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Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch-Degrading Enzymes

Cereal chemistry, 2003-11, Vol.80 (6), p.654-661

2003

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Influence of High‐Temperature Drying on Structural and Textural Properties of Durum Wheat Pasta

Cereal chemistry, 2003-03, Vol.80 (2), p.159-167

2003

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Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions

Journal of agricultural and food chemistry, 2008-07, Vol.56 (14), p.5836-5846

2008

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Structural Properties of Starch in Bread and Bread Model Systems: Influence of an Antistaling α‐Amylase

Cereal chemistry, 2001-07, Vol.78 (4), p.421-428

2001

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Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction

Journal of agricultural and food chemistry, 2004-06, Vol.52 (13), p.4282-4288

2004

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Phase separation and rheology of aqueous starch/galactomannan systems

Carbohydrate polymers, 1999-05, Vol.39 (1), p.67-77

1999

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Thermal modifications of starch during high-temperature drying of pasta

Cereal chemistry, 2000-09, Vol.77 (5), p.645-651

2000

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Hydration Dynamics of Durum Wheat Endosperm as Studied by Magnetic Resonance Imaging and Soaking Experiments

Cereal chemistry, 2008-09, Vol.85 (5), p.660-666

2008

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Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems

Journal of agricultural and food chemistry, 2003-08, Vol.51 (18), p.5556-5560

2003

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Influence of Water Quench Cooling on Degassing and Aroma Stability of Roasted Coffee

Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6685-6691

2007

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Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System

Journal of agricultural and food chemistry, 2006-08, Vol.54 (16), p.5910-5916

2006

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Acrylamide in Roasted Almonds and Hazelnuts

Journal of agricultural and food chemistry, 2005-10, Vol.53 (20), p.7819-7825

2005

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Roasting and Aroma Formation: Effect of Initial Moisture Content and Steam Treatment

Journal of agricultural and food chemistry, 2008-07, Vol.56 (14), p.5847-5851

2008

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Structural features of starch–lactone inclusion complexes in aqueous potato starch dispersions: the role of amylose and amylopectin

Carbohydrate polymers, 2003-02, Vol.51 (2), p.159-168

2003

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Evidence of Starch Inclusion Complexation with Lactones

Journal of agricultural and food chemistry, 2001-03, Vol.49 (3), p.1370-1376

2001

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Tracer microrheology of γ-dodecalactone induced gelation of aqueous starch dispersions

Carbohydrate polymers, 2004-01, Vol.55 (2), p.155-161

2004

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Control of branch formation in ethylene polymerization by a [Ni(eta3-2-MeC3H4)(diimine)] PF6 / DEAC catalyst system

Journal of the Brazilian Chemical Society, 2001, Vol.12 (1), p.47-51

2001

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Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition

Die Stärke, 2000, Vol.52 (1), p.22-27

2000

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Influence of xanthan on the rheological properties of aqueous starch-emulsifier systems

Food hydrocolloids, 1997, Vol.11 (4), p.393-399

1997

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Improving the application of gibberellic acid to prolong dormancy of yam tubers (Dioscorea spp)

Journal of the science of food and agriculture, 2003-06, Vol.83 (8), p.787-796

2003

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Use of preconcentration techniques applied to a MS-based Electronic Nose

Analusis, 2000-10, Vol.28 (8), p.743-749

2000

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Use of gibberellic acid to prolong dormancy and reduce losses during traditional storage of yams

Journal of the science of food and agriculture, 1998-06, Vol.77 (2), p.172-178

1998

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Influence of starch flavour interactions on rheological properties of low concentration starch systems

Carbohydrate polymers, 1995, Vol.28 (2), p.167-170

1995

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Gelation of low concentration starch systems induced by starch emulsifier complexation

Food hydrocolloids, 1992-06, Vol.6 (2), p.223-229

1992

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Influence of starch–flavour interactions on structural properties of aqueous starch dispersions

Food Colloids, Biopolymers and Materials, 2003

2003

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Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch-Degrading Enzymes

Influence of High‐Temperature Drying on Structural and Textural Properties of Durum Wheat Pasta

Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions

Structural Properties of Starch in Bread and Bread Model Systems: Influence of an Antistaling α‐Amylase

Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction

Phase separation and rheology of aqueous starch/galactomannan systems

Thermal modifications of starch during high-temperature drying of pasta

Hydration Dynamics of Durum Wheat Endosperm as Studied by Magnetic Resonance Imaging and Soaking Experiments

Potential of Acrylamide Formation, Sugars, and Free Asparagine in Potatoes: A Comparison of Cultivars and Farming Systems

Influence of Water Quench Cooling on Degassing and Aroma Stability of Roasted Coffee

Influence of Thermal Processing Conditions on Acrylamide Generation and Browning in a Potato Model System

Acrylamide in Roasted Almonds and Hazelnuts

Roasting and Aroma Formation: Effect of Initial Moisture Content and Steam Treatment

Structural features of starch–lactone inclusion complexes in aqueous potato starch dispersions: the role of amylose and amylopectin

Evidence of Starch Inclusion Complexation with Lactones

Tracer microrheology of γ-dodecalactone induced gelation of aqueous starch dispersions

Control of branch formation in ethylene polymerization by a [Ni(eta3-2-MeC3H4)(diimine)] PF6 / DEAC catalyst system

Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition

Influence of xanthan on the rheological properties of aqueous starch-emulsifier systems

Improving the application of gibberellic acid to prolong dormancy of yam tubers (Dioscorea spp)

Use of preconcentration techniques applied to a MS-based Electronic Nose

Use of gibberellic acid to prolong dormancy and reduce losses during traditional storage of yams

Influence of starch flavour interactions on rheological properties of low concentration starch systems

Gelation of low concentration starch systems induced by starch emulsifier complexation

Influence of starch–flavour interactions on structural properties of aqueous starch dispersions

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