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Fernando Antônio Anjo

Observed names: Anjo, Fernando, Anjo, Fernando Antônio, Antônio Anjo Fernando, Fernando A. Anjo, Fernando Antonio Anjo, Fernando Antõnio Anjo
ORCID: 0000-0001-6886-0304
Observed ORCID: 0000-0001-6886-0304
OpenAlex ID: A5040080406
Waste from brewing (trub) as a source of protein for the food industry
2019 · Bianka Rocha Saraiva, Fernando Antônio Anjo, et al. · International Journal of Food Science & Technology · 56
Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey
2017 · Maria Josiane Sereia, Paulo Henrique Março, et al. · InTech eBooks · 47
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Effect of yerba mate (Ilex paraguariensis A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese
2019 · Bianka Rocha Saraiva, Ana Carolina Pelaes Vital, et al. · Journal of Food Science and Technology · 40
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Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)
2019 · Bianka Rocha Saraiva, Lucas Henrique Maldonado da Silva, et al. · International Journal of Food Science & Technology · 23
Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements
2022 · Anderson Lazzari, Heloisa Dias Barbosa, et al. · Journal of the American Society of Brewing Chemists · 20
Valorização de resíduos agroindustriais: fontes de nutrientes e compostos bioativos para a alimentação humana
2018 · Bianka Rocha Saraiva, Ana Carolina Pelaes Vital, et al. · Pubsaúde · 20
Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk
2019 · Jessyca C. R. Ribas, Paula T. Matumoto-Pintro, et al. · Journal of Food Science and Technology · 19
Yield, antioxidant activity and shelf-life of cauliflower inflorescences under drought stress and foliar spraying of selenium
2019 · Tiago Luan Hachmann, Roberto Rezende, et al. · Ciência e Agrotecnologia · 19
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Soluble protein isolate from brewing by‐product (trub) using the Box‐Behnken design
2021 · Bianka Rocha Saraiva, Fernando Antônio Anjo, et al. · Journal of Food Processing and Preservation · 16
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Techniques for the Evaluation of Microbiological Quality in Honey
2017 · Maria Josiane Sereia, Marcia Regina Ferreira Geraldo Perdoncini, et al. · InTech eBooks · 15
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Brewing by-product valorisation: trub debittered for nutritional and quality improvement of pasta
2022 · Bianka Rocha Saraiva, Julia Castilho Zancheta, et al. · International Journal of Food Sciences and Nutrition · 14
Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer
2020 · Fernando Antônio Anjo, Bianka Rocha Saraiva, et al. · Food Chemistry · 12
Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient
2021 · Fernando Antônio Anjo, Bianka Rocha Saraiva, et al. · Research Society and Development · 8
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A new food stabilizer in technological properties of low-fat processed cheese
2022 · Fernando Antônio Anjo, Bianka Rocha Saraiva, et al. · European Food Research and Technology · 5
Use of selenium to increase antioxidant activity and water use efficiency in arugula (Eruca vesicaria ssp. Sativa) exposed to drought stress
2020 · Danielle Paula de Oliveira Mangarotti, Roberto Rezende, et al. · Research Society and Development · 5
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Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese
2020 · Bianka Rocha Saraiva, Nathália Martins Licci, et al. · Research Society and Development · 5
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Using food to color food: photostability of canistel pulp and its application as a food dye
2024 · Fernando Antônio Anjo, Camilla Yara Langer Ogawa, et al. · Journal of Food Science and Technology · 4
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Microbiological characteristics of meliponine honey marketed in the State of Paraná – Brazil
2021 · Rejane Stubs Parpinelli, Erica Gomes de Lima, et al. · Research Society and Development · 4
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Implicações nutricionais e tecnológicas da inclusão de antioxidantes em produtos lácteos
2021 · Melina Aparecida Plastina Cardoso, Venicio Macedo Carvalho, et al. · Research Society and Development · 2
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Field and Processing Conditions of Olive Fruits of “Arbequina” Cultivar on the Oil's Quality Sold in Brazil
2025 · Fellipe Kennedy Alves Cantareli, Fernando Antonio Anjo, et al. · European Journal of Lipid Science and Technology · 1
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Ingredients and Formulation of Cultivated Meat Products
2024 · Paula Toshimi Matumoto-Pintro, Fernando Antônio Anjo, et al. · Springer eBooks · 1
Freeze and spray drying of Scaptotrigona bipunctata (Lepeletier, 1836) pollen - development and physicochemical characterization
2018 · Josiane Sereia Maria, Luíza Sereia Ana, et al. · African Journal of Food Science · 1
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Craft beer with Ceylon gooseberry residue: physicochemical parameters, volatile compounds, and antioxidant stability
2025 · Anderson Lazzari, Bianka Rocha Saraiva, et al. · European Food Research and Technology
Gervão-roxo (stachytarpheta Cayennensis) as a Bitter Ingredient in Beer
2024 · Fernando Antônio Anjo, Anderson Lazzari, et al.
A Democratização Do Acesso Ao Ensino Superior No Brasil Em Números
2022 · Fernando Antônio Anjo, Helaine Patricia Ferreira · Editora e-Publicar eBooks
Works count: 34
Citation count: 337
H-index: 12
I10-index: 12
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