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Insetos comestíveis como potenciais fontes de proteínas para obtenção de peptídeos bioativos

Brazilian Journal of Food Technology, 2021, Vol.24, p.1-13

2021

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

International journal of food science & technology, 2019-01, Vol.54 (1), p.34-41

2019

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

Trends in food science & technology, 2018-06, Vol.76, p.82-89

2018

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Synergistic effects of agroindustrial wastes on simultaneous production of protease and α-amylase under solid state fermentation using a simplex centroid mixture design

Industrial crops and products, 2013-08, Vol.49, p.813-821

2013

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Exploiting the chemical composition of essential oils from Psidium cattleianum and Psidium guajava and its antimicrobial and antioxidant properties

Journal of food science, 2021-10, Vol.86 (10), p.4637-4649

2021

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

Bioprocess and biosystems engineering, 2022-06, Vol.45 (6), p.999-1009

2022

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

Bioresources and bioprocessing, 2019-10, Vol.6 (1), p.1-9, Article 38

2019

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Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries

Food research international, 2015-08, Vol.74, p.185-198

2015

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Bioconversion of Chicken Feather Meal by Aspergillus niger: Simultaneous Enzymes Production Using a Cost-Effective Feedstock Under Solid State Fermentation

Indian journal of microbiology, 2019-06, Vol.59 (2), p.209-216

2019

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Enzymatic Hydrolysis of Chicken Viscera to Obtain Added-Value Protein Hydrolysates with Antioxidant and Antihypertensive Properties

International journal of peptide research and therapeutics, 2020-06, Vol.26 (2), p.717-725

2020

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Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis

Food and bioproducts processing, 2014-01, Vol.92 (1), p.80-88

2014

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

Trends in food science & technology, 2021-09, Vol.115, p.31-41

2021

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Enzymatic Hydrolysis of Proteins from Chicken Viscera in the Presence of an Ionic Liquid Enhanced Their Antioxidant Properties

Waste and biomass valorization, 2020-07, Vol.11 (7), p.3183-3193

2020

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

Food research international, 2020-07, Vol.133, p.109115-109115, Article 109115

2020

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

World journal of microbiology & biotechnology, 2020-07, Vol.36 (7), p.95-95, Article 95

2020

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Synergistic Action of Multiple Enzymes Resulting in Efficient Hydrolysis of Banana Bracts and Products with Improved Antioxidant Properties

Processes, 2022-09, Vol.10 (9), p.1807

2022

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

Brazilian Journal of Food Technology, 2020, Vol.23

2020

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

Journal of food science, 2021-02, Vol.86 (2), p.571-578

2021

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Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules

Process biochemistry (1991), 2019-09, Vol.84, p.91-102

2019

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

Comprehensive reviews in food science and food safety, 2023-01, Vol.22 (1), p.260-286

2023

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

Industrial crops and products, 2019-09, Vol.135, p.294-300

2019

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

Biocatalysis and agricultural biotechnology, 2020-03, Vol.24, p.101564, Article 101564

2020

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

Food control, 2022-01, Vol.131, p.108391, Article 108391

2022

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

Food science & technology, 2021-12, Vol.152, p.112315, Article 112315

2021

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Optimization of the enzymatic hydrolysis of rice protein by different enzymes using the response surface methodology

3 Biotech, 2018-08, Vol.8 (8), p.372-9, Article 372

2018

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Insetos comestíveis como potenciais fontes de proteínas para obtenção de peptídeos bioativos

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

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

Synergistic effects of agroindustrial wastes on simultaneous production of protease and α-amylase under solid state fermentation using a simplex centroid mixture design

Exploiting the chemical composition of essential oils from Psidium cattleianum and Psidium guajava and its antimicrobial and antioxidant properties

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

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

Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries

Bioconversion of Chicken Feather Meal by Aspergillus niger: Simultaneous Enzymes Production Using a Cost-Effective Feedstock Under Solid State Fermentation

Enzymatic Hydrolysis of Chicken Viscera to Obtain Added-Value Protein Hydrolysates with Antioxidant and Antihypertensive Properties

Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis

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

Enzymatic Hydrolysis of Proteins from Chicken Viscera in the Presence of an Ionic Liquid Enhanced Their Antioxidant Properties

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

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

Synergistic Action of Multiple Enzymes Resulting in Efficient Hydrolysis of Banana Bracts and Products with Improved Antioxidant Properties

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

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

Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules

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

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

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

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

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

Optimization of the enzymatic hydrolysis of rice protein by different enzymes using the response surface methodology

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