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Dietary fibre sources in bread: Influence on technological quality

Food science & technology, 2013-03, Vol.50 (2), p.545-553

2013

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Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour

Revista Facultad Nacional de Agronomía, Medellín, 2018-01, Vol.71 (1), p.8423-8435

2018

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Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake

Food science & technology, 2013-11, Vol.54 (1), p.73-79

2013

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Effect of Extruded Orange Pulp on Enzymatic Hydrolysis of Starch and Glucose Retardation Index

Food and bioprocess technology, 2010-10, Vol.3 (5), p.684-692

2010

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Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours

Food chemistry, 2012-10, Vol.134 (4), p.2217-2225

2012

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Impact of germination and enzymatic hydrolysis of cowpea bean (Vigna unguiculata) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV

Food research international, 2014-10, Vol.64, p.799-809

2014

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Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

International journal of food science & technology, 2012-10, Vol.47 (10), p.2141-2150

2012

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Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

Food science & technology, 2019-03, Vol.101, p.145-151

2019

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Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage

Food science & technology, 2012-11, Vol.49 (1), p.96-101

2012

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Dietary fibre sources in frozen part-baked bread: Influence on technological quality

Food science & technology, 2013-09, Vol.53 (1), p.262-270

2013

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Physical and Sensory Properties of Regular and Reduced-Fat Pound Cakes with Added Amaranth Flour

Cereal chemistry, 2008-09, Vol.85 (5), p.614-618

2008

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Bowman-Birk and Kunitz Protease Inhibitors among Antinutrients and Bioactives Modified by Germination and Hydrolysis in Brazilian Soybean Cultivar BRS 133

Journal of agricultural and food chemistry, 2012-08, Vol.60 (32), p.7886-7894

2012

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Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying

Brazilian Journal of Food Technology, 2020, Vol.23

2020

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Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour

Food science & technology, 2012-11, Vol.49 (1), p.64-72

2012

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Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour

Cereal chemistry, 2010-11, Vol.87 (6), p.566-573

2010

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Effect of high fiber products on blood lipids and lipoproteins in hamsters

Nutrition research (New York, N.Y.), 2004, Vol.24 (1), p.85-93

2004

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Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

Ciência rural, 2016-12, Vol.46 (12), p.2249-2256

2016

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Optimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodology

Food chemistry, 2010-03, Vol.119 (2), p.636-642

2010

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A high-protein soybean cultivar contains lower isoflavones and saponins but higher minerals and bioactive peptides than a low-protein cultivar

Food chemistry, 2010-05, Vol.120 (1), p.15-21

2010

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Determinação da concentração de diferentes sistemas de solventes na solubilização de proteínas de análogo de carne

Ciência rural, 2015-06, Vol.45 (6), p.1120-1125

2015

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Physico-chemical, morphological, and pasting properties of Pine nut (Araucaria angustifolia) starch oxidized with different levels of sodium hypochlorite

Die Stärke, 2011-04, Vol.63 (4), p.198-208

2011

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Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production

Food science & technology, 2017-03, Vol.76, p.259-269

2017

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Par-baked Bread Technology: Formulation and Process Studies to Improve Quality

Critical reviews in food science and nutrition, 2016-01, Vol.56 (1), p.70-81

2016

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Effect of formulation on the quality of frozen bread dough

Brazilian Archives of Biology and Technology, 2003-06, Vol.46 (3), p.461-468

2003

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Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

Food science & technology, 2015-10, Vol.63 (2), p.1049-1055

2015

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Dietary fibre sources in bread: Influence on technological quality

Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour

Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake

Effect of Extruded Orange Pulp on Enzymatic Hydrolysis of Starch and Glucose Retardation Index

Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours

Impact of germination and enzymatic hydrolysis of cowpea bean (Vigna unguiculata) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage

Dietary fibre sources in frozen part-baked bread: Influence on technological quality

Physical and Sensory Properties of Regular and Reduced-Fat Pound Cakes with Added Amaranth Flour

Bowman-Birk and Kunitz Protease Inhibitors among Antinutrients and Bioactives Modified by Germination and Hydrolysis in Brazilian Soybean Cultivar BRS 133

Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying

Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour

Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour

Effect of high fiber products on blood lipids and lipoproteins in hamsters

Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

Optimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodology

A high-protein soybean cultivar contains lower isoflavones and saponins but higher minerals and bioactive peptides than a low-protein cultivar

Determinação da concentração de diferentes sistemas de solventes na solubilização de proteínas de análogo de carne

Physico-chemical, morphological, and pasting properties of Pine nut (Araucaria angustifolia) starch oxidized with different levels of sodium hypochlorite

Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production

Par-baked Bread Technology: Formulation and Process Studies to Improve Quality

Effect of formulation on the quality of frozen bread dough

Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

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