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Influence of Particle Size Fractionation on Phenolic Composition and Antioxidant Activity of Pre-Gelatinized Whole Pinhão Nut Flour During in vitro Gastrointestinal Simulation.

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Title: Influence of Particle Size Fractionation on Phenolic Composition and Antioxidant Activity of Pre-Gelatinized Whole Pinhão Nut Flour During in vitro Gastrointestinal Simulation.
Authors: de Oliveira Almeida, Maria Josikelvia1 (AUTHOR), da Silva Monteiro Wanderley, Bruna Rafaela1 (AUTHOR), Duarte de Lima, Natalia1 (AUTHOR), Montibeller, Larissa1 (AUTHOR), Turnes Pasini Deolindo, Carolina1,2 (AUTHOR), Kleemann, Cristian Rafael1,2 (AUTHOR), Fritzen Freire, Carlise Beddin1 (AUTHOR), Helm, Cristiane Vieira3 (AUTHOR), de Mello Castanho Amboni, Renata Dias1 (AUTHOR) renata.amboni@ufsc.br
Source: Journal of Culinary Science & Technology. 2026, Vol. 24 Issue 3, p492-515. 24p.
Database: Hospitality & Tourism Complete
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Culinary+Science+%26+Technology%22">Journal of Culinary Science & Technology</searchLink>. 2026, Vol. 24 Issue 3, p492-515. 24p.
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        Value: 10.1080/15428052.2025.2520556
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      – Code: eng
        Text: English
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        PageCount: 24
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      – TitleFull: Influence of Particle Size Fractionation on Phenolic Composition and Antioxidant Activity of Pre-Gelatinized Whole Pinhão Nut Flour During in vitro Gastrointestinal Simulation.
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            NameFull: Turnes Pasini Deolindo, Carolina
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              Text: 2026
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              Y: 2026
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