Leandro de Morais Cardoso

Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum

Leandro de Morais Cardoso, T Montini, Soraia Silva Pinheiro et al. · Food Chemistry · 2013 · 110 citations

Food Chemistry, Antioxidant Profile, Wet Heat +4

Cagaita (Eugenia dysenterica DC.) of the Cerrado of Minas Gerais, Brazil: Physical and chemical characterization, carotenoids and vitamins

Leandro de Morais Cardoso, Hércia Stampini Duarte Martino, Ana Vládia Bandeira Moreira et al. · Food Research International · 2011 · 108 citations

Carotenoid, Botany, Minas Gerais +2

Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content

Pamella Cristine Anunciação, Leandro de Morais Cardoso, Jaqueline Vieira Piovesana Gomes et al. · Food Chemistry · 2016 · 83 citations

Food Chemistry, Nutrition, Sensorial Acceptance +9

Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven

Leandro de Morais Cardoso, Soraia Silva Pinheiro, Carlos Wanderlei Piler de Carvalho et al. · Journal of Cereal Science · 2015 · 81 citations

Food Chemistry, Extrusion Cooking, Conventional Oven +5

Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour

K. G. de Oliveira, Valéria Aparecida Vieira Queiróz, Lanamar de Almeida Carlos et al. · Food Chemistry · 2016 · 73 citations · Full text

Food Chemistry, Phenolic Compounds, Agricultural Chemistry +8