Rosana Colussi

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Rice Grain Germination: A Review of Its Impact on Technological Properties and Development of New Food Products

Lucas Avila do Nascimento,Thauana Heberle,Ya-Jane Wang,Nathan Levien Vanier,Moacir Cardoso Elias,Rosana Colussi

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2024)

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Recent Trends in the Application of Films and Coatings Based on Starch, Cellulose, Chitin, Chitosan, Xanthan, Gellan, Pullulan, Arabic Gum, Alginate, Pectin, and Carrageenan in Food Packaging

Hadis Rostamabadi,Ilkem Demirkesen,Rosana Colussi, Swarup Roy,Nazia Tabassum,Josemar Gonçalves de Oliveira Filho,Yograj Bist,Yogesh Kumar,Małgorzata Nowacka,Sabina Galus,Seid Reza Falsafi

Food Frontiersno. 2 (2024): 350-391

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Influence of Ageing Time of Starch Gels Prior to Freeze–Thaw Cycles on the Properties of Pinhão Starch Hydrogel (araucaria Angustifolia)

Jucilene Sena dos Santos, Barbara Biduski,Rosana Colussi,Wladimir Hernandez Flores,Luciana Ruschel dos Santos

Starch - Stärke (2024)

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Influence of Genotype, Fortifying Agents, and Addition of Ascorbic Acid on Mineral Bioaccessibility in Refined Wheat Flours Using MIP OES

Isabela Mendes Pacheco Narita,Charlie Guimaraes Gomes,Daisa Hakbart Bonemann,Nathan Levien Vanier,Anderson Schwingel Ribeiro,Rosana Colussi

JOURNAL OF FOOD COMPOSITION AND ANALYSIS（2024）

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High Hydrostatic Pressure on Starch Modification

Rosana Colussi,Sabrina Feksa Frasson,Barbara Biduski, Jaspreet Singh

Starchpp.111-131, (2024)

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Improving Physicochemical and Nutritional Attributes of Rice Starch Through Green Modification Techniques

Hadis Rostamabadi,Meral Yildirim-Yalcin,Ilkem Demirkesen,Omer Said Toker,Rosana Colussi,Lucas Ávila do Nascimento,Selin Şahin,Seid Reza Falsafi

Food chemistrypp.140212-140212, (2024)

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Avocado Oil Used to Modify Rice Starch and Prepare Gluten‐free Cakes: Physical–chemical, Microbiological, Sensory, and Nutritional Evaluations

Gabrielle Tomaz Nunes,Sabrina Feksa Frasson,Tailise Beatriz Roll Zimmer, Diego Araujo da Costa,Rosana Colussi,Caroline Dellinghausen Borges, Eliezer Avila Gandra,Carla Rosane Barboza Mendonca

International Journal of Food Science & Technology（2024）

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Unlocking the Potential of Sorghum: a Comparative Study Exploring the Physical, Chemical, Technological, and Digestibility Properties of New Cultivars from Mozambique

Aldo Jose Mabureza,Isabela Mendes Pacheco Narita,Sabrina Feksa Frasson, Bart Van Schie,Nathan Levien Vanier,Moacir Cardoso Elias,Rosana Colussi

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYno. 6 (2024): 3583-3593

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Starch Digestibility: How Single, Double, and Multiple Physicochemical Modifications Change Nutritional Attributes of Starch

Hadis Rostamabadi,Ilkem Demirkesen,Behic Mert,Sreejani Barua,Rosana Colussi,Sabrina Feksa Frasson,Yong Wang,Seid Reza Falsafi

FOOD FRONTIERSno. 4 (2024): 1410-1444

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Enhancing Quick-Cooking Bean Quality: the Impact of Salt Concentrations on Soaking of Fresh and Aged Brazilian Genotypes

Isabel Santos Pedone,Isabela Mendes Pacheco Narita, Miriã Miranda da Silveira, Priscila Zaczuk Bassinello, Nathan Levien Vanier,Rosana Colussi

Food and Humanity (2024)

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