Cricket (Acheta domesticus) protein hydrolysates’ impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips

Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks

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Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification

(2019) Sylvia Indriani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of enzymatic hydrolysis on bioactive properties and allergenicity of cricket ( Gryllodes sigillatus) protein

(2018) Felicia Hall et al.   FOOD CHEMISTRY

Insects as ingredients for bakery goods. A comparison study of H. illucens , A. domestica and T. molitor flours

(2018) Cristina M. González et al.   Innovative Food Science & Emerging Technologies

Bread enriched with cricket powder ( Acheta domesticus ): A technological, microbiological and nutritional evaluation

(2018) Andrea Osimani et al.   Innovative Food Science & Emerging Technologies

Effects of Mono-, Di-, and Tri-Saccharides on the Stability and Crystallization of Amorphous Sucrose

(2018) Alpana A. Thorat et al.   JOURNAL OF FOOD SCIENCE

Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products

(2017) Elizabeth Nguyen et al.   FISHERIES SCIENCE

Functional properties of tropical banded cricket (Gryllodes sigillatus) protein hydrolysates

(2017) Felicia G. Hall et al.   FOOD CHEMISTRY

Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour

(2016) Elizabeth Argüello-García et al.   CyTA-Journal of Food

Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches

(2016) Kun Wang et al.   FOOD HYDROCOLLOIDS

Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.)

(2016) Aldo Rosales et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour

(2016) Elizabeth Argüello-García et al.   CyTA-Journal of Food

High quality lard with low cholesterol content produced by aqueous enzymatic extraction and β-cyclodextrin treatment

(2015) Qing-Ling Wang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Thermal and rheological properties of masa from nixtamalized corn subjected to a sequential protein extraction

(2014) Eva M. Santos et al.   JOURNAL OF CEREAL SCIENCE

Changes on the structure, consistency, physicochemical and viscoelastic properties of corn (Zea mays sp.) under different nixtamalization conditions

(2009) Adriana Quintanar Guzmán et al.   CARBOHYDRATE POLYMERS