Detalhe da pesquisa
1.
Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.
Food Technol Biotechnol
; 60(4): 488-498, 2022 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-36816875
2.
Optimization of additive content and their combination to improve the quality of pure barley bread.
J Food Sci Technol
; 54(3): 579-590, 2017 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-28298671
3.
Changes in the rheological properties of wheat dough during short-term storage of wheat.
J Sci Food Agric
; 95(3): 569-75, 2015 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-24921972
4.
Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix.
Food Chem X
; 17: 100583, 2023 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-36845485
5.
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake.
Foods
; 11(14)2022 Jul 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-35885235
6.
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread.
Foods
; 11(23)2022 Dec 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-36496735
7.
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread.
Foods
; 11(24)2022 Dec 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-36553727
8.
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies.
Gels
; 8(12)2022 Nov 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-36547298
9.
Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
J Texture Stud
; 50(2): 124-130, 2019 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-30345519
10.
Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.
J Texture Stud
; 49(3): 339-347, 2018 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-29105087
11.
Characterization of byproducts originating from hemp oil processing.
J Agric Food Chem
; 62(51): 12436-42, 2014 Dec 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-25426777
12.
Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality.
Food Chem
; 164: 158-65, 2014 Dec 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-24996319