De Brito ES - Search Results

1

Antioxidant metabolism during fruit development of different acerola (Malpighia emarginata D.C) clones.

Oliveira Lde S, Moura CF, De Brito ES, Mamede RV, De Miranda MR. Oliveira Lde S, et al. Among authors: de brito es, de miranda mr. J Agric Food Chem. 2012 Aug 15;60(32):7957-64. doi: 10.1021/jf3005614. Epub 2012 Aug 3. J Agric Food Chem. 2012. PMID: 22834960

2

Anthocyanins present in selected tropical fruits: acerola, jambolão, jussara, and guajiru.

de Brito ES, de Araújo MC, Alves RE, Carkeet C, Clevidence BA, Novotny JA. de Brito ES, et al. Among authors: de araujo mc. J Agric Food Chem. 2007 Nov 14;55(23):9389-94. doi: 10.1021/jf0715020. Epub 2007 Oct 12. J Agric Food Chem. 2007. PMID: 17929888

3

Amazonian Native Palm Fruits as Sources of Antioxidant Bioactive Compounds.

Dos Santos Mde F, Mamede RV, Rufino Mdo S, de Brito ES, Alves RE. Dos Santos Mde F, et al. Among authors: de brito es. Antioxidants (Basel). 2015 Sep 7;4(3):591-602. doi: 10.3390/antiox4030591. Antioxidants (Basel). 2015. PMID: 26783846 Free PMC article.

4

(1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice.

Alves Filho EG, Almeida FDL, Cavalcante RS, de Brito ES, Cullen PJ, Frias JM, Bourke P, Fernandes FAN, Rodrigues S. Alves Filho EG, et al. Among authors: de brito es. Food Chem. 2016 Aug 1;204:102-107. doi: 10.1016/j.foodchem.2016.02.121. Epub 2016 Feb 18. Food Chem. 2016. PMID: 26988481

5

NMR spectroscopy and chemometrics to evaluate different processing of coconut water.

Sucupira NR, Alves Filho EG, Silva LM, de Brito ES, Wurlitzer NJ, Sousa PH. Sucupira NR, et al. Among authors: de brito es. Food Chem. 2017 Feb 1;216:217-24. doi: 10.1016/j.foodchem.2016.08.035. Epub 2016 Aug 12. Food Chem. 2017. PMID: 27596412 Free article.

6

Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice.

Gomes WF, Tiwari BK, Rodriguez Ó, de Brito ES, Fernandes FAN, Rodrigues S. Gomes WF, et al. Among authors: de brito es. Food Chem. 2017 Mar 1;218:261-268. doi: 10.1016/j.foodchem.2016.08.132. Epub 2016 Sep 1. Food Chem. 2017. PMID: 27719908

7

Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics.

Soares MV, Alves Filho EG, Silva LM, Novotny EH, Canuto KM, Wurlitzer NJ, Narain N, de Brito ES. Soares MV, et al. Among authors: de brito es. Food Chem. 2017 Mar 15;219:1-6. doi: 10.1016/j.foodchem.2016.09.127. Epub 2016 Sep 20. Food Chem. 2017. PMID: 27765203

8

Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using ¹H qNMR and GC-MS coupled to chemometrics.

Alves Filho EG, Silva LMA, de Brito ES, Wurlitzer NJ, Fernandes FAN, Rabelo MC, Fonteles TV, Rodrigues S. Alves Filho EG, et al. Among authors: de brito es. Food Chem. 2018 Nov 1;265:23-31. doi: 10.1016/j.foodchem.2018.05.038. Epub 2018 May 9. Food Chem. 2018. PMID: 29884378

9

¹H NMR and LC-MS-based metabolomic approach for evaluation of the seasonality and viticultural practices in wines from São Francisco River Valley, a Brazilian semi-arid region.

Alves Filho EG, Silva LMA, Ribeiro PRV, de Brito ES, Zocolo GJ, Souza-Leão PC, Marques ATB, Quintela AL, Larsen FH, Canuto KM. Alves Filho EG, et al. Among authors: de brito es. Food Chem. 2019 Aug 15;289:558-567. doi: 10.1016/j.foodchem.2019.03.103. Epub 2019 Mar 20. Food Chem. 2019. PMID: 30955648

10

Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method.

Bento JAC, Ribeiro PRV, Alexandre E Silva LM, Alves Filho EG, Bassinello PZ, de Brito ES, Caliari M, Soares Júnior MS. Bento JAC, et al. Among authors: de brito es. Food Chem. 2021 Sep 15;356:129718. doi: 10.1016/j.foodchem.2021.129718. Epub 2021 Mar 30. Food Chem. 2021. PMID: 33836354

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