Camilly Fratelli - Concepedia

Author

Camilly Fratelli

Universidade Federal de São Paulo ORCID

Also Known As

C. Fratelli, Camilly Fratelli, Camilly Fratelli Pereira, Camilly Pereira

Publications

533

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de São Paulo Universidade Metropolitana de Santos University of Birmingham

About

Camilly Fratelli is an author at Universidade Federal de São Paulo specializing in health sciences, food chemistry, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	285
2	Medicine	3	3	128
3	Engineering	2	2	86
4	Natural Sciences	1	1	88
5	Public Health	1	1	87

Camilly Fratelli

Publications

520

Citations

H-Index

Page 1

	Year	Citations
Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin Camilly Fratelli, Monize Bürck, Marina Campos Assumpção de Amarante, Trends in Food Science & Technology Biological ActivityBiochemistryMedicineNatural SciencesBioanalysis	2020	88
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, Journal of Functional Foods Food ChemistryNutritionBread QualityFood AnalysisAgricultural Economics	2018	87
Overcoming restrictions of bioactive compounds biological effects in food using nanometer-sized structures Michele Amendoeira Giaconia, Sergiana dos Passos Ramos, Camilly Fratelli, Food Hydrocolloids Food ChemistryEdible FilmFood NanotechnologyEngineeringNanometer-sized Structures	2020	72
Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties Luciana T. B. Sandri, Fernanda G. Santos, Camilly Fratelli, Food Science & Nutrition	2017	70
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread Camilly Fratelli, Fernanda G. Santos, Denise G. Muniz, Foods Food ChemistryNutritionPsyllium AdditionShelf LifeIn Vitro Fermentation	2021	57
Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality Fernanda G. Santos, Camilly Fratelli, Denise G. Muniz, Journal of Food Science	2017	41
Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice Camilly Fratelli, Monize Bürck, Lila Missae Oyama, Processes Spirulina BiomassNutritionOrganic Spirulina BiomassGreen Extraction ProcessDietary Fibre	2022	27
Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product Monize Bürck, Camilly Fratelli, Marcelo Assis, Fermentation	2024	16
The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour Fernanda G. Santos, Camilly Fratelli, Denise G. Muniz, International Journal of Gastronomy and Food Science Food ChemistryDough Hydration LevelFood BiophysicsAgricultural EconomicsCase Study	2021	15
Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture Camilly Fratelli, Maria Cristiana Nunes, Veridiana Vera de Rosso, Frontiers in Food Science and Technology Spirulina BiomassNutritionEngineeringFood AnalysisAgricultural Economics	2023	14

Page 1