Luiz Bruno de Sousa Sabino

Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity

Ana Cristina Silva de Lima, José Diogo da Rocha Viana, Luiz Bruno de Sousa Sabino et al. · LWT · 2016 · 74 citations

Optimization of pressurized liquid extraction and ultrasound methods for recovery of anthocyanins present in jambolan fruit (Syzygium cumini L.)

Luiz Bruno de Sousa Sabino, Elenilson G. Alves Filho, Fabiano A.N. Fernandes et al. · Food and Bioproducts Processing · 2021 · 58 citations

Food Chemistry, Food Biophysics, Biotechnology +7

Classification of Cassava Starch Films by Physicochemical Properties and Water Vapor Permeability Quantification by FTIR and PLS

Celina Maria Henrique, Reinaldo F. Teófilo, Luiz Bruno de Sousa Sabino et al. · Journal of Food Science · 2007 · 44 citations

Polysaccharides from acerola, cashew apple, pineapple, mango and passion fruit co-products: Structure, cytotoxicity and gastroprotective effects

Luiz Bruno de Sousa Sabino, Maria Leônia da Costa Gonzaga, Luciana de Siqueira Oliveira et al. · Bioactive Carbohydrates and Dietary Fibre · 2020 · 34 citations

Food Chemistry, Food Bioactive Compound, Passion Fruit Co-products +5

Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

Natália Rocha Sucupira, Luiz Bruno de Sousa Sabino, Leopoldo Gondim Neto et al. · Heliyon · 2020 · 31 citations · Full text