Carolina Thomaz dos Santos D’Almeida

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

Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity

Marcel Cardoso de Noronha, Rodrigo Rezende Cardoso, Carolina Thomaz dos Santos D’Almeida et al. · Food Chemistry · 2022 · 83 citations

Food Chemistry, Food Fermentation, Health Sciences +9

Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE

Ingrid da Costa Maia, Carolina Thomaz dos Santos D’Almeida, Denise Maria Guimarães Freire et al. · LWT · 2020 · 46 citations

Phenolic Compounds, Spent Grain, Food Fermentation +3

Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum

Carolina Thomaz dos Santos D’Almeida, Hamza Mameri, Neuri dos Santos Menezes et al. · Food Research International · 2021 · 35 citations

Food Chemistry, Agricultural Chemistry, Tannin +6

Immunogenic and allergenic profile of wheat flours from different technological qualities revealed by ion mobility mass spectrometry

Thais de Oliveira Alves, Carolina Thomaz dos Santos D’Almeida, Verônica Cristina Mayrinck Victorio et al. · Journal of Food Composition and Analysis · 2018 · 21 citations

Food Chemistry, Allergenic Profile, Allergy +10