Luis R. Ascheri

Av. Das Américas 29501
Guaratiba, RJ 23020470, Brazil

Last Updated: 09/26/2026

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Found 10 publications

Synergistic Action of Corn, Wolf Fruit, and Butterfly Lily Starches in Bioactive Coatings and Their Potential Application in the Physiological Quality of Common Beans.

Synergistic Action of Corn, Wolf Fruit, and Butterfly Lily Starches in Bioactive Coatings and Their Potential Application in the Physiological Quality of Common Beans.

Journal: Polymers

Published: April 30, 2026

Valorization of Pineapple Crown for Carboxymethylcellulose Production: Optimization of Pulping Processes, Structural Characterization, and Potential as Seed Coating.

Valorization of Pineapple Crown for Carboxymethylcellulose Production: Optimization of Pulping Processes, Structural Characterization, and Potential as Seed Coating.

Journal: Polymers

Published: April 29, 2026

Enhancing Gluten-Free Bread Quality with Whole-Grain Pearl Millet Flour: A Physicochemical and Sensory Approach.

Enhancing Gluten-Free Bread Quality with Whole-Grain Pearl Millet Flour: A Physicochemical and Sensory Approach.

Journal: Foods (Basel, Switzerland)

Published: January 21, 2026

Innovative Gluten-Free Fusilli Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours.

Innovative Gluten-Free Fusilli Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours.

Journal: Foods (Basel, Switzerland)

Published: June 12, 2025

Substituting corn starch with wolf's fruit and butterfly lily starches in thermopressed films: Physicochemical, mechanical, and biodegradation properties.

Substituting corn starch with wolf's fruit and butterfly lily starches in thermopressed films: Physicochemical, mechanical, and biodegradation properties.

Journal: International journal of biological macromolecules

Published: January 20, 2024

Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes.

Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes.

Journal: Plant foods for human nutrition (Dordrecht, Netherlands)

Published: February 11, 2023

The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties.

The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties.

Journal: Plant foods for human nutrition (Dordrecht, Netherlands)

Published: October 19, 2022

Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.

Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.

Journal: Plant foods for human nutrition (Dordrecht, Netherlands)

Published: December 15, 2020

Gaseous Ozonation to Reduce Aflatoxins Levels and Microbial Contamination in Corn Grits.

Gaseous Ozonation to Reduce Aflatoxins Levels and Microbial Contamination in Corn Grits.

Journal: Microorganisms

Published: May 31, 2019

Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.

Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.

Journal: Food chemistry

Published: September 16, 2016

Showing 1-10 of 10

Last Updated: 09/26/2026