Universidade Estadual de Campinas-ko ikertzaileekin lankidetzan egindako argitalpenak (35)

2024

  1. Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review

    Foods, Vol. 13, Núm. 13

  2. Simple procedure for the simultaneous extraction and purification of anthocyanins using a jabuticaba byproduct biosorbent

    Journal of Food Composition and Analysis, Vol. 130

2023

  1. Optimization of a Microwave-Assisted Extraction Method for the Recovery of the Anthocyanins from Jabuticaba By-Products

    Agronomy, Vol. 13, Núm. 2

  2. Removal of 5-hydroxymethylfurfural from brewer's spent grains hydrolysates obtained by subcritical water hydrolysis: An approach using liquid-liquid extraction

    Journal of Supercritical Fluids, Vol. 201

2022

  1. Co-precipitation of grape residue extract using sub-and supercritical CO2technology

    Journal of CO2 Utilization, Vol. 61

  2. Potential application for antimicrobial and antileukemic therapy of a flavonoid-rich fraction of Camellia sinensis

    Food Chemistry Advances, Vol. 1

2020

  1. Concentration of bioactive compounds from grape marc using pressurized liquid extraction followed by integrated membrane processes

    Separation and Purification Technology, Vol. 250

  2. Editorial: Exploring the Potential of Natural Products Through Advanced Techniques and Green Solvents

    Frontiers in Chemistry

  3. Extraction of Flavonoids From Natural Sources Using Modern Techniques

    Frontiers in Chemistry, Vol. 8

  4. Isolation of gallic acid, caffeine and flavonols from black tea by on-line coupling of pressurized liquid extraction with an adsorbent for the production of functional bakery products

    LWT, Vol. 117

  5. Simultaneous extraction and separation of bioactive compounds from apple pomace using pressurized liquids coupled on-line with solid-phase extraction

    Food Chemistry, Vol. 318

2019

  1. Pressurized liquid extraction of bioactive compounds from grape marc

    Journal of Food Engineering, Vol. 240, pp. 105-113

2018

  1. Co-precipitation of anthocyanins of the extract obtained from blackberry residues by pressurized antisolvent process

    Journal of Supercritical Fluids, Vol. 137, pp. 81-92

  2. Economic analysis of oleoresin production from malagueta peppers (Capsicum frutescens) by supercritical fluid extraction

    Journal of Supercritical Fluids, Vol. 133, pp. 86-93

  3. Encapsulation of anthocyanin-rich extract from blackberry residues by spray-drying, freeze-drying and supercritical antisolvent

    Powder Technology, Vol. 340, pp. 553-562

2017

  1. Extraction of phenolic compounds and anthocyanins from juçara (Euterpe edulis Mart.) residues using pressurized liquids and supercritical fluids

    Journal of Supercritical Fluids, Vol. 119, pp. 9-16

  2. Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction

    Food Science and Technology, Vol. 37, pp. 48-54

  3. Ontogenetic variation of individual and total capsaicinoids in Malagueta peppers (Capsicum frutescens) during fruit maturation

    Molecules, Vol. 22, Núm. 5

  4. Recovery of anthocyanins from residues of Rubus fruticosus, Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and their combination

    Food Chemistry, Vol. 231, pp. 1-10

  5. Ultrasound-assisted extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling

    Journal of Food Engineering, Vol. 198, pp. 36-44