Patric de Lima Monteiro

Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant

M. Montibeller, V. Manfroi, A. Rios, 2018, Journal of Food Processing and Preservation.

Improvement of Enzymatic Assisted Extraction Conditions on Anthocyanin Recovery from Different Varieties of V. vinifera and V. labrusca Grape Pomaces

R. Rodrigues, M. Montibeller, Eliseu Rodrigues, 2019, Food Analytical Methods.