Luiz Carlos Gutkoski

Author

Also Known As

Gutkoski, Luiz Carlos, Gutkoski,Luiz Carlos, L. C. GUTKOSKI, L.C. Gutkoski, LUIZ CARLOS GUTKOSKI, Luis Carlos Gutkoski, Luiz C Gutkoski, Luiz C. GUTKOSKI, Luiz C. Gutkoski, Luiz Carlos GUTKOSKI

139

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

Universidade de Passo Fundo Universidade Federal de Pelotas Universidade Federal do Estado do Rio de Janeiro Departamento de Ciência e Tecnologia Universidad de Valladolid

About

Luiz Carlos Gutkoski is an author at Universidade de Passo Fundo specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	489
2	Engineering	9	9	363
3	Public Health	3	3	75
4	Medicine	2	2	37
5	Natural Sciences	2	2	35

Luiz Carlos Gutkoski

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Effect of single and dual heat–moisture treatments on properties of rice, cassava, and pinhao starches Bruna Klein, Vânia Zanella Pinto, Nathan Levien Vanier, Carbohydrate Polymers	2013	210
Acetylation of rice starch in an aqueous medium for use in food Rosana Colussi, Shanise Lisie Mello El Halal, Vânia Zanella Pinto, LWT Food ChemistryAgricultural ChemistryAqueous MediumFood TechnologyFood Processing	2015	131
Properties of whole grain wheat flour and performance in bakery products as a function of particle size Joseane Bressiani, Tatiana Oro, Gabriela Soster Santetti, Journal of Cereal Science EngineeringBakery ProductsAgricultural EconomicsGrain ScienceFood Engineering	2017	108
Effects of annealing on the physicochemical properties and enzymatic susceptibility of rice starches with different amylose contents Álvaro Renato Guerra Dias, Elessandra da Rosa Zavareze, Franciela Spier, Food Chemistry	2010	96
Rheological properties of wheat flour dough and pan bread with wheat bran Elis Regina Fátima Boita, Tatiana Oro, Joseane Bressiani, Journal of Cereal Science Rheological PropertiesRheological PropertyRheologyGrain QualityWheat Flour Dough	2016	86
Effect of extrusion process variables on physical and chemical properties of extruded oat products Luiz Carlos Gutkoski, Ahmed A. El-Dash Plant Foods for Human Nutrition	1999	83
Physicochemical, crystallinity, pasting and thermal properties of heat‐moisture‐treated pinhão starch Vânia Zanella Pinto, Nathan Levien Vanier, Bruna Klein, Starch - Stärke Food ChemistryMaterials ScienceEngineeringHealth SciencesFood Physic	2012	80
Development of functional pasta with microencapsulated <i>Spirulina</i>: technological and sensorial effects Cindiele Karen Zen, Caroline Balensiefer Vicenzi Tiepo, Raíssa Vieira da Silva, Journal of the Science of Food and Agriculture	2019	76
Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures Valmor Ziegler, Cristiano Dietrich Ferreira, Jorge Tiago Schwanz Göebel, Food Chemistry Food ChemistryDifferent TemperaturesWhole Rice GrainsRed PericarpGrain Quality	2016	72
Development of extruded snacks using jatobá ( <i>Hymenaea stigonocarpa</i> Mart) flour and cassava starch blends Yoon Kil Chang, Mara R Silva, Luiz Carlos Gutkoski, Journal of the Science of Food and Agriculture	1998	61

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