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  1. Machine learning-assisted integration to evaluate the impact of fruit pre-washing, direct ozone treatment of coconut water, and storage temperature on physicochemical quality, enzymatic and microbiological inactivation

    Article • Journal of Food Engineering, April 2026, Elsevier

    Dr Ruann de Castro

  2. How does high-pressure processing coupled with pH-shifting affect the protein structure features and techno-functional properties of sesame protein isolate (Sesamum indicum L.)?

    Article • Food Hydrocolloids, April 2026, Elsevier

    Dr Ruann de Castro

  3. Turning insect protein into healthy antioxidant ingredients

    Article • Process Biochemistry, April 2026, Elsevier

    Dr Ruann de Castro

  4. Sprouting chickpeas to naturally boost their health benefits

    Article • Biocatalysis and Agricultural Biotechnology, February 2026, Elsevier

    Dr Ruann de Castro

  5. Edible mushrooms as a source of natural antidiabetic peptides

    Article • Food Research International, January 2026, Elsevier

    Dr Ruann de Castro

  6. Characterization and Identification of Potential Antioxidant, Antidiabetic, and Antihypertensive Peptides From Hydrolysates of Tenebrio molitor Flour and Its Protein Concentrate

    Article • Journal of Food Science, September 2025, Wiley

    Dr Ruann de Castro

  7. First-Order Degradation Kinetics of Phenolic Compounds and Antioxidant Properties of Fresh and Enzymatically Hydrolyzed Seriguela Pulp (Spondias purpurea L.)

    Article • ACS Food Science & Technology, September 2025, American Chemical Society (ACS)

    Dr Ruann de Castro

  8. Effects of Fermentation on the Bioactive, Functional, and Technological Characteristics of Babassu and Brazil Nut Flours

    Article • Journal of Food Science, September 2025, Wiley

    Dr Ruann de Castro

  9. Unlocking the potential of fish protein hydrolysates: Bioactive and technofunctional properties, applications, challenges, and future perspectives

    Article • Food Research International, August 2025, Elsevier

    Dr Ruann de Castro

  10. Revealing the phenolic profile, and antioxidant and antidiabetic properties of enzymatically hydrolyzed seriguela: a strategic approach to enhance the value of an exotic fruit

    Article • Journal of Future Foods, July 2025, Elsevier

    Dr Ruann de Castro

  11. Transforming insects into a conventional food source using biotechnological processes

    Article • Biocatalysis and Agricultural Biotechnology, June 2025, Elsevier

    Dr Ruann de Castro

  12. Protein hydrolysates from Pleurotus spp. mushrooms as a source of antioxidant peptides and their stability after gastrointestinal digestion

    Article • Food and Humanity, May 2025, Elsevier

    Dr Ruann de Castro

  13. Advances in High-Pressure Homogenization for Plant Proteins: Enhancing Techno-Functional Properties and Bioactive Peptide Release

    Article • Current Food Science and Technology Reports, March 2025, Springer Science + Business Media

    Dr Ruann de Castro

  14. Effects of the Maillard Reaction on the Antioxidant and Antihypertensive Properties of Black Cricket (Gryllus assimilis) Protein Hydrolysates

    Article • ACS Food Science & Technology, March 2025, American Chemical Society (ACS)

    Dr Ruann de Castro

  15. Antihypertensive peptides from hydrolyzed proteins of Pleurotus spp.: Production, in vitro digestion and identification

    Article • Process Biochemistry, February 2025, Elsevier

    Dr Ruann de Castro

  16. Physicochemical characterization and antioxidant potential of plant extracts for use in foods

    Article • BRAZILIAN JOURNAL OF FOOD TECHNOLOGY, January 2025, FapUNIFESP (SciELO)

    Dr Ruann de Castro

  17. Multifunctional properties of peptides derived from black cricket (Gryllus assimilis) and effects of in vitro digestion simulation on their bioactivities

    Article • Food Research International, November 2024, Elsevier

    Dr Ruann de Castro

  18. Modulating the techno-functional properties of quinoa (Chenopodium quinoa Wild) protein concentrate using high-pressure technologies and their impact on in vitro digestibility: A comparative study

    Article • Innovative Food Science & Emerging Technologies, October 2024, Elsevier

    Dr Ruann de Castro

  19. Insects as a sustainable source of emerging proteins and their processing to obtain bioactive compounds: an updated review

