Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis

by Geferson A. Gonçalves, Andréia A. Soares, Rúbia C.G. Correa, Lillian Barros, Charles W.I. Haminiuk, Rosane M. Peralta, Isabel C.F.R. Ferreira, Adelar Bracht
Published 2017-06-01

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

by José S. Câmara, Bianca R. Albuquerque, Joselin Aguiar, Rúbia C. G. Corrêa, João L. Gonçalves, Daniel Granato, Jorge A. M. Pereira, Lillian Barros, Isabel C. F. R. Ferreira
Published 2021-12-01

By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

by Natália Conceição, Bianca R. Albuquerque, Carla Pereira, Rúbia C. G. Corrêa, Camila B. Lopes, Ricardo C. Calhelha, Maria José Alves, Lillian Barros, Isabel C. F. R. Ferreira
Published 2019-12-01

Stability and biological activity of Merlot (Vitis vinifera) grape pomace phytochemicals after simulated in vitro gastrointestinal digestion and colonic fermentation

by Rúbia C.G. Corrêa, Charles W.I. Haminiuk, Lillian Barros, Maria Inês Dias, Ricardo C. Calhelha, Camila G. Kato, Vanesa G. Correa, Rosane M. Peralta, Isabel C.F.R. Ferreira
Published 2017-09-01

Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds

by Jéssica A.A. Garcia, Rúbia C.G. Corrêa, Lillian Barros, Carla Pereira, Rui M.V. Abreu, Maria José Alves, Ricardo C. Calhelha, Adelar Bracht, Rosane M. Peralta, Isabel C.F.R. Ferreira
Published 2019-04-01