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Innovative methodological approach using CIELab and dye screening for chemometric classification and HPLC for the confirmation of dyes in cassava flour: A contribution to product quality control.
Filgueiras Rebelo de Matos M, Quênia Muniz Bezerra P, Conceição Argôlo Correia L, Nunes Viola D, de Oliveira Rios A, Izabel Druzian J, Larroza Nunes I. Filgueiras Rebelo de Matos M, et al. Among authors: de oliveira rios a. Food Chem. 2021 Dec 15;365:130446. doi: 10.1016/j.foodchem.2021.130446. Epub 2021 Jun 24. Food Chem. 2021. PMID: 34218103
Combination of carotenoids from Spirulina and PLA/PLGA or PHB: New options to obtain bioactive nanoparticles.
Santos Assunção L, Quênia Muniz Bezerra P, Stahl Hermes Poletto V, de Oliveira Rios A, Graça Ramos I, Duarte Ferreira Ribeiro C, Aparecida Souza Machado B, Izabel Druzian J, Alberto Vieira Costa J, Larroza Nunes I. Santos Assunção L, et al. Among authors: de oliveira rios a. Food Chem. 2021 Jun 1;346:128742. doi: 10.1016/j.foodchem.2020.128742. Epub 2020 Dec 8. Food Chem. 2021. PMID: 33373823 Free article.
Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.
Dos Reis LC, de Oliveira VR, Hagen ME, Jablonski A, Flôres SH, de Oliveira Rios A. Dos Reis LC, et al. Among authors: de oliveira rios a, de oliveira vr. Food Chem. 2015 Apr 1;172:770-7. doi: 10.1016/j.foodchem.2014.09.124. Epub 2014 Oct 10. Food Chem. 2015. PMID: 25442619
14 results