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Alicia de Francisco

Showing results (1-10 of 15) with videos related to

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Critical Reviews in Food Science and Nutrition|January 5, 2020
A comprehensive review on cereal β-glucan: extraction, characterization, causes of degradation, and food applicationSandra Milena Vásquez Mejía, Alicia de Francisco, BenjaminM Bohrer
Journal of the Science of Food and Agriculture|December 29, 2017
Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudatesRaceli Sandrin, Thiago Caon, André Wüst Zibetti, et al.
Meat Science|March 27, 2019
Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline celluloseSandra M Vasquez Mejia, Alicia de Francisco, Benjamin M Bohrer
Acta Cientifica Venezolana|March 28, 2003
[Comparative studies of oat cultivars from Southern Brazil: effect of grain morphology on industrial yield]Alicia de Francisco, Rosane Costa Beber, R Gary Fulcher, et al.
Poultry Science|April 4, 2019
Effects of the incorporation of β-glucans in chicken breast during storageSandra M Vasquez Mejía, Alicia de Francisco, Raceli Sandrin, et al.
Acta Cientifica Venezolana|March 28, 2003
[Chemical characterization of Brazilian oat genotypes]Rosane Costa Beber, Alicia de Francisco, Antonio Carlos Alves, et al.
Foods (Basel, Switzerland)|October 16, 2024
Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody ReactivityBruna Mattioni, Michael Tilley, Patricia Matos Scheuer, et al.
Food Chemistry|February 13, 2014
Barley β-glucans extraction and partial characterizationValéria M Limberger-Bayer, Alicia de Francisco, Aline Chan, et al.
Frontiers in Plant Science|May 23, 2022
Sweet Potato New Varieties Screening Based on Morphology, Pulp Color, Proximal Composition, and Total Dietary Fiber Content <i>via</i> Factor Analysis and Principal Component AnalysisCláudio Eduardo Cartabiano Leite, Brunna de Kácia Ferreira Souza, Candida Elisa Manfio, et al.
Meat Science|May 26, 2018
Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systemsSandra M Vasquez Mejia, Alicia de Francisco, Pedro L Manique Barreto, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Critical Reviews in Food Science and Nutrition|January 5, 2020
A comprehensive review on cereal β-glucan: extraction, characterization, causes of degradation, and food applicationSandra Milena Vásquez Mejía, Alicia de Francisco, BenjaminM Bohrer
Journal of the Science of Food and Agriculture|December 29, 2017
Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudatesRaceli Sandrin, Thiago Caon, André Wüst Zibetti, et al.
Meat Science|March 27, 2019
Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline celluloseSandra M Vasquez Mejia, Alicia de Francisco, Benjamin M Bohrer
Acta Cientifica Venezolana|March 28, 2003
[Comparative studies of oat cultivars from Southern Brazil: effect of grain morphology on industrial yield]Alicia de Francisco, Rosane Costa Beber, R Gary Fulcher, et al.
Poultry Science|April 4, 2019
Effects of the incorporation of β-glucans in chicken breast during storageSandra M Vasquez Mejía, Alicia de Francisco, Raceli Sandrin, et al.
Acta Cientifica Venezolana|March 28, 2003
[Chemical characterization of Brazilian oat genotypes]Rosane Costa Beber, Alicia de Francisco, Antonio Carlos Alves, et al.
Foods (Basel, Switzerland)|October 16, 2024
Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody ReactivityBruna Mattioni, Michael Tilley, Patricia Matos Scheuer, et al.
Food Chemistry|February 13, 2014
Barley β-glucans extraction and partial characterizationValéria M Limberger-Bayer, Alicia de Francisco, Aline Chan, et al.
Frontiers in Plant Science|May 23, 2022
Sweet Potato New Varieties Screening Based on Morphology, Pulp Color, Proximal Composition, and Total Dietary Fiber Content <i>via</i> Factor Analysis and Principal Component AnalysisCláudio Eduardo Cartabiano Leite, Brunna de Kácia Ferreira Souza, Candida Elisa Manfio, et al.
Meat Science|May 26, 2018
Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systemsSandra M Vasquez Mejia, Alicia de Francisco, Pedro L Manique Barreto, et al.
Pageof 2