Laboratório de Bioquímica de Alimentos

Artigo: Unlocking the potential of fish protein hydrolysates: Bioactive and technofunctional properties, applications, challenges, and future perspectives.

Periódico: Food Research International, v. 213, p. 116609, 2025.

Artigo: Transforming insects into a conventional food source using biotechnological processes.

Periódico: Biocatalysis and Agricultural Biotechnology, p. 103598, v. 66, 2025.

Artigo: Effects of the Maillard reaction on the antioxidant and antihypertensive properties of black cricket protein hydrolysates.

Periódico: ACS Food Science & Technology, 2025.

Artigo: Physicochemical characterization and antioxidant potential of plant extracts for use in foods.

Periódico: Brazilian Journal of Food and Technology, v. 28, p. 1-15, 2025

Artigo: Protein hydrolysates from Pleurotus spp. mushrooms as a source of antioxidant peptides and their stability after gastrointestinal digestion.

Periódico: Food and Humanity, v. 4, p.  100519, 2025.

Artigo: Antihypertensive peptides from hydrolyzed proteins of Pleurotus spp.: production, in vitro digestion and identification.

Periódico: Process Biochemistry, v. 149, p. 1-9, 2025.

Artigo: Modulating the techno-functional properties of quinoa (Chenopodium quinoa Wild) protein concentrate using high-pressure technologies and their impact on in vitro digestibility: a comparative study

Periódico: Innovative Food Science & Emerging Technologies, v. 97, p. 103833, 2024.

Artigo: Multifunctional properties of peptides derived from black cricket (Gryllus assimilis) and effects of in vitro digestion simulation on their bioactivities.

Periódico: Food Research International, v. 196, p. 115134, 2024.

Artigo: Insects as a sustainable source of emerging proteins and their processing to obtain bioactive compounds: an updated review.

Periódico: Sustainable Food Technology, v. 2, p. 19-31, 2024.

Artigo: Unraveling the biological potential of chicken viscera proteins: a study based on their enzymatic hydrolysis to obtain hydrolysates with antioxidant properties.

Periódico: Preparative Biochemistry & Biotechnology, v. 54, n. 6, p. 809-818, 2024.

Artigo: Chicken viscera meal as substrate for the simultaneous production of antioxidant compounds and proteases by Aspergillus oryzae.

Periódico: Bioprocess and Biosystems Engineering, 2023.

Artigo: Fermented grain-based beverages as probiotic vehicles and their potential antioxidant and antidiabetic properties.

Periódico: Biocatalysis and Agricultural Biotechnology, v. 53, p. 102873, 2023.

Artigo: Submerged fermentation using Aspergillus tubingensis as an efficient strategy to obtain antioxidant extracts from black cricket proteins.

Periódico: Food and Humanity, v. 1, p. 1018-1026, 2023.

Artigo: Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates.

Periódico: Food Research International, v. 169, p. 112881, 2023.

Artigo: Biotransformation of white and black mustard grains through germination and enzymatic hydrolysis revealed important metabolites for antioxidant properties and cytotoxic activity against Caco-2 cells.

Periódico: Food Research International, v. 169, p. 112881, 2023.

Artigo: Covalent bonding immobilization of a Bacillus licheniformis protease on chitosan and its application in protein hydrolysis.

Periódico: Biocatalysis and Agricultural Biotechnology, v. 50, p. 102713, 2023.

Artigo: Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly.

Periódico: Food Research International, p. 112539, 2023.

Artigo: Germination and its role in phenolic compound bioaccessibility for black mustard grains: a study using INFOGEST protocol.

Periódico: Food Chemistry, p. 135648, 2023.

Artigo: Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase.

Periódico: Meat Science, v. 198, p. 109112, 2023.

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.