Jéssica Stiebe

Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions.

J. Lozano-Sánchez, T. Emanuelli, C. A. Ballus, 2020, Food chemistry.

Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

T. Emanuelli, P. F. Ávila, R. Goldbeck, 2020 .

Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

T. Emanuelli, C. A. Ballus, L. P. da Silva, 2019, Industrial Crops and Products.

Omega-3 decreases D1 and D2 receptors expression in the prefrontal cortex and prevents amphetamine-induced conditioned place preference in rats.

T. Emanuelli, L. Maurer, V. T. Dias, 2019, The Journal of nutritional biochemistry.