A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation von Rivero Meza, Silvia Leticia, Hirsch Ramos, Adriano, Cañizares, Lázaro, Raphaelli, Chirle de Oliveria, Bueno Peres, Betina, Gaioso, César Augusto, Egea, Isabel, Estrada, Yanira, Flores, Francisco Borja, Oliveira, Mauricio

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A Review of the Influence of Genotype, Environment, and Food Processing on the Bioactive Compound Profile of Red Rice (Oryza sativa L.) von Rodrigues, Larissa Alves, Cañizares, Lázaro da Costa Corrêa, Meza, Silvia Leticia Rivero, Peres, Betina Bueno, Jappe, Silvia Naiane, Timm, Newiton da Silva, Oliveira, Maurício de, Coradi, Paulo Carteri

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Sustainable rice bran protein: Composition, extraction, quality properties and applications von Rivero Meza, Silvia Leticia, Cañizares, Lázaro, Dannenberg, Brenda, Peres, Betina Bueno, Rodrigues, Larissa Alves, Mardade, Celina, de Leon, Maria Antônia, Gaioso, César Augusto, Egea, Isabel, de Oliveira, Mauricio

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Bioactive compounds of wild rice (Zizania spp.): Review on composition, processing, and health-promoting attributes von Peres, Betina Bueno, Cañizares, Lázaro da Costa Corrêa, Rodrigues, Larissa Alves, Meza, Silvia Leticia Rivero, da Silva Timm, Newiton, Jappe, Silvia Naiane, de Oliveira, Maurício

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Use of monosodium glutamate as alternative to reduce sodium in cooking affects the physicochemical, phytochemical, and sensory attributes of pigmented and non-pigmented rice von De Leon, Maria Antônia Fagundes, Cañizares, Lázaro da Costa Corrêa, Peres, Betina Bueno, Timm, Newiton da Silva, Meza, Silvia Leticia Rivero, Hoffmann, Jessica Fernanda, Ferreira, Cristiano Dietrich, Oliveira, Mauricio de

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Parboiling process improves phytochemical, chemical, and technological properties of wild rice (Zizania sp.) von Peres, Betina Bueno, Cañizares, Lázaro da Costa Corrêa, do Nascimento, Lucas Ávila, da Silva Timm, Newiton, Meza, Silvia Leticia Rivero, Siebeneichler, Tatiane Jessica, dos Santos Hackbart, Helen Cristina, Oliveira, Mauricio de

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