Schmiele M - Search Results

1

Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance.

Silva LEPD, Moreira SR, Neves NA, Aguiar EV, Capriles VD, Amaral TN, Schmiele M. Silva LEPD, et al. Among authors: schmiele m. Foods. 2024 Aug 26;13(17):2683. doi: 10.3390/foods13172683. Foods. 2024. PMID: 39272449 Free PMC article.

2

Editorial: Healthy grains and cereals: sustainability, new ingredients and innovative processing.

Almeida EL, Zavareze EDR, Schmiele M. Almeida EL, et al. Among authors: schmiele m. Front Nutr. 2024 May 2;11:1412851. doi: 10.3389/fnut.2024.1412851. eCollection 2024. Front Nutr. 2024. PMID: 38757133 Free PMC article. No abstract available.

3

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.

Paucar-Menacho LM, Schmiele M, Vásquez Guzmán JC, Rodrigues SM, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C. Paucar-Menacho LM, et al. Among authors: schmiele m. Foods. 2024 Jan 22;13(2):353. doi: 10.3390/foods13020353. Foods. 2024. PMID: 38275720 Free PMC article.

4

A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread.

Nascimento GKSD, Silva MS, Andressa I, Fagundes MB, Vendruscolo RG, Oliveira JR, Barcia MT, Benassi VM, Neves NA, Lima CT, Schmiele M. Nascimento GKSD, et al. Among authors: schmiele m. Metabolites. 2024 Jan 4;14(1):35. doi: 10.3390/metabo14010035. Metabolites. 2024. PMID: 38248838 Free PMC article.

5

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs.

Andressa I, Kelly Silva do Nascimento G, Monteiro Dos Santos T, Rodrigues RDS, de Oliveira Teotônio D, Paucar-Menacho LM, Machado Benassi V, Schmiele M. Andressa I, et al. Among authors: schmiele m. Food Funct. 2024 Jan 22;15(2):460-480. doi: 10.1039/d3fo04199a. Food Funct. 2024. PMID: 38170850 Review.

6

New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters.

Lima CT, Santos TMD, Neves NA, Lavado-Cruz A, Paucar-Menacho LM, Clerici MTPS, Meza SLR, Schmiele M. Lima CT, et al. Among authors: schmiele m. Foods. 2023 Oct 25;12(21):3902. doi: 10.3390/foods12213902. Foods. 2023. PMID: 37959021 Free PMC article.

7

Obtaining and characterizing polyphenol extracts based on anthocyanins from Melinis minutiflora inflorescences and Plinia cauliflora fruits and application in gelatins.

Silva IM, Silva MR, Augusti R, Melo JOF, Schmiele M, Neves NA. Silva IM, et al. Among authors: schmiele m. Food Res Int. 2023 Nov;173(Pt 2):113426. doi: 10.1016/j.foodres.2023.113426. Epub 2023 Aug 30. Food Res Int. 2023. PMID: 37803763

8

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties.

Paucar-Menacho LM, Schmiele M, Lavado-Cruz AA, Verona-Ruiz AL, Mollá C, Peñas E, Frias J, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C. Paucar-Menacho LM, et al. Among authors: schmiele m. Foods. 2022 Oct 18;11(20):3259. doi: 10.3390/foods11203259. Foods. 2022. PMID: 37431004 Free PMC article.

9

Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals.

Paucar-Menacho LM, Castillo-Martínez WE, Simpalo-Lopez WD, Verona-Ruiz A, Lavado-Cruz A, Martínez-Villaluenga C, Peñas E, Frias J, Schmiele M. Paucar-Menacho LM, et al. Among authors: schmiele m. Foods. 2022 Jul 1;11(13):1957. doi: 10.3390/foods11131957. Foods. 2022. PMID: 35804772 Free PMC article. Review.

10

Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps.

Almada-Érix CN, Almada CN, Souza Pedrosa GT, Paulo Biachi J, Bonatto MS, Schmiele M, Nabeshima EH, Clerici MTPS, Magnani M, Sant'Ana AS. Almada-Érix CN, et al. Among authors: schmiele m. Food Res Int. 2022 May;155:111040. doi: 10.1016/j.foodres.2022.111040. Epub 2022 Mar 7. Food Res Int. 2022. PMID: 35400429

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