Caroline Alves Cayres

Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking

Caroline Alves Cayres, José Luis Ramírez Ascheri, Maria Antonieta Peixoto Gimenes Couto et al. · Journal of Cereal Science · 2020 · 28 citations

Agriculture, Agronomy, Food Science +7

Evaluation of nutritional characteristics and consumers’ acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate

Caroline Alves Cayres, José Luis Ramírez Ascheri, Maria Antonieta Peixoto Gimenes Couto · SN Applied Sciences · 2021 · 21 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Biosurfactant Production from the Biodegradation of n-Paraffins, Isoprenoids and Aromatic Hydrocarbons from Crude Petroleum by Yarrowia lipolytica IMUFRJ 50682

Tatiana Felix Ferreira, Fernanda Faria Martins, Caroline Alves Cayres et al. · Fermentation · 2022 · 20 citations · Full text

Life Sciences, Biotechnology, Microbiology +16

Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour)

Caroline Alves Cayres, José Luis Ramírez Ascheri, Maria Antonieta Peixoto Gimenes Couto et al. · Journal of Food Processing and Preservation · 2020 · 10 citations

Agriculture, Food Science, Nutrition +15