1. Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges;Andrade-Barreto;Food Chemistry,2023
2. Barros-Santos, R.G., Pimentel, T.C., Amorim, T.A., Nogueira, E.T.S., Vilar, S.B.O., de Souza, M.E.A.O., Carvalho, A.J.B.A., Magnani, M., & dos Santos Lima, M. (2023). Ultra–fast Determination of Free Carotenoids in Fruit Juices by Rapid Resolution Liquid Chromatography (RRLC): Method Validation and Characterization of Brazilian Whole Fruit Juices. Food Analytical Methods, 16, 808-818. https://doi.org/10.1007/s12161-023-02458-9
3. Bates, R.P, Morris, J.R., & Crandall, P.G. (2011). Principles and practices of small - and medium - scale fruit juice processing. Chapter 8: Juice stabilization and preservation. FAO Agricultural Services Bulletin, 146. ISBN 92-5-104661-1. Available in: https://www.fao.org/3/y2515e/y2515e00.htm#toc
4. Insights into effectiveness of tight ultrafiltration and frozen storage in bioactive compound retention in watermelon juice concentrate;Bhattacharjee;Journal of Food Process Engineering,2020
5. Brasil (2009). Ministério da Agricultura Pecuária e Abastecimento do Brasil. Decreto 6.871 de 4 de junho de 2009. Dispõe sobre a padronização, a classificação, o registro, a inspeção, a produção e a fiscalização de bebidas. Available in: https://www.planalto.gov.br/ccivil_03/_ato2007-2010/2009/decreto/d6871.htm