| Tipo Producción |
Título |
Autor |
Año de Producción |
DOI |
Revista |
Fuente |
Cuartil de ScimagoJR o JCR* |
|
Artículo en revista científica
|
Cocoyam is an Unconventional, Innovative, and Sustainable Source of Starch with Potential use in Sleek and Functional Biodegradable Films
|
Carvalho H.J.M.
|
2025
|
10.1002/STAR.202400125
|
Starch/Staerke
|
|
2025: No disponible**, 2020: Q2
|
|
Artículo en revista científica
|
Production of symbiotic non-dairy beverage fermented by Lactobacillus sp. using a water-soluble extract from sprouted purple creole corn and xylo-oligosaccharides from corncobs
|
Andressa I.
|
2025
|
10.1007/S13197-025-06313-Z
|
Journal of Food Science and Technology
|
|
2025: No disponible**, 2020: Q2
|
|
Review
|
Unveiling the potential of starch from tubers and grains as primary source of biopolymers
|
Culqui-Arce C.
|
2025
|
10.1007/S44187-025-00598-X
|
Discover Food
|
|
S/C***
|
|
Review
|
Underexploited fruits from the Brazilian Cerrado: Biodiversity, phenolic composition and biological activities
|
Carvalho H.J.M.
|
2025
|
10.1016/J.FBIO.2025.106269
|
Food Bioscience
|
|
2025: No disponible**, 2020: Q1
|
|
Artículo en revista científica
|
Combined use of microwaves in the simultaneous production of dehydrated blueberries and aqueous extract
|
Farias C.A.A.
|
2025
|
10.1016/J.FOODCHEM.2025.144606
|
Food Chemistry
|
|
2025: No disponible**, 2020: Q1
|
|
Review
|
Current advances in the interaction mechanisms, nutritional role and functional properties of phenolic compound-starch complexes
|
Carvalho H.J.M.
|
2025
|
10.1016/J.FOODRES.2025.115744
|
Food Research International
|
|
2025: No disponible**, 2020: Q1
|
|
Artículo en revista científica
|
Unraveling Sudan grass starch: A first report of its physicochemical, structural, technological, and nutritional properties
|
Carvalho H.J.M.
|
2025
|
10.1016/J.FOOHUM.2025.100627
|
Food and Humanity
|
|
S/C***
|
|
Artículo en revista científica
|
Impact of ultrasound-assisted intermittent hydration during pumpkin seed germination on the structure, nutritional, bioactive, physical and techno-functional properties of flours
|
Pacheco F.C.
|
2025
|
10.1016/J.LWT.2025.117654
|
LWT
|
|
2025: No disponible**, 2020: Q1
|
|
Book Chapter
|
A Brief Overview of the Nutritional Profile of Cereal Grains
|
Meza S.L.R.
|
2025
|
10.1201/9781032655574-1
|
Cereal Grains Processing Methods for Preserving Nutritional Value
|
|
No Aplica
|
|
Journal-article
|
Corncob flour as an alternative ingredient for muffins: technological and nutritional perspectives
|
|
2025
|
10.18265/2447-9187A2025ID8695
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Physicochemical and technological properties of water-soluble extracts from germinated yellow corn
|
|
2025
|
10.18265/2447-9187A2025ID8699
|
|
Crossref a través de ORCID
|
|
|
Preprint
|
New Frontiers in Cereal and Pseudocereal Germination: Emerging Inducers for Maximizing Bioactive Compounds
|
|
2025
|
10.20944/PREPRINTS202507.1915.V1
|
|
Crossref a través de ORCID
|
|
|
Review
|
Potential of Andean Grains as Substitutes for Animal Proteins in Vegetarian and Vegan Diets: A Nutritional and Functional Analysis
|
Quevedo-Olaya J.L.
|
2025
|
10.3390/FOODS14172987
|
Foods
|
|
2025: No disponible**, 2020: Q1
|
|
Artículo en revista científica
|
Green Chemistry and Multivariate Optimization in the Extraction of Phenolic Compounds: The Potential of NaDES in Alternative Raw Materials for Expanded Extrudates
|
Araújo M.A.
|
2025
|
10.3390/MPS8040082
|
Methods and Protocols
|
|
2025: No disponible**, 2020: Q2
|
|
Artículo en revista científica
|
Optimization of Microwave Hydrodiffusion and Gravity (MHG) for Pre-treatment of Dehydration and Obtaining a Jaboticaba Extract
|
Camponogara J.A.
