Roberta Cruz Silveira Thys

The effect of the incorporation of grape marc powder in fettuccini pasta properties

Voltaire Sant’Anna, Franciele Dalla Porta Christiano, Lígia Damasceno Ferreira Marczak et al. · LWT · 2014 · 143 citations

Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads

Carolina da Rosa Machado, Roberta Cruz Silveira Thys · Innovative Food Science & Emerging Technologies · 2019 · 141 citations

Food Chemistry, Gluten-free Breads, Glycobiology +4

Characterization of a protease of a feather-degrading Microbacterium species

Roberta Cruz Silveira Thys, Françoise S. Lucas, Ana Paula Konzen Riffel et al. · Letters in Applied Microbiology · 2004 · 136 citations

Antifungal properties of phosphatidylcholine-oleic acid liposomes encapsulating garlic against environmental fungal in wheat bread

Cristian Mauricio Barreto Pinilla, Roberta Cruz Silveira Thys, Adriano Brandelli · International Journal of Food Microbiology · 2019 · 119 citations

Food Chemistry, Wheat Bread, Antifungal Agent +5

Optimization of protease production by Microbacterium sp. in feather meal using response surface methodology

Roberta Cruz Silveira Thys, Samanta O. Guzzon, Florencia Cladera‐Olivera et al. · Process Biochemistry · 2005 · 95 citations

Response Surface Methodology, Biotechnology, Protease Production +4