Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented riceSílvia Letícia Rivero Meza, Úrsula Maria Lanfer Marquez, Yoon Kil Chang et al.|International Journal of Food Science & Technology|2020Cited by 27
Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technologySílvia Letícia Rivero Meza, Úrsula Maria Lanfer Marquez, Isabel Louro Massaretto et al.|Journal of Food Science and Technology|2019Cited by 25
Chemical, nutritional and sensory profiles of different pigmented rice varieties impacted by cooking processIsabel Louro Massaretto, Úrsula Maria Lanfer Marquez, Sílvia Letícia Rivero Meza et al.|Research Society and Development|2022Cited by 8
Nutritional characterization and effect of cooking on phenolic compounds, antioxidant capacity and sensory acceptability of commercial wild rice (Zizania aquatica L.)Isabel Louro Massaretto, Patrícia Sinnecker, Sílvia Letícia Rivero Meza et al.|Biocatalysis and Agricultural Biotechnology|2023Cited by 7
Production of gluten-free pasta from black rice by-products: physicochemical, nutritional and sensory attributesPui Vem Chan, Patrícia Sinnecker, Cristiana Maria Pedroso Yoshida et al.|Research Society and Development|2022Cited by 4