selected publications
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article
- Transforming waste into a bioactive resource: phenolic profile, antioxidant, and antimutagenic properties of pineapple (Ananas comosus) crown infusion. Sustainable Food Technology. 2026
- Turning Pineapple Crown Waste Into Value: Formulation and Analysis of an Instant Powder Beverage. Food Science and Nutrition. 2025
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document
- In-vitro protein digestibility of whole grain extruded healthy gluten-free snacks of cereal and pulse blends
- SOLID-STATE FERMENTATION OF PINEAPPLE CROWN BY Aspergillus tubingensis: A STRATEGY FOR ENHANCED PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY
- THE EXTRUSION ROLE IN PHENOLIC COMPOUND AND PROTEIN BIOACCESSIBILITY FOR SORGHUM BASED PRODUCTS: A INFOGEST PROTOCOL-BASED STUDY