L. P. Cilli

Spray-drying of grape skin-whey protein concentrate mixture

C. Yoshida, P. C. A. Júnior, A. C. Venturini, 2018, Journal of Food Science and Technology.

Effects of grape pomace flour on quality parameters of salmon burger

C. Yoshida, P. S. Lopes, A. C. Venturini, 2020 .

Nutritional improvement of pasta with Pereskia aculeata Miller: a non-conventional edible vegetable

V. Maciel, C. Yoshida, A. C. Venturini, 2019, Food Science and Technology.