Thaísa de Menezes Alves Moro

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

T. Moro, Thaisa De Menezes Alves Moro, Thaisa M. A. Moro, Thaisa M.A. Moro, Thaisa de Menezes Alves Moro, Thaísa M. A. Moro, Thaísa M.A. Moro, Thaísa Menezes Alves Moro, Thaísa de Menezes Alves Moro, Thaísa de Menezes Alves Moro

Publications

549

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Universidade Federal do Amazonas

About

Thaísa de Menezes Alves Moro is an author at Universidade Estadual de Campinas (UNICAMP) specializing in food chemistry, nutrition, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Nutrition	4	4	347
2	Health Sciences	3	3	290
3	Food Quality	3	3	290
4	Engineering	1	1	14
5	Biomanufacturing	1	1	59

Thaísa de Menezes Alves Moro

Publications

444

Citations

H-Index

Page 1

	Year	Citations
Formulation and characterization of functional foods based on fruit and vegetable residue flour Mariana Simões Larraz Ferreira, Mónica Santos, Thaísa de Menezes Alves Moro, Journal of Food Science and Technology Food ChemistryNutritionFood FunctionFood AnalysisAgricultural Economics	2013	190
Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen) G. B. Crosbie, Andrew S. Ross, Thaísa de Menezes Alves Moro, Cereal Chemistry Food ChemistryNutritionFood CompositionIn Vitro FermentationFood Analysis	1999	86
Bioplastics of Native Starches Reinforced with Passion Fruit Peel Thaísa de Menezes Alves Moro, José Luis Ramírez Ascheri, Juan Antonio Ruano Ortiz, Food and Bioprocess Technology Food ChemistryBiomanufacturingBioplasticsEdible PackagingBioplastic	2017	59
Use of burdock root flour as a prebiotic ingredient in cookies Thaísa de Menezes Alves Moro, Caroline Mantovani Celegatti, Ana Paula Aparecida Pereira, LWT Food ChemistryNutritionBurdock Root FlourPrebiotic Ingredient	2017	57
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, Journal of the Science of Food and Agriculture	2022	21
Impact of ripening on the health-promoting components from fruta-do-lobo (Solanum lycocarpum St. Hill) Ana Paula Aparecida Pereira, Célio Fernando Figueiredo Angolini, Heloísa Banin Adani, Food Research International BotanySt. HillAgricultural EconomicsRipeningHealth-promoting Components	2020	17
Muffin with pumpkin flour: technological, sensory and nutritional quality Michele Scarton, Gustavo Costa do Nascimento, Mária Hermínia Ferrari Felisberto, Brazilian journal of food technology/Brazilian Journal of Food Technology Food ChemistryNutritionAbstract PumpkinImage AnalysisEngineering	2021	14

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