Publicações realizadas pelos membros do LANAL/UFG

Nesta seção estão listadas as principais publicações dos trabalhos realizados, total ou parcialmente no LANAL, com autoria ou co-autoria de um ou mais integrantes da equipe.

Publicações

1

Alves AM, Dias T, Hassimotto NMA, Naves MMV. Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits. Food Sci Technol 2017; 37: 564–569.

2

Barros HR de M, Ferreira TAP de C, Genovese MI. Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil. Food Chemistry 2012; 134: 1892–1898.

3

Brasil TA, Capitani CD, Takeuchi KP, Ferreira TAP de C. Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.). Food Sci Technol 2015-Apr-Jun; 35: 361–367.

4

Cavalcante RBM, Ferro MLCR, Machado R de S, Dias T, Ferreira TAP de C. Composição centesimal determinada e a declarada de pães de queijo de diferentes marcas. DESAFIOS - Revista Interdisciplinar da Universidade Federal do Tocantins 2019; 6: 79–85.

5

Dias T, Melo HC de, Alves FRR, Carvalho RF, Carneiro K da S, Sousa CM. Compostos fenólicos e capacidade antioxidante em frutos de tomateiros mutantes fotomorfogenéticos. Cienc Rural 2015; 45: 782–787.

6

Dias T, Silva MR, Damiani C, da Silva FA. Quantification of Catechin and Epicatechin in Foods by Enzymatic-Spectrophotometric Method with Tyrosinase. Food Anal Methods 2017; 10: 3914–3923.

7

do Nascimento Silva NRR, Cavalcante RBM, da Silva FA. Nutritional properties of Buriti (Mauritia flexuosa) and health benefits. Journal of Food Composition and Analysis 2023; 117: 105092.

8

Ferreira TAP de C, Arêas JAG. Valor biológico do grão de amaranto extrusado, cru e torrado. Pesquisa Agropecuária Tropical 2004; : 53–59.

9

Ferreira TAPC, Matias ACG, Arêas JAG. Características nutricionais e funcionais do Amaranto (Amaranthus spp. ). Nutrire Rev Soc Bras Aliment Nutr 2007; : 91–116.

10

Ferreira TA, Arêas JAG. Calcium bioavailability of raw and extruded amaranth grains. Food Sci Technol 2010; 30: 532–538.

11

Freire PCM, Lobo LCB, Freitas G da S, Ferreira TAP de C. Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil. Food Sci Technol 2013; 33: 569–576.

12

Freire PCM, Mancini-Filho J, Ferreira TAP de C. Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúde. Rev Nutr 2013; 26: 353–358.

13

Gomes LM, Freitas AM, Dias T, Cavalcante RB. Vegetables and their by-products: total phenolic compound content, total flavonoids, and antioxidant activity. Hortic Bras 2023; 41: e2572.

14

Oliveira DPL, Soares Júnior MS, Bento JAC, dos Santos IG, Ferreira TAP de C. Influence of extrusion conditions on the physical and nutritional properties of snacks from maize and pearl millet. Journal of Food Processing and Preservation 2021; 45: e15215.

15

P. A. Silva Y, Borba BC, Pereira VA, Reis MG, Caliari M, Brooks MS-L et al. Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds. International Journal of Food Sciences and Nutrition 2019; 70: 150–160.

16

Rezende AA, Pacheco MTB, Silva VSN da, Ferreira TAP de C. Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.). Food Sci Technol 2017; 38: 421–427.

17

Silva YPA, Ferreira TAPC, Jiao G, Brooks MS. Sustainable approach for lycopene extraction from tomato processing by-product using hydrophobic eutectic solvents. J Food Sci Technol 2019; 56: 1649–1654.

18

Silva YPA, Ferreira TAPC, Celli GB, Brooks MS. Optimization of Lycopene Extraction from Tomato Processing Waste Using an Eco-Friendly Ethyl Lactate–Ethyl Acetate Solvent: A Green Valorization Approach. Waste Biomass Valor 2019; 10: 2851–2861.

19

Silva PN, Dias T, Borges LL, Alves-Santos AM, Horst MA, Silva MR et al. Total phenolic compounds and antioxidant capacity of baru almond and by-products evaluated under optimizing extraction conditions. Revista Brasileira de Ciências Agrárias 2020; 15: 1–7.

20

Souza TAC, Fiorda FA, Dias T, Souza TSC, Júnior MSS, Campos MRH. Bolos sem glúten a base de arroz quebrado e casca de mandioca. Semina: Ciências Agrárias 2013; 34: 717–727.

21

Xu K, Alves-Santos AM, Dias T, Naves MMV. Grumixama (Eugenia brasiliensis Lam.) cultivated in the Cerrado has high content of bioactive compounds and great antioxidant potential. Cienc Rural 2020; 50. doi:10.1590/0103-8478cr20190630.