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Page 1
High Value-Added Products from Food Waste.
Foods. 2023 Nov 6;12(21):4038. doi: 10.3390/foods12214038.
Foods. 2023.
PMID: 37959157
Free PMC article.
Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer.
Anjo FA, Saraiva BR, Da Silva JB, Ribeiro YC, Bruschi ML, Riegel-Vidotti IC, Simas FF, Matumoto-Pintro PT.
Anjo FA, et al. Among authors: saraiva br.
Food Chem. 2021 May 15;344:128640. doi: 10.1016/j.foodchem.2020.128640. Epub 2020 Nov 16.
Food Chem. 2021.
PMID: 33229157
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Optimization and Characterization of Protein Extraction from Asparagus Leafy By-Products.
Dos Santos-Silva AC, Saraiva BR, Lazzari A, Dos Santos H, de Oliveira ÉL, Sato F, Meurer EC, Matumoto-Pintro PT.
Dos Santos-Silva AC, et al. Among authors: saraiva br.
Foods. 2024 Mar 15;13(6):894. doi: 10.3390/foods13060894.
Foods. 2024.
PMID: 38540884
Free PMC article.
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Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta.
Saraiva BR, Zancheta JC, Sversut Gibin M, Anjo FA, Lazzari A, Machado Filho ER, Sato F, Matumoto-Pintro P.
Saraiva BR, et al.
Int J Food Sci Nutr. 2022 Nov;73(7):915-926. doi: 10.1080/09637486.2022.2090519. Epub 2022 Jul 1.
Int J Food Sci Nutr. 2022.
PMID: 35775312
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Effect of yerba mate (Ilex paraguariensis A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese.
Saraiva BR, Vital ACP, Anjo FA, Ribas JCR, Matumoto Pintro PT.
Saraiva BR, et al.
J Food Sci Technol. 2019 Mar;56(3):1256-1265. doi: 10.1007/s13197-019-03589-w. Epub 2019 Feb 18.
J Food Sci Technol. 2019.
PMID: 30956305
Free PMC article.
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Use of asparagus flour from non-commercial plants (residue) for functional pasta production: Asparagus flour for functional pasta production.
Vital ACP, Itoda C, Crepaldi YS, Saraiva BR, Matumoto-Pintro PT.
Vital ACP, et al. Among authors: saraiva br.
J Food Sci Technol. 2020 Aug;57(8):2926-2933. doi: 10.1007/s13197-020-04324-6. Epub 2020 Mar 16.
J Food Sci Technol. 2020.
PMID: 32624598
Free PMC article.
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