Tayse Ferreira Ferreira da Silveira

Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization

Tayse Ferreira Ferreira da Silveira, Gunter George Kuhnle, Alessandra Braga Ribeiro et al. · Innovative Food Science & Emerging Technologies · 2019 · 90 citations

Food Chemistry, Food Bioactive Compound, Thermal Pasteurization +4

Chemical composition and antioxidant capacity of açaí (<i>Euterpe oleracea</i>) genotypes and commercial pulps

Ana Vânia Carvalho, Tayse Ferreira Ferreira da Silveira, R. de A. Mattietto et al. · Journal of the Science of Food and Agriculture · 2016 · 71 citations

White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds

Tayse Ferreira Ferreira da Silveira, Thaís Cristina Lima de Souza, Ana Vânia Carvalho et al. · Journal of Functional Foods · 2017 · 43 citations · Full text

Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

Tayse Ferreira Ferreira da Silveira, Mickaël Laguerre, Claire Bourlieu‐Lacanal et al. · LWT · 2021 · 31 citations · Full text

Chemical Engineering, Chemical Enhanced Oil Recovery, Oil-in-water Nanoemulsions +9

A study of the bioactive potential of seven neglected and underutilized leaves consumed in Brazil

Thaís Cristina Lima de Souza, Tayse Ferreira Ferreira da Silveira, Maria Isabel Rodrigues et al. · Food Chemistry · 2021 · 22 citations

Food Chemistry, Medicine, Phytopharmacology +7