CV Lattes
ORCID
| 3 / 3 | Ongoing research grants |
| 2 / 2 | Completed research grants |
| 3 / 3 | Ongoing scholarships in Brazil |
| 12 / 8 | Completed scholarships in Brazil |
| 20 / 16 | All research grants and scholarships |
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graduation at Nutrição from Faculdade de Saúde Pública (2004) and doctorate at Nutrição em Saúde Pública from Faculdade de Saúde Pública da Universidade de São Paulo (2009). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: salgadinho, light, alimentos funcionais, extrusão and índice glicêmico. (Source: Lattes Curriculum)
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Research grants
- Innovative approaches to improve the nutritional quality of gluten-free bakery products, and assessment of their potential health benefits from in vitro, in vivo, and clinical studies, AP.JP2
- Gluten-free bread with functional properties, low glycemic response and high acceptability, and its producing method, AP.PAPI
- Multi-user equipment approved in grant 2012/17838-4: Mixolab2 - Chopin technologies, AP.EMU
Scholarships in Brazil
- Effect of ingestion of gluten-free products enriched with inulin-type fructans on intestinal microbiota and metabolic parameters in celiac patients, BP.DD
- Evaluation of the effect of gluten-free bread, formulated with chickpea flour and psyllium, on the microbiota-adipose tissue axis of obese Swiss mice, BP.PD
- Prebiotic potential of gluten-free bread enriched with inulin-type fructans: study in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME), BP.DD
- Effect of culinary and industrial sorghum processing: assessing the potential as human food, BP.DR
- Potential of bean flour in gluten-free bread making: an approach for producing nutrient-dense and acceptable products, BP.IC
- Pseudocereal-based gluten-free bread: Innovation for development of products with good technological, sensory and nutritional quality, BP.MS
(Only some records are available in English at this moment)
Total / Available in English