| Determination of the phenolic compounds profile by HPLC applied to the identification of adulteration markers of roasted and ground coffee by adding coffee husks
LHS Silva, LSM Nascimento, MCPA Santiago, DWH Chávez, CC Couto, ...
Scientia Agricola 82, e20230275
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| Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis
JC de Souza, C de Carvalho Couto, AMGN Mamede, P Valderrama, ...
European Food Research and Technology 250 (10), 2639-2649
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| Physicochemical, microbiology, and sensory characteristics of kombucha prepared with Tommy mango peel flour
CRP Azara, CL Didier Peixe, CEF Cardoso, MEP Azara, M Elias, ...
Food Science and Technology International, 10820132251319930
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| SPME-GC-MS untargeted metabolomics approach to identify potential volatile compounds as markers for fraud detection in roasted and ground coffee
C de Carvalho Couto, DWH Chávez, EMM Oliveira, O Freitas-Silva, ...
Food Chemistry 446, 138862
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| Evaluation of oxalic acid extraction and quantification methods in the different purslane (Portulaca oleracea L.) matrices and spinach (Spinacea oleracea)
PG de Souza, JAL Pallone, EA Orlando, AC Costa-Santos, EMM Ayres, ...
MethodsX 13, 102863
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| Dynamic Metabolomic Changes in the Phenolic Compound Profile and Antioxidant Activity in Developmental Sorghum Grains
CTDS D’almeida, MH Morel, N Terrier, H Mameri, ...
Journal of Agricultural and Food Chemistry 73 (2), 1725-1738
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| Antioxidant, antiproliferative, antibacterial, and antimalarial effects of Phenolic-Rich green tea Kombucha
UV Lacerda, CVP da Costa, RR Cardoso, CTS D’Almeida, ...
Beverages 11 (1), 7
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| THE EXTRUSION ROLE IN PHENOLIC COMPOUND AND PROTEIN BIOACCESSIBILITY FOR SORGHUM BASED PRODUCTS: A INFOGEST PROTOCOL-BASED STUDY
MGO Carvalho, H Mameri, CWP Carvalho, MSL Ferreira
3rd International Congress on Bioactive Compounds
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| Green tea kombucha is rich in phenolic compounds and exhibits cytotoxic potential against cancer cell lines
UV Lacerda, CVP da Costa, R Cardoso, C D'Almeida, L Cruz, A de Souza, ...
MDPI
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| Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance
JL Franco, EMM Ayres, D de Oliveira, IBA Martins, AF Macedo, R Deliza, ...
Journal of Sensory Studies 39 (1), e12896
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| Tracking the changes and bioaccessibility of phenolic compounds of sorghum grains (Sorghum bicolor (L.) Moench) upon germination and seedling growth by UHPLC-QTOF-MS/MS
CT dos Santos D’Almeida, L Abdelbost, H Mameri, MSL Ferreira
Food Research International 193, 114854
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| Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications
LM Viana, FSR Rodrigues, MCB Santos, A dos Santos Lima, ...
Food Chemistry 451, 139506
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| Apple Juice as a Potential Sweetening Ingredient in Fruit Nectars: Hedonic and Sensory Perception of Children and Adults
I Esperança, T Marques, E Ayres, R Deliza
Journal of Sensory Studies 40 (3), e70045
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| Exploring the potential of the Vanilla species from the Brazilian Atlantic Forest: Sensory description and consumer acceptance
JL Franco, EMM Ayres, D de Oliveira, IBA Martins, AF Macedo, R Deliza, ...
Journal of Sensory Studies 39 (1), e12896
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| Predictive metabolomics of pearl millet phenotypic traits using a germplasm panel of genetic diversity
MPC Pimentel, AMA dos Passos, S Prigent, C Cassan, FD Tardin, ...
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| Overview of the metabolite composition and antioxidant capacity of seven major and minor cereal crops and their milling fractions
L Ribeiro da Silva Lima, MC Barros Santos, PW P. Gomes, ...
Journal of Agricultural and Food Chemistry 72 (34), 19197-19218
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| THE EXTRUSION ROLE IN PHENOLIC COMPOUND AND PROTEIN BIOACCESSIBILITY FOR SORGHUM BASED PRODUCTS: A INFOGEST PROTOCOL-BASED STUDY
M Oliveira, M Carvalho, H Mameri, C Carvalho, M Simões Larraz Ferreira, ...
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| Insights into pearl millet (Pennisetum glaucum (l.) r. br.) phenotypic diversity by predictive metabolomics.
MPC PIMENTEL, AMA dos PASSOS, S PRIGENT, C CASSAN, ...
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| Phenolic-rich extracts from toasted white and tannin sorghum flours have distinct profiles influencing their antioxidant, antiproliferative, anti-adhesive, anti-invasive, and …
LT Paes, CT dos Santos D'Almeida, MAV do Carmo, L da Silva Cruz, ...
Food Research International 176, 113739
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| Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions
LAA Menezes, MPC Pimentel, T de Oliveira Alves, TP do Nascimento, ...
Food chemistry 430, 137037
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