|
2024
|
10.1007/S11947-023-03202-1
|
Food and Bioprocess Technology
|
|
Q1
|
|
Artículo en revista científica
|
Impact of the Use of Cryoprotectants in the Production of Freeze-Dried Soluble Coffee from Cold Brew Arabica Coffee
|
Barroso L.A.
|
2024
|
10.1007/S11947-024-03387-Z
|
Food and Bioprocess Technology
|
|
Q1
|
|
Artículo en revista científica
|
Germination as a strategy to improve the characteristics of flour and water-soluble extracts obtained from sunflower seed
|
Andressa I.
|
2024
|
10.1016/J.FBIO.2024.104763
|
Food Bioscience
|
|
Q1
|
|
Artículo en revista científica
|
Bamboo shoot powder: Characterization and application in culinary processed cheese “Requeijão”
|
Gomes de Oliveira J.E.
|
2024
|
10.1016/J.IJGFS.2024.101071
|
International Journal of Gastronomy and Food Science
|
|
Q1
|
|
Journal - Review
|
Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs
|
Andressa, Irene | do Nascimento, Glauce Kelly Silva | dos Santos, Tatiane Monteiro | Rodrigues, Rosane da Silva | Teotonio, Daniela de Oliveira | Paucar-Menacho, Luz Maria | Benassi, Vivian Machado | Schmiele, Marcio
|
2024
|
10.1039/D3FO04199A
|
FOOD & FUNCTION
|
|
2024: No disponible**, 2022: Q1
|
|
Artículo en revista científica
|
Optimization for whole grain flours from germinated Andean pseudocereals
|
Paucar-Menacho L.M.
|
2024
|
10.1590/0103-8478CR20220402
|
|
|
2024: No disponible**, 2020: Q3
|
|
Editorial
|
Editorial: Healthy grains and cereals: sustainability, new ingredients and innovative processing
|
Almeida E.L.
|
2024
|
10.3389/FNUT.2024.1412851
|
Frontiers in Nutrition
|
|
No Aplica
|
|
Artículo en revista científica
|
Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains
|
Paucar-Menacho L.M.
|
2024
|
10.3390/FOODS13020353
|
Foods
|
|
Q1
|
|
Artículo en revista científica
|
Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance
|
Silva L.E.P.d.
|
2024
|
10.3390/FOODS13172683
|
Foods
|
|
Q1
|
|
Review
|
Non-Conventional Starches: Properties and Potential Applications in Food and Non-Food Products
|
Carvalho H.J.M.
|
2024
|
10.3390/MACROMOL4040052
|
Macromol
|
|
Q2
|
|
Artículo en revista científica
|
A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread
|
Nascimento G.K.S.d.
|
2024
|
10.3390/METABO14010035
|
Metabolites
|
|
Q2
|
|
Artículo en revista científica
|
Nutritional characterization and effect of cooking on phenolic compounds, antioxidant capacity and sensory acceptability of commercial wild rice (Zizania aquatica L.)
|
Massaretto I.L.
|
2023
|
10.1016/J.BCAB.2023.102705
|
Biocatalysis and Agricultural Biotechnology
|
|
2023: No disponible**, 2020: Q2
|
|
Artículo en revista científica
|
Obtaining and characterizing polyphenol extracts based on anthocyanins from Melinis minutiflora inflorescences and Plinia cauliflora fruits and application in gelatins
|
Silva I.d.M.
|
2023
|
10.1016/J.FOODRES.2023.113426
|
Food Research International
|
|
2023: No disponible**, 2020: Q1
|
|
Journal-article
|
Processo de extração do amido de aveia: estudo de revisão
|
|
2023
|
10.33448/RSD-V12I5.40361
|
|
Crossref a través de ORCID
|
|
|
Journal - Article
|
New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters
|
Lima, Cristiane Teles | Santos, Tatiane Monteiro dos | Neves, Nathalia de Andrade | Lavado-Cruz, Alicia | Paucar-Menacho, Luz Maria | Clerici, Maria Teresa Pedrosa Silva | Meza, Silvia Leticia Rivero | Schmiele, Marcio
|
2023
|
10.3390/FOODS12213902
|
FOODS
|
|
2023: No disponible**, 2022: Q1
|
|
Artículo en revista científica
|
Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps
|
Almada-Érix C.N.
