M. A. R. d’Arce

Isolation and analysis of bioactive isoflavonoids and chalcone from a new type of Brazilian propolis

P. L. Rosalen, T. Oldoni, I. Cabral, 2011 .

Activity of essential oil and its major compound, 1,8-cineole, from Eucalyptus globulus Labill., against the storage fungi Aspergillus flavus Link and Aspergillus parasiticus Speare.

M. F. G. F. Silva, J. Brito, E. M. Gloria, 2009 .

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

T. M. Vieira, M. A. R. d’Arce, S. M. Alencar, 2014 .

Wine industry residue as antioxidant in cooked chicken meat

T. M. Vieira, C. Contreras-Castillo, M. A. R. d’Arce, 2010 .

Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour

L. Skibsted, D. H. Bastos, S. M. de Alencar, 2018, European Food Research and Technology.

Nutritional aspects of nile tilapia (Oreochromis niloticus) silage

M. Oetterer, M. A. R. d’Arce, R. Borghesi, 2006 .

Volatiles and Tendency of Radical Formation of Cold-Pressed Brazil Nut Oil During Ambient Storage

L. Skibsted, G. Sampaio, M. A. R. d’Arce, 2018, Journal of the American Oil Chemists' Society.