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Page 1
Functional characterisation and sensory evaluation of a novel synbiotic okara beverage.
Food Chem. 2021 Mar 15;340:127793. doi: 10.1016/j.foodchem.2020.127793. Epub 2020 Aug 20.
Food Chem. 2021.
PMID: 32916402
Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt.
Silva FA, Queiroga RCRDE, de Souza EL, Voss GB, Borges GDSC, Lima MDS, Pintado MME, Vasconcelos MADS.
Silva FA, et al.
Food Chem. 2022 Feb 1;369:130957. doi: 10.1016/j.foodchem.2021.130957. Epub 2021 Aug 25.
Food Chem. 2022.
PMID: 34488134
Free article.
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Processed by-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (O. Niloticus) Juveniles: Effects on Nutrient Utilization and Muscle Quality.
Voss GB, Sousa V, Rema P, Pintado ME, Valente LMP.
Voss GB, et al.
Animals (Basel). 2021 Feb 24;11(3):590. doi: 10.3390/ani11030590.
Animals (Basel). 2021.
PMID: 33668177
Free PMC article.
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Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis.
Coscueta ER, Amorim MM, Voss GB, Nerli BB, Picó GA, Pintado ME.
Coscueta ER, et al. Among authors: voss gb.
Food Chem. 2016 May 1;198:36-44. doi: 10.1016/j.foodchem.2015.11.068. Epub 2015 Nov 17.
Food Chem. 2016.
PMID: 26769502
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