Maria Eugênia Araújo Silva Oliveira

Germination and Polishing Reshape Microbial Communities in Japonica and Indica Rice

Maria Eugênia Araújo Silva Oliveira, Daniel Lucino Silva dos Santos, Glen Jasper Yupanqui García, Bruno Gerfi Bertozzi et autres

Abstract Germination is a process used to improve the nutritional quality of rice. However, its impact on rice microbiomes remains poorly understood. This study evaluated the microbiota of two rice ecotypes, low-amylose (Mochi) and high-amylose (BRS Formoso), after germination and polishing using …

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Culinary herbs and spices: A review of microbiological and physical risks and current regulatory

Elem Tamirys dos Santos Caramês, Letícia Aliberti Galego Alves da Silva, Maria Eugênia Araújo Silva Oliveira, Liliana de Oliveira Rocha

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Buckwheat ( Fagopyrum spp. ): Building Healthy Diets and Resilient Agrifood Systems

Maria Eugênia Araújo Silva Oliveira, Hugo José Martins Carvalho, Cristina Martínez‐Villaluenga, Cristina Yoshie Takeiti et autres

), is a climate-resilient pseudocereal with high nutritional value. Its unique composition, rich in proteins, slowly digestible starches, and phenolic compounds, links sustainability with health-promoting properties. The aim of this review was to reinforce and summarize current knowledge on buckwheat as a …

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Designing Fortified Rice-Based Analogues for the Elderly Population

Edilaine Silva Lemos Costa, Thuane Tomé Alves, Monique Santos Barreto, Maria Eugênia Araújo Silva Oliveira et autres

High Resolution Image Download MS PowerPoint Slide Population aging is a growing global phenomenon, and Latin America has a habit of consuming rice with beans that present adequate amino acid balance. Vitamin D and magnesium are essential nutrients at this stage of …

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Exploring the Role of Baking Process on Technological, Functional, and α-Amylase Inhibition Properties of Pearl Millet Bread

Lorrany Miranda Marinho, Maria Eugênia Araújo Silva Oliveira, Renata Marenda Ferreira, Mariana Simões Larraz Ferreira et autres

High Resolution Image Download MS PowerPoint Slide The absence of gluten is one of the greatest technological challenges in breadmaking process. This study examined how different methods (straight dough, st and sponge dough, sp) affect the properties of breads obtained exclusively with …

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Performance of technological and microbiological quality characteristics of germinated rice: A comparative study of cooking techniques

Maria Eugênia Araújo Silva Oliveira, Monique Barreto Santos, G Gozzi, Carine da Fonseca Cechin et autres

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Exploring the changes on the microbial profile in indica and japonica rice ecotypes after germination and polishing processes

Maria Eugênia Araújo Silva Oliveira, Daniel Lucino Silva dos Santos, Glen Jasper Yupanqui García, Bruno Gerfi Bertozzi et autres

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THE EXTRUSION ROLE IN PHENOLIC COMPOUND AND PROTEIN BIOACCESSIBILITY FOR SORGHUM BASED PRODUCTS: A INFOGEST PROTOCOL-BASED STUDY

Maria Eugênia Araújo Silva Oliveira, Marta I. P. Carvalho, Hamza Mameri, Carlos Wanderlei Piler de Carvalho

International audience

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Investigation of Rice Starch Characteristics Under Short Soaking‐Germination Influence

Maria Eugênia Araújo Silva Oliveira, P. Z. Bassinello, J. M. Colombari Filho, Carlos Wanderlei Piler de Carvalho et autres

Abstract Soaking and germination are processes used to improve nutritional characteristics in rice especially concerning γ‐aminobutyric acid (GABA) and phenolic compounds. In contrast, during these processes the activation of enzymes may affect the rice starch. Hence, the current investigation aims to understand …

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Antimicrobial activity evaluation of combinations of essential oils, thymol and R-limonene against food-borne pathogens and spoilage agents

Daniel Lucino Silva dos Santos, Naara Aparecida Almeida, Jaqueline Milagres de Almeida, Maria Eugênia Araújo Silva Oliveira et autres

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USE OF SHORT GERMINATION AND AUTOCLAVING TREATMENT TO IMPROVE THE AMINO ACID PROFILE OF RICE

Maria Eugênia Araújo Silva Oliveira, P. Z. Bassinello, J. M. Colombari Filho, Carlos Piler et autres

ANTIOXIDANT CAPACITY AND ANTI-HYPERGLYCEMIC ACTIVITY OF MILLET-BASED BREADS MADE BY TWO BAKING PROCESS

Lorrany Miranda Marinho, Monique Barreto Santos, Renata Marenda Ferreira, Maria Eugênia Araújo Silva Oliveira et autres

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