Andean purple maize to produce extruded breakfast cereals: impact on techno‐functional properties and sensory acceptance by Salvador‐Reyes, Rebeca, Sampaio, Ulliana Marques, Menezes Alves Moro, Thaísa, Brito, Aline Duarte Correa de, Behrens, Jorge, Campelo, Pedro H., Pedrosa Silva Clerici, Maria Teresa

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Optimization of the blanching time and temperature in the manufacture of Hass avocado pulp using low quality discarded fruits by Salvador-Reyes, Rebeca, Paucar-Menacho, Luz Maria

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Peruvian Andean maize: General characteristics, nutritional properties, bioactive compounds, and culinary uses by Salvador-Reyes, Rebeca, Clerici, Maria Teresa Pedrosa Silva

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Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides by Salvador-Reyes, Rebeca, Teresa Pedrosa Silva Clerici, Maria, Martínez-Villaluenga, Cristina

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Kernel characterization and starch morphology in five varieties of Peruvian Andean maize by Salvador-Reyes, Rebeca, Rebellato, Ana Paula, Lima Pallone, Juliana Azevedo, Ferrari, Roseli Aparecida, Clerici, Maria Teresa Pedrosa Silva

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From ancient crop to modern superfood: Exploring the history, diversity, characteristics, technological applications, and culinary uses of Peruvian fava beans by Salvador-Reyes, Rebeca, Furlan, Luisa Campigli, Martínez-Villaluenga, Cristina, Dala-Paula, Bruno Martins, Clerici, Maria Teresa Pedrosa Silva

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Screening the carotenoid in vitro bioaccessibility of purple corn breakfast cereal consumed with milk and plant-based milk by Camargo, Celso Andrade, Salvador-Reyes, Rebeca, Bazzani, Carmen Sílvia Rincon, Clerici, Maria Teresa Pedrosa Silva, Marques, Marcella Camargo, Mariutti, Lilian Regina Barros

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Nutritional and techno-functional properties of the brown seaweed by Tagliapietra, Bruna Lago, Salvador-Reyes, Rebeca, Pinto, Camila Costa, de Souza, Sergio Michielon, Pallone, Juliana Azevedo Lima, de Araújo Bezerra, Jaqueline, Moreira Mar, Josiana, Aparecido Sanches, Edgar, Clerici, Maria Teresa Pedrosa Silva

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Physicochemical and technological properties of pracaxi oil, cupuassu fat and palm stearin blends enzymatically interesterified for food applications by Albuquerque da Silva, Dayala, Manoel da Cruz Rodrigues, Antonio, Oliveira dos Santos, Adenilson, Salvador-Reyes, Rebeca, Meller da Silva, Luiza Helena

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Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization by Salvador-Reyes, Rebeca, Furlan, Luisa Campigli, Martínez-Villaluenga, Cristina, Martins Dala-Paula, Bruno, Harumi Nabeshima, Elizabeth, da Costa Pinto, Camila, Michielon de Souza, Sérgio, Azevedo Lima Pallone, Juliana, Teresa Pedrosa Silva Clerici, Maria

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Nutritional and techno-functional properties of the brown seaweed Sargassum filipendula by Tagliapietra, Bruna Lago, Salvador-Reyes, Rebeca, Pinto, Camila Costa, de Souza, Sergio Michielon, Pallone, Juliana Azevedo Lima, de Araújo Bezerra, Jaqueline, Moreira Mar, Josiana, Aparecido Sanches, Edgar, Clerici, Maria Teresa Pedrosa Silva

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Study of Stevia (Stevia rebaudiana Bertoni) as a natural sweetener and its use in benefit of the health by Paucar-Menacho, Luz, Salvador-Reyes, Rebeca, Sotelo-Herrera, Medali

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