publication venue for
- Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities 2023
- Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration 2019
- Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses 2018
- Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 2016
- Formulation and characterization of functional foods based on fruit and vegetable residue flour 2015
- Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat 2015