Elizabeth Harumi Nabeshima

@ital.agricultura.sp.gov.br

Cereal & Chocolate Research Center
Instituto de Tecnologia de Alimentos

Elizabeth Harumi Nabeshima


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https://researchid.co/nabeshima

EDUCATION

Graduated in Pharmacy and Biochemistry, master's degree in Food Science and Technology and PhD in Food Technology.

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Process Chemistry and Technology, Chemical Health and Safety, Plant Science
1065

Scholar Citations

18

Scholar h-index

27

Scholar i10-index

RECENT SCHOLAR PUBLICATIONS

  • Extraction and Comprehensive Characterization of Starch From Ryegrass ( Lolium multiflorum L.) Seeds as a Non‐Conventional Source
    TS Pimenta, GF Dias, HJM Carvalho, NA Neves, SM de Souza, ...
    Starch‐Stärke 78 (1), e70155 , 2026
    2026
  • Harnessing the Agronomic Potential, Nutritional Value, and Food Applications of Creole Maize to Promote Food Sovereignty in Latin America
    HJM Carvalho, GHTA Camillo, EH Nabeshima, MTPS Clerici
    Plant Foods for Human Nutrition 80 (4), 169 , 2025
    2025
  • Fiber rich co-products from carioca bean protein fractionation: characterization and ball milling treatment
    E Kaspchak, LP Augusto, AMB Santos, CT Arbach, PFJ Bócoli, ...
    Food Biophysics 20 (3), 91 , 2025
    2025
    Citations: 1
  • Germination-Induced Starch Influence on Structural Characteristics of Water-Soluble Extracts from Purple Pericarp Creole Corn
    I Andressa, GKS do Nascimento, D de Oliveira Teotônio, ...
    Recent Progress in Nutrition 5 (3), 1-13 , 2025
    2025
  • Hydration of broken carioca beans: Kinetics and changes in composition and techno-functional properties
    E Kaspchak, E Vicente, EH Nabeshima, MTB Pacheco, MS Sadahira
    Journal of Food Engineering 395, 112537 , 2025
    2025
  • Exploring new plant-based products: Acceptance of sunflower meal as a protein source in meat alternative products
    TN Andrade, CT Arbach, A de Oliveira Garcia, L Domingues, TV Marinho, ...
    Food Research International 209, 116158 , 2025
    2025
    Citations: 10
  • Unraveling Sudan grass starch: A first report of its physicochemical, structural, technological, and nutritional properties
    HJM Carvalho, LHR de Oliveira, GJS Souza, C da Costa Pinto, ...
    Food and Humanity 4, 100627 , 2025
    2025
    Citations: 3
  • Technological and Functional Potentialities of Mairá ( Casimirella rupestris ) and Ariá ( Goeppertia allouia ) Starches
    GC do Nascimento, BL Tagliapietra, LR da Silva, FDP Vieira, ...
    Plant Foods for Human Nutrition 80 (1), 53 , 2025
    2025
    Citations: 1
  • Cocoyam is an unconventional, innovative, and sustainable source of starch with potential use in sleek and functional biodegradable films
    HJM Carvalho, SM de Souza, CWP de Carvalho, EH Nabeshima, ...
    Starch‐Stärke 77 (3), 2400125 , 2025
    2025
    Citations: 8
  • Safety aspects in the production of plant-based meat
    N Silva, CIGL Sarantópoulos, MVP Oliveira, T Galle, ALSC Lemos, D Ito, ...
    GFI Brasil , 2025
    2025
  • Relatório Técnico-Aspectos de segurança na produção de alimentos vegetais análogos à carne
    N Silva, CIGL Sarantópoulos, MVP Oliveira, T Galle, ALSC Lemos, D Ito, ...
    GFI Brasil , 2025
    2025
  • Techno-functional properties of soy, rice, and carioca bean protein blends
    SC Santos, E Kaspchak, AA Coelho, CT Arbach, EH Nabeshima, ...
    International Journal of Food Science and Technology 60 (1), vvae066 , 2025
    2025
    Citations: 2
  • Upcycling of Non-Standard Cakes by Manufacturing Ring-Shaped Cookies
    NCSV Campanini, CMSC Weis, EH Nabeshima, LC Temoczko, LC Bertan, ...
    Foods 13 (24), 4041 , 2024
    2024
  • Qualidade sanitária de cereais e pseudocereais: Comparativo entre farinha obtida com e sem reconstituição
    EH Nabeshima, MZ de Miranda, LR da Silva, RS Reyes, MTPS Clerici
    Research, Society and Development 13 (12), e80131247686-e80131247686 , 2024
    2024
    Citations: 1
  • Sensory profile of cream cheese and plant-based analogues: an approach through flash-profile, CATA and RATA tests
    KKP Silva, B Domingues Galli, M Alban, DP Baptista, EH Nabeshima, ...
    International Journal of Food Science and Technology 59 (12), 9084-9095 , 2024
    2024
    Citations: 8
  • Emerging ingredients for clean label products and food safety
    EH Nabeshima, PER Tavares, ALSC Lemos, SCSR Moura
    Brazilian Journal of Food Technology 27, e2023160 , 2024
    2024
    Citations: 16
  • Peruvian fava beans for health and food innovation: physicochemical, morphological, nutritional, and techno-functional characterization
    R Salvador-Reyes, LC Furlan, C Martínez-Villaluenga, BM Dala-Paula, ...
    Food Research International 192, 114814 , 2024
    2024
    Citations: 5
  • Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications
    LM Viana, FSR Rodrigues, MCB Santos, A dos Santos Lima, ...
    Food Chemistry 451, 139506 , 2024
    2024
    Citations: 18
  • Dynamics of microbial ecology and their bio-preservative compounds formed during the panettones elaboration using sourdough-isolated strains as starter cultures
    RF Stefanello, LF Vilela, LP Margalho, EH Nabeshima, CC Matiolli, ...
    Food Bioscience 60, 104279 , 2024
    2024
    Citations: 3
  • Pasting and Texture Properties of Commercial Plant Proteins and Its Mixtures
    E Kaspchak, AP Muntilha, EH Nabeshima, MS Sadahira
    2024

