Gabriela Boscariol Rasera

Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects

Adriano Costa de Camargo, Marisa Aparecida Bismara Regitano-D’Arce, Gabriela Boscariol Rasera et al. · Food Chemistry · 2017 · 189 citations

Food Chemistry, Polyphenolics, Medicine +7

Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products

Adriano Costa de Camargo, A. C. T. Biasoto, Andrés R. Schwember et al. · Food Chemistry · 2019 · 79 citations · Full text

Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials

Ana Elisa Alves Magro, Laura Carvalho Silva, Gabriela Boscariol Rasera et al. · Bioresources and Bioprocessing · 2019 · 69 citations · Full text

Biologically active compounds from white and black mustard grains: An optimization study for recovery and identification of phenolic antioxidants

Gabriela Boscariol Rasera, Marina Hermenegildo Hilkner, Severino Matias de Alencar et al. · Industrial Crops and Products · 2019 · 59 citations

Food Chemistry, Biochemistry, Natural Sciences +9

Innovative and emerging applications of cannabis in food and beverage products: From an illicit drug to a potential ingredient for health promotion

Gabriela Boscariol Rasera, André Ohara, Ruann Janser Soares de Castro · Trends in Food Science & Technology · 2021 · 38 citations

Cannabis Use, Substance Abuse, Substance Use +10