Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality
Krupa-Kozak, Urszula, Bączek, Natalia, Capriles, Vanessa D, Łopusiewicz, Łukasz
Published in Molecules (Basel, Switzerland) (21.04.2022)
Published in Molecules (Basel, Switzerland) (21.04.2022)
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Journal Article
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
Aguiar, Etiene V., Santos, Fernanda G., Krupa-Kozak, Urszula, Capriles, Vanessa D.
Published in Critical reviews in food science and nutrition (17.02.2023)
Published in Critical reviews in food science and nutrition (17.02.2023)
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Journal Article
Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality
Santos, Fernanda G., Fratelli, Camilly, Muniz, Denise G., Capriles, Vanessa D.
Published in Journal of food science (01.01.2018)
Published in Journal of food science (01.01.2018)
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Journal Article
Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability
Aguiar, Etiene V., Santos, Fernanda G., Centeno, Ana Carolina L.S., Capriles, Vanessa D.
Published in Food research international (01.12.2021)
Published in Food research international (01.12.2021)
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Journal Article
An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour
Aguiar, Etiene V., Santos, Fernanda G., Faggian, Letícia, da Silveira Araujo, Marielle Batista, Araújo, Vitória Alves, Conti, Ana Carolina, Capriles, Vanessa D.
Published in Food research international (01.04.2022)
Published in Food research international (01.04.2022)
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Journal Article
Metabolic osteopathy in celiac disease: importance of a gluten-free diet
Capriles, Vanessa D, Martini, Ligia A, Areas, Jose Alfredo G
Published in Nutrition reviews (01.10.2009)
Published in Nutrition reviews (01.10.2009)
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Journal Article
Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks
Capriles, Vanessa D, Soares, Rosana A.M, Pinto e Silva, Maria E.M, Arêas, José A.G
Published in International journal of food science & technology (01.10.2009)
Published in International journal of food science & technology (01.10.2009)
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Journal Article
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
Santos, Fernanda G., Aguiar, Etiene V., Rosell, Cristina M., Capriles, Vanessa D.
Published in Food hydrocolloids (01.04.2021)
Published in Food hydrocolloids (01.04.2021)
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Journal Article
Gluten-free breadmaking: Improving nutritional and bioactive compounds
Capriles, Vanessa D., dos Santos, Fernanda G., Arêas, José Alfredo G.
Published in Journal of cereal science (01.01.2016)
Published in Journal of cereal science (01.01.2016)
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Journal Article
Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread
Santos, Fernanda G., Aguiar, Etiene V., Centeno, Ana Carolina L.S., Rosell, Cristina M., Capriles, Vanessa D.
Published in Food science & technology (01.12.2020)
Published in Food science & technology (01.12.2020)
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Journal Article
Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks
Capriles, Vanessa D., Conti-Silva, Ana Carolina, Gomes Arêas, José Alfredo
Published in Food bioscience (01.10.2021)
Published in Food bioscience (01.10.2021)
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Journal Article
An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling
Santos, Fernanda G., Aguiar, Etiene V., Braga, Anna Rafaela C., Alencar, Natália M.M., Rosell, Cristina M., Capriles, Vanessa D.
Published in Food packaging and shelf life (01.06.2021)
Published in Food packaging and shelf life (01.06.2021)
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Journal Article
Desenvolvimento de salgadinhos com teores reduzidos de gordura saturada e de ácidos graxos trans
Capriles, Vanessa D.(Universidade de São Paulo Faculdade de Saúde Pública Departamento de Nutrição), Arêas, José A.G.(Universidade de São Paulo Faculdade de Saúde Pública Departamento de Nutrição)
Published in Ciência e tecnologia de alimentos (01.06.2005)
Published in Ciência e tecnologia de alimentos (01.06.2005)
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