Soely Maria Pissini Machado Reis

Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

Giovana Ermetice de Almeida Costa, Keila da Silva Queiroz-Monici, Soely Maria Pissini Machado Reis et al. · Food Chemistry · 2005 · 626 citations

Agriculture, Food Science, Nutritional Sciences +17

Bifidogenic effect of dietary fiber and resistant starch from leguminous on the intestinal microbiota of rats

Keila da Silva Queiroz-Monici, Giovana E.A. Costa, Neusely da Silva et al. · Nutrition · 2005 · 98 citations

Life Sciences, Microbiology, Nutritional Sciences +17

Effect of Soaking Prior to Cooking on the Levels of Phytate and Tannin of the Common Bean (Phaseolus vulgaris, L.) and the Protein Value

Elizabete Helbig, Admar Costa de Oliveira, Keila da Silva Queiroz et al. · Journal of Nutritional Science and Vitaminology · 2003 · 26 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Soaking the Common Bean in a Domestic Preparation Reduced the Contents of Raffinose-Type Oligosaccharides but Did Not Interfere with Nutritive Value.

Keila da Silva Queiroz, Admar Costa de Oliveira, Elizabete Helbig et al. · Journal of Nutritional Science and Vitaminology · 2002 · 23 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +17

Jaboticaba (Myrciaria jaboticaba (Vell.) Berg.) peel improved triglycerides excretion and hepatic lipid peroxidation in high-fat-fed rats

Ângela Giovana Batista, Sabrina Alves Lenquiste, Carolin Moldenhauer et al. · Revista de Nutrição · 2013 · 18 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +17