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Journal of Food Science and Technology|September 24, 2015
Effect of proving time on the quality of frozen pre-baked French style rolls elaborated with the addition of wholegrain flour and enzymesEveline Lopes Almeida, Yoon Kil ChangFood Research International (Ottawa, Ont.)|June 24, 2019
Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and dislikingLívia Silva Simões Mello, Eveline Lopes Almeida, Lauro MeloCritical 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 ChangJournal of Food Science and Technology|July 4, 2015
Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flourPatricia Luna Pizarro, Eveline Lopes Almeida, Alessandra Silva Coelho, et al.Food Chemistry|May 28, 2026
Composition of natural radionuclides and elemental profile in traditional biodiversity-sourced flours: radiological risk assessment and development of the radiological benefit-risk index for food (I<sub>RBRF</sub>)Lucas Faria da Silva, Eveline Lopes Almeida, Jardel Lemos Thalhofer, et al.Food Research International (Ottawa, Ont.)|September 9, 2022
Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storageMelicia Cintia Galdeano, Flávia Dos Santos Gomes, Davy William Hidalgo Chávez, et al.Pageof 1