Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion

Microstructure and tuber properties of potato varieties with different genetic profiles

(2018) Annalisa Romano et al.   FOOD CHEMISTRY

Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information

(2017) Carmit Shani-Levi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients

(2016) Annalisa Romano et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.)

(2015) A. Romano et al.   Food & Function

Trehalose-containing hydrocolloid edible films prepared in the presence of transglutaminase

(2014) C. Valeria L. Giosafatto et al.   BIOPOLYMERS

Sieving fractionation and jet mill micronization affect the functional properties of wheat flour

(2014) S. Protonotariou et al.   JOURNAL OF FOOD ENGINEERING

Bi-compartmental elderly or adult dynamic digestion models applied to interrogate protein digestibility

(2014) Carmit Shani Levi et al.   Food & Function

Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars

(2013) Idrees Ahmed Wani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction and digestibility of phaseolin/polyphenol in the common bean

(2012) Nataly Maria Viva de Toledo et al.   FOOD CHEMISTRY

Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment

(2012) C. Blanchard et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical, thermal and sorption properties of nutritionally differentiated flours and starches

(2012) María C. Doporto et al.   JOURNAL OF FOOD ENGINEERING

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

(2011) Márcia Arocha Gularte et al.   Food and Bioprocess Technology

Microbial transglutaminase-mediated modification of ovalbumin

(2011) C.V.L. Giosafatto et al.   FOOD HYDROCOLLOIDS

Analysis of the grasspea proteome and identification of stress-responsive proteins upon exposure to high salinity, low temperature, and abscisic acid treatment

(2011) Arnab Chattopadhyay et al.   PHYTOCHEMISTRY

Factors affecting β-ODAP content in Lathyrus sativus and their possible physiological mechanisms

(2010) C.-J. Jiao et al.   FOOD AND CHEMICAL TOXICOLOGY

Genetic improvement of grass pea for low neurotoxin (β-ODAP) content

(2010) Shiv Kumar et al.   FOOD AND CHEMICAL TOXICOLOGY

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

(2010) Zhen Ma et al.   FOOD RESEARCH INTERNATIONAL

Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends

(2010) J. Rodríguez-Miranda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours

(2009) M. Siddiq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Grass pea (Lathyrus sativus L.) starch as an alternative for cereal starches: Rheological properties and retrogradation susceptibility

(2008) Jarosław Korus et al.   JOURNAL OF FOOD ENGINEERING