Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites

Cookies from composite wheat–sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition

(2016) Raida Zouari et al.   FOOD CHEMISTRY

Changing flour functionality through physical treatments for the production of gluten-free baking goods

(2016) Manuel Gómez et al.   JOURNAL OF CEREAL SCIENCE

Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets

(2016) Seema Sharma et al.   JOURNAL OF CEREAL SCIENCE

Gluten-free breadmaking: Improving nutritional and bioactive compounds

(2016) Vanessa D. Capriles et al.   JOURNAL OF CEREAL SCIENCE

Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies

(2016) Camino M. Mancebo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship between cannabinoids content and composition of fatty acids in hempseed oils

(2015) Marinko Petrović et al.   FOOD CHEMISTRY

Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies

(2015) Denisa Eglantina Duta et al.   JOURNAL OF FOOD ENGINEERING

The Effect of Inulin as a Fat Replacement on Dough and Biscuit Properties

(2015) Magdalena Krystyjan et al.   JOURNAL OF FOOD QUALITY

Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies

(2015) K. B. Arun et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits

(2015) Magdalena Krystyjan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour

(2015) Arti Chauhan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

(2014) Antonella Pasqualone et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Acorn Fruit Oils Extracted from Selected Mediterranean Quercus Species

(2013) W. M. Al-Rousan et al.   GRASAS Y ACEITES

Extracts from Quercus sp. acorns exhibit in vitro neuroprotective features through inhibition of cholinesterase and protection of the human dopaminergic cell line SH-SY5Y from hydrogen peroxide-induced cytotoxicity

(2013) Luísa Custódio et al.   INDUSTRIAL CROPS AND PRODUCTS

Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review

(2013) Deepak Mudgil et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Acorn bread: A traditional food of the past in Sardinia (Italy)

(2013) Pinna Claudia   JOURNAL OF CULTURAL HERITAGE

Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils

(2013) Sue-Siang Teh et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties

(2013) Paras Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes

(2013) Sue-Siang Teh et al.   ULTRASONICS SONOCHEMISTRY

Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits

(2012) Julia Rodríguez-García et al.   Food and Bioprocess Technology

Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits

(2012) Makhlouf Himeda et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of flour particle size and damaged starch on the quality of cookies

(2012) Sheweta Barak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Trends in Dietary Fiber Intake in the United States, 1999-2008

(2012) Dana E. King et al.   Journal of the Academy of Nutrition and Dietetics

Starch isolation from chestnut and acorn flours through alkaline and enzymatic methods

(2011) Paula Reis Correia et al.   FOOD AND BIOPRODUCTS PROCESSING

VISUAL AND INSTRUMENTAL EVALUATION OF ORANGE JUICE COLOR: A CONSUMERS' PREFERENCE STUDY

(2011) ROCÍO FERNÁNDEZ-VÁZQUEZ et al.   JOURNAL OF SENSORY STUDIES

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

(2011) María Estela Matos Segura et al.   PLANT FOODS FOR HUMAN NUTRITION

On sweet acorn (Quercus spp.) cake tradition in Italian cultural and ethnic islands

(2010) Domenico Pignone et al.   GENETIC RESOURCES AND CROP EVOLUTION

PHYSICAL QUALITY CHARACTERISTICS AND SENSORY EVALUATION OF COOKIES MADE WITH ADDED DEFATTED MAIZE GERM FLOUR

(2010) M. NASIR et al.   JOURNAL OF FOOD QUALITY

In Vitro Antioxidant Properties of Hemp Seed (Cannabis sativa L.) Protein Hydrolysate Fractions

(2010) Abraham T. Girgih et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

(2009) L. Alvarez-Jubete et al.   FOOD CHEMISTRY

Effect of drying temperatures on chemical and morphological properties of acorn flours

(2009) Paula R. Correia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

(2008) Anna Pruska-Kędzior et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Position of the American Dietetic Association: Health Implications of Dietary Fiber

(2008)   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Determination of the Fatty Acid Composition of Acorn (Quercus), Pistacia lentiscus Seeds Growing in Algeria

(2008) M. Charef et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

(2007) C.M. Ajila et al.   JOURNAL OF CEREAL SCIENCE