Roberta Fontanive Miyahira

The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

Vanessa Naciuk Castelo‐Branco, Janaína Nogueira Guimarães, Lívia Maria de Aragão Souza et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 2017 · 52 citations · Full text

Food Chemistry, Traditional Wheat Flour, Wheat Flour +9

Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the COVID-19 pandemic

Thaiza Serrano Pinheiro de Souza, Roberta Fontanive Miyahira, Julia Rabelo Vaz Matheus et al. · Trends in Food Science & Technology · 2022 · 51 citations · Full text

Food Security, Covid-19, Global Health +9

Biodegradable and Edible Film Based on Persimmon (Diospyros kaki L.) Used as a Lid for Minimally Processed Vegetables Packaging

Julia Rabelo Vaz Matheus, Rebeca Melgaço de Assis, Thiago Ramos Correia et al. · Food and Bioprocess Technology · 2021 · 21 citations

Chemical Engineering, Edible Film, Food Packaging +8

Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion

Roberta Fontanive Miyahira, Fabíola de Lima Pena, Giovanna Alexandre Fabiano et al. · Plant Foods for Human Nutrition · 2022 · 17 citations

Food Chemistry, Nutrition, Germinated Broccoli +7

Chemical Composition, Fatty Acid Profile, Phenolic Compounds, and Antioxidant Activity of Raw and Germinated Chia (Salvia hispanica L.) Seeds

Vanessa Salgado, Lília Zago, Eduardo Nunes da Fonseca et al. · Plant Foods for Human Nutrition · 2023 · 13 citations

Food Chemistry, Chemical Composition, Germinated Chia +4