| 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 |
| Lime juice and enzymes in clean label pan bread: baking quality and preservative effect M Scarton, JRC Ganancio, MHM de Avelar, MTPS Clerici, CJ Steel Journal of food science and technology 58, 1819-1828, 2021 | 14 | 2021 |
| 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 | 10 | 2021 |
| Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products VD Capriles, EV de Aguiar, FG Dos Santos, MEA Fernández, BG de Melo, ... Food Research International, 113389, 2023 | 8 | 2023 |
| Gluten free pasta with natural ingredient of color and carotene source M Scarton, T Ribeiro, HT Godoy, JH Behrens, PH Campelo, MTPS Clerici Research, Society and Development 10 (4), e21310413959-e21310413959, 2021 | 7 | 2021 |
| Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement M Scarton, MTPS Clerici Food Science and Technology 42, e65622, 2022 | 4 | 2022 |
| Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control V Dias Capriles, EV de Aguiar, F Garcia Santos, ME Aguilar Fernández, ... Designing Gluten Free Bakery and Pasta Products, 307-359, 2023 | | 2023 |
| MÉTODOS DE MOAGEM PARA APROVEITAMENTO INTEGRAL DO TRIGO AESTIVUM CULTIVADO NO BRASIL PARA PRODUÇÃO DE MASSAS ALIMENTÍCIAS 100% INTEGRAIS M SCARTON, NA COSTA, VH BURGON, MTPS CLERICI Galoá, 2023 | | 2023 |
| Muffin com farinha de abóbora: qualidade tecnológica, sensorial e nutricional M Scarton, GC Nascimento, MHF Felisberto, TMA Moro, JH Behrens, ... Brazilian Journal of Food Technology 24, e2020229, 2021 | | 2021 |
| EFFECT OF MILLING METHODS OF COMMON WHEAT (TRITICUM AESTIVUM) FOR WHOLE-GRAIN FLOUR PRODUCTION ON COOKING QUALITY OF WHOLE GRAIN PASTAS M Scarton, NA Costa, MTPS Clerici Galoá, 2020 | | 2020 |
| EFFECT OF WHEAT MILLING PROCESSES ON THE TECHNOLOGICAL QUALITY OF WHOLE-GRAIN PASTAS M Scarton, NA Costa, MTPS Clerici Galoá, 2019 | | 2019 |
| DETERMINATION OF PESTICIDES IN WHOLE WHEAT FLOURS: A GROWING WORLD CONCERN RA de Oliveira Paula, E Santos, J Gonçalves, G Silva, FM Montenegro, ... Galoá, 2019 | | 2019 |
| What matters most: sensory attributes or nutrition claims?–a case study with functional pasta TG Ribeiro, M Scarton, MTPS Clerici, J Behrens Galoá, 2019 | | 2019 |
| Gluten-free rice-based pasta made with β-carotene biofortified sweet potato flour: technological and nutritional quality M Scarton, HT Godoy, AR Ferreira, ECA Neves, MPS Clerici 2018 AACC International Annual Meeting, 2018 | | 2018 |
| Young bamboo culm fibre and bamboo shoot fibre as an alternative to make grain-based products healthier AR Ferreira, MHF Felisberto, M Scarton, ECA Neves, AL Beraldo, ... 2018 AACC International Annual Meeting, 2018 | | 2018 |
| Avaliação tecnológica, funcional e sensorial de massas alimentícias sem glúten com farinha de batata-doce biofortificada em provitamina A M Scarton [sn], 2017 | | 2017 |
| Avaliação da aceitabilidade de pão de forma integral contendo biomassa de banana verde integral M Scarton, MO Silva, TMFS Vieira, GL Sturion Resumos, 2012 | | 2012 |
| Subsídios para implementação de sistema de análise de perigos e pontos críticos de controle na produção de creme de açaí (açaí na tigela) M Scarton, GL Sturion Resumos, 2011 | | 2011 |
| Nível de adequação das condições higiênico-sanitárias de panificadoras S Baldassin, GL Sturion, SBP Leite, M Scarton Resumos, 2011 | | 2011 |
| Brotos de Bambu Brotos de Bambu MTPS Clerici, FL Schmidt, R Salvador-Reyes, M Scarton, AR Ferreira, ... | | |
