Fabio F. De Araujo

Campinas, SP, Brazil

Last Updated: 09/26/2026

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Found 22 publications

Xique-xique fruits (Pilosocereus gounellei) modulate the gut microbiota: an in vitro study by the simulator of human microbial ecosystem (SHIME®).

Xique-xique fruits (Pilosocereus gounellei) modulate the gut microbiota: an in vitro study by the simulator of human microbial ecosystem (SHIME®).

Journal: Food chemistry
Published: April 11, 2025

Effect of colonic fermentation of uvaia (Eugenia pyriformis Cambess) fractions on phenolic compounds and gut microbiota composition: An in vitro study using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®).

Effect of colonic fermentation of uvaia (Eugenia pyriformis Cambess) fractions on phenolic compounds and gut microbiota composition: An in vitro study using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®).

Journal: Food chemistry
Published: February 11, 2025

In vitro gastrointestinal digestion and gut microbiota fermentation of phenolic compounds from uvaia.

In vitro gastrointestinal digestion and gut microbiota fermentation of phenolic compounds from uvaia.

Journal: Food chemistry
Published: October 23, 2024

Bioaccessibility and Antidiabetic Potential of xique-xique and mandacaru Fruits in a Simulated Gastrointestinal Tract Model.

Bioaccessibility and Antidiabetic Potential of xique-xique and mandacaru Fruits in a Simulated Gastrointestinal Tract Model.

Journal: Foods (Basel, Switzerland)
Published: September 16, 2024

Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability.

Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability.

Journal: Food chemistry
Published: October 16, 2023

Dietary polyphenols and their relationship to the modulation of non-communicable chronic diseases and epigenetic mechanisms: A mini-review.

Dietary polyphenols and their relationship to the modulation of non-communicable chronic diseases and epigenetic mechanisms: A mini-review.

Journal: Food chemistry. Molecular sciences
Published: June 07, 2022

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential.

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential.

Journal: Foods (Basel, Switzerland)
Published: January 23, 2022

Underutilized plants of the Cactaceae family: Nutritional aspects and technological applications.

Underutilized plants of the Cactaceae family: Nutritional aspects and technological applications.

Journal: Food chemistry
Published: January 28, 2021

Antidiabetic potential of dietary polyphenols: A mechanistic review.

Antidiabetic potential of dietary polyphenols: A mechanistic review.

Journal: Food research international (Ottawa, Ont.)
Published: January 26, 2021

Evaluation of antioxidant capacity, fatty acid profile, and bioactive compounds from buritirana (Mauritiella armata Mart.) oil: A little-explored native Brazilian fruit.

Evaluation of antioxidant capacity, fatty acid profile, and bioactive compounds from buritirana (Mauritiella armata Mart.) oil: A little-explored native Brazilian fruit.

Journal: Food research international (Ottawa, Ont.)
Published: July 22, 2020

Chemical characterization of Eugenia stipitata: A native fruit from the Amazon rich in nutrients and source of bioactive compounds.

Chemical characterization of Eugenia stipitata: A native fruit from the Amazon rich in nutrients and source of bioactive compounds.

Journal: Food research international (Ottawa, Ont.)
Published: July 15, 2020

Effect of in vitro digestion on the bioaccessibility and bioactivity of phenolic compounds in fractions of Eugenia pyriformis fruit.

Effect of in vitro digestion on the bioaccessibility and bioactivity of phenolic compounds in fractions of Eugenia pyriformis fruit.

Journal: Food research international (Ottawa, Ont.)
Published: June 12, 2020
Showing 1-12 of 22

Last Updated: 09/26/2026