Bruna Sampaio Roberto

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

Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace

Isabela Mateus Martins, Bruna Sampaio Roberto, Jeffrey B. Blumberg et al. · Food Research International · 2016 · 104 citations

Tannase enhances the anti-inflammatory effect of grape pomace in Caco-2 cells treated with IL-1β

Isabela Mateus Martins, Gabriela Alves Macêdo, Juliana Alves Macedo et al. · Journal of Functional Foods · 2016 · 39 citations · Full text

Inflammation, Cytokine, Caco-2 Cells +11

Changes in culinary, viscoamylographic and sensory characteristics during rice storage at different temperatures

Tiago André Kaminski, Auri Brackmann, Leila Picolli da Silva et al. · Journal of Stored Products Research · 2013 · 35 citations

Different Temperatures, Rice Storage, Sensory Characteristics +4

Immobilized tannase treatment alters polyphenolic composition in teas and their potential anti-obesity and hypoglycemic activities in vitro

Bruna Sampaio Roberto, Gabriela Alves Macêdo, Juliana Alves Macedo et al. · Food & Function · 2016 · 33 citations