Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors
de Souza, Joyce, de Souza Nascimento, Antonio, Linhares, Maria, Dutra, Maria, dos Santos Lima, Marcos, Pereira, Giuliano
Published in Beverages (Basel) (01.12.2018)
Published in Beverages (Basel) (01.12.2018)
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Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges
Andrade Barreto, Suzana Maria, Martins da Silva, Ana Beatriz, Prudêncio Dutra, Maria da Conceição, Costa Bastos, Debora, de Brito Araújo Carvalho, Ana Júlia, Cardoso Viana, Arão, Narain, Narendra, dos Santos Lima, Marcos
Published in Food chemistry (15.05.2023)
Published in Food chemistry (15.05.2023)
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Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine
Almeida dos Anjos, Victor Hugo, de Brito Araújo Carvalho, Ana Júlia, Prudêncio Dutra, Maria da Conceição, Cândido da Silva, Maria Carla, Santos Leite Neta, Maria Terezinha, Cardoso Viana, Arão, dos Santos Lima, Marcos
Published in Food research international (01.10.2024)
Published in Food research international (01.10.2024)
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Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn
Dutra, Maria da Conceição Prudêncio, Rodrigues, Lucicleide Leonice, de Oliveira, Débora, Pereira, Giuliano Elias, Lima, Marcos dos Santos
Published in Food chemistry (15.12.2018)
Published in Food chemistry (15.12.2018)
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Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration
Lima, Marcos dos Santos, da Conceição Prudêncio Dutra, Maria, Toaldo, Isabela Maia, Corrêa, Luiz Claudio, Pereira, Giuliano Elias, de Oliveira, Débora, Bordignon-Luiz, Marilde Terezinha, Ninow, Jorge Luiz
Published in Food chemistry (01.12.2015)
Published in Food chemistry (01.12.2015)
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Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity
Dutra, Maria da Conceição Prudêncio, Viana, Arão Cardoso, Pereira, Giuliano Elias, Nassur, Rita de Cássia Mirella Resende, Lima, Marcos dos Santos
Published in Food chemistry (01.05.2021)
Published in Food chemistry (01.05.2021)
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Effects of unconventional non-Saccharomyces yeast fermentation on the chemical profile and bioaccessibility of watermelon wine
Cândido da Silva, Maria Carla, de Brito Araújo Carvalho, Ana Júlia, Cardoso Viana, Arão, Almeida dos Anjos, Victor Hugo, Prudêncio Dutra, Maria da Conceição, Pimentel, Tatiana Colombo, Magnani, Marciane, dos Santos Lima, Marcos
Published in Food bioscience (01.10.2024)
Published in Food bioscience (01.10.2024)
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Phenolic compounds in peel, seed and cold pressed pink pepper (Schinus terebinthifolia R.) oil and bioaccessibility of peel using a digestion model with intestinal barrier simulation
Soares Carneiro, Tuânia, da Conceição Prudêncio Dutra, Maria, Andrade Lima, Débora, Júlia de Brito Araújo, Ana, Lessa Constant, Patrícia Beltrão, dos Santos Lima, Marcos
Published in Food bioscience (01.10.2022)
Published in Food bioscience (01.10.2022)
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Energized Dispersive Guided Extraction (EDGE), a New Extractive Approach of Phenolics from Açaí (E. oleracea) Seeds: Chemical Characterization, Antioxidant Properties, and Bioaccessibility of the Extracts
Conrado, Nathalia Mendonça, dos Santos, Paulo Natan Alves, da Conceição Prudêncio Dutra, Maria, Krause, Laíza Canielas, dos Santos Polidoro, Allan, dos Santos Lima, Marcos, dos Santos, Anaí Loreiro, Caramão, Elina Bastos
Published in Food and bioprocess technology (26.06.2024)
Published in Food and bioprocess technology (26.06.2024)
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Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives
Prudêncio Dutra, Maria da Conceição, de Souza, Joyce Fagundes, Viana, Arão Cardoso, de Oliveira, Débora, Pereira, Giuliano Elias, dos Santos Lima, Marcos
Published in Food research international (01.05.2018)
Published in Food research international (01.05.2018)
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Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices
da Silva Nogueira, Elis Tatiane, Prudêncio Dutra, Maria da Conceição, de Barros Santos, Renata Gomes, de Brito Araújo Carvalho, Ana Júlia, dos Santos Lima, Marcos
Published in Journal of food science and technology (01.09.2024)
Published in Journal of food science and technology (01.09.2024)
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Journal Article
Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices
Silva, Gildeilza Gomes, Dutra, Maria da Conceição Prudêncio, de Oliveira, Juliane Barreto, Rybka, Ana Cecília Poloni, Pereira, Giuliano Elias, dos Santos Lima, Marcos
Published in Journal of food biochemistry (01.03.2019)
Published in Journal of food biochemistry (01.03.2019)
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Journal Article
Bioaccessibility of phenolic compounds from Brazilian grape juices using a digestion model with intestinal barrier passage
Dutra, Maria da Conceição Prudêncio, Martins da Silva, Ana Beatriz, de Souza Ferreira, Ederlan, Carvalho, Ana Julia de Brito Araujo, Lima, Marcos dos Santos, Telles Biasoto, Aline Camarão
Published in Food bioscience (01.04.2023)
Published in Food bioscience (01.04.2023)
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