Paula Toshimi Matumoto-Pintro (PaulaToshimi Matumoto-Pintro, Paula Toshimi Matumoto Pintro)

ResearcherID Scopus Author ID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 6

Top Venues

Foods (Basel, Switzerland)

International journal of food sciences and nutrition

PloS one

Journal of food science and technology

Universidade Estadual de Maringá

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidade Estadual de Maringá Feb 03 2003

Brazil

Professor associado :: Agronomia

Publications

Aline Cristini Dos Santos-Silva, Bianka Rocha Saraiva, Anderson Lazzari, Henrique Dos Santos, Évelin Lemos de Oliveira, Francielle Sato, Eduardo Cesar Meurer, Paula Toshimi Matumoto-Pintro
Optimization and Characterization of Protein Extraction from Asparagus Leafy By-Products. Foods (Basel, Switzerland) 13 (6) (2024)
Aline Cristini Dos Santos-Silva, Bianka Rocha Saraiva, Anderson Lazzari, Henrique Dos Santos, Évelin Lemos de Oliveira, Francielle Sato, Eduardo Cesar Meurer, Paula Toshimi Matumoto-Pintro
Optimization and Characterization of Protein Extraction from Asparagus Leafy By-Products. Foods (Basel, Switzerland) 13 (6) (2024)
Paula Toshimi Matumoto-Pintro, Bianka Rocha Saraiva
High Value-Added Products from Food Waste. Foods (Basel, Switzerland) 12 (21) (2023)
Bianka Rocha Saraiva, Julia Castilho Zancheta, Mariana Sversut Gibin, Fernando Antônio Anjo, Anderson Lazzari, Evandro Ribeiro Machado Filho, Francielle Sato, Paula Toshimi Matumoto-Pintro
Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta. International journal of food sciences and nutrition 73 (7) (2022)
Erica Machado, Paula Toshimi Matumoto-Pintro, Luís Carlos Vinhas Ítavo, Bruna Calvo Agustinho, João Luiz Pratti Daniel, Nadine Woruby Santos, Janaina Macieiro Bragatto, Matheus Gonçalves Ribeiro, Lúcia Maria Zeoula
Reduction in lignin content and increase in the antioxidant capacity of corn and sugarcane silages treated with an enzymatic complex produced by white rot fungus. PloS one 15 (2) (2020)
Bianka Rocha Saraiva, Ana Carolina Pelaes Vital, Fernando Antônio Anjo, Jessyca Caroline Rocha Ribas, Paula Toshimi Matumoto-Pintro
Effect of yerba mate (Ilex paraguariensis A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese. Journal of food science and technology 56 (3) (2019)

Paula Toshimi Matumoto-Pintro.css-eqlu8i{font-size:small;padding-left:4px;} (PaulaToshimi Matumoto-Pintro, Paula Toshimi Matumoto Pintro)

Publication Activity (10 Years)

Top Topics

Top Venues

Paula Toshimi Matumoto-Pintro (PaulaToshimi Matumoto-Pintro, Paula Toshimi Matumoto Pintro)