Publicaciones en las que colabora con Mayara Lopes de Silva Belorio (17)

2022

  1. Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver

    Foods, Vol. 11, Núm. 9

  2. Effect of sorghum flour properties on gluten-free sponge cake

    Journal of Food Science and Technology, Vol. 59, Núm. 4, pp. 1407-1418

  3. Effects of adding chickpea and chestnut flours to layer cakes

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 4840-4846

  4. Wasted bread flour as a novel ingredient in cake making

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 4754-4762

2021

  1. Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 27, Núm. 8, pp. 693-701

  2. Chickpea and chestnut flours as non-gluten alternatives in cookies

    Foods, Vol. 10, Núm. 5

  3. Psyllium: a useful functional ingredient in food systems

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 2, pp. 527-538

  4. Waste bread as main ingredient for cookie elaboration

    Foods, Vol. 10, Núm. 8

2020

  1. Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum

    Foods, Vol. 9, Núm. 11

  2. Effect of sprouting time on dough and cookies properties

    Journal of Food Measurement and Characterization, Vol. 14, Núm. 3, pp. 1595-1600

  3. Gluten-free muffins versus gluten containing muffins: Ingredients and nutritional differences

    Trends in Food Science and Technology

  4. Influence of psyllium versus xanthan gum in starch properties

    Food Hydrocolloids, Vol. 105

2019

  1. Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

    International Journal of Food Science and Technology, Vol. 54, Núm. 4, pp. 1265-1275

  2. Gluten-Free Breads: The Gap Between Research and Commercial Reality

    Comprehensive Reviews in Food Science and Food Safety, Vol. 18, Núm. 3, pp. 690-702

  3. Influence of flour particle size distribution on the quality of maize gluten-free cookies

    Foods, Vol. 8, Núm. 2

  4. Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality

    Food and Bioprocess Technology, Vol. 12, Núm. 12, pp. 2085-2092

2015

  1. Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels

    Food Hydrocolloids, Vol. 43, pp. 172-179