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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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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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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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Influence of hydrocolloids on dough rheology and bread quality

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

2001

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Ultrasonic study of wheat flour properties

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

2011

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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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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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Wheat Flour Proteins as Affected by Transglutaminase and Glucose Oxidase

Cereal chemistry, 2003, Vol.80 (1), p.52-55

2003

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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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Pasting properties of different wheat flour-hydrocolloid systems

Food hydrocolloids, 1999, Vol.13 (1), p.27-33

1999

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Relationship between gluten degradation by Aelia spp and Eurygaster spp and protein structure

Journal of the science of food and agriculture, 2005-05, Vol.85 (7), p.1125-1130

2005

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Use of Fungal Phytase to Improve Breadmaking Performance of Whole Wheat Bread

Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5450-5454

2001

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Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat

Cereal chemistry, 2005-07, Vol.82 (4), p.425-430

2005

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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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Microbial Enzyme Technology in Food Applications

1st edition., 2017

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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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Facile synthesis of artificial enzyme nano-environments via solid-phase chemistry of immobilized derivatives: Dramatic stabilization of penicillin acylase versus organic solvents

Enzyme and microbial technology, 1999-01, Vol.24 (1), p.96-103

1999

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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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The presence of methanol exerts a strong and complex modulation of the synthesis of different antibiotics by immobilized penicillin G acylase

Enzyme and microbial technology, 1998-10, Vol.23 (5), p.305-310

1998

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Effect of Aelia spp. and Eurygaster spp. Damage on Wheat Proteins

Cereal chemistry, 2002-11, Vol.79 (6), p.801-805

2002

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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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Wheat damage by Aelia spp. and Erygaster spp.: effects on gluten and water-soluble compounds released by gluten hydrolysis

Journal of cereal science, 2004, Vol.39 (2), p.187-193

2004

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Preparation of activated supports containing low pK amino groups. A new tool for protein immobilization via the carboxyl coupling method

Enzyme and microbial technology, 1993-07, Vol.15 (7), p.546-550

1993

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Functionality of porous starch obtained by amylase or amyloglucosidase treatments

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

Different hydrocolloids as bread improvers and antistaling agents

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

Influence of hydrocolloids on dough rheology and bread quality

Ultrasonic study of wheat flour properties

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

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

Wheat Flour Proteins as Affected by Transglutaminase and Glucose Oxidase

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

Pasting properties of different wheat flour-hydrocolloid systems

Relationship between gluten degradation by Aelia spp and Eurygaster spp and protein structure

Use of Fungal Phytase to Improve Breadmaking Performance of Whole Wheat Bread

Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat

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

Microbial Enzyme Technology in Food Applications

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

Facile synthesis of artificial enzyme nano-environments via solid-phase chemistry of immobilized derivatives: Dramatic stabilization of penicillin acylase versus organic solvents

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

The presence of methanol exerts a strong and complex modulation of the synthesis of different antibiotics by immobilized penicillin G acylase

Effect of Aelia spp. and Eurygaster spp. Damage on Wheat Proteins

Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

Wheat damage by Aelia spp. and Erygaster spp.: effects on gluten and water-soluble compounds released by gluten hydrolysis

Preparation of activated supports containing low pK amino groups. A new tool for protein immobilization via the carboxyl coupling method

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