Camilly Fratelli

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 et al. · Trends in Food Science & Technology · 2020 · 88 citations

Biological Activity, Biochemistry, Medicine +8

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 · 87 citations · Full text

Food Chemistry, Nutrition, Bread Quality +8

Overcoming restrictions of bioactive compounds biological effects in food using nanometer-sized structures

Michele Amendoeira Giaconia, Sergiana dos Passos Ramos, Camilly Fratelli et al. · Food Hydrocolloids · 2020 · 72 citations

Food Chemistry, Edible Film, Food Nanotechnology +10

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

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Camilly Fratelli, Fernanda G. Santos, Denise G. Muniz et al. · Foods · 2021 · 57 citations · Full text

Food Chemistry, Nutrition, Psyllium Addition +12