Mariutti LRB - Search Results

1

Microencapsulation of anthocyanins as natural dye extracted from fruits - A systematic review.

Feitosa BF, Decker BLA, Brito ES, Rodrigues S, Mariutti LRB. Feitosa BF, et al. Among authors: mariutti lrb. Food Chem. 2023 Oct 30;424:136361. doi: 10.1016/j.foodchem.2023.136361. Epub 2023 May 12. Food Chem. 2023. PMID: 37216779 Review.

2

Mycotoxins on edible insects: Should we be worried?

Bisconsin-Junior A, Feitosa BF, Silva FL, Mariutti LRB. Bisconsin-Junior A, et al. Among authors: mariutti lrb. Food Chem Toxicol. 2023 Jul;177:113845. doi: 10.1016/j.fct.2023.113845. Epub 2023 May 19. Food Chem Toxicol. 2023. PMID: 37209938

3

Green banana biomass (Musa spp.) as a natural food additive in artisanal tomato sauce.

Feitosa BF, Alcântara CM, Lucena YJA, Oliveira ENA, Cavalcanti MT, Mariutti LRB, Lopes MF. Feitosa BF, et al. Among authors: mariutti lrb. Food Res Int. 2023 Aug;170:113021. doi: 10.1016/j.foodres.2023.113021. Epub 2023 May 21. Food Res Int. 2023. PMID: 37316025

4

Marigold carotenoids: Much more than lutein esters.

Rodrigues DB, Mercadante AZ, Mariutti LRB. Rodrigues DB, et al. Among authors: mariutti lrb. Food Res Int. 2019 May;119:653-664. doi: 10.1016/j.foodres.2018.10.043. Epub 2018 Oct 12. Food Res Int. 2019. PMID: 30884700

5

Waste and by-products as sources of lycopene, phytoene, and phytofluene - Integrative review with bibliometric analysis.

Silva PBVD, Brenelli LB, Mariutti LRB. Silva PBVD, et al. Among authors: mariutti lrb. Food Res Int. 2023 Jul;169:112838. doi: 10.1016/j.foodres.2023.112838. Epub 2023 Apr 23. Food Res Int. 2023. PMID: 37254412 Review.

6

An in vitro digestion method adapted for carotenoids and carotenoid esters: moving forward towards standardization.

Rodrigues DB, Mariutti LR, Mercadante AZ. Rodrigues DB, et al. Food Funct. 2016 Dec 7;7(12):4992-5001. doi: 10.1039/c6fo01293k. Food Funct. 2016. PMID: 27891544

7

Carotenoid esters in foods - A review and practical directions on analysis and occurrence.

Mercadante AZ, Rodrigues DB, Petry FC, Mariutti LRB. Mercadante AZ, et al. Among authors: mariutti lrb. Food Res Int. 2017 Sep;99(Pt 2):830-850. doi: 10.1016/j.foodres.2016.12.018. Epub 2016 Dec 28. Food Res Int. 2017. PMID: 28847421 Review.

8

A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits.

Gonçalves Santana M, Freitas-Silva O, Mariutti LRB, Teodoro AJ. Gonçalves Santana M, et al. Among authors: mariutti lrb. Crit Rev Food Sci Nutr. 2024;64(6):1780-1790. doi: 10.1080/10408398.2022.2119203. Epub 2022 Sep 5. Crit Rev Food Sci Nutr. 2024. PMID: 36062814 Review.

9

Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening.

Domingos LD, Souza HAL, Mariutti LRB, Benassi MT, Bragagnolo N, Viotto WH. Domingos LD, et al. Among authors: mariutti lrb. Food Res Int. 2019 May;119:793-804. doi: 10.1016/j.foodres.2018.10.062. Epub 2018 Oct 23. Food Res Int. 2019. PMID: 30884718 Free article.

10

The use of alternative food sources to improve health and guarantee access and food intake.

Mariutti LRB, Rebelo KS, Bisconsin-Junior A, de Morais JS, Magnani M, Maldonade IR, Madeira NR, Tiengo A, Maróstica MR Jr, Cazarin CBB. Mariutti LRB, et al. Food Res Int. 2021 Nov;149:110709. doi: 10.1016/j.foodres.2021.110709. Epub 2021 Sep 16. Food Res Int. 2021. PMID: 34600699 Free article. Review.

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