Soraia Silva Pinheiro

Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum

Leandro de Morais Cardoso, T Montini, Soraia Silva Pinheiro et al. · Food Chemistry · 2013 · 110 citations

Food Chemistry, Antioxidant Profile, Wet Heat +4

Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven

Leandro de Morais Cardoso, Soraia Silva Pinheiro, Carlos Wanderlei Piler de Carvalho et al. · Journal of Cereal Science · 2015 · 81 citations

Food Chemistry, Extrusion Cooking, Conventional Oven +5

Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): Diversity and stability to the heat treatment

Leandro de Morais Cardoso, Soraia Silva Pinheiro, Letícia Linhares da Silva et al. · Food Chemistry · 2014 · 62 citations

Carotenoid, Sorghum Bicolor L., Botany +3

Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.)

Soraia Silva Pinheiro, Pamella Cristine Anunciação, Leandro de Morais Cardoso et al. · Food Chemistry · 2020 · 38 citations

Food Chemistry, Sorghum Bicolor L, Vitamin E +7

Effect of cooking methods on the stability of thiamin and folic acid in fortified rice

Carlos Mário Martins Silveira, Ana Vládia Bandeira Moreira, Hércia Stampini Duarte Martino et al. · International Journal of Food Sciences and Nutrition · 2016 · 37 citations