Influence of extraction method on structural, rheological, and nutritional characterization of peach palm (Bactris gasipaes) fruits pulp and peel oils

Hermanny Matos Silva Sousa, Rômulo Alves Morais, Federico Basso, Roberta Pratolino, Luana Regina Pereira Alves, Gabriela Fonsêca Leal, Monica Anese, Fabiana Queiroz, Paulo Peres de Sá Peixoto, Sonia Calligaris, Glêndara Aparecida de Souza Martins

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DOI: 10.1016/j.foodres.2026.119803
Published: 2026-10
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.119803,
  title = {Influence of extraction method on structural, rheological, and nutritional characterization of peach palm (Bactris gasipaes) fruits pulp and peel oils},
  author = {Hermanny Matos Silva Sousa and Rômulo Alves Morais and Federico Basso and Roberta Pratolino and Luana Regina Pereira Alves and Gabriela Fonsêca Leal and Monica Anese and Fabiana Queiroz and Paulo Peres de Sá Peixoto and Sonia Calligaris and Glêndara Aparecida de Souza Martins},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.119803},
  url = {https://doi.org/10.1016/j.foodres.2026.119803}
}

RIS

TY  - JOUR
TI  - Influence of extraction method on structural, rheological, and nutritional characterization of peach palm (Bactris gasipaes) fruits pulp and peel oils
AU  - Hermanny Matos Silva Sousa
AU  - Rômulo Alves Morais
AU  - Federico Basso
AU  - Roberta Pratolino
AU  - Luana Regina Pereira Alves
AU  - Gabriela Fonsêca Leal
AU  - Monica Anese
AU  - Fabiana Queiroz
AU  - Paulo Peres de Sá Peixoto
AU  - Sonia Calligaris
AU  - Glêndara Aparecida de Souza Martins
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.119803
UR  - https://doi.org/10.1016/j.foodres.2026.119803
ER  -

APA

Sousa, H. M. S., Morais, R. A., Basso, F., Pratolino, R., Alves, L. R. P., Leal, G. F., Anese, M., Queiroz, F., Peixoto, P. P. D. S., Calligaris, S., & Martins, G. A. D. S. (2026). Influence of extraction method on structural, rheological, and nutritional characterization of peach palm (Bactris gasipaes) fruits pulp and peel oils. Food Research International. https://doi.org/10.1016/j.foodres.2026.119803

Source records

crossref · retrieved 2026-09-26T21:08:11.327Z