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المصدر: Critical Reviews in Food Science and Nutrition. 63:693-705
مصطلحات موضوعية: business.industry, Staple food, General Medicine, Nutritional quality, Biology, Rice flour, Micronutrient, Industrial and Manufacturing Engineering, Biotechnology, Glycaemic index, Gluten free, Dietary fiber, Gluten-free bread, business, Food Science
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المؤلفون: Etiene V. Aguiar, Fernanda G. Santos, Letícia Faggian, Marielle Batista da Silveira Araujo, Vitória Alves Araújo, Ana Carolina Conti, Vanessa D. Capriles
المساهمون: Universidade de São Paulo (USP), Universidade Estadual Paulista (UNESP)
المصدر: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESPمصطلحات موضوعية: Gluten-free, Diet, Gluten-Free, Acceptability, Face emojis, Food texture, Emotions, Flour, Oryza, Bread, Just-About-Right, Mixolab, Food-related emotions, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3759a8011e8f63c085d86df14489281f
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المؤلفون: Etiene V. Aguiar, Fernanda G. Santos, Cristina M. Rosell, Natália Manzatti Machado Alencar, Vanessa Dias Capriles, Anna Rafaela Cavalcante Braga
المساهمون: Fundações de Amparo à Pesquisa (Brasil), Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil)
المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instnameمصطلحات موضوعية: Microbiology (medical), Gluten-free, food.ingredient, Polymers and Plastics, Starch, Food texture, CATA, Shelf life, Sensory profile, Rice flour, Psyllium, Biomaterials, Mouthfeel, chemistry.chemical_compound, food, Acceptability, chemistry, Gluten free, Food science, Gluten-free bread, Safety, Risk, Reliability and Quality, Just-About-Right, Food Science, Mathematics
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ff2b108d8979ce1f2fa704b92502bcb
http://hdl.handle.net/10261/236945 -
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المؤلفون: Etiene V. Aguiar, Jurcoane Alexandra, Juan B. Alvarez, Carlos Gabriel Arp, Nastasia Belc, Yaiza Benavent-Gil, Vanessa D. Capriles, Mitelut Amalia Carmen, Rodrigo Caroca-Cáceres, María Jimena Correa, Alina Culeţu, Denisa Eglantina Duţă, Popa Elisabeta Elena, Popa Mona Elena, Johanan Espinosa-Ramírez, Cristina Ferrero, Michael Gänzle, Raquel Garzón, Carlos Guzmán, Marco A. Lazo-Vélez, A.E. León, Ungureanu Elena Loredana, Sen Ma, Amalia Carmen Mitelut, Dubravka Novotni, Maria Papageorgiou, G.T. Pérez, Esther Pérez-Carrillo, Ciprian-Nicolae Popa, Elisabeta Elena Popa, Mona Elena Popa, Paul Alexandru Popescu, João Miguel Rocha, Cristina M. Rosell, Fernanda G. Santos, L.S. Sciarini, Sergio O. Serna-Saldívar, Adriana Skendi, Diego Suárez-Estrella, Radiana-Maria Tamba-Berehoiu, Zhen Wang, Xueling Zheng
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::19e1be5e4a4de097e34ec67dc578b3c0
https://doi.org/10.1016/b978-0-12-821048-2.00019-2 -
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المؤلفون: Fernanda G. Santos, Vanessa Dias Capriles, Etiene V. Aguiar
مصطلحات موضوعية: Wheat gluten, Gluten free, Baked goods, Biochemical engineering, Business, Food market
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7e3c2657f2c6fa36d7f2fdae7a87322a
https://doi.org/10.1016/b978-0-12-821048-2.00013-1 -
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المساهمون: Ministerio de Ciencia, Innovación y Universidades (España)
المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instnameمصطلحات موضوعية: food.ingredient, Starch, General Chemical Engineering, Satiety index, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, 0103 physical sciences, Food science, Glycemic response, Texture, Resistant starch, Mixolab, Aroma, Flavor, Mathematics, Glycemic, Gluten-free, 010304 chemical physics, biology, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, biology.organism_classification, 040401 food science, Psyllium, Glycemic index, chemistry, Sensory acceptability, Gluten free, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61b3e1a6c4f3ecc4192d7532e427bb9f
http://hdl.handle.net/10261/225355 -
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المؤلفون: Ana Centeno, Fernanda G. Santos, Etiene V. Aguiar, Cristina M. Rosell, Vanessa Dias Capriles
المساهمون: Fundação de Amparo à Pesquisa do Estado de São Paulo, Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil)
المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instnameمصطلحات موضوعية: 0106 biological sciences, food.ingredient, Chemistry, Starch, Shelf life, 04 agricultural and veterinary sciences, Factorial experiment, Cyclodextrin glycosyltransferase, 040401 food science, 01 natural sciences, Psyllium, Gluten-free bread, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Multiple factor analysis, Response surface methodology, 010608 biotechnology, Food science, Mixolab, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f2e14051d6d6f502de7316c65488ada
http://hdl.handle.net/10261/217791 -
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المصدر: Food Research International. 150:110762
مصطلحات موضوعية: Starch, media_common.quotation_subject, Flour, Amaranth, Bread, Physical Phenomena, chemistry.chemical_compound, Pseudocereal, Rheology, chemistry, Quality (business), Gluten-free bread, Food science, Potato starch, Flavor, Food Science, Mathematics, media_common
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المؤلفون: Vitória Alves de Araújo, Marielle Batista da Silveira Araujo, Letícia Faggian, Vanessa Dias Capriles, Etiene V. Aguiar
المصدر: Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::8db4f73108a27475cba7e33f26b364d0
https://doi.org/10.29327/cbcp2020.277267 -
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المؤلفون: Vanessa Dias Capriles, Etiene V. Aguiar, Fernanda G. Santos
المصدر: Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia de Cereais e Panificação.
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5cc839d4d11e4d564297b7d45d8a0af9
https://doi.org/10.29327/cbcp2020.275288