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Received Citations (23)

publishing year	previous	first author	document title
2021	Food Science and Technology	LIMA, Evely Rocha	Development and characterization of cookies using passion fruit from the caatinga (Passiflora cincinnata Mast.)
2017	Food Science and Technology	VERNAZA, Maria Gabriela	Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles
2014	Brazilian Journal of Food Technology	Bick, Marília Alessandra	Cookies with different concentrations of quinoa flour in partial replacement of wheat flour
2020	Food Science and Technology	VANIN, Camila Da Rosa	“Yellow Araçá” flour (Psidium cattleyanum cv. Ya-cy) in cereal bars - nutritional and functional potential
2014	Food Science and Technology (Campinas)	Bertagnolli, Silvana Maria Michelin	Bioactive compounds and acceptance of cookies made with Guava peel flour
2011	Ciência e Agrotecnologia	Vernaza, Maria Gabriela	Adição de farinha de banana verde em macarrão instantâneo: propriedades reológicas e tecnológicas
2016	Revista de Ciencia y Tecnología	Sousa, Alan M	Dietetics Cereal Bar (Umbu flavor) prepared with Green Banana Flour
2013	Brazilian Journal of Food Technology	Piovesana, Alessandra	Elaboration and acceptability of cookies enhanced with oat and flour grape pomace
2013	Brazilian Journal of Food Technology	Clerici, Maria Teresa Pedrosa Silva	Physical, chemical and sensory quality of cookies elaborated with partial substitution of wheat flour by defatted sesame flour
2014	Food Science and Technology (Campinas)	Cunha, Clarissa Reschke Da	Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder
2010	Food Science and Technology (Campinas)	Munhoz, Cláudia Leite	Extraction of pectin from dehydrated guava
2018	Brazilian Journal of Food Technology	Silva, Roberta Ribeiro	Effect of the use of gums on the viscosity and sensory characteristics of a shake based on green banana flour
2011	Ciência Rural	Santos, Aline Alves Oliveira	Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour
2010	Food Science and Technology (Campinas)	Mauro, Ana Karina	Phisical, chemical, and sensorial characterization of cookies made with kale stalk flour (KSF) and spinach stalk flour (SSF) rich in nourishing fiber
2011	Brazilian Journal of Food Technology	Feddern, Vivian	Physical and sensory evaluation of wheat and rice bran cookies
2018	Brazilian Journal of Food Technology	Andrade, Bruna Andina	Production of unripe banana flour (Musa spp) for application in whole wheat bread
2010	Ciência Rural	Vieira, Jucyanne Carvalho	Physical and sensorial quality of sweet cookies with cassava starch
2009	Archivos Latinoamericanos de Nutrición	Ferreira, Sila Mary Rodrigues	Gluten free cookies prepared with sorghum flour
2015	Revista Brasileira de Fruticultura	OLIVEIRA, DAYSE ALINE SILVA BARTOLOMEU DE	QUALITY ASSESSMENT OF BREAD WITH ADDITION OF UNRIPE BANANA FLOUR AND UNRIPE BANANA PUREE
2015	Ciência e Agrotecnologia	Montes, Simone de Souza	Biscoito de farinhas de tapioca e de arroz: propriedades tecnológicas, nutricionais e sensoriais
2014	Nutrición Hospitalaria	Tavares da Silva, Sandra	Las mujeres con síndrome metabólico mejoran los parámetros antropométricos y bioquímicos con el consumo de "green banana flour"
2010	Ciência Rural	Saydelles, Beatriz Mortari	Development and sensorial analysis of stuffed cookie enriched with fibers and with lower fat content
2015	Ciência Rural	Lima, Jacinete Pereira	Watermelon flour rind in gluten-free cookies

Received Citations (23)

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