Valéria Aparecida Vieira Queiróz

Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

Érica Aguiar Moraes, Rafaela da Silva Marineli, Sabrina Alves Lenquiste et al. · Food Chemistry · 2015 · 128 citations

Food Chemistry, Nutrition, Phenolic Compounds +5

Sorghum genotype may reduce low-grade inflammatory response and oxidative stress and maintains jejunum morphology of rats fed a hyperlipidic diet

Érica Aguiar Moraes, Dorina Isabel Gomes Natal, Valéria Aparecida Vieira Queiróz et al. · Food Research International · 2012 · 88 citations · Full text

Inflammation, Nutrition, Allergy +7

Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content

Pamella Cristine Anunciação, Leandro de Morais Cardoso, Jaqueline Vieira Piovesana Gomes et al. · Food Chemistry · 2016 · 83 citations

Food Chemistry, Nutrition, Sensorial Acceptance +9

Resistant starch content among several sorghum ( Sorghum bicolor ) genotypes and the effect of heat treatment on resistant starch retention in two genotypes

Natália de Carvalho Teixeira, Valéria Aparecida Vieira Queiróz, Maria Clara Rocha et al. · Food Chemistry · 2015 · 81 citations · Full text

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