Boeris, Valeria

Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates

López, D. N., Galante, M., Raimundo, G., Spelzini, D., & Boeris, V. (2019) · Food Research International

Seed and Plant BiochemistryProtein Hydrolysis and Bioactive Peptides

Cited by 77

Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization

López, D. N., Galante, M., Ruggieri, G., Piaruchi, J., Dib, M. E., Duran, N. M., Lombardi, J., de Sanctis, M., Boeris, V., Risso, P. H., et al. (2018) · LWT

Enzyme Production and CharacterizationEnzyme Catalysis and Immobilization

Cited by 18

Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool

Lombardi, J., Pellegrino, J. M., Soazo, M., Corrêa, A. P. F., Brandelli, A., Risso, P., & Boeris, V. (2018) · Colloids and Surfaces B: Biointerfaces

Proteins in Food SystemsProbiotics and Fermented Foods

Cited by 9