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Influence of Climatic and Geographical Variations on the Nutritional and Antioxidant Properties of Baru Mesocarp (Dipteryx alata Vog.) and the Crystallization of Sucrose by Secondary Nucleation
Sugar Tech,
2022
DOI:10.1007/s12355-021-01042-x
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[2]
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Ameliorating effects of metabolic syndrome with the consumption of rich-bioactive compounds fruits from Brazilian Cerrado: a narrative review
Critical Reviews in Food Science and Nutrition,
2022
DOI:10.1080/10408398.2021.1916430
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[3]
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Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect
Food Research International,
2020
DOI:10.1016/j.foodres.2020.109026
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[4]
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Bioactive Compounds in Underutilized Fruits and Nuts
Reference Series in Phytochemistry,
2020
DOI:10.1007/978-3-030-30182-8_17
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[5]
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Bioactive Compounds in Underutilized Fruits and Nuts
Reference Series in Phytochemistry,
2019
DOI:10.1007/978-3-030-06120-3_17-1
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[6]
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Peel and pulp of baru (Dipteryx Alata Vog.) provide high fiber, phenolic content and antioxidant capacity
Food Science and Technology,
2018
DOI:10.1590/1678-457x.36416
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[7]
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Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna
Food Science and Technology,
2014
DOI:10.1590/1678-457x.6369
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