Search Results - Caroline Grassi Mellinger

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  1. 1

    Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review by Ana Paula Miguel Landim, Julia Hauck Tiburski, Caroline Grassi Mellinger, Pablo Juliano, Amauri Rosenthal

    Published in Foods (2023-02-01)
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  2. 2

    Common bean processing to obtain a protein ingredient for the plant-based market by Janice Ribeiro Lima, Tatiana de Lima Azevedo, Melicia Cintia Galdeano, Ilana Felberg, Caroline Grassi Mellinger

    Published in Brazilian Journal of Food Technology (2025-03-01)
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  3. 3

    Impact of Whole Cereal–Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours by Franz J. Chuqui-Paulino, Davy W. Hidalgo Chávez, José L. Ramírez Ascheri, Caroline Grassi Mellinger, Jhony W. Vargas-Solorzano, Carlos W. Piler Carvalho

    Published in Foods (2025-10-01)
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  4. 4

    Nutritional properties of common bean protein concentrate compared to commercial legume ingredients for the plant-based market by Lucas de Paiva Gouvêa, Rodrigo Fernandes Caldeira, Tatiana de Lima Azevedo, Rosemar Antoniassi, Melicia Cintia Galdeano, Ilana Felberg, Janice Ribeiro Lima, Caroline Grassi Mellinger

    Published in Current Research in Food Science (2024-01-01)
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  5. 5

    Chickpea processing to obtain a protein ingredient for the plant-based market by Rodrigo Fernandes Caldeira, Lucas de Paiva Gouvêa, Tatiana de Lima Azevedo, Allan Eduardo Wilhelm, Daniela de Grandi Castro Freitas de Sá, Melicia Cintia Galdeano, Ilana Felberg, Rosemar Antoniassi, Caroline Grassi Mellinger, Janice Ribeiro Lima

    Published in Frontiers in Food Science and Technology (2025-08-01)
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