New opportunities for gluten‐free diet:teff (Eragrostis tef) as fibre source in baking products
Homem, Raísa V., Proserpio, Cristina, Cattaneo, Camilla, Rockett, Fernanda C., Schmidt, Helena de O., Komeroski, Marina R., Rios, Alessandro de O., Pagliarini, Ella, Oliveira, Viviani Ruffo de
Published in International journal of food science & technology (01.08.2022)
Published in International journal of food science & technology (01.08.2022)
Get full text
Journal Article
Effect of whey protein addition on the nutritional, technological and sensory quality of banana cake
Camargo, Liziane R., Silva, Letícia M., Komeroski, Marina R., Kist, Tarso B. L., Rodrigues, Carlos E., Rios, Alessandro de O., Silva, Médelin M., Doneda, Divair, Schmidt, Helena de O., Oliveira, Viviani R.
Published in International journal of food science & technology (01.11.2018)
Published in International journal of food science & technology (01.11.2018)
Get full text
Journal Article
Nutritional quality and bioactive compounds of arugula ( Eruca sativa L.) sprouts and microgreens
Komeroski, Marina Rocha, Portal, Keyla Araujo, Comiotto, Jorgiana, Klug, Tâmmila Venzke, Flores, Simone Hickmann, Rios, Alessandro de Oliveira
Published in International journal of food science & technology (01.10.2023)
Published in International journal of food science & technology (01.10.2023)
Get full text
Journal Article
Overview on bioactive compounds’ profile of Brassicaceae microgreens: An approach on different production systems and the use of elicitors
Komeroski, Marina Rocha, Rios, Alessandro de Oliveira, Flores, Simone Hickmann, Klug, Tâmmila Venzke
Published in Acta Botânica Brasílica (01.01.2023)
Published in Acta Botânica Brasílica (01.01.2023)
Get full text
Journal Article
Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free Breads
Homem, Raisa Vieira, dos Santos Joaquim, Aline, Pimentel da Silva, Henrique, Mello Evangelista, Sabrina, Komeroski, Marina Rocha, Doneda, Divair, Rockett, Fernanda Camboim, de Oliveira Schmidt, Helena, Rios, Alessandro, Schäfer, Laura, Rodrigues, Carlos, Kist, Tarso, de Oliveira, Viviani
Published in Journal of culinary science & technology (01.11.2020)
Published in Journal of culinary science & technology (01.11.2020)
Get full text
Journal Article
Physicochemical and Sensory Evaluation in Sautéed Caps and Stems of Edible Mushrooms
Barroso, Ludymila Schulz, Copetti, Cristiane, Komeroski, Marina Rocha, Saudades, Jéssica de Oliveira, Silva, Vanuska Lima da, Doneda, Divair, Camargo, Liziane da Rosa, Flôres, Simone Hickmann, Rios, Alessandro de Oliveira, de Oliveira, Viviani Ruffo
Published in Journal of culinary science & technology (03.07.2020)
Published in Journal of culinary science & technology (03.07.2020)
Get full text
Journal Article
Postharvest Quality of Arugula (Eruca sativa) Microgreens Determined by Microbiological, Physico-Chemical, and Sensory Parameters
Komeroski, Marina R., Beninca, Thais, Portal, Keyla A., Malheiros, Patrícia S., Klug, Tâmmila V., Flores, Simone H., Rios, Alessandro O.
Published in Foods (24.09.2024)
Published in Foods (24.09.2024)
Get full text
Journal Article
Exploring sugar reduction in bakery products: Physico-chemical and sensory characterization of biscuits added with natural aromas
Medeiros, Cristine da Silva, Proserpio, Cristina, Bandeira, Amanda Soares, Komeroski, Marina Rocha, Rios, Alessandro de Oliveira, Hagen, Martine Elisabeth Kienzle, Pagliarini, Ella, Oliveira, Viviani Ruffo de
Published in International journal of gastronomy and food science (01.09.2024)
Published in International journal of gastronomy and food science (01.09.2024)
Get full text
Journal Article
Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours
Homem, Raisa, Proserpio, Cristina, Cattaneo, Camilla, Rockett, Fernanda, Schmidt, Helena, Komeroski, Marina, Rios, Alessandro, Oliveira, Viviani
Published in Current developments in nutrition (01.06.2021)
Published in Current developments in nutrition (01.06.2021)
Get full text
Journal Article
Milk Proteins As Alternatives of Reducing Sugar in Cookies: Chemical and Technological Approaches
Hércules, Stael, Komeroski, Marina, Homem, Raisa, Schmidt, Helena, de Lira, Larissa, Farias, Deise, Rios, Alessandro, Oliveira, Viviani
Published in Current developments in nutrition (01.06.2021)
Published in Current developments in nutrition (01.06.2021)
Get full text
Journal Article
Effect of whey protein and mixed flours on the quality parameters of gluten-free breads
Komeroski, Marina R., Homem, Raísa V., Schmidt, Helena de O., Rockett, Fernanda C., de Lira, Larissa, Vitória da Farias, Deise, Kist, Tarso L., Doneda, Divair, Rios, Alessandro de O., Ruffo de Oliveira, Viviani
Published in International journal of gastronomy and food science (01.07.2021)
Published in International journal of gastronomy and food science (01.07.2021)
Get full text
Journal Article
Physico-Chemical and Sensory Evaluation of Gluten-Free Cakes Made with Teff (Eragrostis tef)
Oliveira, Viviani, Haas, Raquel, Komeroski, Marina, Homem, Raísa, Schmidt, Helena, Rockett, Fernanda, Farias, Deise, Kist, Tarso, Rios, Alessandro
Published in Current developments in nutrition (01.06.2020)
Published in Current developments in nutrition (01.06.2020)
Get full text
Journal Article
Physicochemical and sensory evaluation of cakes made with passion fruit and orange residues
Oliveira, Viviani Ruffo de, Preto, Luiza Tweedie, de Oliveira Schmidt, Helena, Komeroski, Marina, Silva, Vanuska Lima da, de Oliveira Rios, Alessandro
Published in Journal of culinary science & technology (02.04.2016)
Published in Journal of culinary science & technology (02.04.2016)
Get full text
Journal Article