M. Z. de Miranda

Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination

Júlia Baranzelli, Dianini Hüttner Kringel, Rosana Colussi et al. · LWT · 2018 · 111 citations · Full text

Agriculture, Agronomy, Food Science +15

Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins

Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Paulo Roberto Salvador et al. · Journal of Culinary Science & Technology · 2016 · 98 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Natural occurrence of deoxynivalenol in wheat from Paraná State, Brazil and estimated daily intake by wheat products

Joice Sifuentes dos Santos, Thiago Montagner Souza, Elisabete Yurie Sataque Ono et al. · Food Chemistry · 2012 · 80 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +14

Thermal and irradiation resistance of folic acid encapsulated in zein ultrafine fibers or nanocapsules produced by electrospinning and electrospraying

Jarine Amaral do Evangelho, Rosane Lopes Crizel, F. C. M. Chaves et al. · Food Research International · 2018 · 77 citations · Full text

Natural Sciences, Food Science, Materials Science +11

Influence of cultivar and environment on quality of Latin American wheats

Daniel Vázquez, Andrés Berger, M. Cuniberti et al. · Journal of Cereal Science · 2012 · 64 citations · Full text

Agriculture, Agronomy, Plant Sciences +12