Telma Elita Bertolin

Author

Universidade de Passo Fundo ORCID

Also Known As

T. E. BERTOLIN, Telma E Bertolin, Telma E. BERTOLIN, Telma E. Bertolin, Telma Elita BERTOLIN, Telma Elita Bertolin

Publications

584

Citations

H-Index

Concepts

All Affiliations

Universidade de Passo Fundo Universidade Federal do Rio Grande Universidade Federal do Estado do Rio de Janeiro Instituto Federal Farroupilha Universidad de Valladolid

About

Telma Elita Bertolin is an author at Universidade de Passo Fundo specializing in food engineering, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	224
2	Health Sciences	5	5	157
3	Medicine	1	1	14
4	Public Health	1	1	35
5	Biochemistry	1	1	31

Telma Elita Bertolin

Publications

465

Citations

H-Index

Page 1

	Year	Citations
Properties of whole grain wheat flour and performance in bakery products as a function of particle size Joseane Bressiani, Tatiana Oro, Gabriela Soster Santetti, Journal of Cereal Science EngineeringBakery ProductsAgricultural EconomicsGrain ScienceFood Engineering	2017	108
Rheological properties of wheat flour dough and pan bread with wheat bran Elis Regina Fátima Boita, Tatiana Oro, Joseane Bressiani, Journal of Cereal Science Rheological PropertiesRheological PropertyRheologyGrain QualityWheat Flour Dough	2016	86
Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab Joseane Bressiani, Tatiana Oro, Flávio Martins Montenegro, Czech Journal of Food Sciences EngineeringMechanical EngineeringAgricultural EconomicsGrain QualityFood Chemistry	2019	54
Native and annealed oat starches as a fat replacer in mayonnaise Stéfani Werlang, Cheilane Bonfante, Tatiana Oro, Journal of Food Processing and Preservation Food ChemistryNutritionFat ReplacerFood AnalysisChemical Modification	2020	35
Development of extruded snacks enriched by bioactive peptides from microalga Spirulina sp. LEB 18 Patrícia Costa da Silva, Tassiele Toledo, Vandré Barbosa Brião, Food Bioscience Food ChemistryNutritionFood FunctionBiomanufacturingEngineering	2021	31
Micronized whole wheat flour and xylanase application: dough properties and bread quality Josemere Both, Bárbara Biduski, Manuel Gómez, Journal of Food Science and Technology Dough PropertiesXylanase ApplicationGrain QualityWhole Wheat Flour	2020	25
Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis Fernanda Arnhold Pagnussatt, Franciela Spier, Telma Elita Bertolin, Brazilian journal of food technology/Brazilian Journal of Food Technology Food ChemistryNutritionCommercial PastaFood CompositionWheat Flour	2014	22
In vitro digestibility and stability of encapsulated yerba mate extract and its impact on yogurt properties Cintia Cassia Tonieto Gris, Elionio Galvão Frota, Cíntia Guarienti, Journal of Food Measurement & Characterization Yogurt PropertiesBiotechnologyFood EngineeringMicrobiologyVitro Digestibility	2021	19
Phycocyanin protects against Alpha-Synuclein toxicity in yeast Diana Macedo, Telma Elita Bertolin, Tatiana Oro, Journal of Functional Foods PhytopharmacologyMolecular BiologyAlpha-synuclein Toxicity	2017	16
Clarification and concentration of yerba mate extract by membrane technology to increase shelf life Lára Franco dos Santos, Bruna Krieger Vargas, Charise Dallazem Bertol, Food and Bioproducts Processing Yerba Mate ExtractShelf LifeEngineeringBiochemical EngineeringBiotechnology	2020	16

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