| 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 | 296 | 2019 |
| 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 | 178 | 2017 |
| 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 | 150 | 2012 |
| 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 | 130 | 2015 |
| 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 | 108 | 2017 |
| Thermoplastic Extrusion in Food Processing CJ Steel, MGV Leoro, M Schmiele, RE Ferreira, YK Chang THERMOPLASTIC ELASTOMERS, 265-290, 2012 | 105 | 2012 |
| 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 | 93 | 2017 |
| 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 | 88 | 2017 |
| Características e potencialidades dos frutos do Cerrado na indústria de alimentos AF Reis, M Schmiele Brazilian Journal of Food Technology 22, e2017150, 2019 | 73 | 2019 |
| 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 | 60 | 2015 |
| 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 | 56 | 2012 |
| 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 | 44 | 2017 |
| Characteristics and potentialities of Savanna fruits in the food industry AF Reis, M Schmiele Brazilian Journal of Food Technology 22, e2017150, 2019 | 37 | 2019 |
| Basic principles: Composition and properties of starch M Schmiele, UM Sampaio, MTPS Clerici Starches for food application, 1-22, 2019 | 33 | 2019 |
| 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 | 31 | 2019 |
| 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 | 30 | 2014 |
| 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 | 26 | 2019 |
| 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 | 26 | 2013 |
| 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 | 25 | 2019 |
| Identification and analysis of starch MTPS Clerici, UM Sampaio, M Schmiele Starches for food application, 23-69, 2019 | 24 | 2019 |
Chang, Yoon KilUniversity of Campinas在 fea.unicamp.br 的电子邮件经过验证
