Addition of chia seed mucilage for reduction of fat content in bread and cakes von Fernandes, Sibele Santos, Salas-Mellado, Myriam de las Mercedes

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Yield and quality of chia oil extracted via different methods von Fernandes, Sibele Santos, Tonato, Denise, Mazutti, Marcio A., de Abreu, Bruna Rogério, da Costa Cabrera, Diego, D'Oca, Caroline Da Ros Montes, Prentice-Hernández, Carlos, Salas-Mellado, Myriam de las Mercedes

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Peptides from Chia Present Antibacterial Activity and Inhibit Cholesterol Synthesis von Coelho, Michele Silveira, Soares-Freitas, Rosana Aparecida Manólio, Arêas, José Alfredo Gomes, Gandra, Eliezer Avila, Salas-Mellado, Myriam de las Mercedes

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Effect of the spray drying conditions on the physicochemical and structural characteristics and the stability of chia oil microparticles von Fernandes, Sibele Santos, Greque, Leonardo, Santos, Maria de Fatima C., Novais, Leice M. R., D'Oca, Caroline D. R. M., Prentice, Carlos, Salas‐Mellado, Myriam de las M.

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Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread von Coelho, Michele Silveira, Salas-Mellado, Myriam de las Mercedes

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In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides von Silveira Coelho, Michele, de Araujo Aquino, Sabrine, Machado Latorres, Juliana, de las Mercedes Salas-Mellado, Myriam

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Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes von da Rocha Lemos Mendes, Gabriela, Souto Rodrigues, Priscila, de las Mercedes Salas-Mellado, Myriam, Fernandes de Medeiros Burkert, Janaina, Badiale-Furlong, Eliana

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Physical, chemical, and biological evaluation of nanoparticles containing phenolic compounds from wine production residues von Davila‐Trujillo, Roberto, Santos Fernandes, Sibele, Lima Dora, Cristiana, Maria Monserrat, José, Prentice, Carlos, de las Mercedes Salas‐Mellado, Myriam

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Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions von Fernandes, Sibele Santos, Bernardino, Juan Carlos Cuevas, Owen, Patricia Quintana, Prentice, Carlos, Salas‐Mellado, Myriam de las Mercedes, Segura‐Campos, Maira Rubi

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Antioxidant, Angiotensin-Converting Enzyme Inhibitory Properties and Blood-Pressure-Lowering Effect of Rice Bran Protein Hydrolysates von Brose Piotrowicz, Inajara Beatriz, Garces-Rimon, Marta, Moreno-Fernandez, Silvia, Aleixandre, Amaya, Salas-Mellado, Myriam, Miguel-Castro, Marta

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Development of gluten-free cakes with the addition of methylcellulose and xanthan gum von Vallejos, Viviane Borges, Crizel, Tainara De Moraes, Salas-Mellado, Myriam De las Mercedes

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Effect of formulation on the quality of frozen bread dough von Salas-Mellado, Myriam M.(Universidade do Rio Grande Departamento de Química), Chang, Yoon Kil(Universidade Estadual de Campinas Departamento de Tecnologia de Alimentos)

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Produção de farinha de banana verde (Musa spp.) para aplicação em pão de trigo integral von Andrade, Bruna Andina, Perius, Dóris Back, de Mattos, Natália Vergara, Luvielmo, Márcia de Mello, Mellado, Myriam Salas

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Fractionation of Protein Hydrolysates of Fish and Chicken Using Membrane Ultrafiltration: Investigation of Antioxidant Activity von Centenaro, Graciela Salete, Salas-Mellado, Myriam, Pires, Carla, Batista, Irineu, Nunes, Maria L, Prentice, Carlos

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Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate von MADRUGA, Karina, ROCHA, Meritaine da, FERNANDES, Sibele Santos, SALAS-MELLADO, Myriam de las Mercedes

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Effect of oil replacement in mayonnaise by chia (Salvia hispanica L) mucilage von Santos Fernandesa, Sibele, Salas-Mellado, Myriam de las Mercedes

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Avaliação tecnológica de biscoitos tipo cookie com variações nos teores de lipídio e de açúcar von Moraes, Kessiane Silva de(Universidade Federal do Rio Grande), Zavareza, Elessandra da Rosa(Universidade Federal de Pelotas), Miranda, Martha Zavariz de(Embrapa Trigo), Salas-Mellado, Myriam de las Mercedes(Universidade Federal do Rio Grande Escola de Química e Alimentos)

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Qualidade tecnológica e sensorial de bolos elaborados com soro de leite von Zavareze, Elessandra da Rosa(Universidade Federal de Pelotas Ciência e Tecnologia Agroindustrial), Moraes, Kessiane Silva(Universidade Federal do Rio Grande Engenharia e Ciência de Alimentos), Salas-Mellado, Myriam de Las Mercedes(Universidade Federal do Rio Grande Escola de Química e Alimentos)

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Chemical Characterization of CHIA (Salvia hispanica L.) for Use in Food Products von Silveira Coelho, Michele, de las Mercedes Salas-Mellado, Myriam

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Funcionalidade de hidrolisados proteicos de cabrinha (Prionotus punctatus) obtidos a partir de diferentes proteases microbianas Functionality of bluewing searobin (Prionotus puncta... von Elessandra da Rosa Zavareze, Carolina Moroni Silva, Myriam Salas-Mellado, Carlos Prentice-Hernández

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