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Ruann Janser Soares de Castro

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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Ruann de Castro received the Bachelor's degree in Food Engineering from Federal University of Ceará in 2010 and Master and Ph.D. degrees in Food Science from University of Campinas in 2012 and 2015. In 2016, Castro joined as Professor of Food Biochemistry and Biotechnology within the School of Food Engineering at the University of Campinas (UNICAMP), Brazil. He has experience in Food Science and Technology with a particular interest in the following subjects: food biochemistry, food biotechnology, bioactive compounds and process optimization using statistical methods. (Source: Lattes Curriculum)

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FAPESP support in numbers * Updated September 18, 2021
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1 / 1   Completed research grants

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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (5)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

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Data from Web of Science

MAGRO, ANA ELISA ALVES; DE CASTRO, RUANN JANSER SOARES. Effects of solid-state fermentation and extraction solvents on the antioxidant properties of lentils. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, v. 28, . Web of Science Citations: 0. (17/02000-9)

RODRIGUES NETA, IEDA MOREIRA; SOARES DE CASTRO, RUANN JANSER. Enzyme-assisted extraction of biocomponents of lentils (Lens culinaris L.): Effect of process parameters on the recovery of compounds with antioxidant properties. BIOCATALYSIS AND BIOTRANSFORMATION, . Web of Science Citations: 0. (17/02000-9)

ALVES MAGRO, ANA ELISA; SILVA, LAURA CARVALHO; RASERA, GABRIELA BOSCARIOL; SOARES DE CASTRO, RUANN JANSER. Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials. BIORESOURCES AND BIOPROCESSING, v. 6, n. 1, . Web of Science Citations: 0. (17/02000-9)

IURI MAGALHÃES DE ALENCAR OLIVEIRA; RUANN JANSER SOARES DE CASTRO. Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile?. Brazilian Journal of Food Technology, v. 23, p. -, . (17/02000-9)

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