Publikationen, an denen er mitarbeitet Paulo E. S. Munekata (7)

2022

  1. Recent advances in food products fortification with anthocyanins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 6, pp. 1553-1567

2021

  1. Citrullus lanatus as source of bioactive components: An up-to-date review

    Trends in Food Science and Technology, Vol. 111, pp. 208-222

  2. Recent advances in the extraction of polyphenols from eggplant and their application in foods

    LWT, Vol. 146

  3. Technological Advances for Sustainable Livestock Production

    Sustainable Production Technology in Food (Elsevier), pp. 37-47

2020

  1. Humulus lupulus L. as a natural source of functional biomolecules

    Applied Sciences (Switzerland), Vol. 10, Núm. 15

  2. Natural antioxidants from seeds and their application in meat products

    Antioxidants, Vol. 9, Núm. 9, pp. 1-22

  3. Value-added compound recovery from invasive forest for biofunctional applications: Eucalyptus species as a case study

    Molecules, Vol. 25, Núm. 18