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BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity.
Food Chem. 2019 Nov 15;298:124971. doi: 10.1016/j.foodchem.2019.124971. Epub 2019 Jun 19.
Food Chem. 2019.
PMID: 31260997
Kinetics of peroxidase inactivation in carrot juice treated with pulsed electric fields.
Quintão-Teixeira LJ, Soliva-Fortuny R, Mota Ramos A, Martín-Belloso O.
Quintão-Teixeira LJ, et al. Among authors: mota ramos a.
J Food Sci. 2013 Feb;78(2):E222-8. doi: 10.1111/1750-3841.12019. Epub 2013 Jan 14.
J Food Sci. 2013.
PMID: 23317379
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Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W.
de Almeida Paula D, Mota Ramos A, Basílio de Oliveira E, Maurício Furtado Martins E, Augusto Ribeiro de Barros F, Cristina Teixeira Ribeiro Vidigal M, de Almeida Costa N, Tatagiba da Rocha C.
de Almeida Paula D, et al. Among authors: mota ramos a.
Int J Biol Macromol. 2018 Oct 1;117:665-672. doi: 10.1016/j.ijbiomac.2018.05.219. Epub 2018 May 29.
Int J Biol Macromol. 2018.
PMID: 29857107
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Optimization of pectin extraction from Ubá mango peel through surface response methodology.
do Nascimento Oliveira A, de Almeida Paula D, Basílio de Oliveira E, Henriques Saraiva S, Stringheta PC, Mota Ramos A.
do Nascimento Oliveira A, et al. Among authors: mota ramos a.
Int J Biol Macromol. 2018 Jul 1;113:395-402. doi: 10.1016/j.ijbiomac.2018.02.154. Epub 2018 Feb 27.
Int J Biol Macromol. 2018.
PMID: 29499264
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