Jefferson Henrique Tiago Barros

Resistant starch: effect on rheology, quality, and staling rate of white wheat bread

Jefferson Henrique Tiago Barros, Sebastião Roberto Taboga, Célia Maria Landi Franco · Journal of Food Science and Technology · 2018 · 54 citations · Full text

Food Chemistry, Agricultural Economics, Resistant Starch +4

Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions

Ludmilla de Carvalho Oliveira, Jefferson Henrique Tiago Barros, Cristina M. Rosell et al. · Starch - Stärke · 2017 · 34 citations

Engineering, Mechanical Engineering, Grain Quality +17

Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin

Jefferson Henrique Tiago Barros, Célia M. L. Franco · Food Science and Technology International · 2021 · 11 citations · Full text

Medium-polymerized Inulin, Biomanufacturing, White Breads +13

Empirical Modeling of the Drying Kinetics of Red Beetroot (Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging

Elisabete Piancó de Sousa, Emanuel Neto Alves de Oliveira, Thamirys Lorranne Santos Lima et al. · Foods · 2024 · 10 citations · Full text