Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice

Nutritional potential and bioactive compounds of xique‐xique juice: an unconventional food plant from Semiarid Brazilian

(2021) Paloma Oliveira Antonino Assis de Carvalho et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

(2021) Marco Montemurro et al.   Foods

Phytochemical Compounds and Antioxidant Activity of the Pulp of Two Brazilian Passion Fruit Species: Passiflora Cincinnata Mast. And Passiflora Edulis Sims

(2021) T. Barbosa Santos et al.   International Journal of Fruit Science

Production of Probiotic Passion Fruit (Passiflora edulis Sims f. flavicarpa Deg.) Drink Using Lactobacillus reuteri and Microencapsulation via Spray Drying

(2020) Shênia Santos Monteiro et al.   Foods

Quality parameters and bioactive compound bioaccessibility changes in probiotics fermented mango juice using ultraviolet-assisted ultrasonic pre-treatment during cold storage

(2020) Jingyi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro evaluation of potential prebiotic effects of a freeze-dried juice from Pilosocereus gounellei (A. Weber ex K. Schum. Bly. Ex Rowl) cladodes, an unconventional edible plant from Caatinga biome

(2020) Thais Santana Ribeiro et al.   3 Biotech

Elaboration of a mixed beverage from hibiscus and coconut water: An evaluation of bioactive and sensory properties

(2020) José Maria Carvalho de Castro et al.   International Journal of Gastronomy and Food Science

Assessment of 28-day oral toxicity and antipyretic activity of the saline extract from Pilosocereus gounellei (Cactaceae) stem in mice

(2019) Alisson Macário de Oliveira et al.   JOURNAL OF ETHNOPHARMACOLOGY

Opportunities and challenges for functional and medicinal beverages: Current and future trends

(2019) Misbah Nazir et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn

(2018) Maria da Conceição Prudêncio Dutra et al.   FOOD CHEMISTRY

Stability of functional compounds and antioxidant activity of fresh and pasteurized orange passion fruit ( Passiflora caerulea ) during cold storage

(2018) Luzia Caroline Ramos dos Reis et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil

(2018) Emanuela Monteiro Coelho et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Saline extract of Pilosocereus gounellei stem has antinociceptive effect in mice without showing acute toxicity and altering motor coordination

(2018) Alisson Macário de Oliveira et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Effects of high pressure processing on the physicochemical and microbiological parameters, bioactive compounds, and antioxidant activity of a lemongrass-lime mixed beverage

(2018) Dirlei Diedrich Kieling et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds

(2018) Marcello R. Silveira et al.   FOOD CHEMISTRY

Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa

(2017) Cédric De Taeye et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality attributes, phytochemical profile and storage stability studies of functional ready to serve (RTS) drink made from blend of Aloe vera, sweet lime, amla and ginger

(2017) Lokesh K. Mishra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Pilosocereus arrabidae (Byles & Rowley) of the Grumari sandbank, RJ, Brazil: Physical, chemical characterizations and antioxidant activities correlated to detection of flavonoids

(2015) Anete Souza Mecenas Gonçalves et al.   FOOD RESEARCH INTERNATIONAL

New Alcamide and Anti-oxidant Activity of Pilosocereus gounellei A. Weber ex K. Schum. Bly. ex Rowl. (Cactaceae)

(2015) Jéssica Maciel et al.   MOLECULES

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

(2015) Izabela Furtado de Oliveira Rocha et al.   Food Science & Nutrition

A physical stability study of whey-based prickly pear beverages

(2013) Arwa Baccouche et al.   FOOD HYDROCOLLOIDS

Use and knowledge of Cactaceae in Northeastern Brazil

(2013) Camilla Marques de Lucena et al.   Journal of Ethnobiology and Ethnomedicine

Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars

(2012) Shiamala Devi Ramaiya et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A novel beverage rich in antioxidant phenolics: Maqui berry (Aristotelia chilensis) and lemon juice

(2012) Amadeo Gironés-Vilaplana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

(2011) Ismael Ivan Rockenbach et al.   FOOD CHEMISTRY

Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice–soymilk beverages during refrigerated storage

(2011) M. Morales-de la Peña et al.   FOOD CHEMISTRY

Minerais em melados e em caldos de cana

(2010) Fernanda dos Santos Nogueira et al.   Food Science and Technology

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars

(2010) Esra Sariburun et al.   JOURNAL OF FOOD SCIENCE