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Márcia Arocha Gularte

Observed names: GULARTE, M. A., GULARTE, Marcia Arocha, Gularte, Márcia Arocha, M. A. GULARTE, M. A. Gularte, M.A. GULARTE, M.A. Gularte, Marcia A. Gularte, Marcia Arocha GULARTE, Marcia Arocha Gularte, Marcia Gularte, Márcia Arocha Gularte, Márcia Arocha Gularte, Márcia A. Gularte, Márcia Arocha GULARTE, Márcia Arocha Goularte, Márcia Gularte
Observed institutions: Consejo Superior de Investigaciones Científicas, Universidade Federal de Pelotas, Universidade Estadual do Oeste do Paraná, Embrapa, Universidade de Santa Cruz do Sul, Instituto de Agroquímica y Tecnología de Alimentos
ORCID: 0000-0003-2035-4159
Observed ORCID: 0000-0003-2035-4159
OpenAlex ID: A5029639293
Antibacterial activity, optical, mechanical, and barrier properties of corn starch films containing orange essential oil
2019 · Jarine Amaral do Evangelho, Guilherme da Silva Dannenberg, et al. · Carbohydrate Polymers · 296
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Effect of different fibers on batter and gluten-free layer cake properties
2012 · Márcia Arocha Gularte, Esther de la Hera, et al. · LWT · 223
Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes
2011 · Márcia Arocha Gularte, Manuel Gómez, et al. · Food and Bioprocess Technology · 191
Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains
2016 · Júlia Nickel, Luciana Pio Spanier, et al. · Food Chemistry · 161
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Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids
2011 · Márcia Arocha Gularte, Cristina M. Rosell · Carbohydrate Polymers · 129
Protein enrichment and its effects on gluten-free bread characteristics
2013 · Cátia Regina Storck, Elessandra da Rosa Zavareze, et al. · LWT · 95
The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients
2011 · Leidi D. Preichardt, Claire T. Vendruscolo, et al. · International Journal of Food Science & Technology · 89
Impact of different chicken meat production systems on consumers’ purchase perception
2020 · P. Pinto da Rosa, B. Pio Ávila, et al. · British Poultry Science · 61
Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab
2019 · Joseane Bressiani, Tatiana Oro, et al. · Czech Journal of Food Sciences · 57
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Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)
2021 · Letícia Zarnott Lages, Marjana Radünz, et al. · LWT · 50
Analysis of the perception and behaviour of consumers regarding probiotic dairy products
2020 · Bianca Pio Ávila, Patrícia Pinto da Rosa, et al. · International Dairy Journal · 50
Production of Propolis Extract Microparticles with Concentrated Pea Protein for Application in Food
2019 · Cristina Jansen-Alves, Fernanda D. Krumreich, et al. · Food and Bioprocess Technology · 43
Addition of green banana flour to instant noodles: rheological and technological properties
2011 · Maria Gabriela Vernaza, Márcia Arocha Gularte, et al. · Ciência e Agrotecnologia · 42
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Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application
2020 · Aline Machado PEREIRA, Fernanda Doring KRUMREICH, et al. · Food Science and Technology · 40
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Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas
2015 · Bianca Pio Ávila, Magda Santos dos Santos, et al. · Plant Foods for Human Nutrition · 39
Development of fermented sausage produced with mutton and native starter cultures
2018 · Claudio Eduardo dos Santos Cruxen, Carla Luciane Kreutz Braun, et al. · LWT · 38
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Anaerobically fermented colostrum: an alternative for feeding calves
2013 · Mara Helena Saalfeld, Daniela Isabel Brayer Pereira, et al. · Ciência Rural · 38
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Physical and sensory characteristics of cake prepared with six whole-grain flours
2017 · Bianca Pio Ávila, Guilherme Cassão Marques Braganca, et al. · Journal of Food Measurement & Characterization · 33
Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis
2020 · Marjana Radünz, Taiane Mota Camargo, et al. · Journal of Food Science and Technology · 31
Effect of anaerobic bovine colostrum fermentation on bacteria growth inhibition
2016 · Mara Helena Saalfeld, Daniela Isabel Brayer Pereira, et al. · Ciência Rural · 28
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Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars
2021 · Joseane Bressiani, Gabriela Soster Santetti, et al. · LWT · 25
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Consumer perception of breads made with germinated rice flour and its nutritional and technological properties
2022 · Thauana Heberle, Bianca Pio Ávila, et al. · Applied Food Research · 24
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Grape Pomace Flour for Incorporation into Cookies: Evaluation of Nutritional, Sensory and Technological Characteristics
2022 · Mauro Fontana, Deborah Murowaniecki Otero, et al. · Journal of Culinary Science & Technology · 22
Consumers’ Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten‐ and Lactose‐Free Brownie Using Sensory Methodologies
2019 · Bianca Pio Ávila, Luis Otávio Cardozo, et al. · Journal of Food Science · 20
The addition of defatted rice bran to malted rice improves the quality of rice beer
2019 · Dejalmo Nolasco Prestes, Adreano Spessato, et al. · LWT · 20
Works count: 132
Citation count: 2,083
H-index: 22
I10-index: 33
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