| Antioxidant potential of nature's “something blue”: something new in the marriage of biological activity and extraction methods applied to C-phycocyanin C Fratelli, M Burck, MCA Amarante, ARC Braga Trends in Food Science & Technology 107, 309-323, 2021 | 63 | 2021 |
| Biodegradable polymers, blends and composites SM Rangappa, J Parameswaranpillai, S Siengchin, M Ramesh Woodhead Publishing, 2021 | 30 | 2021 |
| Green extraction process of food grade C-phycocyanin: Biological effects and metabolic study in mice C Fratelli, M Bürck, AF Silva-Neto, LM Oyama, VV De Rosso, ARC Braga Processes 10 (9), 1793, 2022 | 17 | 2022 |
| Biopolymers in Nutraceuticals and Functional Foods S Gopi, P Balakrishnan, M Brai Royal Society of Chemistry, 2022 | 5 | 2022 |
| Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product M Bürck, C Fratelli, M Assis, ARC Braga Fermentation 10 (6), 304, 2024 | 1 | 2024 |
| Applications of biopolymers as encapsulating and binding agents in bioactive compounds and functional food products CF Pereira, L Ribeiro, MM Nakamoto, M Burck, ARC Braga | 1 | 2022 |
| Estudo da relação entre atividade antioxidante e contagem de bactérias láticas em iogurtes de frutas e leites fermentados comercializados em Santos-SP LD Martinez, M Burck, MA Giaconia, ARC Braga Hig. aliment, 2496-2500, 2019 | 1 | 2019 |
| Análise sensorial e avaliação da atividade antioxidante de iogurte adicionado de polpa de juçara para valoração do fruto M Burck, MA Giaconia, LD Martinez, ARC Braga Hig. aliment, 2282-2286, 2019 | 1 | 2019 |
| Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production M Bürck, SP Ramos, ARC Braga Foods 13 (12), 1811, 2024 | | 2024 |
| Design Ag-Based Semiconductors for Antimicrobial Technologies: Challenges and Future Trends ARC Braga, LG Trindade, SP Ramos, M Bürck, MM Nakamoto, ... Nanomaterials for Biomedical and Bioengineering Applications, 277-300, 2024 | | 2024 |
| Development of Eco-Friendly Solid Shampoo Containing Natural Pigments: Physical-Chemical, Microbiological Characterization and Analysis of Antioxidant Activity SFF da Costa, S dos Passos Ramos, M Bürck, ARC Braga Industrial Biotechnology 19 (6), 337-346, 2023 | | 2023 |
| Applications of (Nano) encapsulated Natural Products by Physical and Chemical Methods M Assis, MO Gonçalves, CC de Foggi, M Burck, S dos Passos Ramos, ... Drug Discovery and Design Using Natural Products, 323-374, 2023 | | 2023 |
| Elaboração de hidrogéis à base de C-ficocianina obtida de Arthrospira platensis (Spirulina) para impressão 3D de alimentos VM Pandolfo, M BÜRCK, M NAKAMOTO, ARC BRAGA Galoá, 2023 | | 2023 |
| AVALIAÇÃO DA BIOACESSIBILIDADE ATRAVÉS DA DIGESTÃO IN VITRO DE UM SISTEMA MODELO DE SORVETE DE LEITE FERMENTADO ADICIONADO DE BIOMASSA DE SPIRULINA IF SOUZA, M BÜRCK, VV ROSSO, ARC BRAGA Galoá, 2023 | | 2023 |
| Livro de Resumos do XVI Encontro de Química dos Alimentos-Bio-Sustentabilidade e Bio-Segurança O Anjos, SI Pedro, C Antunes | | 2022 |
| Desenvolvimento de sorvete adicionado de pigmentos extraídos de Spirulina: avaliação dos parâmetros de cor, bioacessibilidade e atividade antioxidante M Būrck Universidade Federal de São Paulo, 2022 | | 2022 |
| Biocomposites potential for nanotechnology S dos Passos Ramos, M Giaconia, M Burck, DC Murador, MCBDM Leal, ... Biodegradable Polymers, Blends and Composites, 489-510, 2022 | | 2022 |
| Sensorial analysis and evaluation of antioxidant activity of yogurt added of jussara pulp for valuation of the fruit. M Burck, MA Giaconia, LD Martinez, ARC Braga | | 2019 |
| Study of the relationship between antioxidant activity and bacterial count in fruit yoghurts and fermented milks available in Santos-SP. LD Martinez, M Burck, MA Giaconia, ARC Braga | | 2019 |
