C. Fratelli

Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin

A. R. Braga, Camilly Fratelli, M. C. A. Amarante, 2020 .

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Denise G. Muniz, A. R. Braga, Fernanda G Santos, 2021, Foods.

Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties

Fernanda G Santos, V. Capriles, Camilly Fratelli, 2017, Food science & nutrition.

C-phycocyanin extracted from Spirulina using a green solvent approach presents an anti-obesity characteristic in mice fed a hyperlipidic diet

V. T. Boldarine, Y. Ferreira, M. Telles, 2023, Journal of Functional Foods.

Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice

L. Oyama, V. D. de Rosso, A. R. Braga, 2022, Processes.

Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity

V. D. de Rosso, A. R. Braga, T. M. Mazzo, 2022, Frontiers in Bioengineering and Biotechnology.

Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

Monize Bürck, C. Fratelli, Marcelo Assis, 2024, Fermentation.

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

A. Raymundo, V. D. de Rosso, A. R. Braga, 2023, Frontiers in Food Science and Technology.