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Journal of Food Science and Technology|March 3, 2020
Staling kinetics of whole wheat pan breadGeorgia Ane Raquel Sehn, Caroline Joy SteelJournal of Food Science and Technology|November 1, 2017
Classification of whole wheat flour using a dimensionless numberGeorgia Ane Raquel Sehn, Caroline Joy SteelJournal of Food Science and Technology|February 21, 2022
Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy proteinAngélica Patrícia Bertolo, Aniela Pinto Kempka, Elisandra Rigo, et al.Food Chemistry|December 7, 2025
Enhanced bioaccessibility of a hesperidin-rich blood orange extract after encapsulation in alginate/chitosan microcapsulesThais Fernanda de Marco, Luana Bettanin, Liciani Inaê Putti, et al.Journal of the Science of Food and Agriculture|May 1, 2022
Japanese grape (Hovenia dulcis) powder as an antioxidant agent in Bologna sausagesSabrina Vicentini Schaefer, Adrieli Maiandra Piccinin do Amaral, Ana Karolina Cherobin, et al.Pageof 1