Sila Mary Rodrigues Ferreira

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 · 110 citations

Grain Science, Potato Starch, Gluten-free Pasta +3

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

Food Chemistry, Reduced Level, Food Fermentation +6

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 · 48 citations

[Gluten-free cookies prepared with sorghum flour].

Sila Mary Rodrigues Ferreira, Paola Cordeiro Luparelli, Maria Eliana Madalozzo Schieferdecker et al. · PubMed · 2009 · 34 citations

Food Chemistry, Nutrition, Food Intolerance +10

Low-sodium fish burgers: Sensory profile and drivers of liking

Diomar Augusto de Quadros, Izabela Furtado de Oliveira Rocha, Sila Mary Rodrigues Ferreira et al. · LWT · 2015 · 33 citations

Food Choice, Nutrition, Low-sodium Fish Burgers +8