Leila Picolli da Silva

Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate

Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Karine Inês Bolson Moro et al. · LWT · 2019 · 154 citations

Food Chemistry, Nutrition, Dietary Fiber Composition +5

Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing

Melissa Walter, Enio Marchesan, Paulo Fabrício Sachet Massoni et al. · Food Research International · 2011 · 140 citations

Biological properties of apple pomace, orange bagasse and passion fruit peel as alternative sources of dietary fibre

Fernanda Teixeira Macagnan, Lucciélli Rodrigues dos Santos, Bruna Sampaio Roberto et al. · Bioactive Carbohydrates and Dietary Fibre · 2015 · 110 citations

Food Chemistry, Nutrition, Food Function +8

Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins

Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Paulo Roberto Salvador et al. · Journal of Culinary Science & Technology · 2016 · 95 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +16

Characterization and physicochemical properties of pectins extracted from agroindustrial by-products

Fernanda Aliñe de Moura, Fernanda Teixeira Macagnan, Lucciélli Rodrigues dos Santos et al. · Journal of Food Science and Technology · 2017 · 69 citations · Full text

Food Chemistry, Biotechnology, Polysaccharide +2