MOST CITED SCHOLAR PUBLICATIONS

  • Functional properties of pregelatinized and cross-linked cassava starch obtained by extrusion with sodium trimetaphosphate
    EH Nabeshima, MVE Grossmann
    Carbohydrate Polymers 45 (4), 347-353 , 2001
    2001
    Citations: 145
  • Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents
    RF Stefanello, EH Nabeshima, BT Iamanaka, A Ludwig, LLM Fries, ...
    Food Research International 115, 90-94 , 2019
    2019
    Citations: 105
  • Trehalose as a cryoprotectant in freeze-dried wheat sourdough production
    RF Stefanello, AAR Machado, CP Cavalheiro, MLB Santos, ...
    Lwt 89, 510-517 , 2018
    2018
    Citations: 78
  • Qualidade física, química e sensorial de biscoitos tipo cookies elaborados com a substituição parcial da farinha de trigo por farinha desengordurada de gergelim
    MTPS Clerici, ME Oliveira, EH Nabeshima
    Brazilian Journal of Food Technology 16 (2), 139-146 , 2013
    2013
    Citations: 59
  • Effect of processing conditions on some functional characteristics of extrusion‐cooked cassava starch/wheat gluten blends
    JM Hashimoto, EH Nabeshima, HS Cintra, ÁR Guerra Dias, FM Bustos, ...
    Journal of the Science of Food and Agriculture 82 (8), 924-930 , 2002
    2002
    Citations: 49
  • Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry
    MP Morais, M Caliari, EH Nabeshima, JER BATISTA, MRH CAMPOS, ...
    Food Science and Technology 38 (2), 216-222 , 2018
    2018
    Citations: 42
  • Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch
    F Martínez-Bustos, R Viveros-Contreras, T Galicia-García, EH Nabeshima, ...
    Food Science and Technology 31 (4), 870-878 , 2011
    2011
    Citations: 37
  • Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
    APA Pereira, MTPS Clerici, M Schmiele, LCG Júnior, MA Nojima, CJ Steel, ...
    LWT 101, 145-151 , 2019
    2019
    Citations: 36
  • Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures
    RLJ Almeida, T dos Santos Pereira, RD Almeida, ÂM Santiago, ...
    Scientific Reports 11 (1), 9284 , 2021
    2021
    Citations: 35
  • Tubers and roots as a source of prebiotic fibers
    EH Nabeshima, TMA Moro, PH Campelo, AS Sant'Ana, MTPS Clerici
    Advances in food and nutrition research 94, 267-293 , 2020
    2020
    Citations: 34
  • Propriedades tecnológicas e sensoriais de pães fortificados com ferro
    EH Nabeshima, RCSC Ormenese, FM Montenegro, E Toda, MS Sadahira
    Food Science and Technology 25, 506-511 , 2005
    2005
    Citations: 33
  • Modificação química da farinha de arroz como alternativa para o aproveitamento dos subprodutos do beneficiamento do arroz
    EH Nabeshima, AA El-Dash
    Boletim do CEPPA 2, 107-120 , 2004
    2004
    Citations: 33
  • Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533
    RF Stefanello, EH Nabeshima, A de Oliveira Garcia, RT Heck, MV Garcia, ...
    Food Research International 116, 973-984 , 2019
    2019
    Citations: 32
  • Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps
    CN Almada-Érix, CN Almada, GTS Pedrosa, JP Biachi, MS Bonatto, ...
    Food Research International 155, 111040 , 2022
    2022
    Citations: 31
  • Utilization of brewers spent grain for the production of snacks with fiber. 1. Physicochemical characteristics
    MZ DEMIRANDA, MVE Grossmann, EH Nabeshima
    Arquivos de Biologia e Tecnologia 37 (3), 483-493 , 1994
    1994
    Citations: 26
  • Naturalidade e autenticidade
    MB Queiroz, EH Nabeshima
    Brasil bakery & confectionery trends, 158-195 , 2020
    2020
    Citations: 19
  • Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications
    LM Viana, FSR Rodrigues, MCB Santos, A dos Santos Lima, ...
    Food Chemistry 451, 139506 , 2024
    2024
    Citations: 18
  • Physicochemical, structural and rheological properties of chestnut (Castanea sativa) starch
    M Schmiele, GAR Sehn, VS Santos, TS Rocha, EL Almeida, ...
    American journal of food science and technology 3 (4A), 1-7 , 2015
    2015
    Citations: 18
  • Development of probiotic yoghurts with high protein content by ultrafiltration
    T Marini, DA Gallina, EH Nabeshima, AN Ponezi, K Anaya, AEC Antunes, ...
    NFS journal 29, 16-25 , 2022
    2022
    Citations: 17
  • Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique ( Pilosocereus gounellei ) flour
    TA Dourado Gomes Machado, MTB Pacheco, RCR do Egypto Queiroga, ...
    PLoS One 16 (8), e0255287 , 2021
    2021
    Citations: 17