Anna Cecília Venturini

Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets

Thais Cardoso Merlo, Carmen J. Contreras‐Castillo, Erick Saldaña et al. · Food Research International · 2019 · 115 citations

Effects of grape pomace flour on quality parameters of salmon burger

Lilian P. Cilli, Luana Roland Ferreira Contini, Patrícia Sinnecker et al. · Journal of Food Processing and Preservation · 2019 · 61 citations

Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable

Rie Sato, Lilian P. Cilli, Beatriz Ewert de Oliveira et al. · Food Science and Technology · 2018 · 59 citations · Full text

Food Chemistry, Nutrition, Nutritional Improvement +11

Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties

Luana Roland Ferreira Contini, Thais de Souza Zerlotini, Isadora Fernandes Brazolin et al. · Journal of Food Processing and Preservation · 2021 · 27 citations

Food Chemistry, Lemongrass Essential Oil, Food Packaging +7

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Simone Ing Tie Su, Cristiana Maria Pedroso Yoshida, Carmen J. Contreras‐Castillo et al. · Food Science and Technology · 2013 · 25 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +19