Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles by Thiécla Katiane Osvaldt Rosales, João Paulo Fabi, João Paulo Fabi, João Paulo Fabi

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Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case by Taíse Toniazzo, João Paulo Fabi

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Food biopolymers-derived nanogels for encapsulation and delivery of biologically active compounds: A perspective review by Magner Pessoa Silva, João Paulo Fabi

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Dietary fiber pectin: challenges and potential anti-inflammatory benefits for preterms and newborns by Janaina L. S. Donadio, Janaina L. S. Donadio, Janaina L. S. Donadio, João Paulo Fabi, João Paulo Fabi, Marcelo B. Sztein, Rosângela Salerno-Gonçalves

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The Complex Biological Effects of Pectin: Galectin-3 Targeting as Potential Human Health Improvement? by Lucas de Freitas Pedrosa, Avraham Raz, João Paulo Fabi

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Nature's soothing solution: Harnessing the potential of food-derived polysaccharides to control inflammation by Lucas de Freitas Pedrosa, Paul de Vos, João Paulo Fabi

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Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive by Srijan Banerjee, Gustavo Cabrera-Barjas, Jaime Tapia, João Paulo Fabi, Cedric Delattre, Aparna Banerjee

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Nanotechnology as a Tool to Mitigate the Effects of Intestinal Microbiota on Metabolization of Anthocyanins by Thiécla Katiane Osvaldt Rosales, Neuza Mariko Aymoto Hassimotto, Franco Maria Lajolo, João Paulo Fabi

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Systems Biology Applied to the Study of Papaya Fruit Ripening: The Influence of Ethylene on Pulp Softening by Caroline Giacomelli Soares, Samira Bernardino Ramos do Prado, Sónia C. S. Andrade, João Paulo Fabi

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Venomous Noodles: The Evolution of Toxins in Nemertea through Positive Selection and Gene Duplication by Gabriel Gonzalez Sonoda, Eric de Castro Tobaruela, Jon Norenburg, João Paulo Fabi, Sónia C. S. Andrade

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The Starch Is (Not) Just Another Brick in the Wall: The Primary Metabolism of Sugars During Banana Ripening by Beatriz Rosana Cordenunsi-Lysenko, Beatriz Rosana Cordenunsi-Lysenko, Beatriz Rosana Cordenunsi-Lysenko, João Roberto Oliveira Nascimento, João Roberto Oliveira Nascimento, João Roberto Oliveira Nascimento, Victor Costa Castro-Alves, Victor Costa Castro-Alves, Eduardo Purgatto, Eduardo Purgatto, Eduardo Purgatto, João Paulo Fabi, João Paulo Fabi, João Paulo Fabi, Fernanda Helena Gonçalves Peroni-Okyta, Fernanda Helena Gonçalves Peroni-Okyta

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Physiological Degradation of Pectin in Papaya Cell Walls: Release of Long Chains Galacturonans Derived from Insoluble Fractions During Postharvest Fruit Ripening by Samira Prado, Paulo Melfi, Victor Costa Castro-Alves, Sabrina Broetto, Elias Araújo, Joao Roberto Oliveira Nascimento, JOAO PAULO FABI

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Unveiling Plant-Based Pectins: Exploring the Interplay of Direct Effects, Fermentation, and Technological Applications in Clinical Research with a Focus on the Chemical Structure by Lucas de Freitas Pedrosa, Karen Rebouças Nascimento, Caroline Giacomelli Soares, Débora Preceliano de Oliveira, Paul de Vos, João Paulo Fabi

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