Sílvia Letícia Rivero Meza

Traditional Tomato Varieties Improve Fruit Quality Without Affecting Fruit Yield Under Moderate Salt Stress

Sílvia Letícia Rivero Meza, Isabel Egea, Isabel Louro Massaretto et al. · Frontiers in Plant Science · 2020 · 58 citations · Full text

Nutrition, Salt Stress, Engineering +14

Sustainable rice bran protein: Composition, extraction, quality properties and applications

Sílvia Letícia Rivero Meza, Lázaro da Costa Corrêa Cañizares, Brenda Dannenberg et al. · Trends in Food Science & Technology · 2024 · 54 citations

Food Chemistry, Engineering, Food Analysis +11

Induction of Metabolic Changes in Amino Acid, Fatty Acid, Tocopherol, and Phytosterol Profiles by Exogenous Methyl Jasmonate Application in Tomato Fruits

Sílvia Letícia Rivero Meza, Eric de Castro Tobaruela, Grazieli Benedetti Pascoal et al. · Plants · 2022 · 30 citations · Full text

Nutrition, Food Bioactive Compound, Amino Acid +13

Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice

Sílvia Letícia Rivero Meza, Isabel Louro Massaretto, Patrícia Sinnecker et al. · International Journal of Food Science & Technology · 2020 · 27 citations

Nutrition, Engineering, Food Analysis +21

Macroalgal biomass as an additional ingredient of bread.

B. S. Menezes, Michele Silveira Coelho, Sílvia Letícia Rivero Meza et al. · International Food Research Journal · 2015 · 26 citations

Biomass Utilization, Engineering, Agricultural Economics +2