| Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate ABB Bender, CS Speroni, KIB Moro, FDP Morisso, DR dos Santos, ... Lwt 117, 108652, 2020 | 132 | 2020 |
| Green extraction methods and microencapsulation technologies of phenolic compounds from grape pomace: A review KIB Moro, ABB Bender, LP da Silva, NG Penna Food and Bioprocess Technology 14, 1407-1431, 2021 | 63 | 2021 |
| Preparation and microbiological analysis of Tuscan sausage with added propolis extract VB VIERA, N PIOVESAN, KIB MORO, AS RODRIGUES, G SCAPIN, ... Food Science and Technology 36 (suppl 1), 37-41, 2016 | 29 | 2016 |
| Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract JR da Rosa, GCC Weis, KIB Moro, SS Robalo, CE Assmann, LP da Silva, ... Lwt 142, 111027, 2021 | 25 | 2021 |
| Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity KIB Moro, ABB Bender, D de Freitas Ferreira, CS Speroni, JS Barin, ... LWT 150, 112066, 2021 | 21 | 2021 |
| Chemical characterization, bioactive compounds, and functional technological properties of flour from two cultivars of landrace common beans (Phaseolus vulgaris L.). JS Alves, AS Rodrigues, KIB Moro, CP Boeira, PMG Londero, CS Rosa International Food Research Journal 26 (2), 2019 | 11 | 2019 |
| NG Penna Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber … ABB Bender, CS Speroni, KIB Moro, FDP Morisso, DR Dos Santos, ... DOI: https://doi. org/10.1016/j. lwt, 108652, 2019 | 6 | 2019 |
| Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber … ABB Bender, CS Speroni, KIB Moro, FDP Morisso, DR dos Santos, ... | 6 | 2019 |
| Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute JS Alves, AS Rodrigues, KIB Moro, CP Boeira, AT Holkem, I Roggia, ... Ciência Rural 51, e20200543, 2021 | 2 | 2021 |
| Desenvolvimento e caracterização de aguardente de frutas a base de polpa de banana (Musa sp.) e de suco de abacaxi (Ananas comusus (L) Merril) KIB Moro | 2 | 2016 |
| Reaproveitamento de polifenóis do bagaço de uva através da extração por micro-ondas de hidrodifusão e gravidade seguida de microencapsulação KIB Moro Universidade Federal de Santa Maria, 2021 | | 2021 |
| Elaboração de maionese contendo farinha de feijão crioulo como substituto parcial da gema de ovo JS Alves, AS Rodrigues, KIB Moro, CP Boeira, AT Holkem, I Roggia, ... Ciência Rural 51, e20200543, 2021 | | 2021 |
| Elaboração de maionese contendo farinha de feijão crioulo como substituto parcial da gema de ovo J dos Santos Alves, AS Rodrigues, KIB Moro, CP Boeira, AT Holkem, ... Ciencia rural 51 (9), 15, 2021 | | 2021 |
| Chemical characterization, bioactive compounds, and functional technological properties of flour from two cultivars of landrace common beans (Phaseolus vulgaris L.) CP Boeira, AS Rodrigues, PMG Londero, JS Alves, KIB Moro, CS Rosa | | 2019 |
| Avaliação in vivo da qualidade proteica de hambúrguer com fibras alimentares TP Hautrive, ÂS Rodrigues, KIB Moro, GH Hübscher, EH Kubota O Mundo da Saúde 39 (2), 164-173, 2015 | | 2015 |
| ELABORAÇÃO E ANÁLISE MICROBIOLÓGICA DE LINGUIÇA TOSCANA ADICIONADA DE EXTRATO DE PRÓPOLIS VB Viera, N Piovesan, KIB Moro, AS Rodrigues, G Scapin, EH Kubota | | |
Neidi Garcia PennaUniversidade Federal de Santa Maria在 ufsm.br 的电子邮件经过验证
