Detalhe da pesquisa
1.
Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
J Sci Food Agric
; 97(4): 1235-1243, 2017 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-27322412
2.
Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
Molecules
; 19(12): 21066-84, 2014 Dec 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-25517344
3.
Multivariate Analysis on the Properties of Intact Cereal Kernels and Their Association with Viscoelasticity at Different Moisture Contents.
Foods
; 12(4)2023 Feb 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-36832883
4.
Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals.
Foods
; 10(10)2021 Sep 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-34681320
5.
Recent Evidence of the Beneficial Effects Associated with Glucuronic Acid Contained in Kombucha Beverages.
Curr Nutr Rep
; 9(3): 163-170, 2020 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-32415557
6.
Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress-Relaxation Tests.
J Food Sci
; 84(12): 3653-3663, 2019 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-31750939
7.
Fumonisins and their analogues in contaminated corn and its processed foods - a review.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 35(11): 2183-2203, 2018 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-30028638