Properties of whole grain wheat flour and performance in bakery products as a function of particle size

Autor: Bressiani, Joseane ^{a, ∗}, Oro, Tatiana ^a, Santetti, Gabriela S. ^b, Almeida, Juliano L. ^c, Bertolin, Telma E. ^a, Gómez, Manuel ^d, Gutkoski, Luiz C. ^a

Publikováno v: In Journal of Cereal Science May 2017 75:269-277

Rheological properties of wheat flour dough and pan bread with wheat bran

Autor: Boita, Elis R.F. ^a, Oro, Tatiana ^{b, ∗}, Bressiani, Joseane ^b, Santetti, Gabriela S. ^c, Bertolin, Telma E. ^b, Gutkoski, Luiz C. ^b

Publikováno v: In Journal of Cereal Science September 2016 71:177-182

Evaluation of Filamentous Fungi and Inducers for the Production of Endo-Polygalacturonase by Solid State Fermentation

Autor: Dartora, Adriana B., Bertolin, Telma E., Bilibio, Denise, Silveira, Mauricio M., Costa, Jorge A. V.

Publikováno v: Zeitschrift für Naturforschung C; August 2002, Vol. 57 Issue: 7-8 p666-670, 5p

Exploring the Neuroprotective Effects of Spirulina platensis: Insights Into Hemorrhagic Volume and Histological Outcomes.

Autor: Almeida T; Department of Radiation Oncology, University of Miami, Miami, USA.; Department of Neurosurgery, University of Miami, Miami, USA., Manfroi G; Department of Neurosurgery, Hospital Santa Marcelina, São Paulo, BRA., Silva S; Department of Morphology and Pathology, Federal University of São Carlos, São Carlos, BRA., Beggiora P; Department of Surgery and Anatomy, Ribeirão Preto School of Medicine, University of São Paulo, Ribeirão Preto, BRA., Schwingel D; Department of Pathology, Faculdade Meridional School of Medicine, Passo Fundo, BRA., Bertolin TE; Graduate Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, BRA.

Publikováno v: Cureus [Cureus] 2023 Jul 18; Vol. 15 (7), pp. e42078. Date of Electronic Publication: 2023 Jul 18 (Print Publication: 2023).