Caliari M - Search Results

1

Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method.

Bento JAC, Ribeiro PRV, Alexandre E Silva LM, Alves Filho EG, Bassinello PZ, de Brito ES, Caliari M, Soares Júnior MS. Bento JAC, et al. Among authors: caliari m. Food Chem. 2021 Sep 15;356:129718. doi: 10.1016/j.foodchem.2021.129718. Epub 2021 Mar 30. Food Chem. 2021. PMID: 33836354

2

Waxy maize starch modified by sun-drying after spontaneous or backslopping fermentation.

Teixeira CS, Neves GADR, Caliari M, Soares Júnior MS. Teixeira CS, et al. Among authors: caliari m. Int J Biol Macromol. 2019 Aug 15;135:553-559. doi: 10.1016/j.ijbiomac.2019.05.126. Epub 2019 May 21. Int J Biol Macromol. 2019. PMID: 31125651

3

Extraction, characterization and technological properties of white garland-lily starch.

Bento JAC, Ferreira KC, de Oliveira ALM, Lião LM, Caliari M, Júnior MSS. Bento JAC, et al. Among authors: caliari m. Int J Biol Macromol. 2019 Aug 15;135:422-428. doi: 10.1016/j.ijbiomac.2019.05.141. Epub 2019 May 22. Int J Biol Macromol. 2019. PMID: 31128191

4

Physicochemical, structural, and thermal properties of "batata-de-teiú" starch.

Bento JAC, Fidelis MC, de Souza Neto MA, Lião LM, Caliari M, Soares Júnior MS. Bento JAC, et al. Among authors: caliari m. Int J Biol Macromol. 2020 Feb 15;145:332-340. doi: 10.1016/j.ijbiomac.2019.12.208. Epub 2019 Dec 24. Int J Biol Macromol. 2020. PMID: 31881299

5

The effect of active coating and refrigerated storage on the quality of avocado cultivar, Quintal.

Careli-Gondim Í, Mesquita TC, Vilas Boas EVB, Caliari M, Soares Júnior MS. Careli-Gondim Í, et al. Among authors: caliari m. J Food Sci Technol. 2020 Jan;57(1):143-151. doi: 10.1007/s13197-019-04039-3. Epub 2019 Aug 22. J Food Sci Technol. 2020. PMID: 31975717 Free PMC article.

6

Vinegar from Anacardium othonianum Rizzini using submerged fermentation.

da Rocha Neves GA, Machado AR, Santana JF, da Costa DC, Antoniosi Filho NR, Viana LF, Silva FG, Spinosa WA, Soares Junior MS, Caliari M. da Rocha Neves GA, et al. Among authors: caliari m. J Sci Food Agric. 2021 May;101(7):2855-2862. doi: 10.1002/jsfa.10916. Epub 2020 Nov 19. J Sci Food Agric. 2021. PMID: 33145766

7

Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz).

Paixão E Silva GL, Bento JAC, Oliveira AR, Garcia MC, Soares Júnior MS, Caliari M. Paixão E Silva GL, et al. Among authors: caliari m. J Food Sci Technol. 2021 Apr;58(4):1441-1448. doi: 10.1007/s13197-020-04656-3. Epub 2020 Jul 22. J Food Sci Technol. 2021. PMID: 33746272 Free PMC article.

8

High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance.

Ribeiro AEC, Oliveira AR, Silva ACMD, Garcia MC, Ribeiro KO, Caliari M, Soares Júnior MS. Ribeiro AEC, et al. Among authors: caliari m. Food Sci Technol Int. 2023 Mar;29(2):181-191. doi: 10.1177/10820132221085154. Epub 2022 Mar 7. Food Sci Technol Int. 2023. PMID: 35253452

9

Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature.

Magalhães GL, Soares Júnior MS, Caliari M, Monteiro MLG, Mársico ET. Magalhães GL, et al. Among authors: caliari m. Foods. 2023 Jul 19;12(14):2748. doi: 10.3390/foods12142748. Foods. 2023. PMID: 37509840 Free PMC article.

10

New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties.

Coutinho GSM, Ribeiro AEC, Prado PMC, Oliveira ÉR, Careli-Gondim Í, Oliveira AR, Soares Júnior MS, Caliari M, Vilas Boas EVB. Coutinho GSM, et al. Among authors: caliari m. J Food Sci Technol. 2023 Oct;60(10):2607-2618. doi: 10.1007/s13197-023-05781-5. Epub 2023 Jun 27. J Food Sci Technol. 2023. PMID: 37599843

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