M. C. Santos

Effect of different extracting solvents on antioxidant activity and phenolic compounds of a fruit and vegetable residue flour

É. C. A. Gonçalves, M. C. Santos, M. C. Santos, 2016 .

Characterization of pepper (Capsicum baccatum) - A potential functional ingredient

M. C. Santos, L. Cameron, M. Ferreira, 2019, LWT.

Characterization and utilization of fruit and vegetable residue flour for the development of functional foods

H. Kawaguti, A. Fai, É. C. A. Gonçalves, 2020 .

Formulation and characterization of functional foods based on fruit and vegetable residue flour

M. Ferreira, É. C. A. Gonçalves, M. C. Santos, 2015, Journal of Food Science and Technology.

Phytochemical characterization of bioactive compounds on methanolic and ethanolic leaf extracts of Myrciaria sp.

É. C. A. Gonçalves, N. F. Naspolini, M. C. Santos, 2016 .