A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

Optimisation of the extraction of phenolic compounds from apples using response surface methodology

Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition

Chemical characterisation and application of acid whey in fermented milk

Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties

Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics