Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.)

Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour

(2021) Elfadıl E Babiker et al.   FOOD CHEMISTRY

Physicochemical properties of flour produced from different cowpea (Vigna unguiculata) cultivars of Southern African origin

(2019) Tremayne Sheldon Naiker et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Strategies for thermal comfort in university buildings - The case of the faculty of architecture at the Federal University of Bahia, Brazil

(2019) Maria Lívia Costa et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

Physicochemical and functional properties of Thai organic rice flour

(2018) Supaluck Kraithong et al.   JOURNAL OF CEREAL SCIENCE

Extra-intestinal manifestations of non-celiac gluten sensitivity: An expanding paradigm

(2018) Giuseppe Losurdo et al.   WORLD JOURNAL OF GASTROENTEROLOGY

Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)

(2018) Deusdélia Teixeira de ALMEIDA et al.   Food Science and Technology

Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods

(2018) May Sui Mei Wee et al.   Food & Function

Nutritional therapy – Facing the gap between coeliac disease and gluten-free food

(2016) Martina Foschia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water

(2016) Regina Huber et al.   Food Science & Nutrition

Beverage perception and consumption: The influence of the container on the perception of the contents

(2015) Charles Spence et al.   FOOD QUALITY AND PREFERENCE

Cowpea protein isolates: Functional properties and application in gluten-free rice muffins

(2015) Khetan Shevkani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of gluten-free wafer sheet formulations

(2015) Selen Mert et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

(2014) Yash Dixit et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

(2013) Ana Vânia Carvalho et al.   Food Science and Technology

A quality assessment of crude palm oil marketed in Bahia, Brazil

(2013) D. T. De Almeida et al.   GRASAS Y ACEITES

Optimization of a process for high fibre and high protein biscuit

(2013) Parul Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nutritional ranking of 30 Brazilian genotypes of cowpeas including determination of antioxidant capacity and vitamins

(2012) Ana Fontenele Urano Carvalho et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it

(2011) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE