Detalhe da pesquisa
1.
Gelatinisation and milling whole-wheat increases postprandial blood glucose: randomised crossover study of adults with type 2 diabetes.
Diabetologia;
64(6): 1385-1388, 2021 06.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33677626
2.
Bacterial survival and adhesion for formulating new oral probiotic foods.
Crit Rev Food Sci Nutr;
60(17): 2926-2937, 2020.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31556313
3.
Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review.
Compr Rev Food Sci Food Saf;
18(4): 986-1002, 2019 Jul.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33337008
4.
Bioactive peptides derived from egg proteins: A review.
Crit Rev Food Sci Nutr;
58(15): 2508-2530, 2018.
Artigo
em Inglês
| MEDLINE
| ID: mdl-28609123
5.
Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies.
Compr Rev Food Sci Food Saf;
15(6): 1139-1148, 2016 Nov.
Artigo
em Inglês
| MEDLINE
| ID: mdl-33401831
6.
The Physical and Structural Effects of 1-MCP on Four Different Apple Cultivars during Storage.
Foods;
12(22)2023 Nov 07.
Artigo
em Inglês
| MEDLINE
| ID: mdl-38002108
7.
Direct liquid transmission of sound has little impact on fermentation performance in Saccharomyces cerevisiae.
PLoS One;
18(2): e0281762, 2023.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36800360
8.
Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads.
Diabetes Care;
43(2): 476-479, 2020 02.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31744812
9.
Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white.
Food Chem;
276: 164-173, 2019 Mar 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-30409580
10.
Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH.
Food Res Int;
108: 465-474, 2018 06.
Artigo
em Inglês
| MEDLINE
| ID: mdl-29735080
11.
Instrumental and sensory properties of pea protein-fortified extruded rice snacks.
Food Res Int;
102: 658-665, 2017 12.
Artigo
em Inglês
| MEDLINE
| ID: mdl-29195997
12.
Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white.
Food Res Int;
91: 161-170, 2017 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-28290320