Physico-chemical and nutritional characteristics of einkorn flour cookies

Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates

(2018) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits

(2018) Alyssa Hidalgo et al.   FOOD CHEMISTRY

The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies

(2018) Gjore Nakov et al.   JOURNAL OF CEREAL SCIENCE

Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking

(2016) Tolgahan Kocadağlı et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

(2015) Alyssa Hidalgo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Surface texture characterization of an Italian pasta by means of univariate and multivariate feature extraction from their texture images

(2013) Lorenzo Fongaro et al.   FOOD RESEARCH INTERNATIONAL

Nutritional properties of einkorn wheat (Triticum monococcumL.)

(2013) Alyssa Hidalgo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of baking on free and bound phenolic acids in wholegrain bakery products

(2012) El-Sayed M. Abdel-Aal et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours

(2011) Alyssa Hidalgo et al.   JOURNAL OF CEREAL SCIENCE

Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours

(2010) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Stability of Lutein in Wholegrain Bakery Products Naturally High in Lutein or Fortified with Free Lutein

(2010) El-Sayed M. Abdel-Aal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tocols stability during bread, water biscuit and pasta processing from wheat flours

(2010) Alyssa Hidalgo et al.   JOURNAL OF CEREAL SCIENCE

The fate of furfurals and other volatile markers during the baking process of a model cookie

(2008) Lamia Ait Ameur et al.   FOOD CHEMISTRY

Effect of storage conditions on furosine formation in milk–cereal based baby foods

(2007) Lourdes Bosch et al.   FOOD CHEMISTRY