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Food Chemistry|August 11, 2015
Polishing and parboiling effect on the nutritional and technological properties of pigmented riceFlávia Fernandes Paiva, Nathan Levien Vanier, Jose De J Berrios, et al.
Food Chemistry|May 3, 2016
Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredientsPatricia Morales, Lillian Barros, Maria Inês Dias, et al.
Food & Function|January 24, 2018
Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast floursMaría Ciudad-Mulero, Lillian Barros, Ângela Fernandes, et al.
Molecules (Basel, Switzerland)|February 15, 2022
Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and RiceMaría Ciudad-Mulero, Erika N Vega, Patricia García-Herrera, et al.
Journal of Food Science|October 30, 2016
Extrusion of Rice, Bean and Corn Starches: Extrudate Structure and Molecular Changes in Amylose and AmylopectinNathan Levien Vanier, Varatharajan Vamadevan, Graziella Pinheiro Bruni, et al.
Heliyon|September 28, 2020
Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flourJosé L Román-Moreno, Guadalupe P Radilla-Serrano, Alejandra Flores-Castro, et al.
Molecules (Basel, Switzerland)|March 27, 2025
New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant PropertiesMaría Ciudad-Mulero, Erika N Vega, Patricia García-Herrera, et al.
Journal of Clinical Oncology : Official Journal of the American Society of Clinical Oncology|November 9, 2021
Immunogenicity and Reactogenicity of SARS-CoV-2 Vaccines in Patients With Cancer: The CANVAX Cohort StudyVivek Naranbhai, Claire A Pernat, Alexander Gavralidis, et al.
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