‪Maria Teresa Pedrosa Silva Clerici‬

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Mária Herminia Ferrari FelisbertoDoutoranda Universidade Estadual de CampinasVerified email at unicamp.br
Chang, Yoon KilUniversity of CampinasVerified email at fea.unicamp.br
Pedro Henrique CampeloUniversidade Federal de ViçosaVerified email at ufv.br
Marcio SchmieleUniversidade Federal dos Vales do Jequitinhonha e MucuriVerified email at ict.ufvjm.edu.br
Rebeca Salvador-ReyesUniversidad Tecnologica del PerúVerified email at dac.unicamp.br
Bruna Lago TagliapietraUniversidade Estadual de CampinasVerified email at dac.unicamp.br
Caroline Joy SteelUniversidade Estadual de CampinasVerified email at fea.unicamp.br
Ulliana Marques SampaioPhD student of Food Technology, University of Campinas (UNICAMP)Verified email at dac.unicamp.br
Michele ScartonUniversidade Estadual de CampinasVerified email at dac.unicamp.br
Amanda Rios FerreiraUNICAMPVerified email at dac.unicamp.br
Glaucia Maria PastoreCampinas University UNICAMPVerified email at unicamp.br
Antonio L. BeraldoResearcher at Campinas State UniversityVerified email at feagri.unicamp.br
Elizabeth Harumi NabeshimaPesquisador Científico do Instituto de Tecnologia de Alimentos (ITAL)Verified email at ital.sp.gov.br
Anderson S. Sant'AnaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of CampinasVerified email at unicamp.br
Gustavo Costa do NascimentoAluno de pós-graduação da Faculdade de Engenharia de Alimentos - UNICAMPVerified email at dac.unicamp.br
Flávio Martins MontenegroPesquisador Científico, nível VI, do Instituto de Tecnologia de Alimentos - ITALVerified email at ital.sp.gov.br
Douglas Fernandes BarbinUniversity of CampinasVerified email at unicamp.br
Sérgio Michielon de SouzaProfessor of physics, UFAMVerified email at ufam.edu.br
Ana Paula Aparecida PereiraUniversidade Federal de Mato Grosso - UFMTVerified email at dac.unicamp.br
Jorge BehrensUniversidade Estadual de Campinas - University of CampinasVerified email at unicamp.br

Maria Teresa Pedrosa Silva Clerici

Professor of UNICAMP

Verified email at unicamp.br

Food Science and Technology Cereal Science Food Chemistry


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Microbiota-derived acetate protects against respiratory syncytial virus infection through a GPR43-type 1 interferon response KH Antunes, JL Fachi, R de Paula, EF da Silva, LP Pral, AÁ Dos Santos, ... Nature communications 10 (1), 3273, 2019	275	2019
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	214	2015
Nutritional bioactive compounds and technological aspects of minor fruits grown in Brazil M Clerici, LB Carvalho-Silva Food Research International 44 (7), 1658-1670, 2011	196	2011
Acetate coordinates neutrophil and ILC3 responses against C. difficile through FFAR2 JL Fachi, C Sécca, PB Rodrigues, FCP Mato, B Di Luccia, JS Felipe, ... Journal of Experimental Medicine 217 (3), 2020	140	2020
Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread MTPS Clerici, C Airoldi, AA El-Dash LWT-Food Science and Technology 42 (2), 618-623, 2009	105	2009
Interaction of guar and xanthan gums with starch in the gels obtained from normal, waxy and high‐amylose corn starches FH Weber, MTPS Clerici, FP Collares‐Queiroz, YK Chang Starch‐Stärke 61 (1), 28-34, 2009	92	2009
Starch nanoparticles: Production methods, structure, and properties for food applications PH Campelo, AS Sant’Ana, MTPS Clerici Current Opinion in Food Science 33, 136-140, 2020	88	2020
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	86	2017
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	62	2017
Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough F Ortolan, LTG Brites, FM Montenegro, M Schmiele, CJ Steel, ... Food Research International 76, 402-409, 2015	59	2015
Non-conventional starch sources BL Tagliapietra, MHF Felisberto, EA Sanches, PH Campelo, MTPS Clerici Current Opinion in Food Science 39, 93-102, 2021	55	2021
Dielectric barrier atmospheric cold plasma applied to the modification of Ariá (Goeppertia allouia) starch: Effect of plasma generation voltage APMG Carvalho, DR Barros, LS da Silva, EA Sanches, C da Costa Pinto, ... International Journal of Biological Macromolecules 182, 1618-1627, 2021	54	2021
Qualidade física, química e sensorial de biscoitos tipo cookies elaborados com a substituição parcial da farinha de trigo por farinha desengordurada de gergelim MTPS Clerici, ME Oliveira, EH Nabeshima Brazilian Journal of Food Technology 16, 139-146, 2013	54	2013
Identification of fiber added to semolina by near infrared (NIR) spectral techniques AT Badaró, FL Morimitsu, AR Ferreira, MTPS Clerici, DF Barbin Food chemistry 289, 195-203, 2019	53	2019
Cereal fiber: Extrusion modifications for food industry MEC Menis-Henrique, M Scarton, MVF Piran, MTPS Clerici Current opinion in food science 33, 141-148, 2020	52	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	52	2017
Use of burdock root flour as a prebiotic ingredient in cookies TMA Moro, CM Celegatti, APA Pereira, AS Lopes, DF Barbin, GM Pastore, ... Lwt 90, 540-546, 2018	50	2018
Peruvian Andean maize: General characteristics, nutritional properties, bioactive compounds, and culinary uses R Salvador-Reyes, MTPS Clerici Food Research International 130, 108934, 2020	49	2020
Evaluation of dehydrated marolo (Annona crassiflora) flour and carpels by freeze-drying and convective hot-air drying SC Corrêa, M Clerici, JS Garcia, EB Ferreira, MN Eberlin, L Azevedo Food Research International 44 (7), 2385-2390, 2011	48	2011
Características tecnológicas de farinhas de arroz pré-gelatinizadas obtidas por extrusão termoplástica MTPS Clerici, AA El-Dash Ciência e Agrotecnologia 32, 1543-1550, 2008	47	2008

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