| Pomegranate as a natural source of phenolic antioxidants: a review FL de Oliveira, TYP Arruda, R da Silva Lima, SN Casarotti, MC Morzelle Journal of Food Bioactives 9, 2020 | 19 | 2020 |
| Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk FL de Oliveira, TYP Arruda, MC Morzelle, APA Pereira, SN Casarotti Food Research International 161, 111841, 2022 | 16 | 2022 |
| Exploring the Potential of Lactobacillus helveticus R0052 and Bifidobacterium longum R0175 as Promising Psychobiotics Using SHIME FL De Oliveira, MK Salgaço, MT de Oliveira, V Mesa, A Sartoratto, ... Nutrients 15 (6), 1521, 2023 | 12 | 2023 |
| Fermentation of araticum, baru, and pequi by-products by probiotic strains: effects on microorganisms, short-chain fatty acids, and bioactive compounds FL de Oliveira, MC Morzelle, MMS Moretti, SN Casarotti Letters in Applied Microbiology 76 (9), ovad092, 2023 | 2 | 2023 |
| Impact of Lactobacillus acidophilus—La5 on Composition and Metabolism of the Intestinal Microbiota of Type 2 Diabetics (T2D) and Healthy Individuals Using a … MK Salgaço, FL de Oliveira, A Sartoratto, V Mesa, MPA Mayer, K Sivieri Fermentation 9 (8), 740, 2023 | 2 | 2023 |
| Biofortification with selenium as an alternative to increase the total phenolic compounds in brassicas: a systematic review and meta‐analysis CM Kamchen, FL de Oliveira, TR de Souza, BS Vieira, B Telles, ... Journal of the Science of Food and Agriculture 104 (3), 1234-1243, 2024 | | 2024 |
| Impact of simulated in vitro gastrointestinal digestion on the antioxidant activity and phenolic compounds of soursop peel (Annona muricata L.). YO Domingues, GA Lemes, FL de Oliveira, TR de Souza, B Silva, ... | | 2024 |
