Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics

Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice

(2018) Yuehan Pang et al.   FOOD CHEMISTRY

Exploitation of alfalfa seed ( Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics

(2018) Gianluca Giuberti et al.   FOOD CHEMISTRY

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

(2018) Natalia Drabińska et al.   FOOD CHEMISTRY

Effect of pressure-soaking treatments on texture and retrogradation properties of black rice

(2018) Ling Meng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour

(2018) Khan Nadiya Jan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour

(2018) Agata Antoniewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional, functional and textural properties of healthy snacks formulation from hulled and hull-less barley

(2018) Rashim Kumari et al.   Journal of Food Measurement and Characterization

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

(2018) Abiodun A. Adeola et al.   Food Science & Nutrition

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

(2018) Ocheme Boniface Ocheme et al.   Food Science & Nutrition

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

(2018) Constantin Croitoru et al.   MOLECULES

Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry

(2018) Sehun Choi et al.   FOOD CHEMISTRY

Rheological and nutritional studies of amaranth enriched wheat chapatti (Indian flat bread)

(2017) Anamika Banerji et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production

(2017) Angelo Maria Giuffrè et al.   Journal of Oleo Science

Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

(2017) Jeng-Leun Mau et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves

(2016) Alexandra Cárdenas-Hernández et al.   JOURNAL OF CEREAL SCIENCE

Seed Oil from Ten Algerian Peanut Landraces for Edible Use and Biodiesel Production

(2016) Angelo Maria Giuffrè et al.   Journal of Oleo Science

Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch

(2016) Martina Foschia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds

(2016) Sylwia Mildner-Szkudlarz et al.   PLANT FOODS FOR HUMAN NUTRITION

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

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

The anti-inflammatory SSEDIKE peptide from Amaranth seeds modulates IgE-mediated food allergy

(2016) Julian Moronta et al.   Journal of Functional Foods

Studies on quality of orthodox teas made from anthocyanin-rich tea clones growing in Kangra valley, India

(2015) Robin Joshi et al.   FOOD CHEMISTRY

Pure peptides from amaranth (Amaranthus hypochondriacus) proteins inhibit LOX-1 receptor and cellular markers associated with atherosclerosis development in vitro

(2015) Alvaro Montoya-Rodríguez et al.   FOOD RESEARCH INTERNATIONAL

Effects of Wheat Grass Powder Incorporation on Physiochemical Properties of Muffins

(2015) Rashida Rahman et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Nutritional aspects of gluten-free products

(2015) Nicoletta Pellegrini et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

(2012) Urszula Krupa-Kozak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens

(2012) Ilkem Demirkesen et al.   Food and Bioprocess Technology

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

(2012) Hasmadi Mamat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of whole amaranth flour on bread properties and nutritive value

(2012) J.M. Sanz-Penella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY