Talita Pimenta do Nascimento

Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities

Rodrigo Rezende Cardoso, Rafaela Oliveira Neto, Carolina Thomaz dos Santos D’Almeida et al. · Food Research International · 2019 · 343 citations

Metabolomic approach for characterization of phenolic compounds in different wheat genotypes during grain development

Millena Cristina Barros Santos, Luciana Ribeiro da Silva Lima, Fabiana Ramos Nascimento et al. · Food Research International · 2018 · 86 citations

Genetics, Grain Development, Different Wheat Genotypes +8

Identification and action of phenolic compounds of Jatobá-do-cerrado (Hymenaea stignocarpa Mart.) on α-amylase and α-glucosidase activities and flour effect on glycemic response and nutritional quality of breads

C.P. Silva, Rosana Aparecida Manólio Soares-Freitas, Geni Rodrigues Sampaio et al. · Food Research International · 2018 · 49 citations

Food Chemistry, Nutrition, Phenolic Compounds +7

Metabolite Profiling by UPLC-MSE, NMR, and Antioxidant Properties of Amazonian Fruits: Mamey Apple (Mammea Americana), Camapu (Physalis Angulata), and Uxi (Endopleura Uchi)

Larissa Gabrielly Barbosa Lima, Júlia Montenegro, Joel Pimentel de Abreu et al. · Molecules · 2020 · 45 citations · Full text

Kombuchas from green and black teas reduce oxidative stress, liver steatosis and inflammation, and improve glucose metabolism in Wistar rats fed a high-fat high-fructose diet

Rodrigo Rezende Cardoso, Luiza de Paula Dias Moreira, Mirian Aparecida de Campos Costa et al. · Food & Function · 2021 · 40 citations

Nutrition, Liver Steatosis, Btk Group +18