M. T. Bertoldo Pacheco

Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability

B. Gaigher, E. do Nascimento da Silva, Vitor Lacerda Sanches, 2022, Current research in food science.

Identification of bioactive peptides released from in vitro gastrointestinal digestion of yam proteins (Dioscorea cayennensis).

M. Juliano, M. T. Bertoldo Pacheco, M. Dias, 2021, Food research international.

Bioaccessibility of cashew nut kernel flour compounds released after simulated in vitro human gastrointestinal digestion.

M. T. Bertoldo Pacheco, Mariana Sisconeto Bisinotto, Daniele Cristina da Silva, 2021, Food research international.

Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread

M. T. Bertoldo Pacheco, A. Raposo, R. Akutsu, 2021, Foods.

Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour.

F. Malcata, M. T. Bertoldo Pacheco, M. Pintado, 2015, Food chemistry.

Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage

M. T. Bertoldo Pacheco, D. Gallina, Paula De Paula Menezes Barbosa, 2019, Revista do Instituto de Laticínios Cândido Tostes.

Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt

M. T. Bertoldo Pacheco, T. C. Pimentel, M. S. Lima, 2020 .

Use of the Kano model and sensory evaluation in the development of an iron supplement for women

M. T. Bertoldo Pacheco, Heidy Lorena Ferrari Audiverth, Aline Oliveira Garcia, 2021 .

Digestion of whey peptide induces antioxidant and anti-inflammatory bioactivity on glial cells: Sequences identification and structural activity analysis

J. Morari, L. D. dos Santos, M. T. Bertoldo Pacheco, 2024, Food Research International.