Related references
Note: Only part of the references are listed.Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality
Ester Betoret et al.
CEREAL CHEMISTRY (2020)
Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems
Cristian Dima et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Reserve, structural and extracellular polysaccharides of Chlorella vulgaris: A holistic approach
Andreia S. Ferreira et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)
Characterization of Chlorella sorokiniana and Chlorella vulgaris fatty acid components under a wide range of light intensity and growth temperature for their use as biological resources
Hyun-Sik Yun et al.
HELIYON (2020)
In vitro bioaccessibility of minerals from microalgae-enriched cookies
Zaida Natalia Uribe-Wandurraga et al.
FOOD & FUNCTION (2020)
Evaluation of Chemical Composition and In Vitro Antiinflammatory Effect of Marine Microalgae Chlorella vulgaris
Gopal Prabakaran et al.
WASTE AND BIOMASS VALORIZATION (2019)
Industrial production of sourdoughs for the baking branch - An overview
Markus J. Brandt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content
Adriana Skendi et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Microalgae of interest as food source: Biochemical composition and digestibility
Alberto Niccolai et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2019)
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
Ana Paula Batista et al.
FOODS (2019)
Effect of brown seaweed powder on physical and textural properties of wheat bread
S. Arufe et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads
Johanan Espinosa-Ramirez et al.
FOOD RESEARCH INTERNATIONAL (2018)
The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin
Hasmadi Mamat et al.
JOURNAL OF AQUATIC FOOD PRODUCT 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)
Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
Albert Ribas-Agusti et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread
Danielle Taneyo Saa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (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)
Analysis of phenolic compounds in Greek plants of Lamiaceae family by HPLC
Adriana Skendi et al.
JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS (2017)
Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach
Maura Ferri et al.
FOOD RESEARCH INTERNATIONAL (2016)
Effect of fermentation on the antioxidant activity in plant-based foods
Sun Jin Hur et al.
FOOD CHEMISTRY (2014)
How the sourdough may affect the functional features of leavened baked goods
Marco Gobbetti et al.
FOOD MICROBIOLOGY (2014)
Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review
Tao Wang et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Microalgae biomass interaction in biopolymer gelled systems
A. P. Batista et al.
FOOD HYDROCOLLOIDS (2011)
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)
Influence of hydrocolloids on dough rheology and bread quality
CM Rosell et al.
FOOD HYDROCOLLOIDS (2001)
Share Paper
