Marcos Vieira da Silva

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

Gisele Teixeira Souza Sora, Charles Windson Isidoro Haminiuk, Marcos Vieira da Silva et al. · Journal of Food Science and Technology · 2015 · 93 citations · Full text

Vitro Antioxidant Activities, Genus Capsicum, Medicine +6

TPCS/PBAT blown extruded films added with curcumin as a technological approach for active packaging materials

Sabrina Silva de Campos, Anielle de Oliveira, Thaysa Fernandes Moya Moreira et al. · Food Packaging and Shelf Life · 2019 · 74 citations · Full text

Materials Science, Materials Engineering, Engineering +9

Enrichment of waste yeast with bioactive compounds from grape pomace as an innovative and emerging technology: Kinetics, isotherms and bioaccessibility

Fernanda Thaís Vieira Rubio, Giselle Maria Maciel, Marcos Vieira da Silva et al. · Innovative Food Science & Emerging Technologies · 2017 · 66 citations

Grape Pomace, Food Fermentation, Biochemistry +5

Biosorption of anthocyanins from grape pomace extracts by waste yeast: kinetic and isotherm studies

Ana Paula Stafussa, Giselle Maria Maciel, Ana Gabriela da Silva Anthero et al. · Journal of Food Engineering · 2015 · 50 citations

Chemical Engineering, Engineering, Environmental Engineering +8

Antioxidants extraction from Pinhão ( Araucaria angustifolia (Bertol.) Kuntze) coats and application to zein films

Tânia Barbedo De Freitas, Carlos Henrique Koslinski Santos, Marcos Vieira da Silva et al. · Food Packaging and Shelf Life · 2017 · 45 citations · Full text

Food Chemistry, Chemical Engineering, Antioxidants Extraction +3