Daniela de Oliveira Teotônio

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Active since

2021

Affiliations

Universidade Federal dos Vales do Jequitinhonha e Mucuri(Current)

Universidad San Francisco de Quito

Daniela de Oliveira Teotônio is an author at Universidade Federal dos Vales do Jequitinhonha e Mucuri specializing in food science, agriculture, and sensory quality preservation.

ORCID

Publications per year

2021–2023

Publications

Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality.

Daniela de Oliveira Teotônio, Bárbara Alana Fonseca da Costa, Paula Thamara Goecking Gomes et al. · Research Society and Development · 2021 · 12 citations · Full text

Agriculture, Food Science, Cereal Science +13

Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology

Daniela de Oliveira Teotônio, Sander Moreira Rodrigues, María Gabriela Vernaza Leoro et al. · Research Society and Development · 2021 · 10 citations · Full text

Agriculture, Biotechnology, Food Science +13

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

Irene Andressa, Glauce Kelly Silva do Nascimento, Tatiane Monteiro dos Santos et al. · Food & Function · 2023 · 10 citations

Agriculture, Food Science, Nutrition +14

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