FACULDADE DE ENGENHARIA DE ALIMENTOS | UNIVERSIDADE ESTADUAL DE CAMPINAS
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.