Mária Hermínia Ferrari Felisberto

Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

Mária Hermínia Ferrari Felisberto, Adriana Lucia Wahanik, Cristiane Rodrigues Gomes-Ruffi et al. · LWT · 2015 · 197 citations

Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions

Mária Hermínia Ferrari Felisberto, Maria Teresa Esteves Lopes Galvão, Carolina Siqueira Franco Picone et al. · LWT · 2014 · 110 citations

Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production

Márcio Schmiele, Mária Hermínia Ferrari Felisberto, María Teresa Pedrosa Silva Clerici et al. · LWT · 2016 · 95 citations

Food Chemistry, Nutrition, Wheat Flour +8

Non-conventional starch sources

Bruna Lago Tagliapietra, Mária Hermínia Ferrari Felisberto, Edgar Aparecido Sanches et al. · Current Opinion in Food Science · 2020 · 84 citations

Food Chemistry, Polysaccharide, Non-conventional Starch Sources +4

Bamboo as an eco-friendly material for food and biotechnology industries

Marcos F. Silva, Michele EC Menis-Henrique, Mária Hermínia Ferrari Felisberto et al. · Current Opinion in Food Science · 2020 · 67 citations

Biotechnology Industries, Engineering, Biorefinery Product +7