| Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties LTB Sandri, FG Santos, C Fratelli, VD Capriles Food science & nutrition 5 (5), 1021-1028, 2017 | 87 | 2017 |
| Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response C Fratelli, DG Muniz, FG Santos, VD Capriles Journal of functional foods 42, 339-345, 2018 | 81 | 2018 |
| Antioxidant potential of nature's “something blue”: something new in the marriage of biological activity and extraction methods applied to C-phycocyanin C Fratelli, M Burck, MCA Amarante, ARC Braga Trends in Food Science & Technology 107, 309-323, 2021 | 65 | 2021 |
| Overcoming restrictions of bioactive compounds biological effects in food using nanometer-sized structures MA Giaconia, S dos Passos Ramos, CF Pereira, AC Lemes, VV De Rosso, ... Food Hydrocolloids 107, 105939, 2020 | 57 | 2020 |
| Psyllium improves the quality and shelf life of gluten-free bread C Fratelli, FG Santos, DG Muniz, S Habu, ARC Braga, VD Capriles Foods 10 (5), 954, 2021 | 38 | 2021 |
| Mixture design applied to the development of chickpea‐based gluten‐free bread with attractive technological, sensory, and nutritional quality FG Santos, C Fratelli, DG Muniz, VD Capriles Journal of food science 83 (1), 188-197, 2018 | 35 | 2018 |
| Green extraction process of food grade C-phycocyanin: Biological effects and metabolic study in mice C Fratelli, M Bürck, AF Silva-Neto, LM Oyama, VV De Rosso, ARC Braga Processes 10 (9), 1793, 2022 | 17 | 2022 |
| The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour FG Santos, C Fratelli, DG Muniz, VD Capriles International Journal of Gastronomy and Food Science 26, 100434, 2021 | 13 | 2021 |
| Innovative approaches to improve nutritional and bioactive compounds of grain-based gluten-free products VD Capriles, FG Santos, EM Reis, CF Pereira Gluten-free diets: Food sources, role in celiac disease and health benefits …, 2015 | 10 | 2015 |
| Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity MA Giaconia, SP Ramos, C Fratelli, M Assis, TM Mazzo, E Longo, ... Frontiers in Bioengineering and Biotechnology 10, 814466, 2022 | 8 | 2022 |
| Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture C Fratelli, MC Nunes, VV De Rosso, A Raymundo, ARC Braga Frontiers in Food Science and Technology 3, 1258219, 2023 | 6 | 2023 |
| C-phycocyanin extracted from Spirulina using a green solvent approach presents an anti-obesity characteristic in mice fed a hyperlipidic diet AF Silva-Neto, C Fratelli, VG Pucci, VT Boldarine, YAM Ferreira, ... Journal of Functional Foods 108, 105747, 2023 | 6 | 2023 |
| Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product M Bürck, C Fratelli, M Assis, ARC Braga Fermentation 10 (6), 304, 2024 | 2 | 2024 |
| Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread FG Santos, C Fratelli, NMM Alencar, VD Capriles Research, Society and Development 9 (11), e77591110589-e77591110589, 2020 | 2 | 2020 |
| Applications of biopolymers as encapsulating and binding agents in bioactive compounds and functional food products CF Pereira, L Ribeiro, MM Nakamoto, M Burck, ARC Braga | 1 | 2022 |
| Unveiling the Potential of Spirulina Biomass—A Glimpse into the Future Circular Economy Using Green and Blue Ingredients M Bürck, C Fratelli, M Campos Assumpção de Amarante, ARC Braga Biomass 4 (3), 704-719, 2024 | | 2024 |
| Bioactive C-phycocyanin exerts immunomodulatory and antitumor activity in mice with induced melanoma MTSF Salgado, MCS Silva, C Fratelli, ARC Braga, TBG Lopes, E Ferreira, ... Toxicology and Applied Pharmacology 484, 116874, 2024 | | 2024 |
| Efeito da adição de psyllium (plantago ovata) na qualidade e na resposta glicêmica de pães sem glúten CF Pereira Universidade Federal de São Paulo (UNIFESP), 2016 | | 2016 |
Anna Rafaela Cavalcante BragaUniversidade Federal de São Paulo在 unifesp.br 的电子邮件经过验证
