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Functionality of porous starch obtained by amylase or amyloglucosidase treatments

Carbohydrate polymers, 2014-01, Vol.101, p.837-845

2014

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Pharmacokinetics of isoniazid: The good, the bad, and the alternatives

Tuberculosis (Edinburgh, Scotland), 2019-05, Vol.116 (S), p.S66-S70

2019

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Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

Food hydrocolloids, 2012-10, Vol.29 (1), p.166-174

2012

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Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Journal of food engineering, 2007-07, Vol.81 (1), p.42-53

2007

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Global relationships of Bemisia tabaci (Hemiptera: Aleyrodidae) revealed using Bayesian analysis of mitochondrial COI DNA sequences

Molecular phylogenetics and evolution, 2007-09, Vol.44 (3), p.1306-1319

2007

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What drives wild boar density and population growth in Mediterranean environments?

The Science of the total environment, 2024-06, Vol.931, p.172739-172739, Article 172739

2024

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Effect of the amount of steam during baking on bread crust features and water diffusion

Journal of food engineering, 2012-01, Vol.108 (1), p.128-134

2012

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Different hydrocolloids as bread improvers and antistaling agents

Food hydrocolloids, 2004-03, Vol.18 (2), p.241-247

2004

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Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti

Plant foods for human nutrition (Dordrecht), 2019-12, Vol.74 (4), p.481-488

2019

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Influence of hydrocolloids on dough rheology and bread quality

Food hydrocolloids, 2001, Vol.15 (1), p.75-81

2001

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Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)

Journal of insects as food and feed, 2023-01, Vol.9 (3), p.353-368

2023

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Significance of Dietary Fiber on the Viscometric Pattern of Pasted and Gelled Flour‐Fiber Blends

Cereal chemistry, 2006-07, Vol.83 (4), p.370-376

2006

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Effect of frozen storage time on the bread crumb and aging of par-baked bread

Food chemistry, 2006-04, Vol.95 (3), p.438-445

2006

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Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties

Plant foods for human nutrition (Dordrecht), 2016-09, Vol.71 (3), p.252-258

2016

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Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Food chemistry, 2006, Vol.99 (2), p.408-415

2006

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Gelatinization and Retrogradation Kinetics of High-Fiber Wheat Flour Blends: A Calorimetric Approach

Cereal chemistry, 2008-07, Vol.85 (4), p.455-463

2008

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maLPA1-null mice as an endophenotype of anxious depression

Translational psychiatry, 2017-04, Vol.7 (4), p.e1077-e1077

2017

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Ultrasonic study of wheat flour properties

Ultrasonics, 2011-02, Vol.51 (2), p.223-228

2011

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Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

Food science and technology international, 2007-04, Vol.13 (2), p.99-107

2007

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Experimental Inoculation of Conventional Pigs with Porcine Reproductive and Respiratory Syndrome Virus and Porcine Circovirus 2

Journal of Virology, 2002-04, Vol.76 (7), p.3232-3239

2002

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Mixing properties of fibre-enriched wheat bread doughs : A response surface methodology study

European food research & technology, 2006-07, Vol.223 (3), p.333-340

2006

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Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Food research international, 2008-08, Vol.41 (7), p.714-719

2008

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Glycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre

Journal of cereal science, 2012-11, Vol.56 (3), p.576-580

2012

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Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase-Catalyzed Cross-Linking

Cereal chemistry, 2006-11, Vol.83 (6), p.655-662

2006

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Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties

Journal of applied microbiology, 2005-01, Vol.98 (1), p.229-237

2005

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Functionality of porous starch obtained by amylase or amyloglucosidase treatments

Pharmacokinetics of isoniazid: The good, the bad, and the alternatives

Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Global relationships of Bemisia tabaci (Hemiptera: Aleyrodidae) revealed using Bayesian analysis of mitochondrial COI DNA sequences

What drives wild boar density and population growth in Mediterranean environments?

Effect of the amount of steam during baking on bread crust features and water diffusion

Different hydrocolloids as bread improvers and antistaling agents

Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti

Influence of hydrocolloids on dough rheology and bread quality

Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)

Significance of Dietary Fiber on the Viscometric Pattern of Pasted and Gelled Flour‐Fiber Blends

Effect of frozen storage time on the bread crumb and aging of par-baked bread

Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties

Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Gelatinization and Retrogradation Kinetics of High-Fiber Wheat Flour Blends: A Calorimetric Approach

maLPA1-null mice as an endophenotype of anxious depression

Ultrasonic study of wheat flour properties

Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

Experimental Inoculation of Conventional Pigs with Porcine Reproductive and Respiratory Syndrome Virus and Porcine Circovirus 2

Mixing properties of fibre-enriched wheat bread doughs : A response surface methodology study

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Glycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre

Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase-Catalyzed Cross-Linking

Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties

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