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Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2221, doi. 10.1111/ijfs.16916
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- Publication type:
- Article
Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.
- Published in:
- Foods, 2023, v. 12, n. 16, p. 3125, doi. 10.3390/foods12163125
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- Publication type:
- Article
Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein.
- Published in:
- Foods, 2023, v. 12, n. 4, p. 835, doi. 10.3390/foods12040835
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- Publication type:
- Article
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 609, doi. 10.3390/foods12030609
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- Publication type:
- Article
Ohmic baking of gluten‐free bread: role of non‐gluten protein on GF bread structure and properties.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 2, p. 595, doi. 10.1111/ijfs.16206
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- Publication type:
- Article
Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.
- Published in:
- Plants (2223-7747), 2023, v. 12, n. 3, p. 492, doi. 10.3390/plants12030492
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- Publication type:
- Article
Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein.
- Published in:
- Foods, 2022, v. 11, n. 14, p. 2142, doi. 10.3390/foods11142142
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- Publication type:
- Article
Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cakes.
- Published in:
- Foods, 2022, v. 11, n. 13, p. 1869, doi. 10.3390/foods11131869
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- Publication type:
- Article
Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 6, p. 42, doi. 10.3390/fermentation8020042
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- Publication type:
- Article
Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 4, p. 1021, doi. 10.1007/s00217-021-03942-4
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- Publication type:
- Article
Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties.
- Published in:
- Molecules, 2022, v. 27, n. 5, p. 1574, doi. 10.3390/molecules27051574
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- Publication type:
- Article
Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns.
- Published in:
- Fermentation (Basel), 2022, v. 8, n. 2, p. 42, doi. 10.3390/fermentation8020042
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- Publication type:
- Article
Reversed-Phase HPLC Characterization and Quantification and Antioxidant Capacity of the Phenolic Acids and Flavonoids Extracted From Eight Varieties of Sorghum Grown in Austria.
- Published in:
- Frontiers in Plant Science, 2021, v. 12, p. 1, doi. 10.3389/fpls.2021.769151
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- Publication type:
- Article
Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2285, doi. 10.3390/foods10102285
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- Publication type:
- Article
Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations.
- Published in:
- Microorganisms, 2021, v. 9, n. 8, p. 1633, doi. 10.3390/microorganisms9081633
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- Publication type:
- Article
Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 14, p. 6567, doi. 10.3390/app11146567
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- Publication type:
- Article
Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder.
- Published in:
- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-93834-0
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- Publication type:
- Article
Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1392, doi. 10.3390/foods10061392
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- Publication type:
- Article
Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling.
- Published in:
- Foods, 2021, v. 10, n. 4, p. 870, doi. 10.3390/foods10040870
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- Publication type:
- Article
Rheological and textural properties of gluten‐free doughs made from Andean grains.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 1, p. 468, doi. 10.1111/ijfs.14662
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- Publication type:
- Article
Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?
- Published in:
- Frontiers in Plant Science, 2020, v. 11, p. 1, doi. 10.3389/fpls.2020.00906
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- Publication type:
- Article
Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread.
- Published in:
- Foods, 2020, v. 9, n. 7, p. 942, doi. 10.3390/foods9070942
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- Publication type:
- Article
Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 10, p. 2147, doi. 10.1007/s00217-019-03320-1
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- Publication type:
- Article
Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking.
- Published in:
- Food & Bioprocess Technology, 2019, v. 12, n. 9, p. 1603, doi. 10.1007/s11947-019-02324-9
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- Publication type:
- Article
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 7, p. 1347, doi. 10.1007/s00217-019-03253-9
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- Publication type:
- Article
The Effect of Different Laboratory-scale Sample Preparation Methods on the Composition of Sorghum (Sorghum bicolor L.) and Millet (Panicum miliaceum L.) Milling Fractions.
- Published in:
- Periodica Polytechnica: Chemical Engineering, 2018, v. 62, n. 4, p. 426, doi. 10.3311/PPch.12846
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- Publication type:
- Article
Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties.
- Published in:
- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/5719681
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- Publication type:
- Article
Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis.
- Published in:
- Food & Bioprocess Technology, 2018, v. 11, n. 8, p. 1586, doi. 10.1007/s11947-018-2113-6
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- Publication type:
- Article
Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 6, p. 1037, doi. 10.1007/s00217-017-3020-1
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- Publication type:
- Article
Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides (DATEM).
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 3, p. 367, doi. 10.1002/cche.10047
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- Publication type:
- Article
Role of α-Amylase in the Pasting Behavior of Wheat Flours Upon Storage.
- Published in:
- Starch / Staerke, 2018, v. 70, n. 3/4, p. 1, doi. 10.1002/star.201700123
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- Publication type:
- Article
Chemical and rheological characterization of arabinoxylan isolates from rye bran.
- Published in:
- Chemical & Biological Technologies in Agriculture, 2017, v. 4, n. 1, p. 1, doi. 10.1186/s40538-017-0096-6
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- Publication type:
- Article
Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components.
- Published in:
- Food Science & Nutrition, 2017, v. 5, n. 3, p. 504, doi. 10.1002/fsn3.424
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- Publication type:
- Article
Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water.
- Published in:
- Food Science & Nutrition, 2017, v. 5, n. 3, p. 513, doi. 10.1002/fsn3.425
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- Publication type:
- Article
Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2650, doi. 10.1111/ijfs.12599
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- Publication type:
- Article
Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 8, p. 1825, doi. 10.1111/ijfs.12491
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- Publication type:
- Article
Follow-up of pediatric celiac disease: value of antibodies in predicting mucosal healing, a prospective cohort study.
- Published in:
- BMC Gastroenterology, 2014, v. 14, n. 1, p. 1, doi. 10.1186/1471-230X-14-28
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- Publication type:
- Article
Follow-up of pediatric celiac disease: value of antibodies in predicting mucosal healing, a prospective cohort study.
- Published in:
- 2014
- By:
- Publication type:
- journal article
Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour.
- Published in:
- International Journal of Food Science & Technology, 2012, v. 47, n. 10, p. 2221, doi. 10.1111/j.1365-2621.2012.03092.x
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- Publication type:
- Article
Extrusion cooking properties of white and coloured rice varieties with different amylose content.
- Published in:
- Starch / Staerke, 2011, v. 63, n. 2, p. 55, doi. 10.1002/star.201000086
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- Publication type:
- Article
Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat.
- Published in:
- Plant Foods for Human Nutrition, 2010, v. 65, n. 4, p. 339, doi. 10.1007/s11130-010-0194-0
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- Publication type:
- Article
Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 4, p. 661, doi. 10.1111/j.1365-2621.2009.02154.x
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- Publication type:
- Article
The effects of chickpea on the functional properties of white and whole wheat bread.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 610, doi. 10.1111/j.1365-2621.2009.02174.x
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- Publication type:
- Article