    Article • Sustainable Food Technology, January 2024, Royal Society of Chemistry

    Dr Ruann de Castro

  20. Unraveling the biological potential of chicken viscera proteins: a study based on their enzymatic hydrolysis to obtain hydrolysates with antioxidant properties

    Article • Preparative Biochemistry & Biotechnology, December 2023, Taylor & Francis

    Dr Ruann de Castro

  21. Submerged fermentation using Aspergillus tubingensis as an efficient strategy to obtain antioxidant extracts from black cricket proteins

    Article • Food and Humanity, December 2023, Elsevier

    Dr Ruann de Castro

  22. Chicken viscera meal as substrate for the simultaneous production of antioxidant compounds and proteases by Aspergillus oryzae

    Article • Bioprocess and Biosystems Engineering, November 2023, Springer Science + Business Media

    Dr Ruann de Castro

  23. Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates

    Article • Food Research International, October 2023, Elsevier

    Dr Ruann de Castro

  24. Fermented grain-based beverages as probiotic vehicles and their potential antioxidant and antidiabetic properties

    Article • Biocatalysis and Agricultural Biotechnology, October 2023, Elsevier

    Dr Ruann de Castro

  25. Biotransformation of white and black mustard grains through germination and enzymatic hydrolysis revealed important metabolites for antioxidant properties and cytotoxic activity against Caco-2 cells

    Article • Food Research International, July 2023, Elsevier

    Dr Ruann de Castro

  26. Covalent bonding immobilization of a Bacillus licheniformis protease on chitosan and its application in protein hydrolysis

    Article • Biocatalysis and Agricultural Biotechnology, July 2023, Elsevier

    Dr Ruann de Castro

  27. Germination and its role in phenolic compound bioaccessibility for black mustard grains: A study using INFOGEST protocol

    Article • Food Chemistry, July 2023, Elsevier

    Dr Ruann de Castro

  28. Agri-Food Waste Utilization: Obtaining Protein Hydrolysates and Bioactive Peptides as Functional Ingredients for Food Application

    Article • June 2023, Taylor & Francis

    Dr Ruann de Castro

  29. Effect of dietary supplementation with Tenebrio molitor wholemeal and fermented flour modulating adipose lipogenesis gene expression in obese mice

    Article • Journal of Insects as Food and Feed, April 2023, Wageningen Academic Publishers

    Dr Ruann de Castro, Dr Andre Luiz Sena Guimaraes

  30. Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase

    Article • Meat Science, April 2023, Elsevier

    Dr Ruann de Castro

  31. Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly

    Article • Food Research International, March 2023, Elsevier

    Dr Ruann de Castro

  32. Incorporation and influence of natural gums in an alginate matrix for Serratia plymuthica immobilization and isomaltulose production

    Article • Food Research International, December 2022, Elsevier

    Dr Ruann de Castro

  33. Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review

    Article • Comprehensive Reviews in Food Science and Food Safety, November 2022, Wiley

    Dr Ruann de Castro

  34. Unraveling the biological potential of chicken viscera proteins: a study based on their enzymatic hydrolysis to obtain antioxidant peptides

    Article • October 2022, Springer Science + Business Media

    Dr Ruann de Castro

  35. Synergistic Action of Multiple Enzymes Resulting in Efficient Hydrolysis of Banana Bracts and Products with Improved Antioxidant Properties

    Article • Processes, September 2022, MDPI AG

    Dr Ruann de Castro

  36. Isomaltulose: From origin to application and its beneficial properties – A bibliometric approach

    Article • Food Research International, May 2022, Elsevier

    Dr Ruann de Castro

  37. Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential

    Article • Bioprocess and Biosystems Engineering, March 2022, Springer Science + Business Media

    Dr Ruann de Castro

  38. A new system of Erwinia sp. D12 cells immobilized in a matrix of alginate and algaroba gum (Prosopis juliflora): An efficient way to improve isomaltulose production

    Article • Process Biochemistry, March 2022, Elsevier

    Dr Ruann de Castro

  39. Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils

    Article • Food and Bioprocess Technology, February 2022, Springer Science + Business Media

    Dr Ruann de Castro

  40. Production of black cricket protein hydrolysates with α-amylase, α-glucosidase and angiotensin I-converting enzyme inhibitory activities using a mixture of proteases

    Article • Biocatalysis and Agricultural Biotechnology, January 2022, Elsevier

    Dr Ruann de Castro

  41. Sonoprocessing of freshly squeezed orange juice: Ascorbic acid content, pectin methylesterase activity, rheological properties and cloud stability

