Evaluation of the safety and quality of Brazil nuts ( Bertholletia excelsa ) using the tools of dna sequencing technology and aflatoxin profile by Esperança, Victor J R, Moreira, Paula I O, Chávez, Davy W H, Freitas-Silva, Otniel

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Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs by Ferreira, Fernanda S., Sampaio, Geni R., Keller, Laura M., Sawaya, Alexandra C.H.F., Chávez, Davy W.H., Torres, Elizabeth A.F.S., Saldanha, Tatiana

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Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin by Ruíz-García, Yineth, Beres, Carolina, Chávez, Davy W. H., Souza, Erika F., Tonon, Renata V., Cabral, Lourdes M. C.

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Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds by Teles, Aline S.C., Chávez, Davy W.H., Oliveira, Raul A., Bon, Elba P.S., Terzi, Selma C., Souza, Erika F., Gottschalk, Leda M.F., Tonon, Renata V.

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Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese by Gonçalves, Sheyla M, de Melo, Nathália R, da Silva, Janine PL, Chávez, Davy WH, Gouveia, Fabíola S, Rosenthal, Amauri

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Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity by Chávez, Davy W.H., Ascheri, José L.R., Carvalho, Carlos W.P., Godoy, Ronoel L.O., Pacheco, Sidney

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In vitro digestion and colonic fermentation of an Alicante Bouschet (Vitis vinifera L.) skin extract by Ruíz-García, Yineth, Beres, Carolina, Chávez, Davy W.H., Pereira, Danielle C.de S., Santiago, Manuela C.P.A., Godoy, Ronoel de O., Gomes, Flávia dos Santos, Antoniassi, Rosemar, Tonon, Renata V., Cabral, Lourdes M.C.

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Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours by Dias‐Martins, Amanda M., Trombete, Felipe M., Cappato, Leandro P., Chávez, Davy W. H., Santos, Monique B., Carvalho, Carlos W. P.

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