| Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes MHF Felisberto, AL Wahanik, CR Gomes-Ruffi, MTPS Clerici, YK Chang, ... LWT-Food Science and Technology 63 (2), 1049-1055, 2015 | 225 | 2015 |
| Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions MHF Felisberto, MTEL Galvão, CSF Picone, RL Cunha, MAR Pollonio LWT-Food Science and Technology 60 (1), 148-155, 2015 | 142 | 2015 |
| Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production M Schmiele, MHF Felisberto, MTPS Clerici, YK Chang LWT-Food Science and Technology 76, 259-269, 2017 | 94 | 2017 |
| Non-conventional starch sources BL Tagliapietra, MHF Felisberto, EA Sanches, PH Campelo, MTPS Clerici Current Opinion in Food Science 39, 93-102, 2021 | 63 | 2021 |
| Young bamboo culm: potential food as source of fiber and starch MHF Felisberto, PSE Miyake, AL Beraldo, MTPS Clerici Food Research International 101, 96-102, 2017 | 63 | 2017 |
| Bamboo as an eco-friendly material for food and biotechnology industries MF Silva, MEC Menis-Henrique, MHF Felisberto, R Goldbeck, ... Current Opinion in Food Science 33, 124-130, 2020 | 55 | 2020 |
| Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications MHF Felisberto, AL Beraldo, MTPS Clerici LWT-Food Science and Technology 76, 230-235, 2017 | 53 | 2017 |
| Characterization and technological properties of peach palm (Bactris gasipaes var. gasipaes) fruit starch MHF Felisberto, MS Costa, FV Boas, CL Leivas, CML Franco, ... Food Research International 136, 109569, 2020 | 45 | 2020 |
| Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds GL Zabot, EK Silva, LB Emerick, MHF Felisberto, MTPS Clerici, ... Food Hydrocolloids 89, 321-329, 2019 | 45 | 2019 |
| Characterization of young bamboo culm starch from Dendrocalamus asper MHF Felisberto, AL Beraldo, MS Costa, FV Boas, CML Franco, ... Food research international 124, 222-229, 2019 | 37 | 2019 |
| Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides MHF Felisberto, AL Beraldo, MS Costa, FV Boas, CML Franco, ... Food hydrocolloids 87, 101-107, 2019 | 33 | 2019 |
| Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations MHF Felisberto, PSE Miyake, AL Beraldo, AR Fukushima, LAB Leoni, ... Food Science and Technology 39, 867-874, 2019 | 17 | 2019 |
| Bambusa vulgaris starch: Characterization and technological properties MHF Felisberto, AL Beraldo, MS Costa, FV Boas, CML Franco, ... Food research international 132, 109102, 2020 | 16 | 2020 |
| Muffin with pumpkin flour: technological, sensory and nutritional quality M Scarton, GC Nascimento, MHF Felisberto, TMA Moro, JH Behrens, ... Brazilian Journal of Food Technology 24, e2020229, 2021 | 12 | 2021 |
| Young culm of Dendrocalamus asper, Bambusa tuldoides and B. Vulgaris as source of hemicellulosic dietary fibers for the food industry MHF Felisberto, AL Beraldo, DT Sentone, RR Klosterhoff, MTPS Clerici, ... Food Research International 140, 109866, 2021 | 12 | 2021 |
| Babassu mesocarp: a sustainable source for obtaining starch and new products LA Borges, KK Ramos, MHF Felisberto, ERN Franciosi, P Efraim Starch‐Stärke 75 (7-8), 2200203, 2023 | 4 | 2023 |
| Technological and antioxidant characteristics of pasta with whole wheat flour and natural colored concentrates AL Wahanik, IA Neri-Numa, GM Pastore, MHF Felisberto, PH Campelo, ... Research, Society and Development 10 (3), e7110312072-e7110312072, 2021 | 4 | 2021 |
| Evaluation of the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite sorghum and cowpea flours JC Mba, LT Paes, LM Viana, AJC Ferreira, VAV Queiroz, HSD Martino, ... Foods 12 (17), 3261, 2023 | 3 | 2023 |
| Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour AR Ferreira, MHF Felisberto, ECA Neves, JH Behrens, MTPS Clerici Research, Society and Development 11 (2), e37811225728-e37811225728, 2022 | 2 | 2022 |
| Functional Pasta: A Comparative Study of the Use of Bamboo Fibers and White Fibers AR Ferreira, F Gianasi, T de Menezes Alves Moro, MHF Felisberto, ... Biotechnological Advances in Bamboo: The “Green Gold” on the Earth, 431-446, 2021 | 2 | 2021 |
