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Foods (Basel, Switzerland)|August 10, 2024
Food Design Thinking: A Systematic Review from an Evolutionary PerspectiveAna Castanho, Carla Brites, Jorge C Oliveira, et al.Food Chemistry|October 18, 2017
Optimization of rice amylose determination by NIR-spectroscopy using PLS chemometrics algorithmsPedro Sousa Sampaio, Andreia Soares, Ana Castanho, et al.Foods (Basel, Switzerland)|April 12, 2022
Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol CompoundsNúria Reis, Ana Castanho, Manuela Lageiro, et al.Foods (Basel, Switzerland)|April 13, 2023
Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated RicesAna Castanho, Cristiana Pereira, Manuela Lageiro, et al.Journal of Food Science and Technology|March 1, 2018
Elucidating potential utilization of Portuguese common bean varieties in rice based processed foodsBruna Carbas, Shivani Pathania, Ana Castanho, et al.Foods (Basel, Switzerland)|November 27, 2019
Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional PropertiesCarla S Santos, Bruna Carbas, Ana Castanho, et al.Food & Function|April 6, 2019
Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varietiesAna Castanho, Manuela Lageiro, Ricardo C Calhelha, et al.Pageof 1