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Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A ReviewFernanda Ortolan, Caroline Joy SteelJournal of Food Science and Technology|March 3, 2020
Staling kinetics of whole wheat pan breadGeorgia Ane Raquel Sehn, Caroline Joy SteelJournal of Food Science and Technology|November 1, 2017
Classification of whole wheat flour using a dimensionless numberGeorgia Ane Raquel Sehn, Caroline Joy SteelInternational Journal of Biological Macromolecules|June 10, 2025
The potential of non-thermal microwave plasma for the modification of vital wheat gluten for use in bakery productsJefferson Henrique Tiago Barros, Fernanda Ortolan, Caroline Joy SteelCritical Reviews in Food Science and Nutrition|July 8, 2014
Par-baked Bread Technology: Formulation and Process Studies to Improve QualityEveline Lopes Almeida, Caroline Joy Steel, Yoon Kil ChangFoods (Basel, Switzerland)|August 26, 2022
Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory AnalysisGraziele Grossi Bovi Karatay, Ana Paula Rebellato, Caroline Joy Steel, et al.Critical Reviews in Food Science and Nutrition|August 23, 2021
Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a reviewJefferson Henrique Tiago Barros, Ludmilla de Carvalho Oliveira, Marcelo Cristianini, et al.Food Research International (Ottawa, Ont.)|September 10, 2023
Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable floursVictor Guilherme Sebastião, Daniel Batista, Ana Paula Rebellato, et al.Food Research International (Ottawa, Ont.)|March 15, 2017
Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat breadAna Paula Rebellato, Jéssica Bussi, Joyce Grazielle Siqueira Silva, et al.Journal of Food Science and Technology|April 26, 2021
Lime juice and enzymes in <i>clean label</i> pan bread: baking quality and preservative effectMichele Scarton, José Ricardo Crepaldi Ganancio, Matheus Henrique Mariz de Avelar, et al.Pageof 2