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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 ChangCritical 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 ChangFood Chemistry|February 28, 2013
Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean floursMaria Gabriela Vernaza, Vermont P Dia, Elvira Gonzalez de Mejia, et al.Food Research International (Ottawa, Ont.)|July 18, 2018
Impact of germination and enzymatic hydrolysis of cowpea bean (Vigna unguiculata) on the generation of peptides capable of inhibiting dipeptidyl peptidase IVThaís de Souza Rocha, Luis Manuel Real Hernandez, Yoon Kil Chang, et al.Journal of Agricultural and Food Chemistry|July 18, 2012
Bowman-Birk and Kunitz protease inhibitors among antinutrients and bioactives modified by germination and hydrolysis in Brazilian soybean cultivar BRS 133Vermont P Dia, Tegan Gomez, Gabriela Vernaza, et al.Journal of the Science of Food and Agriculture|January 19, 2018
Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillasRivelino Flores-Farías, Fernando Martínez-Bustos, Yolanda Salinas-Moreno, et al.Journal 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.Journal of Food Science and Technology|November 20, 2019
Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technologySilvia Leticia Rivero Meza, Patricia Sinnecker, Marcio Schmiele, et al.Journal of Food Science and Technology|January 24, 2018
Characterization of baru nut (<i>Dipteryx alata</i> Vog) flour and its application in reduced-fat cupcakesCamila de Souza Paglarini, Mayara de Souza Queirós, Silvia Satie Tuyama, et al.Pageof 1