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Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour.
Foods. 2022 Nov 26;11(23):3812. doi: 10.3390/foods11233812.
Foods. 2022.
PMID: 36496620
Free PMC article.
Review.
Phenolic compounds and antioxidant activity in vitro and in vivo of Butia and Opuntia fruits.
Camboim Rockett F, de Oliveira Schmidt H, Schmidt L, Rodrigues E, Tischer B, Ruffo de Oliveira V, Lima da Silva V, Rossini Augusti P, Hickmann Flôres S, Rios A.
Camboim Rockett F, et al. Among authors: de oliveira schmidt h.
Food Res Int. 2020 Nov;137:109740. doi: 10.1016/j.foodres.2020.109740. Epub 2020 Sep 23.
Food Res Int. 2020.
PMID: 33233305
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New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil.
de Oliveira Schmidt H, Rockett FC, Klen AVB, Schmidt L, Rodrigues E, Tischer B, Augusti PR, de Oliveira VR, da Silva VL, Flôres SH, de O Rios A.
de Oliveira Schmidt H, et al.
Food Res Int. 2020 Oct;136:109564. doi: 10.1016/j.foodres.2020.109564. Epub 2020 Jul 26.
Food Res Int. 2020.
PMID: 32846605
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