Bruno Dutra da Silva

Essential oil nanoemulsions: Properties, development, and application in meat and meat products

Bruno Dutra da Silva, Denes Kaic Alves do Rosário, David A. Weitz et al. · Trends in Food Science & Technology · 2022 · 159 citations

Food Chemistry, Functional Property, Essential Oil Nanoemulsions +8

Antioxidant, Antibacterial and Antibiofilm Activity of Nanoemulsion-Based Natural Compound Delivery Systems Compared with Non-Nanoemulsified Versions

Bruno Dutra da Silva, Denes Kaic Alves do Rosário, Luiz Torres Neto et al. · Foods · 2023 · 52 citations · Full text

Green ultrasound-assisted extraction of bioactive compounds of babassu (Attalea speciosa) mesocarp: Effects of solid-liquid ratio extraction, antioxidant capacity, and antimicrobial activity

Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Bruno Dutra da Silva et al. · Applied Food Research · 2023 · 45 citations · Full text

Engineering, Solid-liquid Ratio Extraction, Food Analysis +17

Eco-friendly synthesis of ZnO nanomaterial from green tea extract: photocatalytic, antibacterial and antioxidant potential

Ítalo Rennan Sousa Vieira, Arianne Aparecida da Silva, Bruno Dutra da Silva et al. · Biomass Conversion and Biorefinery · 2023 · 37 citations

Antioxidant Potential, Chemical Engineering, Engineering +10

Effect of hot air-drying and pasteurization on ergothioneine content in edible mushrooms

Paula Gava Pratti, Jorge da Silva Pinho, Nicolly de Lima Petito et al. · Journal of Food Composition and Analysis · 2023 · 21 citations

Food Chemistry, Edible Mushrooms, Food Analysis +6