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Foods (Basel, Switzerland)|July 28, 2026
Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients-A Scoping ReviewCarolina Noma, Carlos Henrique Pagno, Julio Cesar Colivet Briceno, et al.Foods (Basel, Switzerland)|April 14, 2026
Composition, Functionality, and Use of Plantain Peel (Musa paradisiaca): A Scoping ReviewAndrea Pissatto Peres, Cláudia Puerari, Bruna Teles Soares Beserra, et al.Frontiers in Nutrition|February 19, 2026
Optimization of kefir fermentation with plantain peel addition: effects on composition, microbial viability, and sensory qualityAndrea Pissatto Peres, Cláudia Puerari, Juliana Aparecida Correia Bento, et al.International Journal of Biological Macromolecules|May 26, 2019
Extraction, characterization and technological properties of white garland-lily starchJuliana Aparecida Correia Bento, Karen Carvalho Ferreira, Ana Lázara Matos de Oliveira, et al.International Journal of Biological Macromolecules|December 28, 2019
Physicochemical, structural, and thermal properties of "batata-de-teiú" starchJuliana Aparecida Correia Bento, Marília Cândido Fidelis, Menandes Alves de Souza Neto, et al.Journal of Food Science and Technology|March 22, 2021
Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz)Giselle de Lima Paixão E Silva, Juliana Aparecida Correia Bento, Aryane Ribeiro Oliveira, et al.Food Research International (Ottawa, Ont.)|June 11, 2020
Aging indicators for stored carioca beansJuliana Aparecida Correia Bento, Anna Cristina Lanna, Priscila Zaczuk Bassinello, et al.Cureus|October 20, 2025
The Consumption of Milk or Dairy Products and Sleep Quality: A Systematic Review and Meta-AnalysisAndrea Pissatto Peres, Yasmin Ourives Domingues, Bruna Teles Soares Beserra, et al.Frontiers in Nutrition|June 29, 2026
Valorization of wine industry by-products as a flavoring agent in water kefir: microbiological viability and functional propertiesAna Carolina Mendes Oliveira Campos, Ana Elisa Barbosa Siqueira, Maria Isabela da Silva Figueiredo, et al.Food Chemistry|April 9, 2021
Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking methodJuliana Aparecida Correia Bento, Paulo Riceli Vasconcelos Ribeiro, Lorena Mara Alexandre E Silva, et al.Pageof 1