Thaísa Abrantes Souza Gusmão

Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars

Cecília Elisa de Sousa Muniz, Ângela Maria Santiago, Thaísa Abrantes Souza Gusmão et al. · Biocatalysis and Agricultural Biotechnology · 2020 · 67 citations

Biomanufacturing, Single-cell Protein Enrichment, Food Fermentation +9

Role of chitosan and transglutaminase on the elaboration of gluten-free bread

Hanndson Araújo Silva, Eudeson G. Paiva, Hugo M. Lisboa et al. · Journal of Food Science and Technology · 2019 · 32 citations · Full text

Food Chemistry, Engineering, Glycobiology +5

Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis

Thaísa Abrantes Souza Gusmão, Rennan Pereira de Gusmão, Henrique Valentim Moura et al. · Journal of Food Science and Technology · 2019 · 28 citations · Full text

Nutrition, Multivariate Data Analysis, Prebiotic Gluten-free Bread +8

Particle size, morphological, rheological, physicochemical characterization and designation of minerals in mesquite flour ( Proposis julifrora )

Rennan Pereira de Gusmão, Mário Eduardo Rangel Moreira Cavalcanti Mata, Maria Elita Martins Duarte et al. · Journal of Cereal Science · 2016 · 27 citations

Mesquite Flour, Engineering, Mineral-fluid Interaction +6

Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics

Nayara Jessica da Silva Ramos, Edmar Bezerra Maciel Rocha, Thaísa Abrantes Souza Gusmão et al. · LWT · 2023 · 19 citations · Full text

Food Chemistry, Nutrition, Nutritional Content +12