Michele Silveira Coelho

Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

Michele Silveira Coelho, Myriam de las Mercedes Salas‐Mellado · LWT · 2014 · 154 citations

Chemical Characterization of CHIA (<i>Salvia hispanica L.)</i> for Use in Food Products

Michele Silveira Coelho, Myriam de las Mercedes Salas‐Mellado · Journal of Food and Nutrition Research · 2014 · 112 citations · Full text

In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides

Michele Silveira Coelho, Sabrine de Araujo Aquino, Juliana Machado Latorres et al. · Food Hydrocolloids · 2019 · 91 citations

Biochemistry, Medicine, Vivo Antioxidant Capacity +6

Peptides from Chia Present Antibacterial Activity and Inhibit Cholesterol Synthesis

Michele Silveira Coelho, Rosana Aparecida Manólio Soares-Freitas, José Alfredo Gomes Arêas et al. · Plant Foods for Human Nutrition · 2018 · 89 citations

Biochemistry, Medicine, Peptide Library +9

How extraction method affects the physicochemical and functional properties of chia proteins

Michele Silveira Coelho, Myriam de las Mercedes Salas‐Mellado · LWT · 2018 · 68 citations

Protein Chemistry, Chia Proteins, Functional Properties +14