|
2022
|
10.1016/J.FOODRES.2022.111040
|
Food Research International
|
|
Q1
|
|
Artículo en revista científica
|
Study of Lupinus mutabilis sweet flour incorporation on the rheological, physical, chemical, and sensory properties of wheat bread
|
Calderón A.
|
2022
|
10.1111/JFPP.17027
|
Journal of Food Processing and Preservation
|
|
Q2
|
|
Conference-paper
|
Farinha de palma (Opuntia ficus-indica (l.) Miller) liofilizada aplicada em massas alimentícias tipo talharim
|
|
2022
|
10.29327/161828.1-38
|
|
Schmiele, Marcio. a través de ORCID
|
|
|
Journal-article
|
Otimização experimental para o desenvolvimento de muffin com alto valor tecnológico e nutricional utilizando farinhas integrais de arroz, sorgo vermelho e feijão carioca
|
|
2022
|
10.33448/RSD-V11I11.33337
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Fibras alimentares como potenciais substitutos parciais de carne na qualidade tecnológica de hambúrguer de peixe
|
|
2022
|
10.33448/RSD-V11I11.33717
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Production of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributes
|
|
2022
|
10.33448/RSD-V11I11.34057
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Desenvolvimento de barra de cereais com aproveitamento de resíduo de mosturação de cerveja desidratado e incorporação de proteína hidrolisada de soja e gelatina
|
|
2022
|
10.33448/RSD-V11I2.25572
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein
|
|
2022
|
10.33448/RSD-V11I2.26012
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Obtenção de corante natural de antocianinas extraídas de capim-gordura (Melinis minutiflora P. Beauv.) e estudo da aplicação em iogurtes
|
|
2022
|
10.33448/RSD-V11I3.26230
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Caracterização de hambúrguer de frango elaborado com farinha de pequi
|
|
2022
|
10.33448/RSD-V11I3.26778
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Aplicação de prebióticos em iogurte tipo grego desnatado: avaliação físico-química, texturométrica e sensorial
|
|
2022
|
10.33448/RSD-V11I3.26911
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Efeitos das antocianinas na saúde: uma revisão sistemática
|
|
2022
|
10.33448/RSD-V11I4.27069
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Antifungal performance of essential oils in breadmaking by in situ, in vitro and active packaging evaluation – a review
|
|
2022
|
10.33448/RSD-V11I6.28547
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Géis de emulsão como substitutos de gordura saturada em emulsionados cárneos
|
|
2022
|
10.33448/RSD-V11I6.29207
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Otimização e caracterização físico-química de bolo tipo muffim adicionado de derivados de café (Coffea arabica L.)
|
|
2022
|
10.33448/RSD-V11I9.31793
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Chemical, nutritional and sensory profiles of different pigmented rice varieties impacted by cooking process
|
|
2022
|
10.33448/RSD-V11I9.31799
|
|
Crossref a través de ORCID
|
|
|
Review
|
Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals
|
Paucar-Menacho L.M.
|
2022
|
10.3390/FOODS11131957
|
Foods
|
|
Q1
|
|
Artículo en revista científica
|
Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties
|
Paucar-Menacho L.M.
|
2022
|
10.3390/FOODS11203259
|
Foods
|
|
Q1
|
|
Artículo en revista científica
|
High protein, gluten-free cookies made with rice, beans and avocado
|
Bolaños J.
|
2022
|
10.4067/S0717-75182022000500459
|
Revista Chilena de Nutricion
|
|
Q4
|
|
Artículo en revista científica
|
Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake
|
de Souza A.R.
|
2021
|
10.1007/S13197-021-05155-9
|
Journal of Food Science and Technology
|
|
Q2
|
|
Artículo en revista científica
|
Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties
|
Almada-Érix C.N.
|
2021
|
10.1016/J.FOODRES.2021.110191
|
Food Research International
|
|
Q1
|
|
Artículo en revista científica
|
Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten-free breakfast cereals from pigmented rice
|
Rivero Meza S.L.
|
2021
|
10.1111/IJFS.14893
|
International Journal of Food Science and Technology
|
|
Q1
|
|
Artículo en revista científica
|
Extrudate gluten-free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties
|
Machado Pereira A.
|
2021
|
10.1111/IJFS.15048
|
International Journal of Food Science and Technology
|
|
Q1
|
|
Artículo en revista científica
|
Modelling to obtain expanded cowpea products in a twin screw extruder
|
Hashimoto J.M.
