A. A. Vicente

Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization

P. Sobral, A. Vicente, P. Sobral, 2018, Food and Bioprocess Technology.

In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility

J. Teixeira, A. Pinheiro, L. O. Ribeiro, 2019, Journal of Food Science and Technology.