Renata Dias De Mello Castanho Amboni (Renata Dmc Amboni, Renata Dias de Mello Castanho Amboni)

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 4

Top Topics

Recombinant Human

Single Molecule

Top Venues

Natural product research

Journal of food science

Journal of the science of food and agriculture

Journal of food science and technology

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

Publications

Bruna Rafaela da Silva Monteiro Wanderley, Natália Duarte de Lima, Carolina Turnes Pasini Deolindo, Rafaela Ansiliero, Aniela Pinto Kempka, Liziane Schittler Moroni, Francisca Jamila Correia Louredo, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa, Renata Dias De Mello Castanho Amboni, Ana Carolina Moura de Sena Aquino, Carlise Beddin Fritzen-Freire
Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities. Journal of the science of food and agriculture (2024)
Marina Volpato Dacoreggio, Gabriela Soster Santetti, Heloísa Patrício Inácio, Julia Baranzelli, Tatiana Emanuelli, Rodrigo Barcellos Hoff, Liziane Schittler Moroni, Carlise Beddin Fritzen Freire, Aniela Pinto Kempka, Renata Dias De Mello Castanho Amboni
Phenolic compounds profile of optimised green and eco-friendly extracts of Eugenia pyriformis leaves: an alternative for antioxidant and antibacterial applications. Natural product research (2023)
Gabriela Soster Santetti, Marina Volpato Dacoreggio, Ana Carolina Mattana Silva, Bárbara Biduski, Joseane Bressiani, Tatiana Oro, Alicia de Francisco, Luiz Carlos Gutkoski, Renata Dias De Mello Castanho Amboni
Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour. Journal of food science 86 (10) (2021)
Stephanie S Pinto, Bianca Dm Cavalcante, Silvani Verruck, Lara F Alves, Elane S Prudêncio, Renata Dias De Mello Castanho Amboni
Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt. Journal of food science and technology 54 (9) (2017)