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Thaísa de Menezes Alves Moro

Observed names: MORO, T. de M. A., Thaisa De Menezes Alves Moro, Thaisa De Menezes Alvez Moro, Thaisa M. A. Moro, Thaisa M.A. Moro, Thaisa de Menezes Alves Moro, Thaísa M. A. Moro, Thaísa M.A. Moro, Thaísa Menezes Alves Moro, Thaí­sa de Menezes Alves Moro
ORCID: 0000-0002-8483-0364
Observed ORCID: 0000-0002-8483-0364
OpenAlex ID: A5090058321
Formulation and characterization of functional foods based on fruit and vegetable residue flour
2013 · Mariana S. L. Ferreira, Mônica C. P. Santos, et al. · Journal of Food Science and Technology · 210
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Burdock (Arctium lappa L) roots as a source of inulin-type fructans and other bioactive compounds: Current knowledge and future perspectives for food and non-food applications
2020 · Thaísa M.A. Moro, Maria T.P.S. Clerici · Food Research International · 69
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Use of burdock root flour as a prebiotic ingredient in cookies
2017 · Thaísa Menezes Alves Moro, Caroline Mantovani Celegatti, et al. · LWT · 63
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Bioplastics of Native Starches Reinforced with Passion Fruit Peel
2017 · Thaisa M. A. Moro, José L. R. Ascheri, et al. · Food and Bioprocess Technology · 62
Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance
2022 · Rebeca Salvador‐Reyes, Ulliana Marques Sampaio, et al. · Journal of the Science of Food and Agriculture · 30
Tubers and roots as a source of prebiotic fibers
2020 · Elizabeth H. Nabeshima, Thaisa M.A. Moro, et al. · Advances in food and nutrition research · 30
Muffin with pumpkin flour: technological, sensory and nutritional quality
2021 · Michele Scarton, Gustavo Costa Nascimento, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 24
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Impact of ripening on the health-promoting components from fruta-do-lobo (Solanum lycocarpum St. Hill)
2020 · Ana Paula Aparecida Pereira, Célio Fernando Figueiredo Angolini, et al. · Food Research International · 21
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Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes
2021 · Thaisa de Menezes Alves Moro, Ana Paula Aparecida Pereira, et al. · International Journal of Gastronomy and Food Science · 10
Functional Pasta: A Comparative Study of the Use of Bamboo Fibers and White Fibers
2021 · Amanda Rios Ferreira, Felipe Gianasi, et al. · Springer eBooks · 7
Exploring the perception and sensory acceptance of a Peruvian purple maize breakfast cereal by Brazilian consumers
2023 · Rebeca Salvador-Reyes, Aline Duarte Correa de Brito, et al. · Scientia Agropecuaria · 5
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Bamboo Fiber as a Substitute for Fat and/or Sugar in Cookies
2021 · Mária Herminia Ferrari Felisberto, Patricia Satie Endo Miyake, et al. · Springer eBooks · 3
Análise sensorial de bolo do tipo muffin isento em glúten, lactose e com teor reduzido de fenilalanina
2020 · Ingrid de Araújo Alves, Thaísa de Menezes Alves Moro, et al. · Research Society and Development · 2
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Influência da adição de linhaça e mucilagem de inhame nas características tecnológicas de bolo do tipo muffin para fenilcetonúricos
2020 · Larisse Marielli de Oliveira, Thaísa de Menezes Alves Moro, et al. · Research Society and Development · 2
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Galletas Integrales Tipo Cookie Con Fibra De Brotes De Bambú: Propriedades Tecnológicas
2020 · Amanda Rios Ferreira Amanda, Elisa Cristina Andrade Neves, et al. · Ciencia · 2
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Relação do consumo de produtos panificáveis e condições de saúde autorreferidas
2016 · Édira Castello Branco de Andrade Gonçalves, Thaí­sa de Menezes Alves Moro · Nutrição Brasil · 1
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Perfil sensorial e aceitação pelo consumidor de massa alimentícia à base de farinha de batata-doce de polpa alaranjada.
2011 · Thaí­sa de Menezes Alves Moro, C. C. de O. Silva, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) · 1
CARACTERIZAÇÃO FÍSICA E QUÍMICA DE PRODUTOS DE PANIFICAÇAO ELABORADOS COM FARINHA DE RASPA DE MANDIOCA (Manihot esculenta, L.)
2004 · C. C. de O. Silva, Thaí­sa de Menezes Alves Moro, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) · 1
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Canine vegan biscuits produced with inulin and blackberry flour
2021 · Caroline Mantovani Celegatti, Thaísa de Menezes Alves Moro, et al. · Research Society and Development
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Estudo da raiz de bardana ("Arctium lappa", L.) como potencial fonte de frutanos e avaliação de seu uso como ingrediente alimentício em panificação
2020 · Thaísa de Menezes Alves Moro
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CONSUMER SENSORY CHARACTERIZATION OF PURPLE MAIZE EXTRUDED CEREALS USING THE Check-All-That-Apply (CATA) METHODOLOGY
2020 · Rebeca Salvador Reyes, Ulliana Marques Sampaio, et al. · Congresso Brasileiro de Tecnologia de Cereais e Panificação (CBCP)
Canine vegan biscuits with prebiotics
2017 · CAROLINE MANTOVANI CELEGATTI, Maria Teresa Pedrosa Silva Clerici, et al. · Anais do Congresso de Iniciação Científica da Unicamp
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Burdock root (Arctium lappa, L.) flours produced by air conventional drying and freeze-drying and its application in cookies
2016 · CAROLINE MANTOVANI CELEGATTI, Maria Teresa Pedrosa Silva Clerici, et al. · Anais do Congresso de Iniciação Científica da Unicamp
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Propriedades mecânicas de bioplásticos extrudados termoprensados de amido de milho e de mandioca.
2012 · Júnia Ortiz, Carlos Wanderlei Piler de Carvalho, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
Efeito da utilização de diferentes fontes de amido sobre o perfil de viscosidade de snacks elaborados com farinha de feijão por extrusão termoplástica
2011 · Thaí­sa de Menezes Alves Moro, Juan Antonio Ruano Ortiz, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
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Works count: 31
Citation count: 543
H-index: 9
I10-index: 9
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