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Page 1
Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production.
Microorganisms. 2022 Apr 19;10(5):840. doi: 10.3390/microorganisms10050840.
Microorganisms. 2022.
PMID: 35630286
Free PMC article.
Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production.
do Carmo Brito BN, Campos Chisté R, Santos Lopes A, Abreu Glória MB, da Silva Pena R.
do Carmo Brito BN, et al.
Food Res Int. 2019 Jun;120:209-216. doi: 10.1016/j.foodres.2019.02.040. Epub 2019 Feb 20.
Food Res Int. 2019.
PMID: 31000232
Free article.
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Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH-Dependent Color Changes.
do Carmo Brito BN, da Silva Pena R, Santos Lopes A, Campos Chisté R.
do Carmo Brito BN, et al.
J Food Sci. 2017 Oct;82(10):2286-2290. doi: 10.1111/1750-3841.13847. Epub 2017 Aug 23.
J Food Sci. 2017.
PMID: 28833121
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Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil.
Brito BNDC, Martins MG, Chisté RC, Lopes AS, Gloria MBA, Pena RDS.
Brito BNDC, et al.
Foods. 2023 Dec 1;12(23):4333. doi: 10.3390/foods12234333.
Foods. 2023.
PMID: 38231841
Free PMC article.
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Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation.
do Carmo Brito BN, Campos Chisté R, da Silva Pena R, Abreu Gloria MB, Santos Lopes A.
do Carmo Brito BN, et al.
Food Chem. 2017 Aug 1;228:484-490. doi: 10.1016/j.foodchem.2017.02.004. Epub 2017 Feb 5.
Food Chem. 2017.
PMID: 28317753
Free article.
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