| Microbiota-derived acetate protects against respiratory syncytial virus infection through a GPR43-type 1 interferon response KH Antunes, JL Fachi, R de Paula, EF da Silva, LP Pral, AÁ Dos Santos, ... Nature communications 10 (1), 3273, 2019 | 302 | 2019 |
| Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes MHF Felisberto, AL Wahanik, CR Gomes-Ruffi, MTPS Clerici, YK Chang, ... LWT-Food Science and Technology 63 (2), 1049-1055, 2015 | 224 | 2015 |
| Nutritional bioactive compounds and technological aspects of minor fruits grown in Brazil M Clerici, LB Carvalho-Silva Food Research International 44 (7), 1658-1670, 2011 | 199 | 2011 |
| Acetate coordinates neutrophil and ILC3 responses against C. difficile through FFAR2 JL Fachi, C Sécca, PB Rodrigues, FCP de Mato, B Di Luccia, ... The Journal of experimental medicine 217 (3), 2020 | 160 | 2020 |
| Starch nanoparticles: production methods, structure, and properties for food applications PH Campelo, AS Sant’Ana, MTPS Clerici Current Opinion in Food Science 33, 136-140, 2020 | 110 | 2020 |
| Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread MTPS Clerici, C Airoldi, AA El-Dash LWT-Food Science and Technology 42 (2), 618-623, 2009 | 107 | 2009 |
| Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production M Schmiele, MHF Felisberto, MTPS Clerici, YK Chang LWT-Food Science and Technology 76, 259-269, 2017 | 93 | 2017 |
| Interaction of guar and xanthan gums with starch in the gels obtained from normal, waxy and high‐amylose corn starches FH Weber, MTPS Clerici, FP Collares‐Queiroz, YK Chang Starch‐Stärke 61 (1), 28-34, 2009 | 93 | 2009 |
| Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage APMG Carvalho, DR Barros, LS da Silva, EA Sanches, C da Costa Pinto, ... International Journal of Biological Macromolecules 182, 1618-1627, 2021 | 70 | 2021 |
| Young bamboo culm: potential food as source of fiber and starch MHF Felisberto, PSE Miyake, AL Beraldo, MTPS Clerici Food Research International 101, 96-102, 2017 | 63 | 2017 |
| Non-conventional starch sources BL Tagliapietra, MHF Felisberto, EA Sanches, PH Campelo, MTPS Clerici Current Opinion in Food Science 39, 93-102, 2021 | 62 | 2021 |
| Peruvian Andean maize: General characteristics, nutritional properties, bioactive compounds, and culinary uses R Salvador-Reyes, MTPS Clerici Food Research International 130, 108934, 2020 | 61 | 2020 |
| Cereal fiber: Extrusion modifications for food industry MEC Menis-Henrique, M Scarton, MVF Piran, MTPS Clerici Current opinion in food science 33, 141-148, 2020 | 60 | 2020 |
| Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough F Ortolan, LTG Brites, FM Montenegro, M Schmiele, CJ Steel, ... Food Research International 76, 402-409, 2015 | 60 | 2015 |
| Identification of fiber added to semolina by near infrared (NIR) spectral techniques AT Badaró, FL Morimitsu, AR Ferreira, MTPS Clerici, DF Barbin Food chemistry 289, 195-203, 2019 | 58 | 2019 |
| Qualidade física, química e sensorial de biscoitos tipo cookies elaborados com a substituição parcial da farinha de trigo por farinha desengordurada de gergelim MTPS Clerici, ME Oliveira, EH Nabeshima Brazilian Journal of Food Technology 16, 139-146, 2013 | 57 | 2013 |
| Use of burdock root flour as a prebiotic ingredient in cookies TMA Moro, CM Celegatti, APA Pereira, AS Lopes, DF Barbin, GM Pastore, ... Lwt 90, 540-546, 2018 | 55 | 2018 |
| Bamboo as an eco-friendly material for food and biotechnology industries MF Silva, MEC Menis-Henrique, MHF Felisberto, R Goldbeck, ... Current Opinion in Food Science 33, 124-130, 2020 | 54 | 2020 |
| Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications MHF Felisberto, AL Beraldo, MTPS Clerici LWT-Food Science and Technology 76, 230-235, 2017 | 53 | 2017 |
| Evaluation of dehydrated marolo (Annona crassiflora) flour and carpels by freeze-drying and convective hot-air drying SC Corrêa, M Clerici, JS Garcia, EB Ferreira, MN Eberlin, L Azevedo Food Research International 44 (7), 2385-2390, 2011 | 48 | 2011 |
Mária Herminia Ferrari FelisbertoDoutoranda Universidade Estadual de Campinas在 unicamp.br 的电子邮件经过验证
