Frederico Augusto Ribeiro de Barros

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

Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

Frederico Augusto Ribeiro de Barros, Joseph M. Awika, Lloyd W. Rooney · Journal of Agricultural and Food Chemistry · 2012 · 341 citations

Food Chemistry, Nutrition, Polyphenolics +11

Accelerated solvent extraction of phenolic compounds from sorghum brans

Frederico Augusto Ribeiro de Barros, Linda Dykes, Joseph M. Awika et al. · Journal of Cereal Science · 2013 · 115 citations

Food Chemistry, Agricultural Chemistry, Chemical Engineering +3

Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation

Frederico Augusto Ribeiro de Barros, Joseph M. Awika, Lloyd W. Rooney · Journal of the Science of Food and Agriculture · 2013 · 84 citations · Full text

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