Concepedia

Erika Valencia

EV

3

Publications

131

Citations

3

H-Index

2019

Active since

Affiliations

Universidade Federal de Goiás(Current)

Instituto Federal de Goiás

Erika Valencia is an author at Universidade Federal de Goiás specializing in biomolecular engineering, food chemistry, and biochemistry.

ORCID

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Publications per year

2019–2022

3

Publications

3

Antihyperglycemic and hypoglycemic activity of naturally occurring peptides and protein hydrolysates from easy-to-cook and hard-to-cook beans (Phaseolus vulgaris L.)

Erika Valencia, Karla de Aleluia Batista, Juan José Acevedo‐Fernández et al. · Food Research International · 2019 · 71 citations

Bioactive Properties of Protein Hydrolysate of Cottonseed Byproduct: Antioxidant, Antimicrobial, and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities

Josemar Gonçalves de Oliveira Filho, Juliana Moraes Rodrigues, Anna Carolina Fernandes Valadares et al. · Waste and Biomass Valorization · 2020 · 46 citations

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Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties

Ladyslene Chrísthyns de Paula, Ailton César Lemes, Erika Valencia et al. · Food Chemistry X · 2022 · 14 citations · Full text

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