Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacityNathália Moura‐Nunes, Alexandre Guedes Torres, Thárcila Cazaroti Brito et al.|Food Chemistry|2015Cited by 113
Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breadsRodrigo dos Santos Costa, Daniel Perrone, Suellen Silva de Almeida et al.|Food Research International|2020Cited by 42
The increase in human plasma antioxidant capacity after acute coffee intake is not associated with endogenous non-enzymatic antioxidant componentsNathália Moura‐Nunes, Carmen Marino Donangelo, Daniel Perrone et al.|International Journal of Food Sciences and Nutrition|2009Cited by 42
Up-regulation of Nrf2-antioxidant signaling by Açaí (Euterpe oleracea Mart.) extract prevents oxidative stress in human endothelial cellsElaine R. Soares, Júlio Beltrame Daleprane, Ângela Castro Resende et al.|Journal of Functional Foods|2017Cited by 38
Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model SystemsThaísa Abrantes, Daniel Perrone, Nathália Moura‐Nunes|Molecules|2022Cited by 26