Isabelle de Lima Brito

Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds

Maristela Alves Alcântara, Isabelle de Lima Brito, Bruno Raniere Lins de Albuquerque Meireles et al. · Food Chemistry · 2018 · 132 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +7

Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design

Isabelle de Lima Brito, Evandro Leite de Souza, Suênia Samara Santos Félex et al. · Journal of Food Science and Technology · 2014 · 81 citations · Full text

Food Chemistry, Nutrition, Gluten-free Quinoa +6

Traditional and flavored kombuchas with pitanga and umbu-cajá pulps: Chemical properties, antioxidants, and bioactive compounds

Jayme César da Silva Júnior, Marciane Magnani, Whyara Karoline Almeida da Costa et al. · Food Bioscience · 2021 · 49 citations

Food Chemistry, Bioactive Compounds, Phytochemical +3

Catole coconut (Syagrus cearensis) oil: physicochemical characterization and thermo-oxidative stability by TG/DTG/DTA and Rancimat

Bruno Raniere Lins de Albuquerque Meireles, Maristela Alves Alcântara, Isabelle de Lima Brito et al. · Journal of Thermal Analysis and Calorimetry · 2021 · 23 citations

Catole Coconut, Food Biophysics, Syagrus Cearensis +1

Mangaba (<i>Hancornia speciosa</i>Gomes) beverage as an alternative wine

Francisco Lucas Chaves Almeida, Emanuel Neto Alves de Oliveira, Elisândra Costa Almeida et al. · Journal of Food Processing and Preservation · 2021 · 10 citations