Claire Tondo Vendruscolo

The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients

Leidi Daiana Preichardt, Claire Tondo Vendruscolo, Márcia Arocha Gularte et al. · International Journal of Food Science & Technology · 2011 · 78 citations

Food Chemistry, Nutrition, Gluten Free Cakes +13

Screening among 18 novel strains of Xanthomonas campestris pv pruni

Angelita da Silveira Moreira, João Luiz Vendruscolo, Carlos Gil-Turnes et al. · Food Hydrocolloids · 2001 · 60 citations

Plant Pathology, Novel Strains, Microbiology +1

Poly(3-hydroxybutyrate)-P(3HB): Review of Production Process Technology

Mariane Igansi Alves, Karine Laste Macagnan, Amanda da Silva Rodrigues et al. · Industrial Biotechnology · 2017 · 50 citations

Bioplastics, Engineering, Biopolymer Production +19

The influence of thermal treatment and operational conditions on xanthan produced by X. arboricola pv pruni strain 106

Caroline Dellinghausen Borges, Regina C.M. de Paula, Judith P.A. Feitosa et al. · Carbohydrate Polymers · 2008 · 43 citations

Materials Science, Thermal Treatment, Chemical Engineering +4

Structure of xanthan gum and cell ultrastructure at different times of alkali stress

Márcia de Mello Luvielmo, Caroline Dellinghausen Borges, Daniela de Oliveira Toyama et al. · Brazilian Journal of Microbiology · 2016 · 28 citations · Full text