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Julianna Karla Santana Andrade

Universidade Federal de Sergipe · SE · 7 publicações em 2022–2025

ORCID 0000-0002-9947-8631

Phytochemicals and Antioxidant ActivitiesFood Nutrient Composition and Product DevelopmentNatural Antidiabetic Agents StudiesEdible Oils Quality and AnalysisBee Products Chemical Analysis

Principais coautores no Nordeste tamanho = publicações em comum

Narendra Narain Juliete Pedreira Nogueira Christean Santos de Oliveira Romy Gleyse Chagas Barros Tamna Joanan Farias Lima Guedes George Ricardo Santana Andrade Iago Hudson da Silva Souza Paula Ferreira Barbosa Rafaela Figueiredo Fontes Silvanio Silverio Lopes da Costa Ubatã Corrêa Pereira

Publicações recentes

2025 1

Extraction of Bioactive Compounds and Potential Antioxidant Activity of Peel, Pulp, and Seeds of Seriguela (Spondias purpurea L.) Fruit at Different Maturation Stages
Medicina · Applied Fruit Science

2023 2

Chemical characterization of different parts of noni (Morinda citrifolia) fruit and its freeze-dried pulp powder with emphasis on its bioactive compounds and antioxidant activities
Medicina · Food Science and Technology
The Potential of Bitter Melon Residues Concerning its Physico-chemical Characterization, Bioactive Compounds, and Antioxidant Effects
Bioquímica, genética e biologia molecular · Pharmacognosy Research

2022 4

Enhancement of polyphenolics and antioxidant activities of jambolan (Syzygium cumini) fruit pulp using solid state fermentation by Aspergillus niger and A. flavus
Medicina · Biocatalysis and Agricultural Biotechnology
Influence of the phytochemical profile on the peel, seed and pulp of margarida, breda and geada varieties of avocado (Persea Americana Mill) associated with their antioxidant potential
Medicina · Food Science and Technology
Status of research on lactones used as aroma: A bibliometric review
Bioquímica, genética e biologia molecular · Food Bioscience
Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu (Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius
Bioquímica, genética e biologia molecular · Journal of Food Science and Technology

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