Caroline Sefrin Speroni

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

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

Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis

Ana Paula Burin Fruet, F. Trombetta, Flávia Santi Stefanello et al. · Meat Science · 2018 · 68 citations

Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

Caroline Sefrin Speroni, Ana Betine Beutinger Bender, Jéssica Stiebe et al. · LWT · 2020 · 66 citations

Polyphenol extraction optimisation from Ceylon gooseberry (Dovyalis hebecarpa) pulp

Vivian Caetano Bochi, Milene Teixeira Barcia, Daniele Bobrowski Rodrigues et al. · Food Chemistry · 2014 · 56 citations