In vitro bioaccessibility of carotenoids and phenolic compounds in emulsions: comp...
In vitro bioaccessibility of murici carotenoids and their esters and influence of ...
In vitro bioaccessibility of phenolic compounds in fruits: effect of the gastroint...
Antioxidant properties and physical and sensory characteristics of a corn-based ex...
Evaluation of the addition of ingredients in coffee beverages on the glycemic inde...
Passion fruit rind biorefinery: extraction of pectin and bioactive compounds and c...
Digestibility of buriti (Mauritia flexuosa) fruit in a model food