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Author/Creator Santetti, Gabriela Soster

1. Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures. (1st February 2017)

Authors:
Ziegler, Valmor; Ferreira, Cristiano Dietrich; Goebel, Jorge Tiago Schwanz; El Halal, Shanise Lisie Mello; Santetti, Gabriela Soster; Gutkoski, Luiz Carlos; Zavareze, Elessandra da Rosa; Elias, Moacir Cardoso
Journal:
Food chemistry
Issue:
Volume 216(2017)
Page Start:
194
Record Type:
Journal Article
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2. Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour. Issue 10 (14th September 2021)

Authors:
Santetti, Gabriela Soster; Dacoreggio, Marina Volpato; Silva, Ana Carolina Mattana; Biduski, Barbara; Bressiani, Joseane; Oro, Tatiana; de Francisco, Alicia; Gutkoski, Luiz Carlos; Amboni, Renata Dias de Mello Castanho
Journal:
Journal of food science
Issue:
Volume 86:Issue 10(2021)
Page Start:
4354
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

3. Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. (October 2021)

Authors:
Bressiani, Joseane; Santetti, Gabriela Soster; Oro, Tatiana; Esteres, Vanessa; Biduski, Bárbara; Miranda, Martha Zavariz de; Gutkoski, Luiz Carlos; Almeida, Juliano Luiz de; Gularte, Márcia Arocha
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 150(2021)
Page Start:
Record Type:
Journal Article
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4. The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?. (July 2021)

Authors:
Santetti, Gabriela Soster; Dacoreggio, Marina Volpato; Inácio, Heloisa Patrício; Biduski, Barbara; Hoff, Rodrigo Barcellos; Fritzen Freire, Carlise Beddin; Gutkoski, Luiz Carlos; Amboni, Renata Dias de Mello Castanho
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 146(2021)
Page Start:
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