L. Cabral

Microencapsulation of guava pulp using prebiotic wall material

M. Rocha-Leão, Jéssica Chaves Rivas, L. Cabral, 2021, Brazilian Journal of Food Technology.

Anthracnose Controlled by Essential Oils: Are Nanoemulsion-Based Films and Coatings a Viable and Efficient Technology for Tropical Fruit Preservation?

A. Rosenthal, O. Freitas-Silva, L. Cabral, 2023, Foods.

Effect of enzymatic treatment and filtration on sensory characteristics and physical stability of soymilk

R. Deliza, A. Rosenthal, C. A. Farias, 2003 .

Influence of the Phenolic Compounds of a Concentrated Tomato Pulp on the Modulation of the Intestinal Microbiota

R. Antoniassi, M. Santiago, Nara G.M. Miranda, 2022, Journal of Agricultural Science and Food Technology.

Chemical characterization and evaluation of antioxidant properties of açaí fruits (Euterpe oleraceae Mart.) during ripening.

V. Matta, A. Gordon, C. Donangelo, 2012 .

PRODUCTION OF GRAPE POMACE EXTRACTS WITH ANTIOXIDANT PROPERTIES: A STUDY BASED ON PROCESS OPTIMIZATION BY EXPERIMENTAL DESIGN

Renata, R. D. Castro, L. Gottschalk, 2020 .

ENZYME MACERATION AND ANTIOXIDANT POTENTIAL OF EXTRACTS PRODUCED FROM GRAPE POMACE

Renata, R. D. Castro, L. Gottschalk, 2019 .

Chemical characterization and evaluation of antioxidant properties of açaí fruits (Euterpe oleraceae Mart.) during ripening.

L. Cabral, A. Gordon, Sidinéa Cordeiro de Freitas, 2012, Food chemistry.

Thermal concentration effects of tomato pulp and carotenoids extraction from the residue

Nara G.M. Miranda, L. Cabral, M. S. C. D. Jesus, 2022, Scientia Agricola.