RC
Rosana Colussi
Universidade Federal de Pelotas, Universidade de Passo Fundo
Research areas: Agricultural and Biological Sciences · Food Science · Food composition and properties · Polysaccharides Composition and Applications · Proteins in Food Systems
0000-0002-8927-2074
Employment
Employment history is unavailable.
Education
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Universidade Federal de Pelotas Pós-doutorado2016 - 2018
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Universidade Federal de Pelotas Doutorado em Ciência e Tecnologia de Alimentos2014 - 2016
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Universidade Federal de Pelotas Mentre em Ciência e Tecnologia de Alimentos2012 - 2014
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Universidade de Passo Fundo Engenharia de Alimentos2006 - 2011
Projects & Funding
Projects & funding information is unavailable.
Publications (78)
- Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice Save
- Influence of controlled cooling on wheat grain preservation and flour technological properties in temperate and subtropical climates Save
- Induced aging of rice (Oryza sativa L.) by microwave: effects on physical, chemical, and technological properties Save
- Electrospun Fibers from Avocado Seed Starch as Carriers of Jabuticaba Peel Extract: Impact on Bioaccessibility in Natural Yogurt Save
- Soybean cultivation in lowlands and highlands: production parameters, quality and technological properties of proteins Save
- Gelatin film incorporated with pink pepper essential oil: physical properties and antimicrobial activity through direct contact and micro atmosphere Save
- Germination time: impact on nutritional, thermal, and paste properties of red rice Save
- An introduction to food macromolecules Save
- Application of electrospun/electrosprayed bioactive-loaded structures in films and coatings Save
- Artificial aging of rice (Oryza sativa L.): A review of emerging technologies to enhance and monitor the aging process Save
- Digestibility and Glycaemic Features of Starches Save
- Effects of Parboiling on the Starch Properties and In Vitro Digestibility of Rice Types with Different Amylose Levels Save
- Electrospun fibers from avocado seed strach for the delivery of jabuticaba peel extract: impact on bioaccessibility in natural yogurt Save
- Influence of Ageing Time of Starch Gels Prior to Freeze–Thaw Cycles on the Properties of Pinhão Starch Hydrogel (Araucaria angustifolia) Save
- Nutritional composition and phenolic compounds in barley (Hordeum vulgare L.): a review of the effects of drying, storage, and processing Save
- Recent Advances in the Characterization of Food Biomacromolecules: Polysaccharide, Protein, and Lipid Save
- Avocado oil used to modify rice starch and prepare gluten-free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations Save
- Author response for "Avocado oil used to modify rice starch and prepare gluten‐free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations" Save
- Rice grain germination: A review of its impact on technological properties and development of new food products Save
- Characterization of pupunha starch (Bactris gasipaes var. gasipaes) and its application in aerogel production Save