Jefferson Santos de Gois

Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

Mayara Schulz, Graciele da Silva Campelo Borges, Luciano Valdemiro Gonzaga et al. · Food Research International · 2015 · 154 citations

Food Chemistry, Chemical Composition, Juçara Fruit +6

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

Isabela Maia Toaldo, Fernanda Alves Cruz, Tatiana de Lima Alves et al. · Food Chemistry · 2014 · 122 citations

Phenolic compounds, antioxidant capacity and bioaccessibility of minerals of stingless bee honey (Meliponinae)

Fabíola Carina Biluca, Jefferson Santos de Gois, Mayara Schulz et al. · Journal of Food Composition and Analysis · 2017 · 112 citations

Bioaccessibility of bioactive compounds and antioxidant potential of juçara fruits (Euterpe edulis Martius) subjected to in vitro gastrointestinal digestion

Mayara Schulz, Fabíola Carina Biluca, Luciano Valdemiro Gonzaga et al. · Food Chemistry · 2017 · 96 citations

Food Chemistry, Nutrition, Food Bioactive Compound +8

Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of Cabernet Sauvignon and Merlot grapes

Carolina Pretto Panceri, Trilícia Margarida Gomes, Jefferson Santos de Gois et al. · Food Research International · 2013 · 88 citations