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Renata Dias de Mello Castanho Amboni

Universidade Federal de Santa Catarina

101

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Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.

2021 Journal of Food Science
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Influência da adição de erva-mate (Ilex paraguariensis A. St. Hil.) em pó nas características físico-químicas e no potencial bioativo de hidroméis

2021 Research, Society and Development
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Multivariate chemometric analysis for the evaluation of 22 Citrus fruits growing in Brazil’s semi-arid region

2021 Journal of Food Composition and Analysis
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A Comprehensive Review of Eugenia Pyriformis Cambess: Reported Bioactivities and Health Effects

2021 Food Reviews International
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The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds

2021 Lwt - Food Science and Technology
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Phytochemical profile of different anatomical parts of jambu (Acmella oleracea (L.) R.K. Jansen): A comparison between hydroponic and conventional cultivation using PCA and cluster analysis

2020 Food Chemistry
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Influence of pasteurization on the chemical, physical, and microbiological characteristics of uvaia pulp (Eugenia pyriformis Cambess)

2020 Research, Society and Development
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CARACTERIZAÇÃO QUÍMICA E FÍSICA DE PASTAS COMERCIAIS ELABORADASCOM MATÉRIAS-PRIMAS OLEAGINOSAS:

2020
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Incorporation of uvaia (Eugenia pyriformis Cambess) pulp in yogurt: a promising application in lactose‐free dairy product market

2020 Journal of Food Processing and Preservation
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Feijoa (Acca sellowiana) peel flours: A source of dietary fibers and bioactive compounds

2020 Food bioscience
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