Camilly Fratelli

Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.

Denise G. Muniz, Fernanda G Santos, V. Capriles, 2018, Journal of food science.

Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice

L. Oyama, V. D. de Rosso, A. R. Braga, 2022, Processes.

Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity

V. D. de Rosso, A. R. Braga, T. M. Mazzo, 2022, Frontiers in Bioengineering and Biotechnology.

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Denise G. Muniz, A. R. Braga, Fernanda G Santos, 2021, Foods.

Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties

Fernanda G Santos, V. Capriles, Camilly Fratelli, 2017, Food science & nutrition.

The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour

Fernanda G. Santos, Camilly Fratelli, Denise G. Muniz, 2021, International Journal of Gastronomy and Food Science.

Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

Denise G. Muniz, Fernanda G Santos, V. Capriles, 2018 .

Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread

Fernanda G Santos, V. Capriles, Camilly Fratelli, 2020 .

Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin

A. R. Braga, Camilly Fratelli, M. C. A. Amarante, 2020 .