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Anterior Cruciate Ligament Revision Plus Lateral Extra-Articular Procedure Results in Superior Stability and Lower Failure Rates Than Does Isolated Anterior Cruciate Ligament Revision but Shows No Difference in Patient-Reported Outcomes or Return to Sports

Arthroscopy, 2023-04, Vol.39 (4), p.1088-1098

2023

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Suture Hook Versus All-Inside Repair for Longitudinal Tears of the Posterior Horn of the Medial Meniscus Concomitant to Anterior Cruciate Ligament Reconstruction: A Matched-Pair Analysis From the SANTI Study Group

The American journal of sports medicine, 2022-07, Vol.50 (9), p.3635465221100973-2366

2022

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Microencapsulation of carotenoid-rich materials: A review

Food research international, 2021-09, Vol.147, p.110571-110571, Article 110571

2021

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Periodontitis as a risk factor for peri-implantitis: Systematic review and meta-analysis of observational studies

Journal of dentistry, 2018-12, Vol.79, p.1-10

2018

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Reoperation Rates After Combined Anterior Cruciate Ligament and Anterolateral Ligament Reconstruction: A Series of 548 Patients From the SANTI Study Group With a Minimum Follow-up of 2 Years

The American journal of sports medicine, 2017-09, Vol.45 (11), p.2569-2577

2017

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Knee Extension Deficit in the Early Postoperative Period Predisposes to Cyclops Syndrome After Anterior Cruciate Ligament Reconstruction: A Risk Factor Analysis in 3633 Patients From the SANTI Study Group Database

The American journal of sports medicine, 2020-03, Vol.48 (3), p.565-572

2020

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Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species

Food chemistry, 2015-08, Vol.181, p.160-169

2015

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Technological strategies for the use of plant-derived compounds in the preservation of fish products

Food chemistry, 2023-09, Vol.419, p.136069-136069, Article 136069

2023

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Antioxidant activity of Brazilian vegetables and its relation with phenolic composition

International journal of molecular sciences, 2012-07, Vol.13 (7), p.8943-8957

2012

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Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks

Food science & technology, 2021-03, Vol.138, p.110806, Article 110806

2021

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Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching

Journal of the American Oil Chemists' Society, 2016-08, Vol.93 (8), p.1101-1109

2016

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Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts

Food research international, 2020-11, Vol.137, p.109540-109540, Article 109540

2020

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Striding towards Sustainability: A Framework to Overcome Challenges and Explore Opportunities through Industry 4.0

Sustainability, 2021-05, Vol.13 (9), p.5232

2021

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Evaluation of polymorphisms in repair and detoxification genes in alcohol drinkers and non‐drinkers using capillary electrophoresis

Electrophoresis, 2020-02, Vol.41 (3-4), p.254-258

2020

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Enrichment of waste yeast with bioactive compounds from grape pomace as an innovative and emerging technology: Kinetics, isotherms and bioaccessibility

Innovative food science & emerging technologies, 2018-02, Vol.45, p.18-28

2018

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Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

Food science & technology, 2022-01, Vol.154, p.112724, Article 112724

2022

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The bitter side of teas: Pesticide residues and their impact on human health

Food and chemical toxicology, 2023-09, Vol.179, p.113955-113955, Article 113955

2023

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How Is Building Sustainability Understood?—A Study of Research Papers and Sustainability Reports

Sustainability, 2022-10, Vol.14 (19), p.12430

2022

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Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts

Food chemistry, 2019-03, Vol.277, p.698-705

2019

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Arthroscopic Double-Row Repair for Acute Proximal Detachment of the Lateral Collateral Ligament in a Complex Ankle Sprain

Arthroscopy techniques (Amsterdam), 2023-08, Vol.12 (8), p.e1409-e1416

2023

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Sustainable innovations in edible films and coatings: An overview

Trends in food science & technology, 2024-01, Vol.143, p.104272, Article 104272

2024

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Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Food chemistry. Molecular sciences, 2022-12, Vol.5, p.100134-100134, Article 100134

2022

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Comparative characterisation of an ecto‐5′‐nucleotidase (CD73) in non‐tumoral MCF10‐A breast cells and triple‐negative MDA‐MB‐231 breast cancer cells

Cell biology international, 2024-09, Vol.48 (9), p.1354-1363

2024

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Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger

Food science & technology, 2022-02, Vol.156, p.113008, Article 113008

2022

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Early detection of lipid oxidation in infant milk formula by measuring free oxylipins—Comparison with hydroperoxide value and thiobarbituric acid reactive substance methods

Journal of food science, 2022-12, Vol.87 (12), p.5252-5262

2022

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Anterior Cruciate Ligament Revision Plus Lateral Extra-Articular Procedure Results in Superior Stability and Lower Failure Rates Than Does Isolated Anterior Cruciate Ligament Revision but Shows No Difference in Patient-Reported Outcomes or Return to Sports

Suture Hook Versus All-Inside Repair for Longitudinal Tears of the Posterior Horn of the Medial Meniscus Concomitant to Anterior Cruciate Ligament Reconstruction: A Matched-Pair Analysis From the SANTI Study Group

Microencapsulation of carotenoid-rich materials: A review

Periodontitis as a risk factor for peri-implantitis: Systematic review and meta-analysis of observational studies

Reoperation Rates After Combined Anterior Cruciate Ligament and Anterolateral Ligament Reconstruction: A Series of 548 Patients From the SANTI Study Group With a Minimum Follow-up of 2 Years

Knee Extension Deficit in the Early Postoperative Period Predisposes to Cyclops Syndrome After Anterior Cruciate Ligament Reconstruction: A Risk Factor Analysis in 3633 Patients From the SANTI Study Group Database

Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species

Technological strategies for the use of plant-derived compounds in the preservation of fish products

Antioxidant activity of Brazilian vegetables and its relation with phenolic composition

Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks

Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching

Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts

Striding towards Sustainability: A Framework to Overcome Challenges and Explore Opportunities through Industry 4.0

Evaluation of polymorphisms in repair and detoxification genes in alcohol drinkers and non‐drinkers using capillary electrophoresis

Enrichment of waste yeast with bioactive compounds from grape pomace as an innovative and emerging technology: Kinetics, isotherms and bioaccessibility

Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

The bitter side of teas: Pesticide residues and their impact on human health

How Is Building Sustainability Understood?—A Study of Research Papers and Sustainability Reports

Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts

Arthroscopic Double-Row Repair for Acute Proximal Detachment of the Lateral Collateral Ligament in a Complex Ankle Sprain

Sustainable innovations in edible films and coatings: An overview

Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Comparative characterisation of an ecto‐5′‐nucleotidase (CD73) in non‐tumoral MCF10‐A breast cells and triple‐negative MDA‐MB‐231 breast cancer cells

Simplex-centroid mixture design as a tool to evaluate the effect of added flours for optimizing the formulation of native Brazilian freshwater fish burger

Early detection of lipid oxidation in infant milk formula by measuring free oxylipins—Comparison with hydroperoxide value and thiobarbituric acid reactive substance methods

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