Concepedia

Ludmilla de Carvalho Oliveira

LD

12

Publications

404

Citations

10

H-Index

2015

Active since

Affiliations

Universidade Estadual de Campinas (UNICAMP)(Current)

University of Copenhagen

Instituto de Agroquímica y Tecnología de Alimentos

Universidade Estadual Paulista (Unesp)

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

ORCID

Top concepts

Publications per year

2015–2024

12

Publications

12

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 citations

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 · 2015 · 71 citations

, , +15

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 citations

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 et al. · Food Chemistry · 2024 · 42 citations · Full text

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 et al. · Starch - Stärke · 2017 · 34 citations

, , +17

Rows per page

1–5 of 12