Schmiele M - Search Results

1

Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) R.K. Jansen).

Neves DA, Schmiele M, Pallone JAL, Orlando EA, Risso EM, Cunha ECE, Godoy HT. Neves DA, et al. Among authors: schmiele m. Food Res Int. 2019 Feb;116:1144-1152. doi: 10.1016/j.foodres.2018.09.060. Epub 2018 Oct 5. Food Res Int. 2019. PMID: 30716900

2

Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties.

Almada-Érix CN, Almada CN, Souza Pedrosa GT, Dos Santos P, Schmiele M, Clerici MTPS, Martinez J, Lollo PC, Magnani M, Sant'Ana AS. Almada-Érix CN, et al. Among authors: schmiele m. Food Res Int. 2021 Apr;142:110191. doi: 10.1016/j.foodres.2021.110191. Epub 2021 Feb 1. Food Res Int. 2021. PMID: 33773667 Free article.

3

Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps.

Almada-Érix CN, Almada CN, Souza Pedrosa GT, Paulo Biachi J, Bonatto MS, Schmiele M, Nabeshima EH, Clerici MTPS, Magnani M, Sant'Ana AS. Almada-Érix CN, et al. Among authors: schmiele m. Food Res Int. 2022 May;155:111040. doi: 10.1016/j.foodres.2022.111040. Epub 2022 Mar 7. Food Res Int. 2022. PMID: 35400429

4

Obtaining and characterizing polyphenol extracts based on anthocyanins from Melinis minutiflora inflorescences and Plinia cauliflora fruits and application in gelatins.

Silva IM, Silva MR, Augusti R, Melo JOF, Schmiele M, Neves NA. Silva IM, et al. Among authors: schmiele m. Food Res Int. 2023 Nov;173(Pt 2):113426. doi: 10.1016/j.foodres.2023.113426. Epub 2023 Aug 30. Food Res Int. 2023. PMID: 37803763

5

Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough.

Ortolan F, Brites LTG, Montenegro FM, Schmiele M, Steel CJ, Clerici MTPS, Almeida EL, Chang YK. Ortolan F, et al. Among authors: schmiele m. Food Res Int. 2015 Oct;76(Pt 3):402-409. doi: 10.1016/j.foodres.2015.07.010. Epub 2015 Aug 8. Food Res Int. 2015. PMID: 28455020 Free article.

6

Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties.

Pereira APA, Clerici MTPS, Schmiele M, Pastore GM. Pereira APA, et al. Among authors: schmiele m. J Food Sci Technol. 2019 Mar;56(3):1445-1453. doi: 10.1007/s13197-019-03628-6. Epub 2019 Feb 15. J Food Sci Technol. 2019. PMID: 30956324 Free PMC article.

7

Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake.

de Souza AR, Schmiele M. de Souza AR, et al. Among authors: schmiele m. J Food Sci Technol. 2021 Sep;58(9):3632-3644. doi: 10.1007/s13197-021-05155-9. Epub 2021 Jun 9. J Food Sci Technol. 2021. PMID: 34366480 Free PMC article.

8

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties.

Paucar-Menacho LM, Schmiele M, Lavado-Cruz AA, Verona-Ruiz AL, Mollá C, Peñas E, Frias J, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C. Paucar-Menacho LM, et al. Among authors: schmiele m. Foods. 2022 Oct 18;11(20):3259. doi: 10.3390/foods11203259. Foods. 2022. PMID: 37431004 Free PMC article.

9

Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology.

Meza SLR, Sinnecker P, Schmiele M, Massaretto IL, Chang YK, Marquez UML. Meza SLR, et al. Among authors: schmiele m. J Food Sci Technol. 2019 Nov;56(11):4855-4866. doi: 10.1007/s13197-019-03951-y. Epub 2019 Jul 25. J Food Sci Technol. 2019. PMID: 31741510 Free PMC article.

10

New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters.

Lima CT, Santos TMD, Neves NA, Lavado-Cruz A, Paucar-Menacho LM, Clerici MTPS, Meza SLR, Schmiele M. Lima CT, et al. Among authors: schmiele m. Foods. 2023 Oct 25;12(21):3902. doi: 10.3390/foods12213902. Foods. 2023. PMID: 37959021 Free PMC article.

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