Seguir
Myriam de las Mercedes Salas Mellado
Myriam de las Mercedes Salas Mellado
Professor EQA/FURG
Nenhum e-mail foi confirmado
Título
Citado por
Citado por
Ano
Addition of chia seed mucilage for reduction of fat content in bread and cakes
SS Fernandes, M de las Mercedes Salas-Mellado
Food chemistry 227, 237-244, 2017
1582017
Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread
MS Coelho, M de las Mercedes Salas-Mellado
LWT-Food Science and Technology 60 (2), 729-736, 2015
1562015
Chemical characterization of chia (Salvia hispanica L.) for use in food products
MS Coelho, MM Salas-Mellado
Journal of Food and Nutrition Research 2 (5), 263-269, 2014
1252014
Evaluation of functional properties in protein hydrolysates from bluewing searobin (Prionotus punctatus) obtained with different microbial enzymes
SDA dos Santos, VG Martins, M Salas-Mellado, C Prentice
Food and bioprocess technology 4 (8), 1399-1406, 2011
1192011
Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity
GS Centenaro, M Salas-Mellado, C Pires, I Batista, ML Nunes, C Prentice
Applied biochemistry and biotechnology 172 (6), 2877-2893, 2014
612014
Revisão: Composição química, propriedades funcionais e aplicações tecnológicas da semente de chia (Salvia hispanica L) em alimentos
MS Coelho, MLM Salas-Mellado
Brazilian Journal of Food Technology 17, 259-268, 2014
572014
Avaliação tecnológica de biscoitos tipo cookie com variações nos teores de lipídio e de açúcar
KS Moraes, ER Zavareza, MZ Miranda, MM Salas-Mellado
Food Science and Technology 30, 233-242, 2010
562010
Pão sem glúten enriquecido com a microalga Spirulina platensis
FS Figueira, TM Crizel, CR Silva, MM Salas-Mellado
Brazilian Journal of Food Technology 14, 308-316, 2011
512011
Peptides from chia present antibacterial activity and inhibit cholesterol synthesis
MS Coelho, RAM Soares-Freitas, JAG Arêas, EA Gandra, ...
Plant Foods for Human Nutrition 73 (2), 101-107, 2018
432018
Qualidade tecnológica e sensorial de bolos elaborados com soro de leite
ER Zavareze, KS Moraes, MLM Salas-Mellado
Food Science and Technology 30 (1), 100-105, 2010
422010
In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides
MS Coelho, S de Araujo Aquino, JM Latorres, ...
Food hydrocolloids 91, 19-25, 2019
412019
Bioactive compounds as ingredients of functional foods: polyphenols, carotenoids, peptides from animal and plant sources new
SS Fernandes, MS Coelho, M de las Mercedes Salas-Mellado
Bioactive compounds, 129-142, 2019
402019
Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage
SS Fernandes, MMS Mellado
Journal of food science 83 (1), 74-83, 2018
332018
Influência da ação das enzimas alcalase e flavourzyme no grau de hidrólise das proteínas de carne de frango
CG Schmidt, M Salas-Mellado
Química Nova 32, 1144-1150, 2009
332009
Funcionalidade de hidrolisados proteicos de cabrinha (Prionotus punctatus) obtidos a partir de diferentes proteases microbianas
ER Zavareze, CM Silva, M Salas-Mellado, C Prentice-Hernández
Química Nova 32, 1739-1743, 2009
322009
Effect of formulation on the quality of frozen bread dough
MM Salas-Mellado, YK Chang
Brazilian Archives of Biology and Technology 46 (3), 461-468, 2003
292003
Yield and quality of chia oil extracted via different methods
SS Fernandes, D Tonato, MA Mazutti, BR de Abreu, D da Costa Cabrera, ...
Journal of Food Engineering 262, 200-208, 2019
282019
How extraction method affects the physicochemical and functional properties of chia proteins
MS Coelho, M de las Mercedes Salas-Mellado
Lwt 96, 26-33, 2018
282018
Technological quality of bread from rice flour with Spirulina.
MS Selmo, MM Salas-Mellado
International Food Research Journal 21 (4), 2014
282014
Elaboration of gluten-free bread enriched with the microalgae Spirulina platensis
FS Figueira, TM Crizel, CR Silva, MM Salas-Mellado
Brazilian Journal of Food Technology 14 (4), 308-316, 2011
282011
O sistema não pode executar a operação agora. Tente novamente mais tarde.
Artigos 1–20