Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

Functional Ingredients From Brassicaceae Species: Overview and Perspectives

(2020) Daniela Ramirez et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties

(2020) Swati Sarabhai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents

(2020) Vanesa Nuñez-Gómez et al.   Foods

Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum

(2020) Mayara Belorio et al.   Foods

Vegetable By-Products as New Sources of Functional Proteins

(2020) Tea Sedlar et al.   PLANT FOODS FOR HUMAN NUTRITION

Revalorization of Broccoli By-Products for Cosmetic Uses Using Supercritical Fluid Extraction

(2020) María Borja-Martínez et al.   Antioxidants

Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

(2020) Valentina Melini et al.   Antioxidants

Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

(2020) Paola Littardi et al.   Foods

Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

(2020) Karla Carmen Miranda-Ramos et al.   Foods

Evaluation of Specific Volume, Texture, Thermal Features, Water Mobility, and Inhibitory Effect of staling in Wheat Bread affected by Maltitol

(2019) Shiyong Ding et al.   FOOD CHEMISTRY

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products

(2019) Tomás Lafarga et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

(2019) Paola Conte   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Dietary Polyphenols—Important Non-Nutrients in the Prevention of Chronic Noncommunicable Diseases. A Systematic Review

(2019) Wojciech Koch   Nutrients

A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var. capitate Var L.) subjected to different drying methods

(2019) Yayuan Xu et al.   FOOD CHEMISTRY

Gluten-related disorders: Celiac disease, wheat allergy, and nonceliac gluten sensitivity

(2019) Beatriz Cabanillas   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2018) Natalia Drabińska et al.   FOOD CHEMISTRY

Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach

(2018) Paola Conte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Phytonutrient Analysis of Broccoli By-Products: The Potentials for Broccoli By-Product Utilization

(2018) Mengpei Liu et al.   MOLECULES

Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

(2018) Camilly Fratelli et al.   Journal of Functional Foods

Content of Higher Fatty Acids in Green Vegetables

(2018) R. Vidrih et al.   CZECH JOURNAL OF FOOD SCIENCES

Aqueous Extract of Glucoraphanin-Rich Broccoli Sprouts Inhibits Formation of Advanced Glycation End Products and Attenuates Inflammatory Reactions in Endothelial Cells

(2018) Ami Sotokawauchi et al.   Evidence-based Complementary and Alternative Medicine

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

(2018) Urszula Krupa-Kozak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

(2017) María V. Ostermann-Porcel et al.   JOURNAL OF FOOD QUALITY

Techno-functional and nutritional performance of commercial breads available in Europe

(2016) Paola Conte et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

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

Effects of drying and grinding in production of fruit and vegetable powders: A review

(2016) Marie Céleste Karam et al.   JOURNAL OF FOOD ENGINEERING

Dietary Advanced Glycation End Products and Their Role in Health and Disease

(2015) Jaime Uribarri et al.   Advances in Nutrition

Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

(2014) María E Matos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

(2014) Urszula Gawlik-Dziki et al.   Biomed Research International

Volume and texture improvement of gluten-free bread using quinoa white flour

(2013) Dana Elgeti et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)

(2013) Dorota Szawara-Nowak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

New insights into antioxidant activity of Brassica crops

(2012) P. Soengas et al.   FOOD CHEMISTRY

Functional Replacements for Gluten

(2012) Emanuele Zannini et al.   Annual Review of Food Science and Technology

Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread

(2011) Urszula Krupa-Kozak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant capacity of a new crispy type food products determined by updated analytical strategies

(2011) Henryk Zieliński et al.   FOOD CHEMISTRY

DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN-FREE BREAD

(2011) JAROSŁAW KORUS et al.   JOURNAL OF TEXTURE STUDIES

Dietary constituents of broccoli and other cruciferous vegetables: Implications for prevention and therapy of cancer

(2010) Ingrid Herr et al.   CANCER TREATMENT REVIEWS

Supercritical fluid extraction of lipids from broccoli leaves

(2010) Esther Arnáiz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

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

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY