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Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba.
- Published in:
- Foods, 2023, v. 12, n. 4, p. 775, doi. 10.3390/foods12040775
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- Article
Physicochemical and Nutritional Characterization of Bran-Enriched Products.
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- Foods, 2022, v. 11, n. 5, p. 675, doi. 10.3390/foods11050675
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- Article
Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks.
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- Foods, 2021, v. 10, n. 9, p. 2024, doi. 10.3390/foods10092024
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- Article
Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread.
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- Foods, 2021, v. 10, n. 7, p. 1464, doi. 10.3390/foods10071464
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- Article
Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum intermedium).
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- Foods, 2019, v. 8, n. 8, p. 337, doi. 10.3390/foods8080337
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- Article
Oxidative Stability of Oil Obtained from a Low‐Erucic Acid Pennycress (Thlaspi arvense L.) Mutant with Potential for Food Use.
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- European Journal of Lipid Science & Technology, 2022, v. 124, n. 7, p. 1, doi. 10.1002/ejlt.202200053
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- Article
Effect of hydrocolloid addition on cake prepared with aquafaba as egg substitute.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 1, p. 552, doi. 10.1111/ijfs.16492
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- Article
Compositional evaluation of perennial wheatgrass (Thinopyrum intermedium) breeding populations.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 3, p. 660, doi. 10.1111/ijfs.13925
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- Article
Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.).
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- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/1085172
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- Article
Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/7836745
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- Article
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1573, doi. 10.1007/s00217-024-04498-9
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- Article
Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (Thinopyrum intermedium) for the food industry.
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- Cereal Chemistry, 2022, v. 99, n. 2, p. 235, doi. 10.1002/cche.10482
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- Article
The effect of tempering on protein properties and arabinoxylan contents of intermediate wheatgrass (Thinopyrum intermedium) flour.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 144, doi. 10.1002/cche.10505
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- Article
Effect of growing location and variety on nutritional and functional properties of proso millet (Panicum miliaceum) grown as a double crop.
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- Cereal Chemistry, 2018, v. 95, n. 2, p. 288, doi. 10.1002/cche.10028
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- Article
Pectic Arabinans in Quinoa Seeds (Chenopodium quinoa Willd.) Are Acylated with p-Coumaric Acid.
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- Cereal Chemistry, 2015, v. 92, n. 4, p. 401, doi. 10.1094/CCHEM-10-14-0207-N
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- Article
Activity-Guided Fractionation to Identify Blue Wheat (UC66049 Triticum aestivum L.) Constituents Capable of Inhibiting In Vitro Starch Digestion.
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- Cereal Chemistry, 2014, v. 91, n. 2, p. 152, doi. 10.1094/CCHEM-07-13-0138-R
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- Article
Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 1, p. 819, doi. 10.1111/1541-4337.12681
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- Article