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Vitamin C, phenolic compounds and antioxidant activity of Brazilian baby foods

Tainara Leal de Sousa, Jessyca Pinheiro da Silva, Ariadne Ribeiro Lodete, Daniele Silva Lima, Abner Alves Mesquita, Adrielle Borges de Almeida, Geovana Rocha Placido, Mariana Buranelo Egea

Nutrition & Food Science (2021) 51 (4): 725–737.

https://doi.org/10.1108/NFS-06-2020-0229

Published: 28 September 2020

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Journal Articles

Okara flour: its physicochemical, microscopical and functional properties

Daiane Costa dos Santos, Josemar Gonçalves de Oliveira Filho, Jhessika de Santana Silva, Milena Figueiredo de Sousa, Marcio da Silva Vilela, Marco Antonio Pereira da Silva, Ailton Cesar Lemes, Mariana Buranelo Egea

Nutrition & Food Science (2019) 49 (6): 1252–1264.

https://doi.org/10.1108/NFS-11-2018-0317

Published: 11 November 2019

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Journal Articles

An alternative for corn bran byproduct: fermentation using M. purpureus

Adrielle Borges de Almeida, Thayanara Mayara de Lima, Nathalia Horrana Santos, Railany Vieira Santana, Silvelly Carvalho dos Santos, Mariana Buranelo Egea

Nutrition & Food Science (2020) 50 (3): 515–527.

https://doi.org/10.1108/NFS-06-2019-0177

Published: 06 September 2019

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Journal Articles

Active film incorporated with clove essential oil on storage of banana varieties

Heloísa Alves de Figueiredo Sousa, Josemar Gonçalves de Oliveira Filho, Mariana Buranelo Egea, Edilsa Rosa da Silva, Dirceu Macagnan, Marcio Pires, José Peixoto

Nutrition & Food Science (2019) 49 (5): 911–924.

https://doi.org/10.1108/NFS-09-2018-0262

Published: 18 March 2019

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Journal Articles

Assessment of chemical and bioactive properties of native fruits from the Brazilian Cerrado

Adrielle Borges de Almeida, Anna Karoline Carmo Silva, Ariadne Ribeiro Lodete, Mariana Buranelo Egea, Mayra Conceição Peixoto Martins Lima, Fabiano Guimarães Silva

Nutrition & Food Science (2019) 49 (3): 381–392.

https://doi.org/10.1108/NFS-07-2018-0199

Published: 31 October 2018

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Vitamin C, phenolic compounds and antioxidant activity of Brazilian baby foods

Okara flour: its physicochemical, microscopical and functional properties

An alternative for corn bran byproduct: fermentation using M. purpureus

Active film incorporated with clove essential oil on storage of banana varieties

Assessment of chemical and bioactive properties of native fruits from the Brazilian Cerrado

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