Swami A. Maruyama

Evaluation of nutritional compounds in new amaranth and quinoa cultivars

Sylvio V. Palombini, Thiago Claus, Swami A. Maruyama et al. · Food Science and Technology · 2013 · 81 citations · Full text

Agriculture, Food Science, Plant Sciences +17

Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil

Thiago Claus, Swami A. Maruyama, Sylvio V. Palombini et al. · LWT · 2014 · 45 citations

Agriculture, Biochemistry, Food Science +17

A Simple, Fast and Efficient Method for Transesterification of Fatty Acids in Foods Assisted by Ultrasound Energy

Oscar Oliveira Santos, Paula Fernandes Montanher, Elton G. Bonafé et al. · Journal of the Brazilian Chemical Society · 2014 · 38 citations · Full text

Agriculture, Food Science, Nutrition +12

Intercalation of indigo carmine anions into zinc hydroxide salt: A novel alternative blue pigment

Swami A. Maruyama, Sérgio R. Tavares, Alexandre A. Leitão et al. · Dyes and Pigments · 2016 · 34 citations

Natural Sciences, Chemistry, Materials Science +3

Development of an ultrasound assisted method for determination of phytosterols in vegetable oil

Luana Caroline de Figueiredo, Elton G. Bonafé, Jéssica G. Martins et al. · Food Chemistry · 2017 · 32 citations

Agriculture, Biochemistry, Food Science +9