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6. Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora)

12. Determination of amino acid content, fatty acid profiles, and phenolic compounds in non-conventional edible fruits of seven species of palm trees (Arecaceae) native to the southern half of South America

13. Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities.

17. Optimization of the Green Chemistry-like Extraction of Phenolic Compounds from Grape (Vitis labrusca L.) and Blackberry (Rubus fruticosus L.) Seeds with Concomitant Biological and Antioxidant Activity Assessments

18. Melissopalinological, chemical and phenolic analysis of “canudo de pito” honey: a product from specific region of Brazil

19. Biotoxinas marinhas em moluscos bivalves: uso de amostras naturalmente contaminadas no aprimoramento de método por LC-ESI-MS/MS

21. Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis)

22. Pressurized liquid extraction of sulfite for quantitation by capillary zone electrophoresis.

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