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Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Food chemistry, 2014-01, Vol.143, p.33-39

2014

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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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Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

Food chemistry, 2016-11, Vol.211, p.538-545

2016

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Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties

Food chemistry, 2018-07, Vol.253, p.305-313

2018

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The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

Food research international, 2009-10, Vol.42 (8), p.963-975

2009

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A Mouse Model of Anaphylaxis and Atopic Dermatitis to Salt-Soluble Wheat Protein Extract

International archives of allergy and immunology, 2017-10, Vol.174 (1), p.7-16

2017

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Production of resistant starch from acid-modified amylotype starches with enhanced functional properties

Journal of food engineering, 2011-03, Vol.103 (2), p.156-164

2011

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Mechanisms of Wheat Allergenicity in Mice: Comparison of Adjuvant-Free vs. Alum-Adjuvant Models

International journal of molecular sciences, 2020-05, Vol.21 (9), p.3205

2020

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Effect of the processing methods on the performance of polylactide films: Thermocompression versus solvent casting

Journal of applied polymer science, 2006-09, Vol.101 (6), p.3736-3742

2006

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Effects of dispersing media and heating rates on pasting profiles of wheat and gluten-free samples in relation to their solvent retention capacities and mixing properties

Food science & technology, 2016-03, Vol.66, p.201-210

2016

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Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures

Food chemistry, 2014-08, Vol.157, p.476-484

2014

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Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture

Food chemistry, 2003, Vol.82 (2), p.265-273

2003

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Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread

Cereal chemistry, 2009, Vol.86 (1), p.18-22

2009

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Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content

Food chemistry, 2015-05, Vol.174, p.173-179

2015

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Natural Biopolymer-Based Nanocomposite Films for Packaging Applications

Critical reviews in food science and nutrition, 2007-01, Vol.47 (4), p.411-433

2007

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Preparation and Characterization of Chitosan-Based Nanocomposite Films with Antimicrobial Activity

Journal of agricultural and food chemistry, 2006-08, Vol.54 (16), p.5814-5822

2006

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Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?

Comprehensive reviews in food science and food safety, 2021-11, Vol.20 (6), p.6089-6115

2021

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Advances in Gluten Hypersensitivity: Novel Dietary-Based Therapeutics in Research and Development

International journal of molecular sciences, 2024-04, Vol.25 (8), p.4399

2024

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A Mouse-Based Method to Monitor Wheat Allergens in Novel Wheat Lines and Varieties Created by Crossbreeding: Proof-of-Concept Using Durum and A. tauschii Wheats

International journal of molecular sciences, 2022-06, Vol.23 (12), p.6505

2022

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Is Wheat Glutenin Extract Intrinsically Allergenic? Evaluation Using a Novel Adjuvant-Free Mouse Model of Systemic Anaphylaxis

International journal of molecular sciences, 2023-12, Vol.24 (24), p.17247

2023

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Intrinsic Allergenicity Potential of Salt-Soluble Protein Extracts from the Diploid, Tetraploid and Hexaploid Wheats: Validation Using an Adjuvant-Free Mouse Model

International journal of molecular sciences, 2023-03, Vol.24 (6), p.5453

2023

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The impact of low nitrogen conditions on the chemical composition and flour pasting properties of quality protein maize

Cereal research communications, 2022-12, Vol.50 (4), p.1117-1125

2022

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Effect of extrusion conditions on the physical and chemical properties of bean powders

Journal of food processing and preservation, 2020-08, Vol.44 (8), p.n/a

2020

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Development and validation of a mouse-based primary screening method for testing relative allergenicity of proteins from different wheat genotypes

Journal of immunological methods, 2019-01, Vol.464, p.95-104

2019

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Advances in Molecular Mechanisms of Wheat Allergenicity in Animal Models: A Comprehensive Review

Molecules (Basel, Switzerland), 2019-03, Vol.24 (6), p.1142

2019

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Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

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

Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

A Mouse Model of Anaphylaxis and Atopic Dermatitis to Salt-Soluble Wheat Protein Extract

Production of resistant starch from acid-modified amylotype starches with enhanced functional properties

Mechanisms of Wheat Allergenicity in Mice: Comparison of Adjuvant-Free vs. Alum-Adjuvant Models

Effect of the processing methods on the performance of polylactide films: Thermocompression versus solvent casting

Effects of dispersing media and heating rates on pasting profiles of wheat and gluten-free samples in relation to their solvent retention capacities and mixing properties

Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures

Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture

Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread

Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content

Natural Biopolymer-Based Nanocomposite Films for Packaging Applications

Preparation and Characterization of Chitosan-Based Nanocomposite Films with Antimicrobial Activity

Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?

Advances in Gluten Hypersensitivity: Novel Dietary-Based Therapeutics in Research and Development

A Mouse-Based Method to Monitor Wheat Allergens in Novel Wheat Lines and Varieties Created by Crossbreeding: Proof-of-Concept Using Durum and A. tauschii Wheats

Is Wheat Glutenin Extract Intrinsically Allergenic? Evaluation Using a Novel Adjuvant-Free Mouse Model of Systemic Anaphylaxis

Intrinsic Allergenicity Potential of Salt-Soluble Protein Extracts from the Diploid, Tetraploid and Hexaploid Wheats: Validation Using an Adjuvant-Free Mouse Model

The impact of low nitrogen conditions on the chemical composition and flour pasting properties of quality protein maize

Effect of extrusion conditions on the physical and chemical properties of bean powders

Development and validation of a mouse-based primary screening method for testing relative allergenicity of proteins from different wheat genotypes

Advances in Molecular Mechanisms of Wheat Allergenicity in Animal Models: A Comprehensive Review

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