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Fábio Fernandes de Araújo

Observed names: Fabio Fernandes de Araújo, Fabio Fernandes de Araújo, Fábio F. Araújo, Fábio F. de Araújo
ORCID: 0000-0001-5113-877X
Observed ORCID: 0000-0001-5113-877X
OpenAlex ID: A5059871418
Polyphenols and their applications: An approach in food chemistry and innovation potential
2020 · Fábio Fernandes de Araújo, David de Paulo Farias, et al. · Food Chemistry · 641
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Prebiotics: Trends in food, health and technological applications
2019 · David de Paulo Farias, Fábio Fernandes de Araújo, et al. · Trends in Food Science & Technology · 271
A critical review of some fruit trees from the Myrtaceae family as promising sources for food applications with functional claims
2019 · David de Paulo Farias, Iramaia Angélica Neri-Numa, et al. · Food Chemistry · 213
Wild Brazilian species of Eugenia genera (Myrtaceae) as an innovation hotspot for food and pharmacological purposes
2019 · Fábio Fernandes de Araújo, Iramaia Angélica Neri-Numa, et al. · Food Research International · 167
Antidiabetic potential of dietary polyphenols: A mechanistic review
2021 · David de Paulo Farias, Fábio Fernandes de Araújo, et al. · Food Research International · 151
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Brazilian fruits of Arecaceae family: An overview of some representatives with promising food, therapeutic and industrial applications
2020 · Florisvaldo Gama de Souza, Fábio Fernandes de Araújo, et al. · Food Research International · 92
Beyond natural aromas: The bioactive and technological potential of monoterpenes
2022 · Bruno N. Paulino, Gloria N.S. Silva, et al. · Trends in Food Science & Technology · 88
Underutilized plants of the Cactaceae family: Nutritional aspects and technological applications
2021 · Fábio Fernandes de Araújo, David de Paulo Farias, et al. · Food Chemistry · 87
Will COVID-19 affect food supply in distribution centers of Brazilian regions affected by the pandemic?
2020 · David de Paulo Farias, Fábio Fernandes de Araújo · Trends in Food Science & Technology · 85
Dietary polyphenols and their relationship to the modulation of non-communicable chronic diseases and epigenetic mechanisms: A mini-review
2022 · Felipe Tecchio Borsoi, Iramaia Angélica Neri-Numa, et al. · Food Chemistry Molecular Sciences · 75
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Chemical characterization of Eugenia stipitata: A native fruit from the Amazon rich in nutrients and source of bioactive compounds
2020 · Fábio Fernandes de Araújo, David de Paulo Farias, et al. · Food Research International · 60
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Effect of in vitro digestion on the bioaccessibility and bioactivity of phenolic compounds in fractions of Eugenia pyriformis fruit
2021 · David de Paulo Farias, Fábio Fernandes de Araújo, et al. · Food Research International · 54
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Influence of high-intensity ultrasound on color, chemical composition and antioxidant properties of araçá-boi pulp
2020 · Fábio Fernandes de Araújo, David de Paulo Farias, et al. · Food Chemistry · 39
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Distribution of nutrients and functional potential in fractions of Eugenia pyriformis: An underutilized native Brazilian fruit
2020 · David de Paulo Farias, Fábio Fernandes de Araújo, et al. · Food Research International · 39
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Gastrointestinal bioaccessibility and bioactivity of phenolic compounds from araçá-boi fruit
2020 · Fábio Fernandes de Araújo, David de Paulo Farias, et al. · LWT · 36
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Evaluation of antioxidant capacity, fatty acid profile, and bioactive compounds from buritirana (Mauritiella armata Mart.) oil: A little-explored native Brazilian fruit
2021 · Florisvaldo Gama de Souza, Grazielle Náthia-Neves, et al. · Food Research International · 26
Psychobiotics: An emerging alternative to ensure mental health amid the COVID-19 outbreak?
2020 · Fábio Fernandes de Araújo, David de Paulo Farias · Trends in Food Science & Technology · 25
Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential
2022 · Florisvaldo Gama de Souza, Fábio Fernandes de Araújo, et al. · Foods · 18
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In vitro gastrointestinal digestion and gut microbiota fermentation of phenolic compounds from uvaia
2025 · David de Paulo Farias, Fábio Fernandes de Araújo, et al. · Food Chemistry · 10
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Antioxidant and Anti-inflammatory Activity of Mikania glomerata and Mikania laevigata Extracts
2022 · Alexandre Augusto Borghi, Elaine Minatel, et al. · Pharmacognosy Research · 7
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Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jamacaru : two unexplored cactus fruits from the Brazilian semi-arid
2024 · Fábio Fernandes de Araújo, David de Paulo Farias, et al. · CyTA - Journal of Food · 6
Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability
2024 · Williara Queiroz de Oliveira, Iramaia Angélica Neri Numa, et al. · Food Chemistry · 5
Impacts of in vitro gastrointestinal digestion on phenolic compounds bioaccessibility and biological activities of uvaia (Eugenia pyriformis Cambess) fractions
2025 · David de Paulo Farias, Fábio Fernandes de Araújo, et al. · Process Biochemistry · 4
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®)
2025 · David de Paulo Farias, Fábio Fernandes de Araújo, et al. · Food Chemistry · 3
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Digestion and Colonic Fermentation of Cactus Fruits from the Brazilian Semiarid Region (Pilosocereus gounellei and Cereus jamacaru) Impacts Bioaccessibility and Functional Potential
2025 · Fábio Fernandes de Araújo, David de Paulo Farias, et al. · ACS Food Science & Technology · 3
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Works count: 31
Citation count: 2,212
H-index: 18
I10-index: 19
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