R. Pauletto

Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation

T. Emanuelli, C. R. de Menezes, A. Quatrin, 2020 .

Characterization and quantification of tannins, flavonols, anthocyanins and matrix-bound polyphenols from jaboticaba fruit peel: A comparison between Myrciaria trunciflora and M. jaboticaba

T. Emanuelli, A. Quatrin, R. Pauletto, 2019, Journal of Food Composition and Analysis.

Citric acid water-based solution for blueberry bagasse anthocyanins recovery: Optimization and comparisons with microwave-assisted extraction (MAE).

T. Emanuelli, R. Pauletto, R. F. Rodrigues, 2020 .

Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM

R. Pauletto, J. Schmitt, Gilson Parussolo, 2017 .

Grape UV-C irradiation in the postharvest period as a tool to improve sensorial quality and anthocyanin profile in ‘Cabernet Sauvignon’ wine

R. Pauletto, Eliseu Rodrigues, S. Somacal, 2021, Journal of food science and technology.

Natural deep eutectic solvents as a biocompatible tool for the extraction of blueberry anthocyanins

T. Emanuelli, R. Pauletto, Eliseu Rodrigues, 2020, Journal of Food Composition and Analysis.