Ludmilla C. Oliveira

发表

Effect of the addition of whole‐grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready‐to‐eat breakfast cereal

C. Rosell, C. Steel, Ludmilla C. Oliveira, 2015 .

Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

R. A. Carvalho, H. Fukumasu, F. Vanin, 2020, Journal of Food Quality.

Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies

A. A. Tribst, M. Cristianini, Ludmilla C. Oliveira, 2022, LWT.

Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient

M. Cristianini, M. M. Maróstica Júnior, M. R. M. Júnior, 2021 .

Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours

Y. Chang, D. C. N. Lima, M. Schmiele, 2017 .

Advances in Pseudocereals: Crop Cultivation, Food Application, and Consumer Perception

Ludmilla C. Oliveira, N. Alencar, 2019, Bioactive Molecules in Food.

Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel

C. Steel, Ludmilla C. Oliveira, N. Alencar, 2018 .

Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions

C. Rosell, C. Steel, Ludmilla C. Oliveira, 2017 .

Corn flour as affected by whole grain wheat flour and extrusion conditions : a 1 study of physical and thermal properties and X-ray diffraction 2

C. Rosell, Steel., Ludmilla C. Oliveira, 2017 .

Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture

M. Schmiele, C. Steel, Ludmilla C. Oliveira, 2017 .

Protein Profile and Molecular Markers Related to the Baking Quality of Brazilian Wheat Cultivars

M. R. Pirozi, Ludmilla C. Oliveira, A. B. Pimentel, 2017 .

Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure

S. Bakalis, M. Cristianini, O. Gouseti, 2021, Journal of Food Processing and Preservation.

Corrigendum to “Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture” [LWT - Food Science and Technology 75C (2017) 261–270]

M. Schmiele, C. Steel, Ludmilla C. Oliveira, 2017 .