Título

Discrimination of the quality of Brazilian wheat genotypes and their use as whole-grains in human nutrition

2020

Food Chemistry

Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures

2020

Cereal Chemistry

Impact of cooking temperature on the quality of quick cooking brown rice

2019

Food Chemistry

Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics

2019

Cereal Chemistry

The addition of defatted rice bran to malted rice improves the quality of rice beer

2019

LWT

Microwave parboiling: Reduction in process time, browning of rice and residual phosphorus content in the waste water

2019

Journal of Food Science

Hydrothermal treatment of maize: Changes in physical, chemical, and functional properties

2018

Food Chemistry

Effects of rice amylose content and processing conditions on the quality of rice and bean‐based expanded extrudates

2018

Journal of Food Processing and Preservation

Starch digestibility and molecular weight distribution of proteins in rice grains subjected to heat-moisture treatment

2017

Food Chemistry

Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

2017

Food Chemistry