Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products

(2018) Florentina Mihaela Ursache et al.   JOURNAL OF FOOD ENGINEERING

Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking

(2018) Valentina Melini et al.   FOOD CHEMISTRY

A bottom-up approach for encapsulation of sour cherries anthocyanins by using β-lactoglobulin as matrices

(2017) Ana-Maria Oancea et al.   JOURNAL OF FOOD ENGINEERING

X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition

(2016) Malik A. Nawaz et al.   FOOD CHEMISTRY

Thermal degradation kinetics of bioactive compounds from black rice flour ( Oryza sativa L.) extracts

(2016) Carmen Bolea et al.   JOURNAL OF CEREAL SCIENCE

Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts – A kinetic study

(2016) Mihaela Turturică et al.   JOURNAL OF FOOD ENGINEERING

Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

(2016) Jitranut Leewatchararongjaroen et al.   Rice Science

Soft and Hard Textured Wheat Differ in Starch Properties as Indicated by Trimodal Distribution, Morphology, Thermal and Crystalline Properties

(2016) Rohit Kumar et al.   PLoS One

Anthocyanin and antioxidant activity of snacks with coloured potato

(2015) Agnieszka Nemś et al.   FOOD CHEMISTRY

Preparation and characterization of nanoemulsion encapsulating curcumin

(2015) T.P. Sari et al.   FOOD HYDROCOLLOIDS

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

(2015) Pavel Bartl et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Localization and dynamics of amylose–lipophilic molecules inclusion complex formation in starch granules

(2015) Marianna Manca et al.   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy)

(2014) Matteo Bordiga et al.   FOOD RESEARCH INTERNATIONAL

Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins

(2014) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta

(2014) Alma Rosa Islas-Rubio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake

(2013) Nisachon Jongsutjarittam et al.   CARBOHYDRATE POLYMERS

Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

(2013) María E. Matos et al.   FOOD HYDROCOLLOIDS

REVIEW: Effects of Germination on the Nutritional Profile of Gluten-Free Cereals and Pseudocereals: A Review

(2012) María Botero Omary et al.   CEREAL CHEMISTRY

Anthocyanins

(2012) Beverley J. Glover et al.   CURRENT BIOLOGY

Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea

(2012) Sun Jin Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of different fibers on batter and gluten-free layer cake properties

(2012) Márcia Arocha Gularte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Celiac disease: Prevalence, diagnosis, pathogenesis and treatment

(2012) Naiyana Gujral   WORLD JOURNAL OF GASTROENTEROLOGY

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

(2011) Márcia Arocha Gularte et al.   Food and Bioprocess Technology

Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch

(2011) Wenhao Li et al.   Food and Bioprocess Technology

Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours

(2011) Marijana Sakač et al.   FOOD RESEARCH INTERNATIONAL

Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics

(2011) Zhaohua Hou et al.   FOOD RESEARCH INTERNATIONAL

Quality characteristics of gluten free cookies prepared from different flour combinations

(2011) Sweta Rai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

(2011) S. Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Obtention and characterization of gluten-free baked products

(2010) Cristiane Schamne et al.   Food Science and Technology

Computational identification of anthocyanin-specific transcription factors using a rice microarray and maximum boundary range algorithm

(2010) Chang Kug Kim et al.   Evolutionary Bioinformatics

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

(2010) Felicidad Ronda et al.   JOURNAL OF FOOD ENGINEERING

Quality assessment of gluten-free crackers based on buckwheat flour

(2010) Ivana Sedej et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

(2009) T. Sanz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Rheological properties of gluten-free bread formulations

(2009) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

Isolation and characterization of wheat bran starch

(2008) Xueju (Sherry) Xie et al.   FOOD RESEARCH INTERNATIONAL

Light absorption by anthocyanins in juvenile, stressed, and senescing leaves

(2008) Mark N. Merzlyak et al.   JOURNAL OF EXPERIMENTAL BOTANY