Maria Terezinha Santos Leite Neta

Universidade Federal de Sergipe · SE · 28 publicações em 2022–2026

Phytochemicals and Antioxidant ActivitiesFood Nutrient Composition and Product DevelopmentPostharvest Quality and Shelf Life ManagementFermentation and Sensory AnalysisFood Drying and Modeling

Principais coautores no Nordeste tamanho = publicações em comum

Narendra Narain Rafael Donizete Dutra Sandes Mônica Silva de Jesus Hannah Caroline Santos Araujo Juliete Pedreira Nogueira Marcos dos Santos Lima Raquel Anne Ribeiro dos Santos Arie Fitzgerald Blank Augusto de Souza da Silva Itamara Bomfim Góis Arão Cardoso Viana Cecília Morais Santana Matos

Publicações recentes

2026 7

A Comparative Study of Cast‐Tape, Freeze, and Oven Drying on the Physicochemical and Bioactive Properties of Red Cabbage Microgreen ( Brassica oleracea var. capitata f. rubra ) Foam Powders
Ciências agrárias e biológicas · Journal of Food Science
Performance of unpublished commercial yeasts in alcoholic fermentation, phenolic compounds, volatiles, and free amino acids profiles of cv. ‘Rosa’ mango wine
Ciências agrárias e biológicas · Food Chemistry
Brazilian stingless bee honeys: physicochemical, bioactive and aromatic diversity
Ciências agrárias e biológicas · Food Research International
Detection of Phlorizin in Grape Juices: Development of a Rapid HPLC Method and Phenolic Characterization
Ciências agrárias e biológicas · Journal of Food Science
Chemical diversity of the essential oil of Croton blanchetianus Baill.: an endemic plant from the Caatinga with bioactive potential
Ciências agrárias e biológicas · Journal of Essential Oil Research
Chemical profile of the essential oil from leaves and fruit of Croton blanchetianus Baill.: a medicinal and aromatic plant endemic to the Brazilian semi-arid region
Ciências agrárias e biológicas · Biochemical Systematics and Ecology
HPLC profile of chemical composition and antioxidant potential of acerola (Malpighia emarginata), soursop (Annona muricata) and mangaba (Hancornia speciosa)
Medicina · Pharmacological Research - Natural Products

2025 6

Influence of UV-C radiation on the treatment of Minas Frescal cheese inoculated with Escherichia coli and Staphylococcus aureus
Bioquímica, genética e biologia molecular · International Dairy Journal
Brazilian Front‐of‐Package Labeling: A Choice‐Based Conjoint and Eye‐Tracking Study on the Role of the Magnifying Glass Symbol Versus All‐Text Warnings
Medicina · Journal of Sensory Studies
Effect of Osmotic Dehydration on Physico-Chemical Characteristics, Bioactive Compounds and Volatiles Profile of Diospyros kaki Subjected to Different Drying Methods
Ciências agrárias e biológicas · Foods
An innovative carbonated beverage based with milk permeate and prebiotics
Enfermagem · Food Research International
Visual and textual prompts as a nudge to promote the selection of healthy dairy products among adolescent and young adult students
Medicina · International Journal of Dairy Technology
Development and Characterization of Craft Beers Prepared with the Use of Tamarind (Tamarindus indica L.) Pulp
Ciências agrárias e biológicas · Foods

2024 7

Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine
Ciências agrárias e biológicas · Food Research International
Volatile profiles of Murcott and Ponkan mandarins obtained by stir bar sorptive extraction technique and their contributions to the fruit aroma
Ciências agrárias e biológicas · Journal of Food Science
Inulin or xylooligosaccharide addition to dulce de leche affects consumers’ sensory experience and emotional response
Ciências agrárias e biológicas · Food Research International
Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil
Ciências agrárias e biológicas · Food Research International
Characterization of growth and development of pumpkin cv Mini Jack fruits
Ciências agrárias e biológicas · Food Chemistry Advances
Potential of Endophytic Microorganisms in Fermentative Processes Using Agro-Industrial Waste as Substrates
Bioquímica, genética e biologia molecular · Fermentation
Microbial lactones: A systematic bibliometric review of γ-lactone production by biotechnological processes and technological prospection with focus on γ-dodecalactone
Bioquímica, genética e biologia molecular · Biocatalysis and Agricultural Biotechnology

2023 7

Functional Cheeses: Updates on Probiotic Preservation Methods
Ciências agrárias e biológicas · Fermentation
Chemical characterization and antimicrobial activity of essential oils from Croton grewioides Baill. accessions on the phytopathogen Xanthomonas campestris pv. campestris
Ciências agrárias e biológicas · Pesticide Biochemistry and Physiology
Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.)
Ciências agrárias e biológicas · Journal of Food Measurement & Characterization
Agro-Industrial Residues Used as Substrates for the Production of Bioaroma Compounds with Basidiomycetes: A Comprehensive Review
Bioquímica, genética e biologia molecular · Fermentation
Development of alcohol vinegars macerated with ACAI ( Euterpe precatoria Mart.) berries and their quality evaluations with emphasis on color, antioxidant capacity, and volatiles profile
Ciências agrárias e biológicas · Journal of Food Science
The Production of Bioaroma by Auriporia aurulenta Using Agroindustrial Waste as a Substrate in Submerged Cultures
Bioquímica, genética e biologia molecular · Fermentation
Evaluation of performance of maltodextrin and gum Arabic usage on volatiles profile of Spray-dried powders of sapota (Manilkara zapota) fruit
Ciências agrárias e biológicas · Food Science and Technology

2022 1

Optimization of the biotechnological process using Rhodotorula mucilaginosa and acerola (Malpighia emarginata L.) seeds for the production of bioactive compounds
Bioquímica, genética e biologia molecular · LWT

Contagens só com publicações em revistas com Qualis (filtro na tela inicial). Dados obtidos de fontes abertas: OpenAlex (CC0), ROR (CC0), CAPES Dados Abertos (CC-BY), INEP e IBGE. Encontrou um erro sobre você? Saiba mais. Criado por Gabriel Pina.