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Marcio Schmiele
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Microbiota-derived acetate protects against respiratory syncytial virus infection through a GPR43-type 1 interferon response
KH Antunes, JL Fachi, R de Paula, EF da Silva, LP Pral, AÁ Dos Santos, ...
Nature Communications 10 (1), 3273, 2019
2732019
Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour
ALD Batista, R Silva, LP Cappato, MVS Ferreira, KO Nascimento, ...
Journal of Functional Foods 38, 242-250, 2017
1712017
Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
M Schmiele, LZ Jaekel, SMC Patricio, CJ Steel, YK Chang
International Journal of Food Science & Technology, 2012
1502012
Dietary fiber as fat substitute in emulsified and cooked meat model system
M Schmiele, MCCN Mascarenhas, AC da Silva Barretto, MAR Pollonio
LWT-Food Science and Technology 61 (1), 105-111, 2015
1262015
High pressure processing (HPP) of pea starch: Effect on the gelatinization properties
TS Leite, ALT de Jesus, M Schmiele, AAL Tribst, M Cristianini
LWT-Food Science and Technology 76, 361-369, 2017
1022017
Thermoplastic Extrusion in Food Processing
CJ Steel, MGV Leoro, M Schmiele, RE Ferreira, YK Chang
THERMOPLASTIC ELASTOMERS, 265-290, 2012
1002012
Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture
LC Oliveira, M Schmiele, CJ Steel
LWT 75, 261-270, 2017
862017
Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
M Schmiele, MHF Felisberto, MTPS Clerici, YK Chang
LWT-Food Science and Technology 76, 259-269, 2017
852017
Características e potencialidades dos frutos do Cerrado na indústria de alimentos
AF Reis, M Schmiele
Brazilian Journal of Food Technology 22, e2017150, 2019
722019
Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough
F Ortolan, LTG Brites, FM Montenegro, M Schmiele, CJ Steel, ...
Food Research International 76, 402-409, 2015
582015
Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures
MG Vernaza, E Biasutti, M Schmiele, LZ Jaekel, A Bannwart, YK Chang
International Journal of Food Science & Technology, 2012
552012
Starch recovery from turmeric wastes using supercritical technology
ÁL Santana, GL Zabot, JF Osorio-Tobón, JCF Johner, AS Coelho, ...
Journal of Food Engineering 214, 266-276, 2017
442017
Characteristics and potentialities of Savanna fruits in the food industry
AF Reis, M Schmiele
Brazilian Journal of Food Technology 22, e2017150, 2019
362019
Sesame and resistant starch reduce the colon carcinogenesis and oxidative stress in 1, 2-dimethylhydrazine-induced cancer in Wistar rats
L Prado-Silva, L Azevedo, JAC Oliveira, APM Moreira, M Schmiele, ...
Food research international 62, 609-617, 2014
292014
Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
APA Pereira, MTPS Clerici, M Schmiele, LCG Júnior, MA Nojima, CJ Steel, ...
LWT 101, 145-151, 2019
282019
Basic principles: Composition and properties of starch
M Schmiele, UM Sampaio, MTPS Clerici
Starches for Food Application, 1-22, 2019
272019
Massa alimentícia sem glúten com elevado teor proteico obtida por processo convencional
M Schmiele, LZ Jaekel, PMG Ishida, YK Chang, CJ Steel
Ciência Rural 43, 908-914, 2013
272013
Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology
SLR Meza, P Sinnecker, M Schmiele, IL Massaretto, YK Chang, ...
Journal of Food Science and Technology 1 (x), 1-12, 2019
252019
Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) RK Jansen)
DA Neves, M Schmiele, JAL Pallone, EA Orlando, EM Risso, ECE Cunha, ...
Food research international 116, 1144-1152, 2019
252019
Identification and analysis of starch
MTPS Clerici, UM Sampaio, M Schmiele
Starches for food application, 23-69, 2019
222019
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