Cláudia Carneiro Hecke Krüger

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta

Sila Mary Rodrigues Ferreira, Ana Paula de Queiroz Mello, Mônica de Caldas Rosa dos Anjos et al. · Food Chemistry · 2015 · 111 citations

Agriculture, Agronomy, Food Science +14

A holistic model integrating value co-creation methodologies towards the sustainable development

Cláudia Carneiro Hecke Krüger, Rodrigo Goyannes Gusm�ão Caiado, Sérgio Luiz Braga França et al. · Journal of Cleaner Production · 2018 · 85 citations

Management, Environmental Management, Sustainability Management +15

Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.)

Thaís Caroline Moreira, Ágatha Transfeld da Silva, Cristiane Fagundes et al. · LWT · 2016 · 54 citations

Agriculture, Dairy Science, Food Science +12

Mineral profile, carotenoids and composition of cocona (Solanum sessiliflorum Dunal), a wild Brazilian fruit

Aiane Benevide Sereno, Marlene Bampi, Isabela Eloise dos Santos et al. · Journal of Food Composition and Analysis · 2018 · 53 citations

Agriculture, Food Science, Nutritional Sciences +17

Juá fruit (Ziziphus joazeiro) from Caatinga: A source of dietary fiber and bioaccessible flavanols

Priscila Mayara de Lima Oliveira, Aline Macedo Dantas, Alany Raquel dos Santos Morais et al. · Food Research International · 2019 · 35 citations

Agriculture, Food Science, Nutritional Sciences +17