Detalhe da pesquisa
1.
Induction of Maize Starch Gelatinization and Dissolution at Low Temperature by the Hydrotrope Sodium Salicylate.
Biomacromolecules;
23(7): 2930-2940, 2022 07 11.
Artigo
em Inglês
| MEDLINE
| ID: mdl-35658417
2.
Investigating the Sequence Determinants of the Curling of Amyloid Fibrils Using Ovalbumin as a Case Study.
Biomacromolecules;
23(9): 3779-3797, 2022 09 12.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36027608
3.
The use of time domain 1 H NMR to study proton dynamics in starch-rich foods: A review.
Compr Rev Food Sci Food Saf;
21(6): 4738-4775, 2022 11.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36124883
4.
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide.
Compr Rev Food Sci Food Saf;
20(6): 5965-5991, 2021 11.
Artigo
em Inglês
| MEDLINE
| ID: mdl-34601805
5.
Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system.
Compr Rev Food Sci Food Saf;
20(4): 3881-3917, 2021 07.
Artigo
em Inglês
| MEDLINE
| ID: mdl-34056854
6.
Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White.
Biomacromolecules;
21(6): 2218-2228, 2020 06 08.
Artigo
em Inglês
| MEDLINE
| ID: mdl-32202759
7.
Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms.
Compr Rev Food Sci Food Saf;
19(6): 3715-3754, 2020 11.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33337036
8.
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review.
Compr Rev Food Sci Food Saf;
19(5): 2588-2612, 2020 09.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33336978
9.
Ingredient Functionality During Foam-Type Cake Making: A Review.
Compr Rev Food Sci Food Saf;
18(5): 1550-1562, 2019 Sep.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33336911
10.
Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions.
Compr Rev Food Sci Food Saf;
18(6): 1751-1769, 2019 Nov.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33336954
11.
Conditions Governing Food Protein Amyloid Fibril Formation-Part I: Egg and Cereal Proteins.
Compr Rev Food Sci Food Saf;
18(4): 1256-1276, 2019 Jul.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33336994
12.
Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins.
Compr Rev Food Sci Food Saf;
18(4): 1277-1291, 2019 Jul.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33337003
13.
Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications.
Compr Rev Food Sci Food Saf;
18(1): 84-105, 2019 Jan.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33337021
14.
Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review.
Compr Rev Food Sci Food Saf;
18(1): 305-328, 2019 Jan.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33337026
15.
Systemic availability and metabolism of colonic-derived short-chain fatty acids in healthy subjects: a stable isotope study.
J Physiol;
595(2): 541-555, 2017 01 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-27510655
16.
Methodologies for producing amylose: A review.
Crit Rev Food Sci Nutr;
57(2): 407-417, 2017 Jan 22.
Artigo
em Inglês
| MEDLINE
| ID: mdl-25975749
17.
Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective.
Compr Rev Food Sci Food Saf;
16(1): 39-58, 2017 Jan.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33371541
18.
Element distribution and iron speciation in mature wheat grains (Triticum aestivum L.) using synchrotron X-ray fluorescence microscopy mapping and X-ray absorption near-edge structure (XANES) imaging.
Plant Cell Environ;
39(8): 1835-47, 2016 08.
Artigo
em Inglês
| MEDLINE
| ID: mdl-27038325
19.
Identification of lanthionine and lysinoalanine in heat-treated wheat gliadin and bovine serum albumin using tandem mass spectrometry with higher-energy collisional dissociation.
Amino Acids;
48(4): 959-971, 2016 Apr.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26661033
20.
Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.
Crit Rev Food Sci Nutr;
56(13): 2101-14, 2016 Oct 02.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26177127