Narendra Narain

Av. Marcelo Déda Chagas, S/n, Jardim Rosa Elze
Sao Cristovao, SE 49100000, Brazil

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 42 publications

Development and Characterization of Craft Beers Prepared with the Use of Tamarind (Tamarindus indica L.) Pulp.

Development and Characterization of Craft Beers Prepared with the Use of Tamarind (Tamarindus indica L.) Pulp.

Journal: Foods (Basel, Switzerland)

Published: November 28, 2025

Detection of Phlorizin in Grape Juices: Development of a Rapid HPLC Method and Phenolic Characterization.

Detection of Phlorizin in Grape Juices: Development of a Rapid HPLC Method and Phenolic Characterization.

Journal: Journal of food science

Published: August 27, 2025

Effect of Osmotic Dehydration on Physico-Chemical Characteristics, Bioactive Compounds and Volatiles Profile of Diospyros kaki Subjected to Different Drying Methods.

Effect of Osmotic Dehydration on Physico-Chemical Characteristics, Bioactive Compounds and Volatiles Profile of Diospyros kaki Subjected to Different Drying Methods.

Journal: Foods (Basel, Switzerland)

Published: April 15, 2025

Characterization of Microcapsules Obtained from Lemon Balm Extract (Melissa officinalis L.) by the Ionic Gelation Process.

Characterization of Microcapsules Obtained from Lemon Balm Extract (Melissa officinalis L.) by the Ionic Gelation Process.

Journal: Plant foods for human nutrition (Dordrecht, Netherlands)

Published: January 06, 2025

Volatile profiles of Murcott and Ponkan mandarins obtained by stir bar sorptive extraction technique and their contributions to the fruit aroma.

Volatile profiles of Murcott and Ponkan mandarins obtained by stir bar sorptive extraction technique and their contributions to the fruit aroma.

Journal: Journal of food science

Published: January 23, 2024

Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil.

Fatty acids and volatile compound of cooked green licuri (Syagrus coronata) and naturally ripe licuri almonds from native flora, popularly consumed in Brazil.

Journal: Food research international (Ottawa, Ont.)

Published: December 06, 2023

Chemical characterization and antimicrobial activity of essential oils from Croton grewioides Baill. accessions on the phytopathogen Xanthomonas campestris pv. campestris.

Chemical characterization and antimicrobial activity of essential oils from Croton grewioides Baill. accessions on the phytopathogen Xanthomonas campestris pv. campestris.

Journal: Pesticide biochemistry and physiology

Published: March 12, 2023

Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges.

Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges.

Journal: Food chemistry

Published: September 14, 2022

Development of alcohol vinegars macerated with ACAI (Euterpe precatoria Mart.) berries and their quality evaluations with emphasis on color, antioxidant capacity, and volatiles profile.

Development of alcohol vinegars macerated with ACAI (Euterpe precatoria Mart.) berries and their quality evaluations with emphasis on color, antioxidant capacity, and volatiles profile.

Journal: Journal of food science

Published: May 18, 2022

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.

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.

Journal: Journal of food science and technology

Published: February 22, 2022

α-Amylase inhibition, cytotoxicity and influence of the in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds in the peel and seed of Theobroma grandiflorum.

α-Amylase inhibition, cytotoxicity and influence of the in vitro gastrointestinal digestion on the bioaccessibility of phenolic compounds in the peel and seed of Theobroma grandiflorum.

Journal: Food chemistry

Published: May 26, 2021

Bioactive compounds and antioxidant activities in the agro-industrial residues of acerola (Malpighia emarginata L.), guava (Psidium guajava L.), genipap (Genipa americana L.) and umbu (Spondias tuberosa L.) fruits assisted by ultrasonic or shaker extraction.

Bioactive compounds and antioxidant activities in the agro-industrial residues of acerola (Malpighia emarginata L.), guava (Psidium guajava L.), genipap (Genipa americana L.) and umbu (Spondias tuberosa L.) fruits assisted by ultrasonic or shaker extraction.

Journal: Food research international (Ottawa, Ont.)

Published: March 02, 2021

Showing 1-12 of 42

Last Updated: 09/26/2026