F. Aquino

Enhancing food authentication through E-nose and E-tongue technologies: Current trends and future directions

Novel thiosemicarbazide-based β-carboline derivatives as α-glucosidase inhibitors: Synthesis and biological evaluation

Antioxidant compounds from Banisteriopsis argyrophylla leaves as α-amylase, α-glucosidase, lipase, and glycation inhibitors

Direct infusion electrospray ionization mass spectrometry applied to the detection of forgeries: Roasted coffees adulterated with their husks