| Some structural and physicochemical characteristics of tuber and root starches FHG Peroni, TS Rocha, CML Franco Food Science and Technology International 12 (6), 505-513, 2006 | 284 | 2006 |
| Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches TS Rocha, APA Carneiro, CML Franco Food Science and Technology 30, 544-551, 2010 | 116 | 2010 |
| Effect of annealing on the semicrystalline structure of normal and waxy corn starches TS Rocha, SG Felizardo, J Jane, CML Franco Food Hydrocolloids 29 (1), 93-99, 2012 | 97 | 2012 |
| Impact of germination and enzymatic hydrolysis of cowpea bean (Vigna unguiculata) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV T de Souza Rocha, LMR Hernandez, YK Chang, EG de Mejía Food Research International 64, 799-809, 2014 | 89 | 2014 |
| Physicochemical properties of cassava starch oxidized by sodium hypochlorite LH Garrido, E Schnitzler, MEB Zortéa, T de Souza Rocha, IM Demiate Journal of Food Science and Technology 51, 2640-2647, 2014 | 75 | 2014 |
| Germination of Phaseolus vulgaris and alcalase hydrolysis of its proteins produced bioactive peptides capable of improving markers related to type-2 diabetes in vitro T de Souza Rocha, LMR Hernandez, L Mojica, MH Johnson, YK Chang, ... Food Research International 76, 150-159, 2015 | 73 | 2015 |
| Structural Characterization of Peruvian Carrot (Arracacia xanthorrhiza) Starch and the Effect of Annealing on Its Semicrystalline Structure TS Rocha, VAG Cunha, J Jane, CML Franco Journal of agricultural and food chemistry 59 (8), 4208-4216, 2011 | 69 | 2011 |
| Características estruturais e físico-químicas de amidos de mandioquinha-salsa (Arracacia xanthorrhiza) TS Rocha, IM Demiate, CML Franco Food Science and Technology 28, 620-628, 2008 | 64 | 2008 |
| Effect of acid‐methanol treatment on the physicochemical and structural characteristics of cassava and maize starches LMK Ferrini, TS Rocha, IM Demiate, CML Franco Starch‐Stärke 60 (8), 417-425, 2008 | 60 | 2008 |
| Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds LTGF Brites, F Ortolan, DW SILVA, FR Bueno, TS Rocha, YK Chang, ... Food Science and Technology 39, 458-466, 2018 | 50 | 2018 |
| Effect of lactic acid and UV irradiation on the cassava and corn starches CML Franco, C Ogawa, T Rabachini, TS Rocha, MP Cereda, J Jane Brazilian Archives of Biology and Technology 53, 443-454, 2010 | 45 | 2010 |
| Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides E Ribeiro, T de Souza Rocha, SH Prudencio Food Chemistry 348, 129061, 2021 | 31 | 2021 |
| Bioactive peptides from beans with the potential to decrease the risk of developing noncommunicable chronic diseases B de Fátima Garcia, M de Barros, T de Souza Rocha Critical reviews in food science and nutrition 61 (12), 2003-2021, 2021 | 24 | 2021 |
| Physicochemical, structural and rheological properties of chestnut (Castanea sativa) starch M Schmiele | 17 | 2015 |
| Micronutrient requirements and effects on cellular growth of acetic acid bacteria involved in vinegar production V SANTOS, E Nizoli, D Galvan, RJ Gomes, G Biz, JB Ressutte, TS Rocha, ... Food Science and Technology 42, e05121, 2021 | 12 | 2021 |
| Structural and physicochemical characteristics of Peruvian carrot (Arracacia xanthorrhiza) starch TS Rocha, IM Demiate, CML Franco Food Science and Technology 28, 620-628, 2008 | 12 | 2008 |
| Starch–carboxymethyl cellulose (CMC) mixtures processed by extrusion AF Veronese, T de Souza Rocha, CML Franco, MS Costa, ... Starch‐Stärke 70 (11-12), 1700336, 2018 | 11 | 2018 |
| Curcuma longa L.-and Piper nigrum-based hydrolysate, with high dextrose content, shows antioxidant and antimicrobial properties MA de Queiroz Cancian, FG de Almeida, MM Terhaag, AG de Oliveira, ... LWT 96, 386-394, 2018 | 7 | 2018 |
| Estudo da ação antioxidante da Farinha de Pinhão em Biscoitos tipo cookie M de Barros, IM Borges, E Ribeiro, SH Prudencio, T de Souza Rocha Brazilian Journal of Health Review 3 (6), 16166-16185, 2020 | 4 | 2020 |
| Efeito da hidrólise enzimática sobre algumas propriedades físico-químicas de amidos de raízes e tubérculos TS Rocha, APA Carneiro, CML Franco Food Science and Technology 30, 544-551, 2010 | 2 | 2010 |
Célia Maria Landi FrancoProfessor de Engenharia de Alimentos, Universidade Estadual PaulistaVerified email at ibilce.unesp.br
