Gutkoski, L.C.
Universidade Federal do Estado do Rio de Janeiro
H-index: 30
Latin America-Brazil
Top articles of Gutkoski, L.C.
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Pesticide residues in stored wheat and their action on Sitophilus oryzae and Rhyzopertha dominica | Food Science and Technology | Eliana Maria GUARIENTI Alberto Luiz MARSARO JÚNIOR Martha Zavariz de MIRANDA Luiz Carlos GUTKOSKI Volnei Luiz MENEGHETTI | 2024/1/31 |
Film properties of wheat starch modified by annealing and oxidation | Polymer Bulletin | Letícia Mariane Deloss Güllich Marieli Rosseto Cesar Vinicius Toniciolli Rigueto Bárbara Biduski Luiz Carlos Gutkoski | 2023/12 |
Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties | Journal of Cereal Science | Tatiana Cauduro Carolina TS D'Almeida Bárbara Biduski Alessandra dos Santos Millena C Barros Santos | 2023/11/1 |
Pó de basalto associado com Azospirillum brasilense na qualidade industrial do trigo | OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA | Endrio Rodrigo Webers Marciel Redin Eduardo Canepelle Luiz Carlos Gutkoski Eduardo Lorensi de Souza | 2023/7/4 |
Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities | Journal of Food Science and Technology | Luciana Ribeiro da Silva Lima Millena Cristina Barros Santos Carolina Thomaz dos Santos D′ Almeida Luiz Claudio Cameron Luiz Carlos Gutkoski | 2023/2 |
Cookie enriquecido com concentrado proteico de soro de leite e seus benefícios no metabolismo ósseo: Cookie enriched with whey protein concentrate and its benefits on bone … | Brazilian Journal of Health Review | Thanise Antunes Dias Graziela de Carli Borghetti Luís Carlos Gutkoski Ana Luisa Sant’Anna Alves Telma Elita Bertolin | 2022/8/17 |
Substitution of chemically modified corn starch with heat-moisture treated cassava starch in Brazilian pão de queijo | International Journal of Gastronomy and Food Science | Rosemeri Teresinha da Silva Kazerski Bárbara Biduski Fernanda Hart Weber Manuel Salvador Vicente Plata-Oviedo Luiz Carlos Gutkoski | 2022/6/1 |
Evaluation of losses and quality maintenance of wheat during storage in a commercial unit in Brazil | Journal of the Science of Food and Agriculture | Volnei L Meneghetti Bárbara Biduski Casiane S Tibola Alberto LM Junior Martha Z de Miranda | 2022/3/15 |
Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations | Journal of Food Processing and Preservation | Maria Eugenia Araujo Silva Oliveira Thais de Oliveira Alves Luiz Carlos Gutkoski Martha Zavariz de Miranda Mariana Simões Larraz Ferreira | 2022/2 |
Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process | Food Research International | Gabriela Soster Santetti Luciana Ribeiro da Silva Lima Barbara Biduski Millena Cristina Barros Santos Carolina Thomaz dos Santos D'Almeida | 2022/9/1 |
Starches Properties from Soft, Medium‐Hard, and Hard Brazilian Wheat upon Annealing | Starch‐Stärke | Bárbara Biduski Stefani Werlang Rosana Colussi Vania Zanella Pinto Elessandra da Rosa Zavareze | 2022/9 |
Native and annealed oat starches as a fat replacer in mayonnaise | Journal of Food Processing and Preservation | Stéfani Werlang Cheilane Bonfante Tatiana Oro Bárbara Biduski Telma Elita Bertolin | 2021/3 |
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars | Lwt | Joseane Bressiani Gabriela Soster Santetti Tatiana Oro Vanessa Esteres Bárbara Biduski | 2021/10/1 |
Micronized whole wheat flour and xylanase application: dough properties and bread quality | Journal of Food Science and Technology | Josemere Both Bárbara Biduski Manuel Gómez Telma Elita Bertolin Maria Tereza Friedrich | 2021/10 |
The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds? | LWT | Gabriela Soster Santetti Marina Volpato Dacoreggio Heloisa Patrício Inácio Barbara Biduski Rodrigo Barcellos Hoff | 2021/7/1 |
NanoUPLC-MSE reveals differential abundance of gluten proteins in wheat flours of different technological qualities | Journal of Proteomics | VCM Victorio TO Alves GHMF Souza LC Gutkoski LC Cameron | 2021/5/15 |
A‐and B‐type starch granules from wheat exhibiting weak, medium, and strong gluten: An investigation of physicochemical, morphological, and in vitro digestion properties | Cereal Chemistry | Rosana Colussi Mariana Dias Antunes Luiz Carlos Gutkoski Nathan Levien Vanier Elessandra da Rosa Zavareze | 2021/5 |
Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour | Journal of Food Science | Gabriela Soster Santetti Marina Volpato Dacoreggio Ana Carolina Mattana Silva Barbara Biduski Joseane Bressiani | 2021/10 |
Genome-wide association for β-glucan content, population structure, and linkage disequilibrium in elite oat germplasm adapted to subtropical environments | Molecular Breeding | Cristiano M Zimmer Ian G McNish Kathy Esvelt Klos Tatiana Oro Klever MA Arruda | 2020/11 |
Deoxynivalenol reduction through the processing of whole grain cookies | Rafaela Julyana Barboza Devos Casiane Salete Tibola Barbara Biduski Luciane Maria Colla Luiz Carlos Gutkoski | 2020 |
Co-Authors
