Bruna Menegassi

Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. – BRS Alegria) flour

Bruna Menegassi, Ana M.R. Pilosof, José Alfredo Gomes Arêas · LWT · 2011 · 83 citations · Full text

Agriculture, Food Science, Plant Sciences +14

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Flávia Teixeira, Bruna Aparecida dos Santos, Graziela Nunes et al. · Molecules · 2020 · 67 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

Arthur Soares Bueno, Cristina Meyer Pereira, Bruna Menegassi et al. · Journal of Food Engineering · 2008 · 50 citations

Agriculture, Food Science, Materials Engineering +13

Comparing the ways a sample of Brazilian adults classify food with the NOVA food classification: An exploratory insight

Bruna Menegassi, Priscila de Morais Sato, Fernanda Baeza Scagliusi et al. · Appetite · 2019 · 29 citations

Agriculture, Food Science, Nutrition +5

Eat regularly and carefully, in appropriate environments and in company”: A brief analysis of this recommendation of the Brazilian Food Guide

Bruna Menegassi · Appetite · 2020 · 10 citations

Agriculture, Food Science, Nutrition +14