|
2021
|
10.1590/1981-6723.11120
|
Brazilian Journal of Food Technology
|
|
Q3
|
|
Journal-article
|
Efeito da adição de colágeno e sucralose nas características tecnológicas e sensoriais do iogurte
|
|
2021
|
10.33448/RSD-V10I11.19841
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Production of sourdough and gluten-free bread with brown rice and carioca and cowpea beans flours: biochemical, nutritional and structural characteristics
|
|
2021
|
10.33448/RSD-V10I16.23992
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
From olive to olive oil: a general approach
|
|
2021
|
10.33448/RSD-V10I3.13408
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality.
|
|
2021
|
10.33448/RSD-V10I3.13556
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Root and tuber flours to improve nutritional quality in instant noodles
|
|
2021
|
10.33448/RSD-V10I4.14086
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology
|
|
2021
|
10.33448/RSD-V10I6.15674
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Alterações induzidas pela dieta com diferentes concentrações de amido resistente no metabolismo de carboidratos e de lipídeos, em ratos Wistar
|
|
2021
|
10.33448/RSD-V10I7.16448
|
|
Crossref a través de ORCID
|
|
|
Artículo en revista científica
|
Characterization of pseudo-fruits of hovenia dulcis t. At different maturation stages and drying methods
|
Sehn G.A.R.
|
2021
|
10.4025/ACTASCITECHNOL.V43I1.50571
|
Acta Scientiarum - Technology
|
|
Q4
|
|
Book Chapter
|
PERFORMANCE OF WHOLE GRAIN WHEAT FLOUR AND THE ENZYME TRANSGLUTAMINASE ON THE TECHNOLOGICAL CHARACTERISTICS OF SPAGHETTI
|
Zafalon Jaekel L.
|
2021
|
|
|
|
|
|
Book Chapter
|
POTENTIAL OF ENHANCING AGENTS IN REPLACING CHEMICAL ADDITIVES IN BREAD PROCESSING
|
do Nascimento G.K.S.
|
2021
|
|
|
|
|
|
Book Chapter
|
RESISTANT STARCH PRODUCTION, PROPERTIES AND POTENTIAL APPLICATION IN GLUTEN-FREE PRODUCTS
|
Goecking Gomes P.T.
|
2021
|
|
|
|
|
|
Artículo en revista científica
|
Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms
|
Dias Maia J.
|
2020
|
10.1002/APP.49007
|
Journal of Applied Polymer Science
|
|
Q1
|
|
Journal-article
|
Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten-free breakfast cereals from pigmented rice
|
|
2020
|
10.1111/IJFS.14893
|
|
Scopus - Elsevier a través de ORCID
|
|
|
Artículo en revista científica
|
Pasting properties of raw and extruded cowpea cotyledons flours
|
Hashimoto J.M.
|
2020
|
10.1590/1981-6723.30319
|
Brazilian Journal of Food Technology
|
|
Q3
|
|
Artículo en revista científica
|
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris Gasipaes, Kunth) flour
|
Santos I.L.
|
2020
|
10.1590/FST.04019
|
Food Science and Technology
|
|
Q2
|
|
Journal-article
|
Avaliação de geleia de biribiri (Averrhoa bilimbi L.) com diferentes concentrações de pectina
|
|
2020
|
10.33448/RSD-V9I10.8404
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Desenvolvimento de cookies com coprodutos de frutas
|
|
2020
|
10.33448/RSD-V9I10.8918
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Desempenho antimicrobiano em bolores isolados de muffins e capacidade antioxidante de óleos de café (Coffea arabica L.) cru e torrado
|
|
2020
|
10.33448/RSD-V9I10.9285
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Carboidratos não digeríveis como alternativa para melhorar a qualidade tecnológica e nutricional de produtos cárneos e potencial aplicação em hambúrguer de peixe
|
|
2020
|
10.33448/RSD-V9I11.10490
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Utilização de fermentação natural e jabuticaba (Plinia cauliflora) para melhoria das características de pães de forma
|
|
2020
|
10.33448/RSD-V9I11.10552
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Impactos do amido resistente e da enzima transglutaminase nas características tecnológicas de espaguete
|
|
2020
|
10.33448/RSD-V9I8.6219
|
|
Crossref a través de ORCID
|
|
|
Journal-article
|
Estudo exploratório sobre a elaboração e avaliação de pães de forma com fermentação natural e adição de polpa de araticum (Annona crassiflora Mart.)
