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For: Gusmão TAS, de Gusmão RP, Moura HV, Silva HA, Cavalcanti-Mata MERM, Duarte MEM. Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis. J Food Sci Technol 2019;56:2949-58. [PMID: 31205350 DOI: 10.1007/s13197-019-03769-8] [Cited by in Crossref: 12] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Sulaiman NS, Sintang MD, Mohd Zaini H, Munsu E, Matajun P, Pindi W. Applications of protein crosslinking in food products. IFRJ 2022;29:723-739. [DOI: 10.47836/ifrj.29.4.01] [Reference Citation Analysis]
2 Allai FM, Dar BN, Gul K, Adnan M, Ashraf SA, Hassan MI, Pasupuleti VR, Azad ZRAA. Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization. Front Nutr 2022;9:870819. [DOI: 10.3389/fnut.2022.870819] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Worku Kidane S. Application of Response Surface Methodology in Food Process Modeling and Optimization. Response Surface Methodology in Engineering Science 2021. [DOI: 10.5772/intechopen.100113] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
4 Vieira A, Silva A, Albuquerque A, Almeida R, Rodrigues T, Silva L, Duarte M, Cavalcanti-Mata M, Rocha A. Effects of long-term frozen storage on the quality and acceptance of gluten-free cassava pasta. Heliyon 2021;7:e07844. [PMID: 34466708 DOI: 10.1016/j.heliyon.2021.e07844] [Reference Citation Analysis]
5 Rosell CM, Benavent-gil Y, Garzón R. Rice flour breads. Trends in Wheat and Bread Making 2021. [DOI: 10.1016/b978-0-12-821048-2.00014-3] [Reference Citation Analysis]
6 Vatansever S, Hall C. Gluten-Free Breadmaking: Facts, Issues, and Future. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine 2021. [DOI: 10.1007/978-3-030-69228-5_10] [Reference Citation Analysis]
7 Santos FG, Aguiar EV, Centeno ACL, Rosell CM, Capriles VD. Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread. LWT 2020;134:110025. [DOI: 10.1016/j.lwt.2020.110025] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 5.0] [Reference Citation Analysis]
8 Muniz CES, Santiago ÂM, Gusmão TAS, Oliveira HML, Conrado LDS, Gusmão RPD. Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars. Biocatalysis and Agricultural Biotechnology 2020;25:101576. [DOI: 10.1016/j.bcab.2020.101576] [Cited by in Crossref: 13] [Cited by in F6Publishing: 13] [Article Influence: 4.3] [Reference Citation Analysis]
9 Silva HA, Paiva EG, Lisboa HM, Duarte E, Cavalcanti-Mata M, Gusmão T, de Gusmão R. Role of chitosan and transglutaminase on the elaboration of gluten-free bread. J Food Sci Technol 2020;57:1877-86. [PMID: 32327798 DOI: 10.1007/s13197-019-04223-5] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 1.3] [Reference Citation Analysis]
10 Ferreira S, Araujo T, Souza N, Rodrigues L, Lisboa HM, Pasquali M, Trindade G, Rocha AP. Physicochemical, morphological and antioxidant properties of spray-dried mango kernel starch. Journal of Agriculture and Food Research 2019;1:100012. [DOI: 10.1016/j.jafr.2019.100012] [Cited by in Crossref: 12] [Cited by in F6Publishing: 7] [Article Influence: 3.0] [Reference Citation Analysis]
11 Almeida RLJ, dos Santos Pereira T, de Andrade Freire V, Santiago ÂM, Oliveira HML, de Sousa Conrado L, de Gusmão RP. Influence of enzymatic hydrolysis on the properties of red rice starch. International Journal of Biological Macromolecules 2019;141:1210-9. [DOI: 10.1016/j.ijbiomac.2019.09.072] [Cited by in Crossref: 28] [Cited by in F6Publishing: 23] [Article Influence: 7.0] [Reference Citation Analysis]