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 · 198 citations

Agriculture, Food Science, Nutritional Sciences +14

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 · 113 citations

Agriculture, Food Science, Nutritional Sciences +17

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 · 96 citations

Agriculture, Food Science, Food Engineering +8

Non-conventional starch sources

Bruna Lago Tagliapietra, Mária Hermínia Ferrari Felisberto, Edgar Aparecido Sanches et al. · Current Opinion in Food Science · 2020 · 86 citations

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 · 71 citations

Agriculture, Biotechnology, Food Science +14