|
|
2020
|
10.33448/RSD-V9I9.8036
|
|
Crossref a través de ORCID
|
|
|
Book Chapter
|
Pumpkin applied to the food industry
|
Andressa I.
|
2020
|
|
|
|
|
|
Artículo en revista científica
|
Carnauba Wax Particles: Investigation of Dripping and Cold-Extrusion Processes
|
Paulo B.B.
|
2019
|
10.1002/AOCS.12224
|
JAOCS, Journal of the American Oil Chemists' Society
|
|
Q2
|
|
Artículo en revista científica
|
Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties
|
Pereira A.P.A.
|
2019
|
10.1007/S13197-019-03628-6
|
Journal of Food Science and Technology
|
|
Q2
|
|
Artículo en revista científica
|
Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology
|
Meza S.L.R.
|
2019
|
10.1007/S13197-019-03951-Y
|
Journal of Food Science and Technology
|
|
Q2
|
|
Artículo en revista científica
|
Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) R.K. Jansen)
|
Neves D.A.
|
2019
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10.1016/J.FOODRES.2018.09.060
|
Food Research International
|
|
Q1
|
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Artículo en revista científica
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Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
|
Aparecida Pereira A.P.
|
2019
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10.1016/J.LWT.2018.10.091
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LWT - Food Science and Technology
|
|
Q1
|
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Artículo en revista científica
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Microbiota-derived acetate protects against respiratory syncytial virus infection through a GPR43-type 1 interferon response
|
Antunes K.H.
|
2019
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10.1038/S41467-019-11152-6
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Nature Communications
|
|
Q1
|
|
Artículo en revista científica
|
Characteristics and potentialities of Savanna fruits in the food industry
|
Reis A.
|
2019
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10.1590/1981-6723.15017
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Brazilian Journal of Food Technology
|
|
Q3
|
|
Artículo en revista científica
|
Effect of Cooking Time of Pumpkin (Cucurbita maxima) and the addition of Glucose Oxidase on the Increase of Resistant Starch in Loaf Bread
|
Tasiguano B.L.
|
2019
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10.4067/S0718-07642019000300167
|
Informacion Tecnologica
|
|
Q2
|
|
Book Chapter
|
Basic principles: Composition and properties of starch
|
Schmiele M.
|
2018
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10.1016/B978-0-12-809440-2.00001-0
|
|
|
|
|
Book Chapter
|
Identification and analysis of starch
|
Pedrosa Silva Clerici M.T.
|
2018
|
10.1016/B978-0-12-809440-2.00002-2
|
|
|
|
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Book Chapter
|
Physical modifications of starch
|
Schmiele M.
|
2018
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10.1016/B978-0-12-809440-2.00006-X
|
|
|
|
|
Book Chapter
|
Gluten-Free Bakery and Pasta Products
|
Brites L.T.G.F.
|
2018
|
10.1016/B978-0-12-811446-9.00013-7
|
|
|
|
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Artículo en revista científica
|
Computer vision system for characterization of pasta (noodle) composition
|
Mastelini S.M.
|
2018
|
10.1117/1.JEI.27.5.053021
|
Journal of Electronic Imaging
|
|
Q3
|
|
Book
|
Starches for food application: Chemical, technological and health properties
|
Pedrosa Silva Clerici M.T.
|
2018
|
|
|
|
|
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Artículo en revista científica
|
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
|
Batista A.L.D.
|
2017
|
10.1016/J.JFF.2017.09.037
|
Journal of Functional Foods
|
|
Q1
|
|
Artículo en revista científica
|
Starch recovery from turmeric wastes using supercritical technology
|
Santana Á.
|
2017
|
10.1016/J.JFOODENG.2017.07.010
|
Journal of Food Engineering
|
|
Q1
|
|
Artículo en revista científica
|
Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
|
Schmiele M.
|
2017
|
10.1016/J.LWT.2016.07.014
|
LWT - Food Science and Technology
|
|
Q1
|
|
Artículo en revista científica
|
High pressure processing (HPP) of pea starch: Effect on the gelatinization properties
|
Leite T.S.
|
2017
|
10.1016/J.LWT.2016.07.036
|
LWT - Food Science and Technology
|
|
Q1
|
|
Artículo en revista científica
|
Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture
|
Oliveira L.C.
