanolic extracts obtained by microwave-assisted extraction . Food & Function. 3038-3050. 2023
- Valorization of Sicana odorifera (Vell.) Naudin Epicarp as a Source of Bioactive Compounds: Chemical Characterization and Evaluation of Its Bioactive Properties. Foods. 1-12. 2021
- Effects of a Myrciaria jaboticaba peel extract on starch and triglyceride absorption and the role of cyanidin-3-O-glucoside. Food & Function. 2644-2659. 2021
- Phenolic compounds: current industrial applications, limitations and future challenges. Food & Function. 14-29. 2021
- Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study. Foods. 2020
- Stability assessment of extracts obtained from Arbutus unedo L. fruits in powder and solution systems using machine-learning methodologies. Food Chemistry. 1-9. 2020
- Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product. Food Chemistry. 1-10. 2020
- Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Critical Reviews in Food Science and Nutrition. 805-835. 2020
- Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties. Food Chemistry. 1-8. 2020
- By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts. Molecules. 1-17. 2020
- Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques. Food Research International. 455-471. 2018
- Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques. Food Research International. 404-415. 2017
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thesis