Thaí­sa de Menezes Alves Moro

Formulation and characterization of functional foods based on fruit and vegetable residue flour

Mariana Simões Larraz Ferreira, Mónica Santos, Thaí­sa de Menezes Alves Moro et al. · Journal of Food Science and Technology · 2013 · 190 citations · Full text

Food Chemistry, Nutrition, Food Function +8

Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen)

G. B. Crosbie, Andrew S. Ross, Thaí­sa de Menezes Alves Moro et al. · Cereal Chemistry · 1999 · 86 citations

Food Chemistry, Nutrition, Food Composition +12

Bioplastics of Native Starches Reinforced with Passion Fruit Peel

Thaí­sa de Menezes Alves Moro, José Luis Ramírez Ascheri, Juan Antonio Ruano Ortiz et al. · Food and Bioprocess Technology · 2017 · 59 citations

Food Chemistry, Biomanufacturing, Bioplastics +4

Use of burdock root flour as a prebiotic ingredient in cookies

Thaí­sa de Menezes Alves Moro, Caroline Mantovani Celegatti, Ana Paula Aparecida Pereira et al. · LWT · 2017 · 57 citations

Food Chemistry, Nutrition, Burdock Root Flour +1

Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance

Rebeca Salvador‐Reyes, Ulliana Marques Sampaio, Thaí­sa de Menezes Alves Moro et al. · Journal of the Science of Food and Agriculture · 2022 · 21 citations