    Article • Food Control, January 2022, Elsevier

    Dr Ruann de Castro

  42. Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar ‘Italia’: Physicochemical and bioactive properties

    Article • LWT, December 2021, Elsevier

    Dr Ruann de Castro

  43. Exploiting the chemical composition of essential oils from Psidium cattleianum and Psidium guajava and its antimicrobial and antioxidant properties

    Article • Journal of Food Science, September 2021, Wiley

    Dr Ruann de Castro

  44. Innovative and emerging applications of cannabis in food and beverage products: From an illicit drug to a potential ingredient for health promotion

    Article • Trends in Food Science & Technology, September 2021, Elsevier

    Dr Ruann de Castro

  45. L-asparaginase from Aspergillus oryzae spp.: effects of production process and biochemical parameters

    Article • Preparative Biochemistry & Biotechnology, June 2021, Taylor & Francis

    Dr Ruann de Castro

  46. Combined biotransformation processes affect the antioxidant, antidiabetic and protease inhibitory properties of lentils

    Article • Process Biochemistry, March 2021, Elsevier

    Dr Ruann de Castro

  47. Enzymatic hydrolysis of black cricket (Gryllus assimilis) proteins positively affects their antioxidant properties

    Article • Journal of Food Science, January 2021, Wiley

    Dr Ruann de Castro

  48. Insetos comestíveis como potenciais fontes de proteínas para obtenção de peptídeos bioativos

    Article • BRAZILIAN JOURNAL OF FOOD TECHNOLOGY, January 2021, FapUNIFESP (SciELO)

    Dr Ruann de Castro

  49. Yeasts from indigenous culture for cachaça production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes

    Article • Food and Bioproducts Processing, November 2020, Elsevier

    Dr Ruann de Castro

  50. Effects of solid-state fermentation and extraction solvents on the antioxidant properties of lentils

    Article • Biocatalysis and Agricultural Biotechnology, September 2020, Elsevier

    Dr Ruann de Castro

  51. Corrigendum to “Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates” [Proc. Biochem. 91 (2020), 34–45]

    Article • Process Biochemistry, August 2020, Elsevier

    Dr Ruann de Castro

  52. Improving the antioxidant and antidiabetic properties of common bean proteins by enzymatic hydrolysis using a blend of proteases

    Article • Biocatalysis and Biotransformation, July 2020, Taylor & Francis

    Dr Ruann de Castro

  53. Free and insoluble-bound phenolics: How does the variation of these compounds affect the antioxidant properties of mustard grains during germination?

    Article • Food Research International, July 2020, Elsevier

    Dr Ruann de Castro

  54. Spent brewer’s yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications

    Article • World Journal of Microbiology and Biotechnology, June 2020, Springer Science + Business Media

    Dr Ruann de Castro

  55. Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates

    Article • Process Biochemistry, April 2020, Elsevier

    Dr Ruann de Castro

  56. Germinação de grãos: uma revisão sistemática de como os processos bioquímicos envolvidos afetam o conteúdo e o perfil de compostos fenólicos e suas propriedades antioxidantes

    Article • Brazilian Journal of Natural Sciences, March 2020, Brazilian Journal of Natural Sciences

    Dr Ruann de Castro

  57. Development of a novel probiotic milk product with enhanced antioxidant properties using mango peel as a fermentation substrate

    Article • Biocatalysis and Agricultural Biotechnology, March 2020, Elsevier

    Dr Ruann de Castro

  58. Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile?

    Article • BRAZILIAN JOURNAL OF FOOD TECHNOLOGY, January 2020, FapUNIFESP (SciELO)

    Dr Ruann de Castro

  59. Fungal L-asparaginase: Strategies for production and food applications

    Article • Food Research International, December 2019, Elsevier

    Faraat Ali, Dr Ruann de Castro

  60. Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials

    Article • Bioresources and Bioprocessing, October 2019, Springer Science + Business Media

    Dr Ruann de Castro

  61. Biologically active compounds from white and black mustard grains: An optimization study for recovery and identification of phenolic antioxidants

    Article • Industrial Crops and Products, September 2019, Elsevier

    Dr Ruann de Castro

  62. Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules

    Article • Process Biochemistry, September 2019, Elsevier

    Dr Ruann de Castro

  63. Enzymatic Hydrolysis of Chicken Viscera to Obtain Added-Value Protein Hydrolysates with Antioxidant and Antihypertensive Properties

    Article • International Journal of Peptide Research and Therapeutics, June 2019, Springer Science + Business Media

