Maria Gabriela Vernaza Leoro

CV Lattes

Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal)
Birthplace: Equador

bachelor's at INGENIERIA DE ALIMENTOS from UNIVERSIDAD SAN FRANCISCO DE QUITO (2003), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2007) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2011). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: cereal matinal, farelo de maracujá, extrusão, alimento funcional and macarrão instantâneo. (Source: Lattes Curriculum)

News published in Agência FAPESP Newsletter about the researcher

More items Less items

TITULO

Articles published in other media outlets ( ):

More items Less items

VEICULO: TITULO (DATA)

Scholarships in Brazil

Completed (most recent)

Antioxidant and anti-inflammatory properties of hydrolyzed flours obtained from in natura and germinate soybeans cultivars BRS 133 and BRS 258 and their application in functional cereal based foods., BP.PD

Virtual Library in numbers * Updated data on July 26, 2025

Total / Available in English

1 / 1	Completed scholarships in Brazil

Associated processes

Most frequent collaborators in research granted by FAPESP

Yoon Kil Chang

Keywords used by the researcher

Agronomical Sciences Food Science and Technology

Please report errors on the page using this form.

Short URL