Marcondes Viana da Silva

Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview

Marcondes Viana da Silva, Mariana Romana Correia Santos, Izis Rafaela Alves Silva et al. · Food Reviews International · 2021 · 112 citations

Agriculture, Biochemistry, Food Science +17

Application of spectroscopic techniques and chemometric methods to differentiate between true cinnamon and false cinnamon

Júlia Dos Santos Lopes, Amanda Beatriz Sales de Lima, Roberta Ribeiro da Cruz Cangussu et al. · Food Chemistry · 2021 · 53 citations

Natural Sciences, Chemistry, Food Science +17

Supercritical fluid extraction of daidzein and genistein isoflavones from soybean hypocotyl after hydrolysis with endogenous β-glucosidases

Júlio M.A. Araújo, Marcondes Viana da Silva · Food Chemistry · 2007 · 42 citations

Engineering, Biochemistry, Food Science +9

Spectroscopy NIR and MIR toward predicting simultaneous phenolic contents and antioxidant in red propolis by multivariate analysis

Amanda Beatriz Sales de Lima, Acsa Santos Batista, Mariana Romana Correia Santos et al. · Food Chemistry · 2021 · 39 citations

Agriculture, Biochemistry, Food Science +10

Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development

Jorge Vitório Gomes das NEVES, Marília Viana BORGES, Daniel De Melo Silva et al. · Food Science and Technology · 2019 · 30 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13