    Dr Ruann de Castro

  64. ALKALINE PROTEASE PRODUCTION BY Bacillus licheniformis LBA 46 IN A BENCH REACTOR: EFFECT OF TEMPERATURE AND AGITATION

    Article • Brazilian Journal of Chemical Engineering, June 2019, FapUNIFESP (SciELO)

    Dr Ruann de Castro

  65. Enzyme-assisted extraction of biocomponents of lentils (Lens culinaris L.): Effect of process parameters on the recovery of compounds with antioxidant properties

    Article • Biocatalysis and Biotransformation, May 2019, Taylor & Francis

    Dr Ruann de Castro

  66. Enzymatic Hydrolysis of Proteins from Chicken Viscera in the Presence of an Ionic Liquid Enhanced Their Antioxidant Properties

    Article • Waste and Biomass Valorization, May 2019, Springer Science + Business Media

    Dr Ruann de Castro

  67. Production of Antioxidant Peptides from Pea Protein Using Protease from Bacillus licheniformis LBA 46

    Article • International Journal of Peptide Research and Therapeutics, April 2019, Springer Science + Business Media

    Dr Ruann de Castro

  68. Bioconversion of Chicken Feather Meal by Aspergillus niger: Simultaneous Enzymes Production Using a Cost-Effective Feedstock Under Solid State Fermentation

    Article • Indian Journal of Microbiology, March 2019, Springer Science + Business Media

    Dr Ruann de Castro

  69. Enzymatic treatment improves the antioxidant and antiproliferative activities of Adenanthera pavonina L. seeds

    Article • Biocatalysis and Agricultural Biotechnology, March 2019, Elsevier

    Dr Ruann de Castro

  70. Using response surface methodology to improve the L-asparaginase production by Aspergillus niger under solid-state fermentation

    Article • Biocatalysis and Agricultural Biotechnology, October 2018, Elsevier

    Dr Ruann de Castro

  71. Improving antioxidant activity of black bean protein by hydrolysis with protease combinations

    Article • International Journal of Food Science & Technology, August 2018, Wiley

    Dr Ruann de Castro

  72. Optimization of the enzymatic hydrolysis of rice protein by different enzymes using the response surface methodology

    Article • 3 Biotech, August 2018, Springer Science + Business Media

    Dr Ruann de Castro

  73. Biocatalytic action of proteases in ionic liquids: Improvements on their enzymatic activity, thermal stability and kinetic parameters

    Article • International Journal of Biological Macromolecules, July 2018, Elsevier

    Dr Ruann de Castro

  74. Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges

    Article • Trends in Food Science & Technology, June 2018, Elsevier

    Dr Ruann de Castro

  75. A multicomponent system based on a blend of agroindustrial wastes for the simultaneous production of industrially applicable enzymes by solid-state fermentation

    Article • Food Science and Technology, January 2018, FapUNIFESP (SciELO)

    Dr Ruann de Castro

  76. Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

    Article • Food Structure, October 2017, Elsevier

    Dr Ruann de Castro

  77. Applications of Soy Protein-Based Blends, Composites, and Nanocomposites

    Article • August 2017, Wiley

    Dr Ruann de Castro

  78. Binary mixture of proteases increases the antioxidant properties of white bean ( Phaseolus vulgaris L.) protein-derived peptides obtained by enzymatic hydrolysis

    Article • Biocatalysis and Agricultural Biotechnology, April 2017, Elsevier

    Dr Ruann de Castro

  79. Enzymatic hydrolysis of bean protein concentrates for the production of antioxidant peptides using a statistical mixture design

    Article • October 2016, PIBIC Unicamp

    Dr Ruann de Castro

  80. Simultaneous hydrolysis of proteins from different sources to enhance their antibacterial properties through the synergistic action of bioactive peptides

    Article • Biocatalysis and Agricultural Biotechnology, October 2016, Elsevier

    Dr Ruann de Castro

  81. Biochemical characterization of solvent, salt, surfactant and oxidizing agent tolerant proteases from Aspergillus niger produced in different agroindustrial wastes

    Article • Biocatalysis and Agricultural Biotechnology, January 2016, Elsevier

    Dr Ruann de Castro

  82. Statistical optimization of protein hydrolysis using mixture design: Development of efficient systems for suppression of lipid accumulation in 3T3-L1 adipocytes

    Article • Biocatalysis and Agricultural Biotechnology, January 2016, Elsevier

    Dr Ruann de Castro

  83. Invertase production by Aspergillus niger under solid state fermentation: Focus on physical–chemical parameters, synergistic and antagonistic effects using agro-industrial wastes

