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Oliveira, Viviani Ruffo de
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1

Celiac Disease: Risks of Cross-Contamination and Strategies..:

Vargas, Fabiana Magnabosco de ; Cardoso, Louise Thomé ; Didoné, Amanda...
International Journal of Environmental Research and Public Health.  21 (2024)  2 - p. 124 , 2024
Link: https://doi.org/10.3390/..
 
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2

Exploring sugar reduction in bakery products: Physico-chemi..:

Medeiros, Cristine da Silva ; Proserpio, Cristina ; Bandeira, Amanda...
International Journal of Gastronomy and Food Science.  , 2024
Link: https://doi.org/10.1016/..
 
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3

Milk Proteins as Alternative Ingredients Replacing Sugar an..:

Hércules, Stael Tonial Tomiello ; Komeroski, Marina R. ; Homem, Raísa V....
Journal of Culinary Science & Technology.  , 2024
Link: https://doi.org/10.1080/..
 
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4

Chickpea aquafaba: a systematic review of the different pro..:

de Barros Miranda, Bianca ; Holanda, Graziella Silva ; Raposo, António...
Journal of Food Science and Technology.  61 (2024)  8 - p. 1439-1456 , 2024
Link: https://doi.org/10.1007/..
 
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5

Overview of the Incorporation of Legumes into New Food Opti..:

Schmidt, Helena de Oliveira ; Oliveira, Viviani Ruffo de
Foods.  12 (2023)  13 - p. 2586 , 2023
Link: https://doi.org/10.3390/..
 
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6

Influence of the Amount and Type of Whey Protein on the Che..:

Komeroski, Marina Rocha ; Oliveira, Viviani Ruffo de
Foods.  12 (2023)  14 - p. 2801 , 2023
Link: https://doi.org/10.3390/..
 
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7

Chemical, Technological, and Sensory Quality of Pasta and B..:

Boff, Jaqueline Menti ; Strasburg, Virgílio José ; Ferrari, Gabriel Tonin...
Foods.  11 (2022)  23 - p. 3812 , 2022
Link: https://doi.org/10.3390/..
 
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8

Chemical, technological and sensory quality of pasta and ba..:

Kahler Stragliotto, Leticia ; Ferrari, Gabriel Tonin ; de Oliveira, Viviani Ruffo
International Journal of Food Science & Technology.  57 (2022)  9 - p. 5689-5697 , 2022
Link: https://doi.org/10.1111/..
 
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9

Salt reduction in bakery products: A critical review on the..:

Ferrari, Gabriel Tonin ; Proserpio, Cristina ; Stragliotto, Letícia Kahler...
Trends in Food Science & Technology.  129 (2022)  - p. 440-448 , 2022
Link: https://doi.org/10.1016/..
 
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10

Green banana by-products on the chemical, technological and..:

Stragliotto, Leticia Kahler ; Ferrari, Gabriel Tonin ; Campagnol, Paulo Cezar Bastianello...
International Journal of Gastronomy and Food Science.  30 (2022)  - p. 100614 , 2022
Link: https://doi.org/10.1016/..
 
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11

Brazilian Consumers' Perception towards Food Labeling Model..:

Felipetto, Nariéli ; Scheffer, Patrícia Arruda ; Margutti, Karen Mello de Mattos...
Foods.  11 (2022)  6 - p. 838 , 2022
Link: https://doi.org/10.3390/..
 
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12

Potential of teff (Eragrostis tef) flour as an ingredient i..:

Haas, Raquel Viviane ; Homem, Raísa Vieira ; Farias, Deise Vitória...
International Journal of Food Science & Technology.  57 (2021)  4 - p. 2051-2059 , 2021
Link: https://doi.org/10.1111/..
 
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13

New opportunities for gluten‐free diet:teff (Eragrostis tef..:

Homem, Raísa V. ; Proserpio, Cristina ; Cattaneo, Camilla...
International Journal of Food Science & Technology.  57 (2021)  8 - p. 4697-4704 , 2021
Link: https://doi.org/10.1111/..
 
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14

Influence of tef flour and its association with other flour..:

Homem, Raisa Vieira ; Doneda, Divair ; Kist, Tarso Ledur...
International Journal of Food Science & Technology.  57 (2021)  3 - p. 1508-1516 , 2021
Link: https://doi.org/10.1111/..
 
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15

Influence of thickening agents on rheological properties an..:

de O. S. Schmidt, Helena ; Komeroski, Marina Rocha ; Steemburgo, Thaís.
Journal of Texture Studies.  52 (2021)  5-6 - p. 587-602 , 2021
Link: https://doi.org/10.1111/..
 
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