Thaís Hernandes

Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes

Fabiana Reinis Franca Passamani, Thaís Hernandes, Sabrina Carvalho Bastos et al. · Journal of Food Protection · 2014 · 114 citations · Full text

Agriculture, Food Science, Microbiology +15

Technological quality and sensory acceptability of nutritive bars produced with Brazil nut and baru almond coproducts

Daniele Silva Lima, Mariana Buranelo Egea, Isabelly de Campos Carvalho Cabassa et al. · LWT · 2020 · 41 citations

Agriculture, Food Science, Nutrition +14

The bioactive constituents and antioxidant activities of ten selected Brazilian Cerrado fruits

Paulo Rogério Siriano Borges, Merete Edelenbos, Erik Larsen et al. · Food Chemistry X · 2022 · 29 citations · Full text

Agriculture, Food Science, Plant Sciences +17

Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots

Isabela Costa Guimarães, Kelen Cristina dos Reis, Evandro Galvão Tavares Menezes et al. · International Journal of Food Sciences and Nutrition · 2016 · 14 citations

Agriculture, Food Science, Horticultural Sciences +17

Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages

Vanessa Frühauf, Mariana Buranelo Egea, Thaís Hernandes et al. · Journal of Culinary Science & Technology · 2022 · 11 citations

Agriculture, Food Science, Nutritional Sciences +16