| Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis CD Bet, L do Prado Cordoba, LS Ribeiro, E Schnitzler Food Biophysics 11, 275-282, 2016 | 47 | 2016 |
| Brazilian Dioscoreaceas starches: Thermal, structural and rheological properties compared to commercial starches PS Hornung, L do Prado Cordoba, SR da Silveira Lazzarotto, E Schnitzler, ... Journal of Thermal Analysis and Calorimetry 127, 1869-1877, 2017 | 36 | 2017 |
| Influence of some sugars on the thermal, rheological and morphological properties of “pinhão” starch LS Ribeiro, L do Prado Cordoba, TAD Colman, CS de Oliveira, ... Journal of Thermal Analysis and Calorimetry 117, 935-942, 2014 | 31 | 2014 |
| Effect of enzymatic treatments on thermal, rheological and structural properties of pinhão starch L do Prado Cordoba, LS Ribeiro, LS Rosa, LG Lacerda, E Schnitzler Thermochimica Acta 642, 45-51, 2016 | 22 | 2016 |
| EVALUATION ON THERMAL, RHEOLOGICAL AND STRUCTURAL PROPERTIES ON THE MIXTURE OF POTATO STARCH AND PECTIN. JA Luchs Adamovicz, L do Prado Cordoba, L Stiegler Ribeiro, ... Carpathian Journal of Food Science & Technology 7 (2), 2015 | 17 | 2015 |
| Brazilian green banana: A thermal, structural and rheological investigation of resistant starch from different cultivars LP Cordoba, RG da Silva, DS Gomes, E Schnitzler, N Waszczynskyj Journal of Thermal Analysis and Calorimetry 134, 2065-2073, 2018 | 16 | 2018 |
| STUDY BY THERMAL METHODS OF PINHÃO STARCH MODIFIED WITH LACTIC ACID. L do Prado Cordoba, CD Bet, E Schnitzler Carpathian Journal of Food Science & Technology 7 (4), 2015 | 15 | 2015 |
| Effect of hydrochloric acid in different concentrations and temperatures up to some properties of organic cassava starch LP Cordoba, LS Ribeiro, TAD Colman, CS Oliveira, MMP Andrade, ... Braz. J. Therm. Anal 2 (1), 6-11, 2013 | 15 | 2013 |
| Thermal, pasting properties and morphological characterization of pea starch (Pisum sativum L.), rice starch (Oryza sativa) and arracacha starch (Arracacia xanthorrhiza) blends … D de Souza Gomes, L do Prado Cordoba, LS Rosa, MR Spier, ... Thermochimica acta 662, 90-99, 2018 | 12 | 2018 |
| Effect of acid modification on the thermal, morphological and pasting properties of starch from mango kernel (Mangifera indica L.) of Palmer variety CD Bet, LP Cordoba, LS Ribeiro, E Schnitzler International Food Research Journal 24 (5), 1967-1974, 2017 | 12 | 2017 |
| Impact of treatment with HCL/alcoholic in the modification of corn starch GL de Andrade de Siqueira, PS Hornung, AC da Silveira, ... Journal of Thermal Analysis and Calorimetry 129, 1705-1713, 2017 | 12 | 2017 |
| Thermoanalytical study on the action of nitric acid in the cassava starch granules LS Ribeiro, LP Cordoba, MMP Andrade, CS Oliveira, EC Silva, ... Braz J Therm Anal 3, 20-25, 2014 | 5 | 2014 |
| Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content DS Gomes, LS Rosa, LP Cordoba, F Fiorda-Mello, MR Spier, ... Ciência Rural 52, e20200693, 2021 | 3 | 2021 |
| Thermal, rheological and structural analysis of modified green banana starch with hydrochloric acid. SE Silva R. G., Cordoba L. P., Ribeiro L. S, Bet C. D Brazilian Journal of Thermal Analysis 4 (3), 26-31, 2015 | 3* | 2015 |
| Características térmicas de amido de amêndoa de manga (Mangifera indica L.) modificado por hidrólise ácida CD Bet, LS Ribeiro, L do Prado Cordoba, E Schnitzler Brazilian Journal of Thermal Analysis 7, 179-182, 2015 | 2 | 2015 |
| Effects of “starch: water” ratio on gelatinization of pinhão starch from nine germplasm collections, measured by Differential Scanning Calorimetry CD Bet, RCB Godoy, LP Cordoba, IM Demiate, LG Lacerda, E Schnitzler International Journal of Food Studies 8 (2), 2019 | 1 | 2019 |
| AVALIAÇÃO DA DEGRADAÇÃO TÉRMICA E DO TEOR DE CARBONILAS E CARBOXILAS DE AMIDOS NATIVOS E OXIDADOS DE FEIJÃO E MANDIOCA JP Wojeicchowski, AM Figueroa, L Cordoba, IM Demiate, E Schnitzler Brazilian Journal of Thermal Analysis 7, 204-207, 2015 | 1 | 2015 |
| Caracterização térmica de amido e bagaço de Amaranthus cruentus. GLA SIQUEIRA, CD Bet, LP CORDOBA, M Lazzarotto, E Schnitzler Brazilian Journal of Thermal Analysis, v. 7, p. 189-192, 2015., 2015 | 1 | 2015 |
| Desenvolvimento de muffins com farinha de ervilha verde: sua avaliação física, sensorial e teor de aminoácidos essenciais D de Souza Gomes, LS Rosa, L do Prado Cordoba, FF Mello, MR Spier, ... Ciencia rural 52 (7), 17, 2022 | | 2022 |
| Desenvolvimento de muffins com farinha de ervilha verde: sua avaliação física, sensorial e teor de aminoácidos essenciais DS Gomes, LS Rosa, LP Cordoba, F Fiorda-Mello, MR Spier, ... Ciência Rural 52, e20200693, 2021 | | 2021 |
Egon SchnitzlerProfessor Química, Universidade Estadual de Ponta GrossaE-mail confirmado em uepg.br