|
2017
|
10.1016/J.LWT.2016.08.064
|
LWT - Food Science and Technology
|
|
Q1
|
|
Artículo en revista científica
|
Physical characteristics, nutritionalquality, and antioxidant potential of extrudates produced with polished rice and whole red bean flours
|
Oliveira L.C.
|
2017
|
10.1094/CCHEM-05-16-0129-FI
|
Cereal Chemistry
|
|
Q2
|
|
Artículo en revista científica
|
Elaboration and characterization of apple nectars supplemented with araçá-boi (Eugenia stipitata mac vaugh—myrtaceae)
|
Baldini T.F.
|
2017
|
10.3390/BEVERAGES3040059
|
|
|
S/C***
|
|
Book Chapter
|
Brazilian “cerrado” fruits and their potential use in bakery products
|
Soares L.V.
|
2017
|
|
|
|
|
|
Artículo en revista científica
|
Influence of the extrusion process on the technological properties of hydroxypropylated cross-linked cassava starch
|
Jaekel L.Z.
|
2015
|
10.1007/S13197-015-1804-5
|
Journal of Food Science and Technology
|
|
Q2
|
|
Artículo en revista científica
|
Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough
|
Ortolan F.
|
2015
|
10.1016/J.FOODRES.2015.07.010
|
Food Research International
|
|
Q1
|
|
Artículo en revista científica
|
Dietary fiber as fat substitute in emulsified and cooked meat model system
|
Schmiele M.
|
2015
|
10.1016/J.LWT.2014.11.037
|
LWT - Food Science and Technology
|
|
Q1
|
|
Artículo en revista científica
|
Determination of the concentration of different solvents systems in the protein solubilization of meat analogue
|
Schmiele M.
|
2015
|
10.1590/0103-8478CR20131630
|
Ciencia Rural
|
|
Q2
|
|
Artículo en revista científica
|
Sensory properties evaluation of pine nut (Araucaria angustifolia) cereal bars using response surface methodology
|
De Conto L.C.
|
2015
|
10.3303/CET1544020
|
Chemical Engineering Transactions
|
|
Q2
|
|
Artículo en revista científica
|
Sesame and resistant starch reduce the colon carcinogenesis and oxidative stress in 1,2-dimethylhydrazine-induced cancer in Wistar rats
|
Prado-Silva L.
|
2014
|
10.1016/J.FOODRES.2014.04.027
|
Food Research International
|
|
Q1
|
|
Book Chapter
|
Development of gluten-free and sugar-free cake using potato starch, cassava starch and modified albumin
|
Moraes A.L.L.
|
2014
|
|
|
|
|
|
Book Chapter
|
Gluten-free cookies with potato starch and modified albumin: Development, technology, nutrition and evaluation sensory
|
Silva D.
|
2014
|
|
|
|
|
|
Book Chapter
|
Soybean: Bioactive compounds improved by germination, fermentation and enzymatic hydrolysis
|
Schmiele M.
|
2014
|
|
|
|
|
|
Artículo en revista científica
|
Gluten-free pasta with high protein content obtained by conventional processing
|
Schmiele M.
|
2013
|
10.1590/S0103-84782013000500026
|
Ciencia Rural
|
|
Q2
|
|
Book Chapter
|
Meat analogue produced with soy protein isolate and vital gluten by thermoplastic extrusion: Technological, physicochemical and nutritional characteristics
|
Schmiele M.
|
2013
|
|
|
|
|
|
Artículo en revista científica
|
Brazilian soybean products: Functional properties and bioactive compounds
|
Vernaza M.G.
|
2012
|
10.1021/BK-2012-1109.CH016
|
ACS Symposium Series
|
|
Q3
|
|
Artículo en revista científica
|
Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures
|
Vernaza M.
|
2012
|
10.1111/J.1365-2621.2012.02974.X
|
International Journal of Food Science and Technology
|
|
Q1
|
|
Artículo en revista científica
|
Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
|
Schmiele M.
|
2012
|
10.1111/J.1365-2621.2012.03081.X
|
International Journal of Food Science and Technology
|
|
Q1
|
|
Artículo en revista científica
|
Influence Of wholeoat flour, oat flakes and soy protein isolate addition in pound cake technological quality
|
Schmiele M.
|
2011
|
|
Boletim Centro de Pesquisa de Processamento de Alimentos
|
|
Q4
|