An improved method for determining free amino acids by RP-HPLC/DAD with o-phthalaldehyde derivatization: Method evaluation in beers and wines
de Sousa Fontes, Viviane Maria, Colombo Pimentel, Tatiana, Martins da Silva, Ana Beatriz, Suely Madruga, Marta, Magnani, Marciane, dos Santos Lima, Marcos
Published in Food chemistry (01.03.2024)
Published in Food chemistry (01.03.2024)
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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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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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Drying kinetics, extraction kinetics and microencapsulation of antioxidant bioactive compounds of pitaya (Hylocereus undatus) peel
Amorim, Tainara Araujo, dos Santos Lima, Marcos, de Souza, Marcelo Eduardo Alves Olinda, Albuquerque, Nailton Macêdo, da Silva Figueiredo, Luana, da Silva, Ana Beatriz Martins, de Oliveira Vilar, Silvana Belém, de Brito Araújo Carvalho, Ana Júlia
Published in Journal of food measurement & characterization (01.08.2023)
Published in Journal of food measurement & characterization (01.08.2023)
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