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For: 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]
Number Citing Articles
1 Graça C, Raymundo A, Sousa I. Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking. Front Nutr 2022;9. [DOI: 10.3389/fnut.2022.934602] [Reference Citation Analysis]
2 Bernardes EN, Flôres SH, Thys RCS. Are Psyllium Fiber and Flaxseed Flour An Exciting Combination of Ingredients in the Development of Gluten-free Vegan Bread? Journal of Culinary Science & Technology. [DOI: 10.1080/15428052.2022.2060160] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Aguiar EV, Santos FG, Faggian L, da Silveira Araujo MB, Araújo VA, Conti AC, Capriles VD. An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour. Food Research International 2022;154:110999. [DOI: 10.1016/j.foodres.2022.110999] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Juárez-enríquez E, Levario-gómez A, Ochoa-reyes E, Tirado-gallegos JM, Baeza-jiménez R, Buenrostro-figueroa J. Significance of enzyme kinetics in food processing and production. Value-Addition in Food Products and Processing Through Enzyme Technology 2022. [DOI: 10.1016/b978-0-323-89929-1.00025-1] [Reference Citation Analysis]
5 Aguiar EV, Santos FG, Centeno ACLS, Capriles VD. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability. Food Res Int 2021;150:110762. [PMID: 34865780 DOI: 10.1016/j.foodres.2021.110762] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
6 Franco EAN, Chávez DWH, Barbosa de Lima A, Bastos MDSR, de Melo NR. Psyllium (Plantago ovata Forsk) in frozen banana pulp: Influence on rheological, nutritional and sensory characteristics. Food Sci Technol Int 2021;:10820132211060626. [PMID: 34841943 DOI: 10.1177/10820132211060626] [Reference Citation Analysis]
7 Filipčev B, Pojić M, Šimurina O, Mišan A, Mandić A. Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics. LWT 2021;151:112156. [DOI: 10.1016/j.lwt.2021.112156] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 4.0] [Reference Citation Analysis]
8 Aguiar EV, Santos FG, Krupa-Kozak U, Capriles VD. Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. Crit Rev Food Sci Nutr 2023;63:693-705. [PMID: 34291689 DOI: 10.1080/10408398.2021.1952403] [Cited by in Crossref: 21] [Cited by in F6Publishing: 21] [Article Influence: 10.5] [Reference Citation Analysis]
9 Santos FG, Aguiar EV, Braga ARC, Alencar NM, Rosell CM, Capriles VD. An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling. Food Packaging and Shelf Life 2021;28:100659. [DOI: 10.1016/j.fpsl.2021.100659] [Cited by in Crossref: 10] [Cited by in F6Publishing: 9] [Article Influence: 5.0] [Reference Citation Analysis]
10 Santos FG, Aguiar EV, Rosell CM, Capriles VD. Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes. Food Hydrocolloids 2021;113:106487. [DOI: 10.1016/j.foodhyd.2020.106487] [Cited by in Crossref: 21] [Cited by in F6Publishing: 21] [Article Influence: 10.5] [Reference Citation Analysis]
11 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]