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Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions.
Food Chem. 2024 Jan 1;430:137037. doi: 10.1016/j.foodchem.2023.137037. Epub 2023 Jul 29.
Food Chem. 2024.
PMID: 37541040
Metabolomic approach for characterization of phenolic compounds in different wheat genotypes during grain development.
Barros Santos MC, Ribeiro da Silva Lima L, Ramos Nascimento F, Pimenta do Nascimento T, Cameron LC, Simões Larraz Ferreira M.
Barros Santos MC, et al. Among authors: pimenta do nascimento t.
Food Res Int. 2019 Oct;124:118-128. doi: 10.1016/j.foodres.2018.08.034. Epub 2018 Aug 16.
Food Res Int. 2019.
PMID: 31466630
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Effects of cooking on the phytochemical profile of breadfruit as revealed by high-resolution UPLC-MSE.
Pimenta do Nascimento T, Barros Santos MC, Pimentel de Abreu J, Lengruber Gonçalves Teixeira de Almeida I, Barreto da Silva Feijó M, Junger Teodoro A, Simões Larraz Ferreira M, Cameron LC, Bello Koblitz MG.
Pimenta do Nascimento T, et al.
J Sci Food Agric. 2020 Mar 30;100(5):1962-1970. doi: 10.1002/jsfa.10209. Epub 2020 Jan 16.
J Sci Food Agric. 2020.
PMID: 31846074
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Dataset on phenolic profile of seven wheat genotypes along maturation.
Pimenta do Nascimento T, Barros Santos MC, Ribeiro da Silva Lima L, Ramos Nascimento F, Cameron LC, Simões Larraz Ferreira M.
Pimenta do Nascimento T, et al.
Data Brief. 2018 Oct 4;21:284-288. doi: 10.1016/j.dib.2018.09.111. eCollection 2018 Dec.
Data Brief. 2018.
PMID: 30364702
Free PMC article.
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