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Pressurized liquid extraction of bioactive compounds from grape marc. Journal of Food Engineering, v. 240, p. 105-113, 2019.

Production of copaiba (Copaifera officinalis) oleoresin particles by supercritical fluid extraction of emulsions. The Journal of Supercritical Fluids, v. 140, p. 364-371, 2018.

Co-precipitation of anthocyanins of the extract obtained from blackberry residues by pressurized antisolvent process. The Journal of Supercritical Fluids, v. 137, p. 81-92, 2018.

Supercritical CO₂ technology applied to the production of flavor ester compounds through lipase-catalyzed reaction: A review. Journal of CO2 Utilization, v. 23, p. 159-178, 2018.

Economic analysis of oleoresin production from malagueta peppers (Capsicum frutescens) by supercritical fluid extraction. The Journal of Supercritical Fluids, v. 133 (1), p. 86-93, 2018.

Recovery of yeast lipids using different cell disruption techniques and supercritical CO₂ extraction. Biochemical Engineering Journal, v. 125, p. 230-237, 2017.

Production of Copaiba oleoresin particles from emulsions stabilized with modified starches. Industrial Crops and Products, v. 108, p. 128-139, 2017.

Production of isoamyl acetate by enzymatic reactions in batch and packed bed reactors with supercritical CO2. The Journal of Supercritical Fluids, v. 127, p. 71-80, 2017.

Supercritical fluid extraction of phyllanthin and niranthin from Phyllanthus amarus Schum. & Thonn. The Journal of Supercritical Fluids, v. 127, p. 23-32, 2017.

Recovery of anthocyanins from residues of Rubus fruticosus, Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and their combination. Food Chemistry, v. 231, p. 1-10, 2017

Supercritical fluid and pressurized liquid extractions of phytonutrients from passion fruit by-products: Economical evaluation of sequential multi-stage and single-stage processes. The Journal of Supercritical Fluids, v. 122, p. 88-98, 2017.

Ultrasound-assisted extraction of bioactive compounds from dedo-de-moça pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling. Journal of Food Engineering, v. 198, p. 36-44, 2017.

Extraction of phenolic compounds from dry and fermented orange pomace using supercritical CO2 and cosolvents. Food and Bioproducts Processing, v. 101, p. 1-10, 2017

Extraction of phenolic compounds and anthocyanins from juçara (Euterpe edulis Mart.) residues using pressurized liquids and supercritical fluids. The Journal of Supercritical Fluids, v. 119, p. 9-16, 2017.

Pressurized liquids extraction as an alternative process to readily obtain bioactive compounds from passion fruit rinds. Food and Bioproducts Processing, v. 100, Part A, p. 382-390, 2016.

Comparative Study of Capsaicinoid Composition in Capsicum Peppers Grown in Brazil. International Journal of Food Properties, v. 19, p. 1292-1302, 2016.

Activity of immobilized lipase from Candida antarctica (Lipozyme 435) and its performance on the esterification of oleic acid in supercritical carbon dioxide. The Journal of Supercritical Fluids, v. 107, p. 170-178, 2016.

Supercritical CO2 extraction of cumbaru oil (Dipteryx alata Vogel) assisted by ultrasound: Global yield, kinetics and fatty acid composition. The Journal of Supercritical Fluids, v. 107, p. 75-83, 2016.

Extraction of lignans from Phyllanthus amarus Schum. & Thonn using pressurized liquids and low pressure methods. Separation and Purification Technology (Print), v. 158, p. 204-211, 2016.

Exploring the selectivity of supercritical CO2 to obtain nonpolar fractions of passion fruit bagasse extracts. The Journal of Supercritical Fluids, v. 110, p. 1-10, 2016.

Effect of ultrasound on the supercritical CO2 extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L. var. pendulum). Ultrasonics Sonochemistry, v. 31, p. 284-294, 2016.

Encapsulation of pepper oleoresin by supercritical fluid extraction of emulsions. The Journal of Supercritical Fluids, v. 112, p. 37-43, 2016.

Sequential high pressure extractions applied to recover Piceatannol and scirpusin B from passion fruit bagasse. Food Research International, v. 85, p. 51-58, 2016.

Synthesis of Eugenyl Acetate by Enzymatic Reactions in Supercritical Carbon Dioxide. Biochemical Engineering Journal, v. 114, p. 1-9, 2016.

Sub- and supercritical technology applied to food waste processing. The Journal of Supercritical Fluids, v. 96, p. 272-286, 2015.

Supercritical carbon dioxide extraction of capsaicinoids from malagueta pepper (Capsicum frutescens L.) assisted by ultrasound. Ultrasonics Sonochemistry, v. 22, p. 78-88, 2015.

Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues. A comparison with conventional methods. Food Research International, v. 77, p. 675-683, 2015.

Supercritical CO2 extraction of passion fruit (Passiflora edulis sp.) seed oil assisted by ultrasound. The Journal of Supercritical Fluids, v. 104, p. 183-192, 2015.

Trends for the application of passion fruit industrial by-products: A review on the chemical composition and extraction techniques of phytochemicals. Food and Public Health, v. 5, p. 164-173, 2015.

Mathematical modeling of mass transfer in supercritical fluid extraction of oleoresin from red pepper. Journal of Food Engineering, v. 133, p. 30-39, 2014.

Supercritical fluid extraction and low pressure extraction of Biquinho pepper (Capsicum chinense). Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 59, p. 1239-1246, 2014.

Extraction of antioxidant compounds from blackberry (Rubus sp.) bagasse using supercritical CO2 assisted by ultrasound. The Journal of Supercritical Fluids, v. 94, p. 223-233, 2014.

Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids. The Journal of Supercritical Fluids, v. 95, p. 8-16, 2014.

Extraction of bioactive compounds from peach palm pulp (Bactris gasipaes) using supercritical CO2. The Journal of Supercritical Fluids, v. 93, p. 2-6, 2014.

Extraction of Triacylglycerols and Fatty Acids Using Supercritical Fluids - Review. Current Analytical Chemistry, v. 10, p. 67-77, 2013.

Supercritical carbon dioxide extraction of Capsicum peppers: Global yield and capsaicinoid content. The Journal of Supercritical Fluids, v. 81, p. 210-216, 2013.