Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies
Vasques, Crislayne Teodoro, Mendes, Maiara Pereira, da Silva, Denise de Moraes Batista, Monteiro, Claudia Cirineo Ferreira, Monteiro, Antonio Roberto Giriboni
Published in Czech Journal of Food Sciences (01.01.2022)
Published in Czech Journal of Food Sciences (01.01.2022)
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Journal Article
Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?
Fiori, Aline Gouveia, Barão, Carlos Eduardo, Marcolino, Vanessa Aparecida, Pimentel, Tatiana Colombo, Monteiro, Antonio Roberto Giriboni
Published in International journal of food science & technology (01.10.2023)
Published in International journal of food science & technology (01.10.2023)
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Journal Article
Manufacturing cereal bars with high nutritional value through experimental design
Covino, Roberta, Monteiro, Antonio Roberto Giriboni, Scapim, Mônica Regina Silva, Marques, Diego Rodrigues, Benossi, Lívia, Monteiro, Cláudia Cirineo Ferreira
Published in Acta scientiarum. Technology (01.01.2015)
Published in Acta scientiarum. Technology (01.01.2015)
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Journal Article
Carnauba wax utilization in salt encapsulation: application in bread
Beck, Pedro Henrique Barreiros, de Camargo Lima Beluci, Natália, Monteiro, Antonio Roberto Giriboni, dos Santos Scholz, Maria Brígida, Neto, André Álvares Monge
Published in Journal of food science and technology (01.08.2022)
Published in Journal of food science and technology (01.08.2022)
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Journal Article
Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours
Basso, Fernanda Maria, Mangolim, Camila Sampaio, Aguiar, Maria Fernanda Alves, Monteiro, Antonio Roberto Giriboni, Peralta, Rosane Marina, Matioli, Graciette
Published in International journal of food sciences and nutrition (01.05.2015)
Published in International journal of food sciences and nutrition (01.05.2015)
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Journal Article
Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test
NALESSO-LEÃO, Cândyce Camile Fortuna, MILANI, Paula Gimenez, FORMIGONI, Maysa, ZORZENON, Maria Rosa Trentin, DACOME, Antonio Sérgio, MONTEIRO, Antonio Roberto Giriboni, COSTA, Silvio Claudio da
Published in Ciência e tecnologia de alimentos (01.12.2020)
Published in Ciência e tecnologia de alimentos (01.12.2020)
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Journal Article
Assessment of quality and production process of a non-alcoholic stout beer using reverse osmosis
Alcantara, Bruna Merigio, Marques, Diego Rodrigues, Chinellato, Mariana Menconi, Marchi, Lívia Bessoni, da Costa, Sílvio Claudio, Monteiro, Antonio Roberto Giriboni
Published in Journal of the Institute of Brewing (01.10.2016)
Published in Journal of the Institute of Brewing (01.10.2016)
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Journal Article
Extruded snacks with the addition of different fish meals
GOES, Elenice Souza dos Reis, SOUZA, Maria Luiza Rodrigues de, CAMPELO, Daniel Abreu Vasconcelos, YOSHIDA, Grazyella Massako, XAVIER, Tadeu Orlandi, MOURA, Lorena Batista de, MONTEIRO, Antonio Roberto Giriboni
Published in Ciência e tecnologia de alimentos (01.10.2015)
Published in Ciência e tecnologia de alimentos (01.10.2015)
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Journal Article
Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour - doi: 10.4025/actascitechnol.v35i3.13176
Oliveira, Dalany Menezes, Marques, Diego Rodrigues, Kwiatkowski, Angela, Monteiro, Antonio Roberto Giriboni, Clemente, Edmar
Published in Acta scientiarum. Technology (21.06.2013)
Published in Acta scientiarum. Technology (21.06.2013)
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Journal Article
Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch
Monteiro, Antonio Roberto Giriboni, Nakagawa, Akihiro, Pimentel, Tatiana Colombo, Sousa, Isabel
Published in Food science & technology (01.07.2021)
Published in Food science & technology (01.07.2021)
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Journal Article
Mixtures development, physicochemical characterization, and consumer acceptance for high-protein vegan burgers based on pre-gelatinized grains flours without gluten
FERREIRA, Bruna Mayara Roldão, TORRES, Isadora Maria Melo, MONTEIRO, Antonio Roberto Giriboni
Published in Ciência e tecnologia de alimentos (12.08.2024)
Published in Ciência e tecnologia de alimentos (12.08.2024)
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Journal Article
Influência da granulometria da matéria-prima na expansão de extrusados de milho
Flavianny Brencis da Silva Mikalouski, Antonio Roberto Giriboni Monteiro, Diego Rodrigues Marques, Claudia Cirineo Ferreira Monteiro, Livia Benossi
Published in Brazilian Journal of Food Technology (01.03.2014)
Published in Brazilian Journal of Food Technology (01.03.2014)
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Journal Article