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Maria Teresa Pedrosa Silva Clerici

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

graduation at Farmácia Bioquímica from Universidade Federal de Ouro Preto (1988), master's at Science and Technology of the Food from Universidade Federal de Lavras (1991) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1997). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: cookies, amido resistente, alimento funcional, bamboo and starch. (Source: Lattes Curriculum)

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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (4)

(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)

Publications3
Citations1
Cit./Article0.3
Data from Web of Science

ELISA CRISTINA ANDRADE NEVES; GUSTAVO COSTA NASCIMENTO; AMANDA RIOS FERREIRA; DANIELA ANDRADE NEVES; ANDRÉ RINALDI FUKUSHIMA; LUÍS ANTÔNIO BAFFILE LEONI; MARIA TERESA PEDROSA SILVA CLERICI. Classificações e características nutricionais e tecnológicas de farinhas de mandioca comercializadas em Belém, Pará, Brasil. Brazilian Journal of Food Technology, v. 23, p. -, . (16/12184-7)

FERRARI FELISBERTO, MARIA HERMINIA; BERALDO, ANTONIO LUDOVICO; PEDROSA SILVA CLERICI, MARIA TERESA. Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 76, n. B, SI, p. 230-235, . Web of Science Citations: 1. (15/19637-4)

SALVADOR-REYES, REBECA; REBELLATO, ANA PAULA; PALLONE, JULIANA AZEVEDO LIMA; FERRARI, ROSELI APARECIDA; CLERICI, MARIA TERESA PEDROSA SILVA. Kernel characterization and starch morphology in five varieties of Peruvian Andean maize. Food Research International, v. 140, . Web of Science Citations: 0. (15/19637-4)

MÁRIA HERMINIA FERRARI FELISBERTO; PATRICIA SATIE ENDO MIYAKE; ANTONIO LUDOVICO BERALDO; ANDRÉ RINALDI FUKUSHIMA; LUÍS ANTÔNIO BAFFILE LEONI; MARIA TERESA PEDROSA SILVA CLERICI. Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations. FOOD SCIENCE AND TECHNOLOGY, v. 39, n. 4, p. 867-874, . Web of Science Citations: 0. (16/13533-5, 15/19637-4)

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