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Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat

Food chemistry, 2013-12, Vol.141 (3), p.3160-3166

2013

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Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor

Food chemistry, 2012-05, Vol.132 (2), p.1055-1062

2012

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Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

Food chemistry, 2016-01, Vol.190, p.506-512

2016

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Antifungal activity and mode of action of carvacrol against Candida albicans strains

The Journal of essential oil research, 2013-04, Vol.25 (2), p.138-142

2013

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Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity

Food chemistry, 2019-09, Vol.293, p.446-454

2019

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Recycling of polypropylene by supercritical carbon dioxide for extraction of contaminants from beverage cups. A comparison with polyethylene terephthalate and polylactic acid

Journal of the science of food and agriculture, 2023-02, Vol.103 (3), p.1127-1138

2023

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Flavored Waters: Influence of Ingredients on Antioxidant Capacity and Terpenoid Profile by HS-SPME/GC-MS

Journal of agricultural and food chemistry, 2011-05, Vol.59 (9), p.5062-5072

2011

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UV–Vis spectrometric classification of coffees by SPA–LDA

Food chemistry, 2010-03, Vol.119 (1), p.368-371

2010

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Plasticizer Effect and Ionic Cross-linking: the Impact of Incorporating Divalent Salts in Methylcellulose Films for Colorimetric Detection of Volatile Ammonia

Food biophysics, 2022-03, Vol.17 (1), p.59-74

2022

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β-cyclodextrin versus hydroxypropyl-β-cyclodextrin: is inclusion complexation a suitable alternative to improve the properties of hop-derived β-acids?

Food hydrocolloids, 2024-04, Vol.149, p.109622, Article 109622

2024

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Behaviour of polydiacetylene vesicles under different conditions of temperature, pH and chemical components of milk

Food chemistry, 2012-12, Vol.135 (3), p.1052-1056

2012

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Contribution of different vegetable types to exogenous nitrate and nitrite exposure

Food chemistry, 2010-06, Vol.120 (4), p.960-966

2010

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Characterization of Crude and Partially Purified Lipase from Geotrichum candidum Obtained with Different Nitrogen Sources

Journal of the American Oil Chemists' Society, 2016-10, Vol.93 (10), p.1355-1364

2016

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Radical scavenging activity of the essential oils from Croton grewioides Baill accessions and the major compounds eugenol, methyl eugenol and methyl chavicol

The Journal of essential oil research, 2021-01, Vol.33 (1), p.94-103

2021

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Effects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet

Journal of food science and technology, 2019-01, Vol.56 (1), p.40-48

2019

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Development of W 1 /O/W 2 emulsion with gallic acid in the internal aqueous phase

Food chemistry, 2020-06, Vol.314, p.126174

2020

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Accumulation of primary and secondary metabolites in edible jackfruit seed tissues and scavenging of reactive nitrogen species

Food chemistry, 2017-10, Vol.233, p.85-95

2017

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Stabilization of oil–water emulsions with protein concentrates from the microalga Tetradesmus obliquus

Journal of food science and technology, 2023-02, Vol.60 (2), p.797-808

2023

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Rheological Properties of Aqueous Dispersions of Xanthan Gum Containing Different Chloride Salts Are Impacted by both Sizes and Net Electric Charges of the Cations

Food biophysics, 2018-06, Vol.13 (2), p.186-197

2018

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Production of Lipase from Geotrichum candidum Using Corn Steep Liquor in Different Bioreactors

Journal of the American Oil Chemists' Society, 2014-12, Vol.91 (12), p.1999-2009

2014

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Physicochemical characteristics and bioactive compounds of the Xique-xique (Pilosocereus gounellei) cactus from Caatinga Brazilian: are they nutritive and functional?

Journal of food measurement & characterization, 2021-08, Vol.15 (4), p.3284-3297

2021

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Purification and characterization of a protease from the visceral mass of Mytella charruana and its evaluation to obtain antimicrobial peptides

Food chemistry, 2018-04, Vol.245, p.1169-1175

2018

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Characterization and supercritical carbon dioxide extraction of walnut oil

Journal of the American Oil Chemists' Society, 2002-03, Vol.79 (3), p.225-230

2002

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Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release

Journal of food measurement & characterization, 2024-06, Vol.18 (6), p.4665-4677

2024

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Chemical composition and antimicrobial activity of essential oils of a Croton tetradenius Baill. germplasm

The Journal of essential oil research, 2019-09, Vol.31 (5), p.379-389

2019

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Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat

Electrochemical evaluation of total antioxidant capacity of beverages using a purine-biosensor

Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

Antifungal activity and mode of action of carvacrol against Candida albicans strains

Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity

Recycling of polypropylene by supercritical carbon dioxide for extraction of contaminants from beverage cups. A comparison with polyethylene terephthalate and polylactic acid

Flavored Waters: Influence of Ingredients on Antioxidant Capacity and Terpenoid Profile by HS-SPME/GC-MS

UV–Vis spectrometric classification of coffees by SPA–LDA

Plasticizer Effect and Ionic Cross-linking: the Impact of Incorporating Divalent Salts in Methylcellulose Films for Colorimetric Detection of Volatile Ammonia

β-cyclodextrin versus hydroxypropyl-β-cyclodextrin: is inclusion complexation a suitable alternative to improve the properties of hop-derived β-acids?

Behaviour of polydiacetylene vesicles under different conditions of temperature, pH and chemical components of milk

Contribution of different vegetable types to exogenous nitrate and nitrite exposure

Characterization of Crude and Partially Purified Lipase from Geotrichum candidum Obtained with Different Nitrogen Sources

Radical scavenging activity of the essential oils from Croton grewioides Baill accessions and the major compounds eugenol, methyl eugenol and methyl chavicol

Effects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet

Development of W 1 /O/W 2 emulsion with gallic acid in the internal aqueous phase

Accumulation of primary and secondary metabolites in edible jackfruit seed tissues and scavenging of reactive nitrogen species

Stabilization of oil–water emulsions with protein concentrates from the microalga Tetradesmus obliquus

Rheological Properties of Aqueous Dispersions of Xanthan Gum Containing Different Chloride Salts Are Impacted by both Sizes and Net Electric Charges of the Cations

Production of Lipase from Geotrichum candidum Using Corn Steep Liquor in Different Bioreactors

Physicochemical characteristics and bioactive compounds of the Xique-xique (Pilosocereus gounellei) cactus from Caatinga Brazilian: are they nutritive and functional?

Purification and characterization of a protease from the visceral mass of Mytella charruana and its evaluation to obtain antimicrobial peptides

Characterization and supercritical carbon dioxide extraction of walnut oil

Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release

Chemical composition and antimicrobial activity of essential oils of a Croton tetradenius Baill. germplasm

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