article

• Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties.  Journal of Cereal Science.  2023
• Evaluation of losses and quality maintenance of wheat during storage in a commercial unit in Brazil.  Journal of the Science of Food and Agriculture.  2022
• Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process.  Food Research International.  2022