All Stories

  1. Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger

    Article • Plant Foods for Human Nutrition, May 2024, Springer Science + Business Media

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  2. Baru (Dipteryx alata Vog.) agro-industrial by-products promote the growth and metabolism of probiotic strains

    Article • Journal of Applied Microbiology, September 2023, Oxford University Press (OUP)

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  3. Chemical composition and prebiotic activity of baru (Dipteryx alata Vog.) pulp on probiotic strains and human colonic microbiota

    Article • Food Research International, February 2023, Elsevier

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  4. Energy and lipid contents, and polyphenols composition of pequi pulp according to the fruit native area

    Article • Ciência Rural, January 2023, FapUNIFESP (SciELO)

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  5. Prebiotic potential of isolated commercial dietary fibres compared to orange albedo in Lactobacillus and Bifidobacterium species

    Article • Bioactive Carbohydrates and Dietary Fibre, November 2022, Elsevier

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  6. Assessment of Physicochemical Properties, Bioactive Compounds, and Antioxidant Capacity During the Canning and Storage Processes of Pequi Pulp, a Typical Food Used in Traditional Brazilian Cuisine

    Article • Journal of Culinary Science & Technology, October 2022, Taylor & Francis

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  7. Gut microbiota and physical exercise in obesity and diabetes – A systematic review

    Article • Nutrition Metabolism and Cardiovascular Diseases, April 2022, Elsevier

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  8. Baru Nut Intake and Resistance Training Practice have Potential to Reduce the Cardiometabolic Risk Factors in Type 2 Diabetes

    Article • Current Nutrition & Food Science, November 2021, Bentham Science Publishers

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  9. Dietary fibers as beneficial microbiota modulators: A proposed classification by prebiotic categories

    Article • Nutrition, September 2021, Elsevier

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  10. Baru (Dipteryx alata Vog.) fruit as an option of nut and pulp with advantageous nutritional and functional properties: A comprehensive review

    Article • NFS Journal, August 2021, Elsevier

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  11. Prebiotic effect of dietary polyphenols: A systematic review

    Article • Journal of Functional Foods, November 2020, Elsevier

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  12. A new population of pequi (Caryocar spp.) developed by Brazilian indigenous people has agro-industrial and nutraceutical advantages

    Article • European Food Research and Technology, June 2020, Springer Science + Business Media

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  13. Grumixama (Eugenia brasiliensis Lam.) cultivated in the Cerrado has high content of bioactive compounds and great antioxidant potential

    Article • Ciência Rural, January 2020, FapUNIFESP (SciELO)

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