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Page 1
Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread.
Foods. 2023 Dec 8;12(24):4415. doi: 10.3390/foods12244415.
Foods. 2023.
PMID: 38137219
Free PMC article.
Review.
Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives.
Garske RP, Mercali GD, Thys RCS, Cladera-Olivera F.
Garske RP, et al. Among authors: thys rcs.
J Food Sci Technol. 2023 Jan;60(1):53-63. doi: 10.1007/s13197-022-05586-y. Epub 2022 Sep 18.
J Food Sci Technol. 2023.
PMID: 36618054
Free PMC article.
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Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil.
Costa LFX, Kothe CI, Grassotti TT, Garske RP, Sandoval BN, Varela APM, Prichula J, Frazzon J, Mann MB, Thys RCS, Frazzon APG.
Costa LFX, et al. Among authors: thys rcs.
An Acad Bras Cienc. 2022 Dec 16;94(suppl 4):e20220091. doi: 10.1590/0001-3765202220220091. eCollection 2022.
An Acad Bras Cienc. 2022.
PMID: 36541979
Free article.
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Antifungal properties of phosphatidylcholine-oleic acid liposomes encapsulating garlic against environmental fungal in wheat bread.
Pinilla CMB, Thys RCS, Brandelli A.
Pinilla CMB, et al. Among authors: thys rcs.
Int J Food Microbiol. 2019 Mar 16;293:72-78. doi: 10.1016/j.ijfoodmicro.2019.01.006. Epub 2019 Jan 12.
Int J Food Microbiol. 2019.
PMID: 30660071
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Effect of the alkaline treatment on the ultrastructure of C-type starch granules.
Thys RC, Westfahl H Jr, Noreña CP, Marczak LD, Silveira NP, Cardoso MB.
Thys RC, et al.
Biomacromolecules. 2008 Jul;9(7):1894-901. doi: 10.1021/bm800143w. Epub 2008 Jun 3.
Biomacromolecules. 2008.
PMID: 18517249
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