Related references
Note: Only part of the references are listed.Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour
Jelena Tomic et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads
Carla Graca et al.
FOODS (2020)
Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta
Patricia Fradinho et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)
Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread
M. Cristiana Nunes et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)
Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread
Jaime Ballester-Sanchez et al.
PLANT FOODS FOR HUMAN NUTRITION (2019)
The potential of microalgae and their biopolymers as structuring ingredients in food: A review
Tom M. M. Bernaerts et al.
BIOTECHNOLOGY ADVANCES (2019)
Effect of microalgal biomass incorporation into foods: Nutritional and sensorial attributes of the end products
Tomas Lafarga
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2019)
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
Tomas Lafarga et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
Ana Paula Batista et al.
FOODS (2019)
Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation
Patricia Fradinho et al.
FOODS (2019)
Microalgae: A potential alternative to health supplementation for humans
Apurav Krishna Koyande et al.
FOOD SCIENCE AND HUMAN WELLNESS (2019)
Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level
Marta Sahagun et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture
C. Graca et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
The promising future of microalgae: current status, challenges, and optimization of a sustainable and renewable industry for biofuels, feed, and other products
Muhammad Imran Khan et al.
MICROBIAL CELL FACTORIES (2018)
A Review on the Gluten-Free Diet: Technological and Nutritional Challenges
Dalia El Khoury et al.
NUTRIENTS (2018)
Study on the physical and antioxidant properties of gluten-free bread with brown algae
Renata Rozylo et al.
CYTA-JOURNAL OF FOOD (2017)
Study on the physical and antioxidant properties of gluten-free bread with brown algae
Renata Rozylo et al.
CYTA-JOURNAL OF FOOD (2017)
Foam stabilization during processing of starch-based dough systems
Dana Elgeti et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties
Gamze Yazar et al.
JOURNAL OF CEREAL SCIENCE (2017)
Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking
Mario M. Martinez et al.
JOURNAL OF FOOD ENGINEERING (2017)
Gluten-free baking: Combating the challenges - A review
Farah Naqash et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Microalgal biomass as a (multi) functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing
Tom M. M. Bernaerts et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2017)
Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
Ana Paula Batista et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2017)
Recent developments in gluten-free bread baking approaches: a review
Kun Wang et al.
FOOD SCIENCE AND TECHNOLOGY (2017)
Starch Characteristics Linked to Gluten-Free Products
StefanW. Horstmann et al.
FOODS (2017)
The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread
Jaroslaw Korus et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Development of gluten-free bread using guar gum and transglutaminase
Mehrdad Mohammadi et al.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY (2015)
Understanding gluten-free dough for reaching breads with physical quality and nutritional balance
Maria E. Matos et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Protein enrichment and its effects on gluten-free bread characteristics
Catia Regina Storck et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source
Monica Fradique et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Comparison of microalgal biomass profiles as novel functional ingredient for food products
Ana Paula Batista et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2013)
A nitrogen footprint model to help consumers understand their role in nitrogen losses to the environment
Allison M. Leach et al.
ENVIRONMENTAL DEVELOPMENT (2012)
Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour
Aleksandra Torbica et al.
FOOD HYDROCOLLOIDS (2010)
Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation
Monica Fradique et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs
Manuela Mariotti et al.
FOOD RESEARCH INTERNATIONAL (2009)
Functional biscuits with PUFA-ω3 from Isochrysis galbana
Luisa Gouveia et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Vitamin E (α-tocopherol) production by the marine microalgae Dunaliella tertiolecta and Tetraselmis suecica in batch cultivation
EC Carballo-Cárdenas et al.
BIOMOLECULAR ENGINEERING (2003)
Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts
M Oktay et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)
Share Paper
