Ana Paula Stafussa

Bio compounds of edible mushrooms: in vitro antioxidant and antimicrobial activities

Fabiane Bach, Acácio Antônio Ferreira Zielinski, Cristiane Vieira Helm et al. · LWT · 2019 · 121 citations · Full text

Chemical, antioxidant and antibacterial study of Brazilian fruits

Charles Windson Isidoro Haminiuk, Manuel Salvador Vicente Plata‐Oviedo, Amanda Roman Guedes et al. · International Journal of Food Science & Technology · 2011 · 96 citations

Food Chemistry, Food Preservatives, Food Bioactive Compound +13

Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity

Ana Paula Stafussa, Giselle Maria Maciel, Valéria Rampazzo et al. · International Journal of Food Properties · 2018 · 87 citations · Full text

Nutrition, Nutraceutical Ingredient, Antioxidant Activity +17

Physicochemical properties of modified citrus pectins extracted from orange pomace

Simoni Spohr Venzon, Maria Helene Giovanetti Canteri, Daniel Granato et al. · Journal of Food Science and Technology · 2014 · 69 citations · Full text

Food Chemistry, Food Analysis, Orange Pomace +2

Chia seed mucilage as a potential encapsulating agent of a natural food dye

Jéssica Loraine Duenha Antigo, Ana Paula Stafussa, Rita de Cássia Bergamasco et al. · Journal of Food Engineering · 2020 · 61 citations