Pedro Paulo Lordelo Guimarães Tavares

Microencapsulation of Spirulina sp. LEB-18 and its incorporation in chocolate milk: Properties and functional potential

Thâmilla Thalline Batista de Oliveira, Izabel Miranda dos Reis, Mariana Bastos de Souza et al. · LWT · 2021 · 62 citations

Food Chemistry, Functional Potential, Biomanufacturing +10

Syrah Grape Skin Residues Has Potential as Source of Antioxidant and Anti-Microbial Bioactive Compounds

Roberta Barreto de Andrade, Bruna Aparecida Souza Machado, Gabriele de Abreu Barreto et al. · Biology · 2021 · 29 citations · Full text

Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices

Pedro Paulo Lordelo Guimarães Tavares, Emanuele Araújo dos Anjos, Renata Quartieri Nascimento et al. · CyTA - Journal of Food · 2021 · 23 citations · Full text

Food Chemistry, Nutrition, Proximate Composition +15

Study on the sensory acceptance and check all that apply of mixed juices in distinct Brazilian regions

Renata Quartieri Nascimento, Pedro Paulo Lordelo Guimarães Tavares, Silvia MEIRELES et al. · Food Science and Technology · 2020 · 21 citations · Full text

Nutrition, Consumer Research, Fruit Juices +16

Scientific and technological research on the use of wine lees

Roberta Barreto de Andrade Bulos, Francine da Gama Paz, Ciro Gomes Machado et al. · Food Production Processing and Nutrition · 2023 · 20 citations · Full text

Food Chemistry, Wine Fermentation Stage, Biomanufacturing +15