Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractionsKim Ohanna Pimenta Inada, Mariana Monteiro, Andressa Alves de Oliveira et al.|Journal of Functional Foods|2015Cited by 225
Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentationKim Ohanna Pimenta Inada, Mariana Monteiro, Tamirys Barcellos Revorêdo Silva et al.|Journal of Functional Foods|2020Cited by 112
Jaboticaba berry: A comprehensive review on its polyphenol composition, health effects, metabolism, and the development of food productsKim Ohanna Pimenta Inada, Mariana Monteiro, Iris Batista Leite et al.|Food Research International|2021Cited by 94
High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (<i>Myrciaria jaboticaba</i>) juiceKim Ohanna Pimenta Inada, Mariana Monteiro, Alexandre Guedes Torres et al.|Journal of the Science of Food and Agriculture|2017Cited by 47
Jaboticaba (Myrciaria jaboticaba) powder consumption improves the metabolic profile and regulates gut microbiome composition in high-fat diet-fed miceElaine Soares, Júlio Beltrame Daleprane, Graziele Freitas de et al.|Biomedicine & Pharmacotherapy|2021Cited by 41