Laboratório de Bioquímica de Alimentos

Artigo: Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review.

Periódico: Comprehensive Reviews in Food Science and Food Safety, v. 22, p. 260-286, 2023.

Artigo: Effect of dietary supplementation with Tenebrio molitor wholemeal and fermented flour modulating adipose lipogenesis gene expression in obese mice.

Periódico: Journal of Insects as Food and Feed, 2022.

Artigo: Incorporation and influence of natural gums in an alginate matrix for Serratia plymuthica immobilization and isomaltulose production.

Periódico: Food Research International, p. 112050, 2022.

Artigo: Synergistic action of multiple enzymes resulting in efficient hydrolysis of banana bracts and products with improved antioxidant properties.

Periódico: Processes, v. 10, p. 1807, 2022.

Artigo: Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential.

Periódico: Bioprocess and Biosystems Engineering, 2022.

Artigo: Isomaltulose: From origin to application and its beneficial properties – A bibliometric approach.

Periódico: Food Research International, v. 155, p. 111061, 2022.

Artigo: Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils.

Periódico: Food and Bioprocess Technology, 2022.

Artigo: A new system of Erwinia sp. D12 cells immobilized in a matrix of alginate and algaroba gum (Prosopis juliflora): An efficient way to improve isomaltulose production.

Periódico: Process Biochemistry, v. 114, p. 52-58, 2022.

Artigo: Production of black cricket protein hydrolysates with α-amylase, α-glucosidase and angiotensin I-converting enzyme inhibitory activities using a mixture of proteases.

Periódico: Biocatalysis and Agricultural Biotechnology, v. 39, p. 102276, 2022.

Artigo: Sonoprocessing of freshly squeezed orange juice: ascorbic acid content, pectin methylesterase activity, rheological properties and cloud stability.

Periódico: Food Control, v. 131, 10839, 2022.

Artigo: Exploiting the chemical composition of essential oils from and and its antimicrobial and antioxidant properties.

Periódico: Journal of Food Science, 2021.

Artigo: Innovative and emerging applications of cannabis in food and beverage products: From an illicit drug to a potential ingredient for health promotion.

Periódico: Trends in Food Science & Technology, v. 115, p. 31-41, 2021.

Artigo: Insetos comestíveis como potenciais fontes de proteínas para obtenção de peptídeos bioativos.

Periódico: Brazilian Journal of Food and Technology, v. 24, p. 1-13, 2021.

Artigo: Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar ‘Italia’: Physicochemical and bioactive properties.

Periódico: LWT - Food Science and Technology, v. 152, 112315, 2021.

Artigo: L-asparaginase from Aspergillus oryzae spp.: effects of production process and biochemical parameters.

Periódico: Preparative Biochemistry & Biotechnology, v. 51, 2021.

Artigo: Combined biotransformation processes affect the antioxidant, antidiabetic and protease inhibitory properties of lentils.

Periódico: Process Biochemistry, v. 102, p. 250-260, 2021.

Artigo: Enzymatic hydrolysis of black cricket (Gryllus assimilis) proteins positively affects their antioxidant properties.

Periódico: Journal of Food Science, v. 86, n. 2, p. 571-578, 2021.

Artigo: Yeasts from indigenous culture for cachaça production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes.

Periódico: Food and Bioproducts Processing, v. 124, p. 107-120, 2020.

Artigo: Effects of solid-state fermentation and extraction solvents on the antioxidant properties of lentils.

Periódico: Biocatalysis and Agricultural Biotechnology, v. 28, 101753, 2020.

Artigo: Improving the antioxidant and antidiabetic properties of common bean proteins by enzymatic hydrolysis using a blend of proteases.

Periódico: Biocatalysis and Biotransformation, v. 38, p. 1-9, 2020.

Artigo: Spent brewer's yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications.

Periódico: World Journal of Microbiology and Biotechnology (Online), v. 36, p. 1-22, 2020. 

Artigo: Enzyme-assisted extraction of biocomponents of lentils (Lens culinaris L.): Effect of process parameters on the recovery of compounds with antioxidant properties.

Periódico: Biocatalysis and Biotransformation, v. 38, p. 15-23, 2020.

Artigo: Free and insoluble-bound phenolics: how does the variation of these compounds affect the antioxidant properties of mustard grains during germination?

Periódico: Food Research International, v. 133, p. 109115, 2020. 

Artigo: Development of a novel probiotic milk product with enhanced antioxidant properties using mango peel as a fermentation substrate.

Periódico: Biocatalysis and Agricultural Biotechnology, v. 24, p. 101564, 2020.

Artigo: Germinação de grãos: uma revisão sistemática de como os processos bioquímicos envolvidos afetam o conteúdo e o perfil de compostos fenólicos e suas propriedades antioxidantes.

Periódico: Brazilian Journal of Natural Sciences, v. 3, p. 287-300, 2020.

Artigo: Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile?

Periódico: Brazilian Journal of Food Technology, v. 23, e2019120, 2020.

Artigo: Enzymatic hydrolysis of chicken viscera to obtain added-value protein hydrolysates with antioxidant and antihypertensive properties.

Periódico: International Journal of Peptide Research and Therapeutics, v. 26, p. 717-725, 2020.

Artigo: Enzymatic hydrolysis of proteins from chicken viscera in the presence of an ionic liquid enhanced their antioxidant properties.

Periódico: Waste and Biomass Valorization, v. 11, p. 3183-3193, 2020.

Artigo: Improving antioxidant activity of black bean protein by hydrolysis with protease combinations.

Periódico: International Journal of Food Science and Technology, v. 54, p. 34-41, 2019.

Artigo: Biologically active compounds from white and black mustard grains: an optimization study for recovery and identification of phenolic antioxidants.

Periódico: Industrial Crops and Products, v. 135, p. 294-300, 2019.

Artigo: Bioconversion of chicken feather meal by Aspergillus niger: simultaneous enzymes production using a cost-effective feedstock under solid state fermentation.

Periódico: Indian Journal of Microbiology, v. 59, p. 209-216, 2019.

Artigo: Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials.

Periódico: Bioresources and Bioprocessing, v. 6, p. 38, 2019.

Artigo: Biocatalytic action of proteases in ionic liquids: Improvements on their enzymatic activity, thermal stability and kinetic parameters.

Periódico: International Journal of Biological Macromolecules, v. 114, p. 124-129, 2018.

Artigo: Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges.

Periódico: Trends in Food Science & Technology, v. 76, p. 82-89, 2018.

Artigo: Using response surface methodology to improve the L-asparaginase production by Aspergillus niger under solid-state fermentation.

Periódico: Biocatalysis and Agricultural Biotechnology, v. 16, p. 31-36, 2018.

Artigo: A multicomponent system based on a blend of agroindustrial wastes for the simultaneous production of industrially applicable enzymes by solid-state fermentation.

Periódico: Ciência e Tecnologia de Alimentos (Online), v. 38, p. 131-137, 2018.