Ana Betine Beutinger Bender

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

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

Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

Caroline Sefrin Speroni, Jéssica Stiebe, Daniela Rigo Guerra et al. · Industrial Crops and Products · 2019 · 46 citations

Polyphenolics, Food Analysis, Granulometric Fractionation +4

Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity

Karine Inês Bolson Moro, Ana Betine Beutinger Bender, Daniele de Freitas Ferreira et al. · LWT · 2021 · 32 citations

Food Chemistry, Phenolic Compounds, Grape Pomace +6