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Celia Maria Landi Franco

CV Lattes ResearcherID


Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

graduate at Engenharia de Alimentos from Universidade Federal de Viçosa (1981), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1986) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1993). Has experience in Science and Technology of the Food, focusing on Technology of the Food, acting on the following subjects: Cereal Chemistry and technology, Starch Chemistry and Technology (Source: Lattes Curriculum)

Research grants
Scholarships in Brazil
Scholarships abroad
FAPESP support in numbers * Updated July 13, 2019
Total / Available in English
Most frequent collaborators in research granted by FAPESP
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Use this Research Supported by FAPESP (BV/FAPESP) channel only to send messages referring to FAPESP-funded scientific projects.


 

 

 

 

Keywords used by the researcher
Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (9)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Publications9
Citations51
Cit./Article5.7
Data from Web of Science

BARROS, JEFFERSON H. T.; TELIS, VANIA R. N.; TABOGA, SEBASTIAO; FRANCO, CELIA M. L.. Resistant starch: effect on rheology, quality, and staling rate of white wheat bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 11, p. 4578-4588, . Web of Science Citations: 0. (13/17725-8, 09/53990-2)

BARROS, JEFFERSON H. T.; TELIS, VANIA R. N.; TABOGA, SEBASTIAO; FRANCO, CELIA M. L.. . JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 11, p. 4578-4588, . Web of Science Citations: 0. (13/17725-8, 09/53990-2)

OLIVEIRA, DENISE S.; MEHERB-DINI, CAROLINA; FRANCO, CELIA M. L.; GOMES, ELENI; DA-SILVA, ROBERTO. Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process. Journal of Food Science, v. 75, n. 7, p. C588-C594, . Web of Science Citations: 5.

ROCHA, THAIS S.; FELIZARDO, SUELEN GLEICE; JANE, JAY-LIN; FRANCO, CELIA. M. L.. Effect of annealing on the semicrystalline structure of normal and waxy corn starches. FOOD HYDROCOLLOIDS, v. 29, n. 1, p. 93-99, . Web of Science Citations: 22. (07/07977-9)

VILLAS-BOAS, FLAVIA; YAMAUTI, YASMIN; MORETTI, MARCIA M. S.; FRANCO, CELIA M. L.. Influence of molecular structure on the susceptibility of starch to alpha-amylase. Carbohydrate Research, v. 479, p. 23-30, . Web of Science Citations: 0. (17/19521-1)

FRANCO, CELIA M. L.. . JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 11, p. 4578-4588, . Web of Science Citations: 0. (13/17725-8, 09/53990-2)

MORAES, JAQUELINE; ALVES, FLORENCE S.; FRANCO, CELIA M. L.. Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches. STARCH-STÄRKE, v. 65, n. 3-4, p. 200-209, . Web of Science Citations: 12. (09/12007-4, 10/09942-0)

COSTA, MARIANA SOUZA; VOLANTI, DIOGO PASCHOALINI; EIRAS GROSSMANN, MARIA VICTORIA; LANDI FRANCO, CELIA MARIA. Structural, thermal, and morphological characteristics of cassava amylodextrins. Journal of the Science of Food and Agriculture, v. 98, n. 7, p. 2751-2760, . Web of Science Citations: 1. (14/04686-7, 13/01500-7)

GARCIA, M. C.; PEREIRA-DA-SILVA, M. A.; TABOGA, S.; FRANCO, C. M. L.. Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents. Carbohydrate Polymers, v. 148, p. 371-379, . Web of Science Citations: 11. (10/18557-3, 11/20387-1)

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