Ana Júlia de Brito Araújo Carvalho

Drying kinetics, extraction kinetics and microencapsulation of antioxidant bioactive compounds of pitaya (Hylocereus undatus) peel

Marcos dos Santos Lima, M. dos Santos Lima, S. B. de Oliveira Vilar, 2023, Journal of Food Measurement and Characterization.

Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges.

Marcos dos Santos Lima, N. Narain, M. dos Santos Lima, 2022, Food chemistry.

Phenolic composition and encapsulation of Brazilian grape seed extracts: evaluating color stabilizing capacity in grape juices.

Marcos dos Santos Lima, Maria da Conceição Prudêncio Dutra, Ana Júlia de Brito Araújo Carvalho, 2024, Journal of food science and technology.

Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine.

Marcos dos Santos Lima, Maria da Conceição Prudêncio Dutra, Maria Terezinha Santos Leite Neta, 2024, Food research international.

Effects of unconventional non-Saccharomyces yeast fermentation on the chemical profile and bioaccessibility of watermelon wine

M. Magnani, Marcos dos Santos Lima, Maria da Conceição Prudêncio Dutra, 2024, Food Bioscience.