S. S. Harada-Padermo

Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity

N. M. V. Toledo, M. M. Selani, P. Berni, 2019, Journal of Food Processing and Preservation.

Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

J. M. Lorenzo, E. Saldaña, M. M. Selani, 2021, LWT.

Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks

A. Conti-Silva, T. M. Vieira, M. M. Selani, 2021 .

Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts.

A. Conti-Silva, I. D. Alvim, T. M. Vieira, 2020, Food research international.