Patrícia Matos Scheuer

Relationship between Instrumental and Sensory Texture Profile of Bread Loaves Made with Whole‐Wheat Flour and Fat Replacer

Patrícia Matos Scheuer, Marco Di Luccio, André Wüst Zibetti et al. · Journal of Texture Studies · 2015 · 41 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +18

Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer

Patrícia Matos Scheuer, Jorge Augusto Sandoval Ferreira, Bruna Mattioni et al. · Food Science and Technology · 2015 · 29 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +19

Characterization of Brazilian wheat cultivars for specific technological applications

Patrícia Matos Scheuer, Alícia de Francisco, M. Z. de Miranda et al. · Food Science and Technology · 2011 · 27 citations · Full text

Food Chemistry, Nutrition, Brazilian Wheat Cultivars +14

Effects of fat replacement on properties of whole wheat bread

Patrícia Matos Scheuer, Bruna Mattioni, Pedro Luiz Manique Barreto et al. · Brazilian Journal of Pharmaceutical Sciences · 2014 · 23 citations · Full text

Food Chemistry, Nutrition, Body Composition +12

Quality Properties of a Gluten-Free Bread with Buckwheat

Alice Nogueira Novaes Southgate, Patrícia Matos Scheuer, Mariana Ferreira Martelli et al. · Journal of Culinary Science & Technology · 2017 · 18 citations

Food Chemistry, Nutrition, Gluten-free Food +11