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Matheus Antônio Filiol Belin

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Universidade Estadual Paulista (UNESP). Campus de Botucatu. Instituto de Biociências (IBB)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Has experience in Nutrition, focusing on biochemical analysis, acting on the following subjects: bioactive compounds and antioxidant capacity in foods and beverages by spectrophotometry and high performance liquid chromatography (HPLC) (Source: Lattes Curriculum)

Scholarships in Brazil
FAPESP support in numbers * Updated June 19, 2021
Total / Available in English
3 / 3   Completed scholarships in Brazil

Associated processes
Most frequent collaborators in research granted by FAPESP
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Use this Research Supported by FAPESP (BV/FAPESP) channel only to send messages referring to FAPESP-funded scientific projects.





Keywords used by the researcher
Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (3)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Data from Web of Science

BORGES, CRISTINE VANZ; FILIOL BELIN, MATHEUS ANTONIO; AMORIM, EDSON PERITO; MINATEL, IGOR OTAVIO; MONTEIRO, GEAN CHARLES; GOMEZ GOMEZ, HECTOR ALONZO; STELZER MONAR, GIOVANA RAFAELA; PEREIRA LIMA, GIUSEPPINA PACE. Bioactive amines changes during the ripening and thermal processes of bananas and plantains. Food Chemistry, v. 298, . Web of Science Citations: 1. (16/00972-0, 17/23488-0, 16/22665-2)

BORGES, V, C.; MARASCHIN, M.; COELHO, D. S.; LEONEL, M.; GOMEZ, H. A. G.; BELIN, M. A. F.; DIAMANTE, M. S.; AMORIM, E. P.; GIANETI, T.; CASTRO, G. R.; et al. Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains. Food Research International, v. 132, . Web of Science Citations: 1. (16/00972-0, 17/23488-0, 16/22665-2)

BORGES, V, C.; MINATEL, I. O.; AMORIM, E. P.; BELIN, M. A. F.; GOMEZ-GOMEZ, H. A.; CORREA, C. R.; LIMA, G. P. P.. Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.). Food Research International, v. 124, n. SI, p. 129-136, . Web of Science Citations: 3. (16/00972-0, 17/23488-0, 16/22665-2)

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