Publications en collaboration avec des chercheurs de Purdue University (12)

2019

  1. Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb

    Food Chemistry, Vol. 274, pp. 664-671

2018

  1. Corrigendum to “Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust” [Food Chem. 239 (2018) 295–303](S0308814617311020)(10.1016/j.foodchem.2017.06.122)

    Food Chemistry

  2. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

    Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 13, pp. 2119-2135

  3. Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust

    Food Chemistry, Vol. 239, pp. 295-303

  4. Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage

    Journal of Food Engineering, Vol. 238, pp. 134-140

2017

  1. Biophysical features of cereal endosperm that decrease starch digestibility

    Carbohydrate Polymers, Vol. 165, pp. 180-188

  2. Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

    International Journal of Biological Macromolecules, Vol. 101, pp. 326-333

  3. Evolution of volatile compounds in gluten-free bread: From dough to crumb

    Food Chemistry, Vol. 227, pp. 179-186

  4. Insight of the α-amylase family of enzymes Endo- and Exo-Acting α, 1-4 Hydrolases

    Microbial Enzyme Technology in Food Applications (CRC Press), pp. 21-45

  5. Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

    Food Chemistry, Vol. 219, pp. 240-248

  6. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

    Plant Foods for Human Nutrition, Vol. 72, Núm. 4, pp. 365-371

  7. Starch-active debranching and α-glucanotransferase enzymes

    Microbial Enzyme Technology in Food Applications (CRC Press), pp. 46-68