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Juá (Ziziphus joazeiro Mart.) mucilage and juá by-product phenolic extract improve quality parameters and retain bioactive compounds in fresh-cut pineapple during storage.
de Sousa Silva R, Gomes Fernandes F, Macedo Dantas A, Moreira de Carvalho L, Karoline Almeida da Costa W, Dos Santos Lima M, Magnani M, da Silva Campelo Borges G. de Sousa Silva R, et al. Among authors: moreira de carvalho l. Food Res Int. 2022 Nov;161:111826. doi: 10.1016/j.foodres.2022.111826. Epub 2022 Aug 27. Food Res Int. 2022. PMID: 36192894 Free article.
Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds.
de Sousa Fontes VM, de Sousa Galvão M, Moreira de Carvalho L, do Nascimento Guedes FL, Dos Santos Lima M, Alencar Bezerra TK, Madruga MS. de Sousa Fontes VM, et al. Among authors: moreira de carvalho l. Food Chem. 2024 Jul 1;445:138398. doi: 10.1016/j.foodchem.2024.138398. Epub 2024 Jan 12. Food Chem. 2024. PMID: 38394903