Fernanda G. Santos

Gluten-free breadmaking: Improving nutritional and bioactive compounds

Vanessa Dias Capriles, Fernanda G. Santos, José Alfredo Gomes Arêas · Journal of Cereal Science · 2015 · 106 citations

Agriculture, Food Science, Nutritional Sciences +14

Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

Camilly Fratelli, Denise G. Muniz, Fernanda G. Santos et al. · Journal of Functional Foods · 2018 · 88 citations · Full text

Agriculture, Food Science, Nutrition +16

Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties

Luciana T. B. Sandri, Fernanda G. Santos, Camilly Fratelli et al. · Food Science & Nutrition · 2017 · 70 citations · Full text

Agriculture, Food Science, Nutritional Sciences +11

Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes

Fernanda G. Santos, Etiene Valéria de Aguiar, Cristina M. Rosell et al. · Food Hydrocolloids · 2020 · 62 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

Fernanda G. Santos, Etiene Valéria de Aguiar, Ana Carolina Ladeia Solera Centeno et al. · LWT · 2020 · 61 citations · Full text

Agriculture, Biochemistry, Food Science +17