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In vitro digestion characteristics of cereal protein concentrates as assessed using a pepsin-pancreatin digestion model

Food research international, 2022-02, Vol.152, p.110715-110715, Article 110715

2022

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Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

International journal of food science & technology, 2013-05, Vol.48 (5), p.893-902

2013

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Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Foods, 2020-05, Vol.9 (5), p.589

2020

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Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

Molecules (Basel, Switzerland), 2019-02, Vol.24 (5), p.839

2019

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The Effects of Different Purifying Methods on the Chemical Properties, in Vitro Anti-Tumor and Immunomodulatory Activities of Abrus cantoniensis Polysaccharide Fractions

International journal of molecular sciences, 2016-04, Vol.17 (4), p.511-511

2016

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The Effect of Astaxanthin-Rich Microalgae "Haematococcus pluvialis" and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies

Foods, 2017-07, Vol.6 (8), p.57

2017

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Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder

Nutrients, 2018-12, Vol.10 (12), p.1923

2018

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Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties

Foods, 2021-03, Vol.10 (4), p.731

2021

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Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-11

2017

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The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack

Foods, 2016-04, Vol.5 (2), p.26

2016

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Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Food chemistry, 2018-10, Vol.264, p.199-209

2018

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Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics

Current research in food science, 2023-01, Vol.7, p.100556-100556, Article 100556

2023

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The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta

Food science & technology, 2018-03, Vol.89, p.52-57

2018

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Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing

International journal of biological macromolecules, 2019-08, Vol.135, p.839-844

2019

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Effect of Fortification with Fish ( Pseudophycis bachus ) Powder on Nutritional Quality of Durum Wheat Pasta

Foods, 2018-04, Vol.7 (4), p.62

2018

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Edible mushrooms dietary fibre and antioxidants: Effects on glycaemic load manipulation and their correlations pre-and post-simulated in vitro digestion

Food chemistry, 2021-07, Vol.351, p.129320-129320, Article 129320

2021

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The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

Antioxidants, 2021-03, Vol.10 (3), p.388

2021

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The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes

Food research international, 2020-12, Vol.138 (Pt A), p.109756-109756, Article 109756

2020

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Neurodegeneration and Alzheimer's Disease: The Role of Diabetes, Genetics, Hormones, and Lifestyle

1, 2019

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Gluten‐free bakery and pasta products: prevalence and quality improvement

International journal of food science & technology, 2018-01, Vol.53 (1), p.19-32

2018

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Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

International journal of food science & technology, 2016-09, Vol.51 (9), p.1979-1987

2016

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Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies

Food research international, 2021-03, Vol.141, p.110025-110025, Article 110025

2021

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Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition

International journal of food science & technology, 2020-08, Vol.55 (8), p.3053-3060

2020

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Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products

Food science & technology, 2020-01, Vol.118, p.108730, Article 108730

2020

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Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate

Food chemistry, 2022-09, Vol.389, p.133107-133107, Article 133107

2022

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In vitro digestion characteristics of cereal protein concentrates as assessed using a pepsin-pancreatin digestion model

Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

The Effects of Different Purifying Methods on the Chemical Properties, in Vitro Anti-Tumor and Immunomodulatory Activities of Abrus cantoniensis Polysaccharide Fractions

The Effect of Astaxanthin-Rich Microalgae "Haematococcus pluvialis" and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies

Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder

Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties

Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins

The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics

The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta

Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing

Effect of Fortification with Fish ( Pseudophycis bachus ) Powder on Nutritional Quality of Durum Wheat Pasta

Edible mushrooms dietary fibre and antioxidants: Effects on glycaemic load manipulation and their correlations pre-and post-simulated in vitro digestion

The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes

Neurodegeneration and Alzheimer's Disease: The Role of Diabetes, Genetics, Hormones, and Lifestyle

Gluten‐free bakery and pasta products: prevalence and quality improvement

Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies

Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition

Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products

Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate

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