Sidney Pacheco

Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study

Lucía María Jaeger de Carvalho, P. B. Gomes, Ronoel Luiz de Oliveira Godóy et al. · Food Research International · 2011 · 297 citations · Full text

Nutritional properties of yellow mombin (Spondias mombin L.) pulp

Júlia Hauck Tiburski, Amauri Rosenthal, Rosires Deliza et al. · Food Research International · 2011 · 180 citations · Full text

Anthocyanins standards (cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside) isolation from freeze-dried açaí (Euterpe oleraceae Mart.) by HPLC

Ana Cristina Miranda Senna Gouvêa, Manuela Cristina Pessanha de Araújo, Daniel Filisberto Schulz et al. · Food Science and Technology · 2012 · 72 citations · Full text

Botany, Polyphenolics, Food Chemistry +16

Use of asparaginase for acrylamide mitigation in coffee and its influence on the content of caffeine, chlorogenic acid, and caffeic acid

Carla Levi Oliveira Corrêa, Edmar das Mercês Penha, Marianna Ramos dos Anjos et al. · Food Chemistry · 2020 · 61 citations

Pharmacology, Chlorogenic Acid, Acrylamide Mitigation +1

Effects of encapsulating agents on anthocyanin retention in pomegranate powder obtained by the spray drying process

Manuela Cristina Pessanha de Araújo Santiago, Regina Isabel Nogueira, Diego Renan Sobreiro Falcão Paim et al. · LWT · 2016 · 60 citations

Edible Film, Edible Packaging, Anthocyanin Retention +4