Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability AssessmentsDavi Vieira Teixeira da Silva, Vânia Margaret Flosi Paschoalin, Eduardo Mere Del Aguila et al.|Molecules|2019Cited by 194
Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidinsGenilton Alves da Silva, Daniel Perrone|Food Chemistry|2015Cited by 58
Recovery of Antimicrobials and Bioaccessible Isoflavones and Phenolics from Soybean (Glycine max) Meal by Aqueous ExtractionCyntia Silva Freitas, Eduardo Mere Del Aguila, Patrícia Ribeiro Pereira et al.|Molecules|2018Cited by 44
Chronic effects of nitrate supplementation with a newly designed beetroot formulation on biochemical and hemodynamic parameters of individuals presenting risk factors for cardiovascular diseases: A pilot studyDiego dos Santos Baião, Vânia Margaret Flosi Paschoalin, Jenifer d’El-Rei et al.|Journal of Functional Foods|2019Cited by 38
Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and BreadGenilton Alves da Silva, Daniel Perrone, Leandro Araújo Lobo et al.|Frontiers in Nutrition|2021Cited by 34