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Comparison of porous starches obtained from different enzyme types and levels

Carbohydrate polymers, 2017-02, Vol.157, p.533-540

2017

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Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes

International journal of biological macromolecules, 2017-10, Vol.103, p.587-595

2017

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Effect of water content and flour particle size on gluten-free bread quality and digestibility

Food chemistry, 2014-05, Vol.151, p.526-531

2014

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Effects of germination on the nutritive value and bioactive compounds of brown rice breads

Food chemistry, 2015-04, Vol.173, p.298-304

2015

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Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Carbohydrate polymers, 2013-10, Vol.98 (1), p.421-427

2013

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Breadmaking performance of protein enriched, gluten-free breads

European food research & technology, 2008-08, Vol.227 (4), p.1205-1213

2008

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Modification of wheat flour functionality and digestibility through different extrusion conditions

Journal of food engineering, 2014-12, Vol.143, p.74-79

2014

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Effect of different protein isolates and transglutaminase on rice flour properties

Journal of food engineering, 2008, Vol.84 (1), p.132-139

2008

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Risk of Bacillus cereus in Relation to Rice and Derivatives

Foods, 2021-02, Vol.10 (2), p.302

2021

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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages

Trends in food science & technology, 2021-04, Vol.110, p.729-742

2021

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Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

Starch - Stärke, 2023-01, Vol.75 (1-2), p.n/a

2023

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Chemical Composition and Starch Digestibility of Different Gluten-free Breads

Plant foods for human nutrition (Dordrecht), 2011-09, Vol.66 (3), p.224-230

2011

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Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids

Carbohydrate polymers, 2011-04, Vol.85 (1), p.237-244

2011

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The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing

PloS one, 2014-03, Vol.9 (3), p.e91931

2014

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Relationship between instrumental parameters and sensory characteristics in gluten-free breads

European food research & technology, 2012-07, Vol.235 (1), p.107-117

2012

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Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

Food and bioprocess technology, 2013-09, Vol.6 (9), p.2331-2341

2013

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Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles

Carbohydrate polymers, 2011-02, Vol.84 (1), p.373-382

2011

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Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis

Molecules (Basel, Switzerland), 2022-09, Vol.27 (18), p.6098

2022

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Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies

PloS one, 2014-03, Vol.9 (3), p.e90898

2014

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Benefits and Challenges in the Incorporation of Insects in Food Products

Frontiers in nutrition (Lausanne), 2021-06, Vol.8, p.687712

2021

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Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index

Nutrients, 2019-09, Vol.11 (9), p.2105

2019

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Use of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvae

PloS one, 2018-03, Vol.13 (3), p.e0194477

2018

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Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact

Food Chemistry: X, 2020-12, Vol.8, p.100106-100106, Article 100106

2020

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Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

Food chemistry, 2022-03, Vol.372, p.131231-131231, Article 131231

2022

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Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

Food and bioprocess technology, 2014, Vol.7 (9), p.2657-2665

2014

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Comparison of porous starches obtained from different enzyme types and levels

Morphological and physicochemical characterization of porous starches obtained from different botanical sources and amylolytic enzymes

Effect of water content and flour particle size on gluten-free bread quality and digestibility

Effects of germination on the nutritive value and bioactive compounds of brown rice breads

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Breadmaking performance of protein enriched, gluten-free breads

Modification of wheat flour functionality and digestibility through different extrusion conditions

Effect of different protein isolates and transglutaminase on rice flour properties

Risk of Bacillus cereus in Relation to Rice and Derivatives

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages

Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids

The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing

Relationship between instrumental parameters and sensory characteristics in gluten-free breads

Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles

Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis

Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies

Benefits and Challenges in the Incorporation of Insects in Food Products

Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index

Use of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvae

Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact

Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

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