Eliete Vaz de Faria

The use of guar and xanthan gums in the production of ‘light’ low fat cakes

Francy Zambrano, P. Despinoy, R.C.S.C. Ormenese et al. · International Journal of Food Science & Technology · 2004 · 74 citations

The use of 2D NMR to study β-cyclodextrin complexation and debittering of amino acids and peptides

Giani Andréa Linde, Antônio Laverde, Eliete Vaz de Faria et al. · Food Research International · 2009 · 66 citations

Taste modification of amino acids and protein hydrolysate by α-cyclodextrin

Giani Andréa Linde, Antônio Laverde, Eliete Vaz de Faria et al. · Food Research International · 2009 · 51 citations

Probiotic buttermilk‐like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability

Adriane Elisabete Costa Antunes, ÉRICA R A SILVA, Ariene Gimenes Fernandes Van Dender et al. · International Journal of Dairy Technology · 2009 · 43 citations

Probiotics, Food Chemistry, Probiotic +19

Oyster Culinary-Medicinal Mushroom, Pleurotus ostreatus (Higher Basidiomycetes), Growth in Grain-Based Diet Improves Broiler Chicken Production

Mateus Pasko dos Santos, Rafael C. Marcante, Thiago Teodoro Santana et al. · International journal of medicinal mushrooms · 2015 · 10 citations