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Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size

Food and bioprocess technology, 2022-04, Vol.15 (4), p.904-914

2022

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5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices

Foods, 2021-02, Vol.10 (2), p.417

2021

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Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods, 2020-05, Vol.9 (5), p.607

2020

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Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product

Food hydrocolloids, 2023-03, Vol.136, p.108231, Article 108231

2023

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Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Foods, 2022-01, Vol.11 (2), p.199

2022

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Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength

Foods, 2023-10, Vol.12 (20), p.3724

2023

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Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study

Food science & technology, 2017-09, Vol.82, p.464-470

2017

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Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

Foods, 2021-01, Vol.10 (1), p.91

2021

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Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

Foods, 2020-01, Vol.9 (1), p.89

2020

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Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

Foods, 2016-10, Vol.5 (4), p.69-69

2016

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Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality

Carbohydrate polymers, 2013-11, Vol.98 (2), p.1657-1666

2013

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Fruit candies enriched with grape skin powders: physicochemical properties

Food science & technology, 2015-06, Vol.62 (1), p.569-575

2015

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Reduced-fat soft-dough biscuits: Multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality

Journal of cereal science, 2018-05, Vol.81, p.171-178

2018

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White bean and hazelnuts flours: Application in gluten-free bread

Food science & technology, 2023-07, Vol.184, p.114995, Article 114995

2023

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A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life

Talanta (Oxford), 2020-01, Vol.206, p.120208-120208, Article 120208

2020

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Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours

Food science & technology, 2018-12, Vol.98, p.276-282

2018

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Rheological behaviour of rice flour gels during formation: Influence of the amylose content and of the hydrothermal and mechanical history

Food hydrocolloids, 2018-11, Vol.84, p.257-266

2018

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Turbo-Treatment of Rice Flour to Improve Technological Functionality

Food and bioprocess technology, 2022-10, Vol.15 (10), p.2344-2353

2022

Volltextzugriff (PDF)

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour

Journal of cereal science, 2012-11, Vol.56 (3), p.667-675

2012

Volltextzugriff (PDF)

Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta

Food science & technology, 2024-01, Vol.191, p.115623, Article 115623

2024

Volltextzugriff (PDF)

Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies

Food chemistry, 2017-09, Vol.230, p.532-539

2017

Volltextzugriff (PDF)

Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices

Food chemistry, 2020-01, Vol.302, p.125338-125338, Article 125338

2020

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Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

Journal of cereal science, 2011-05, Vol.53 (3), p.319-327

2011

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Rheological properties of gels obtained from gluten-free raw materials during a short term aging

Food science & technology, 2013-10, Vol.53 (2), p.464-472

2013

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Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology

Food science & technology, 2017-10, Vol.84, p.464-470

2017

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Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size

5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices

Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength

Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality

Fruit candies enriched with grape skin powders: physicochemical properties

Reduced-fat soft-dough biscuits: Multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality

White bean and hazelnuts flours: Application in gluten-free bread

A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life

Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours

Rheological behaviour of rice flour gels during formation: Influence of the amylose content and of the hydrothermal and mechanical history

Turbo-Treatment of Rice Flour to Improve Technological Functionality

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour

Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta

Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies

Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the uncooked products

Rheological properties of gels obtained from gluten-free raw materials during a short term aging

Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology

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