1. In vitro approaches to assess the effects of açai (Euterpe oleracea) digestion on polyphenol availability and the subsequent impact on the faecal microbiota;Alqurashi;Food Chemistry,2017
2. Bioactivity, bioavailability, and gut microbiota transformations of dietary phenolic compounds: Implications for COVID-19;Augusti;Journal of Nutritional Biochemistry,2021
3. Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges;Barreto;Food Chemistry,2023
4. Instrução Normativa nº 14, de 08 de fevereiro de 2018. Estabelece a complementação dos padrões de identidade e qualidade do vinho e derivados da uva e do vinho;Brasil;Diário Oficial da República Federativa do Brasil,2018
5. Phenolic compounds in peel, seed and cold pressed pink pepper (Schinus terebinthifolia R.) oil and bioaccessibility of peel using a digestion model with intestinal barrier simulation;Carneiro;Food Bioscience,2022