Ludmilla de Carvalho Oliveira

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

Ludmilla C. Oliveira, Ludmilla de C. Oliveira, Ludmilla de Carvalho Oliveira

Publications

476

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)University of Copenhagen Instituto de Agroquímica y Tecnología de Alimentos Universidade Estadual Paulista (Unesp)

About

Ludmilla de Carvalho Oliveira is an author at Universidade Estadual de Campinas (UNICAMP) specializing in food engineering, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	149
2	Health Sciences	5	5	162
3	Medicine	1	1	10
4	Biochemistry	1	1	21
5	Biomolecular Engineering	1	1	21

Ludmilla de Carvalho Oliveira

Publications

404

Citations

H-Index

Page 1

	Year	Citations
Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture Ludmilla de Carvalho Oliveira, Márcio Schmiele, Caroline Joy Steel LWT	2016	82
Effect of the addition of whole‐grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready‐to‐eat breakfast cereal Ludmilla de Carvalho Oliveira, Cristina M. Rosell, Caroline Joy Steel International Journal of Food Science & Technology NutritionCell StructureEngineeringIn Vitro FermentationDietary Fibre Content	2015	71
Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel Ludmilla de Carvalho Oliveira, Natália Manzatti Machado Alencar, Caroline Joy Steel LWT	2017	68
High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activities Ludmilla de Carvalho Oliveira, Cristina Martı́nez-Villaluenga, María Elena Cartea, Food Chemistry	2024	42
Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions Ludmilla de Carvalho Oliveira, Jefferson Henrique Tiago Barros, Cristina M. Rosell, Starch - Stärke EngineeringMechanical EngineeringGrain QualityFood ChemistryCorn Flour Systems	2017	34
Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution Rafael Grassi de Alcântara, Heidge Fukumasu, Paulo César Fabrício Raspantini, Journal of Food Quality Food ChemistryNutritionIn Vitro FermentationGreen Banana FlourFood Analysis	2020	23
Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Marina Vilar Geraldi, Innovative Food Science & Emerging Technologies Food ChemistryDynamic High PressureEngineeringBiochemistryCoffee Coproducts By-products	2021	21
Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure Ludmilla de Carvalho Oliveira, Bill MacNaughtan, Ourania Gouseti, Journal of Food Processing and Preservation	2021	18
Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours Ludmilla de Carvalho Oliveira, Diana Clara Nunes de Lima, Marcio A. Bailoni, Cereal Chemistry NutritionEngineeringFood AnalysisAgricultural EconomicsGrain Quality	2016	13
Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Alline Artigiani Lima Tribst LWT	2021	12

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