    Article • Biocatalysis and Agricultural Biotechnology, October 2015, Elsevier

    Dr Ruann de Castro

  84. Synergistic actions of proteolytic enzymes for production of soy protein hydrolysates with antioxidant activities: An approach based on enzymes specificities

    Article • Biocatalysis and Agricultural Biotechnology, October 2015, Elsevier

    Dr Ruann de Castro

  85. Simplex centroid mixture design to improve l-asparaginase production in solid-state fermentation using agroindustrial wastes

    Article • Biocatalysis and Agricultural Biotechnology, October 2015, Elsevier

    Dr Ruann de Castro

  86. A versatile system based on substrate formulation using agroindustrial wastes for protease production by Aspergillus niger under solid state fermentation

    Article • Biocatalysis and Agricultural Biotechnology, October 2015, Elsevier

    Dr Ruann de Castro

  87. Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries

    Article • Food Research International, August 2015, Elsevier

    Dr Ruann de Castro

  88. Enzyme Production by Solid State Fermentation: General Aspects and an Analysis of the Physicochemical Characteristics of Substrates for Agro-industrial Wastes Valorization

    Article • Waste and Biomass Valorization, June 2015, Springer Science + Business Media

    Dr Ruann de Castro

  89. A new approach for proteases production by Aspergillus niger based on the kinetic and thermodynamic parameters of the enzymes obtained

    Article • Biocatalysis and Agricultural Biotechnology, April 2015, Elsevier

    Dr Ruann de Castro

  90. Improving the functional properties of milk proteins: focus on the specificities of proteolytic enzymes

    Article • Current Opinion in Food Science, February 2015, Elsevier

    Dr Ruann de Castro

  91. A response surface approach on optimization of hydrolysis parameters for the production of egg white protein hydrolysates with antioxidant activities

    Article • Biocatalysis and Agricultural Biotechnology, January 2015, Elsevier

    Dr Ruann de Castro

  92. Production and biochemical properties of proteases secreted by Aspergillus niger under solid state fermentation in response to different agroindustrial substrates

    Article • Biocatalysis and Agricultural Biotechnology, October 2014, Elsevier

    Dr Ruann de Castro

  93. Functional properties and growth promotion of bifidobacteria and lactic acid bacteria strains by protein hydrolysates using a statistical mixture design

    Article • Food Bioscience, September 2014, Elsevier

    Dr Ruann de Castro

  94. Advantages of an acid protease from Aspergillus oryzae over commercial preparations for production of whey protein hydrolysates with antioxidant activities

    Article • Biocatalysis and Agricultural Biotechnology, July 2014, Elsevier

    Dr Ruann de Castro

  95. Production and biochemical characterization of protease from Aspergillus oryzae: An evaluation of the physical–chemical parameters using agroindustrial wastes as supports

    Article • Biocatalysis and Agricultural Biotechnology, July 2014, Elsevier

    Dr Ruann de Castro

  96. Comparison and synergistic effects of intact proteins and their hydrolysates on the functional properties and antioxidant activities in a simultaneous process of enzymatic hydrolysis

    Article • Food and Bioproducts Processing, January 2014, Elsevier

    Dr Ruann de Castro

  97. Protease from Aspergillus oryzae: Biochemical Characterization and Application as a Potential Biocatalyst for Production of Protein Hydrolysates with Antioxidant Activities

    Article • Journal of Food Processing, January 2014, Hindawi Publishing Corporation

    Dr Ruann de Castro

  98. Synergistic effects of agroindustrial wastes on simultaneous production of protease and α-amylase under solid state fermentation using a simplex centroid mixture design

    Article • Industrial Crops and Products, August 2013, Elsevier

    Dr Ruann de Castro

  99. Antioxidant activities and functional properties of soy protein isolate hydrolysates obtained using microbial proteases

    Article • International Journal of Food Science & Technology, July 2013, Wiley

    Dr Ruann de Castro

  100. Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain ofAspergillus oryzae: Selection of Process Conditions and Product Characterization

    Article • ISRN Microbiology, January 2013, Hindawi Publishing Corporation

    Dr Ruann de Castro

  101. Caracterização do concentrado protéico de peixe obtido a partir dos resíduos da filetagem de tilápia do Nilo

    Article • Semina Ciências Agrárias, May 2012, Universidade Estadual de Londrina

    Dr Ruann de Castro