Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes

(2018) Natalia Drabińska et al.   FOOD CHEMISTRY

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

(2018) U. Krupa-Kozak et al.   CZECH JOURNAL OF FOOD SCIENCES

Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

(2017) Clara Talens et al.   Innovative Food Science & Emerging Technologies

Influence of phosphorylated rice flour on the quality of gluten-free bread

(2017) Dianini Hüttner Kringel et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder

(2016) Mahsa Majzoobi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Technological benefits of inulin-type fructans application in gluten-free products – A review

(2016) Natalia Drabińska et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

(2014) Vanessa D. Capriles et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of Hemp (Cannabis sativaL.) Seed Oil Press-Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten-Free Crackers

(2014) Olga Radočaj et al.   JOURNAL OF FOOD SCIENCE

Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion

(2013) N. O’Shea et al.   Food and Bioprocess Technology

Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

(2013) Urszula Krupa-Kozak et al.   Nutrients

Spectrum of gluten-related disorders: consensus on new nomenclature and classification

(2012) Anna Sapone et al.   BMC Medicine

Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes

(2012) Esther de la Hera et al.   Food and Bioprocess Technology

Staling of fresh and frozen gluten-free bread

(2011) Felicidad Ronda et al.   JOURNAL OF CEREAL SCIENCE

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

(2011) María Estela Matos Segura et al.   PLANT FOODS FOR HUMAN NUTRITION

Broccoli-Derived By-Products-A Promising Source of Bioactive Ingredients

(2010) Raúl Domínguez-Perles et al.   JOURNAL OF FOOD SCIENCE

The Gluten-Free Diet: Safety and Nutritional Quality

(2010) Letizia Saturni et al.   Nutrients

Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality

(2009) Maria Helena B. Nunes et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A model approach to starch and protein functionality in a pound cake system

(2009) E. Wilderjans et al.   FOOD CHEMISTRY

Biochemical composition and physicochemical properties of broccoli flours

(2009) Olga N. Campas-Baypoli et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Functional and rheological properties of protein enriched gluten free composite flours

(2008) Cristina Marco et al.   JOURNAL OF FOOD ENGINEERING

Effect of different protein isolates and transglutaminase on rice flour properties

(2007) Cristina Marcoa et al.   JOURNAL OF FOOD ENGINEERING