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etienne aguiar
(24 results)?
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges.
Crit Rev Food Sci Nutr. 2023;63(5):693-705. doi: 10.1080/10408398.2021.1952403. Epub 2021 Jul 22.
Crit Rev Food Sci Nutr. 2023.
PMID: 34291689
Review.
A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis.
Aguiar EV, Santos FG, Queiroz VAV, Capriles VD.
Aguiar EV, et al.
Foods. 2023 Oct 16;12(20):3790. doi: 10.3390/foods12203790.
Foods. 2023.
PMID: 37893683
Free PMC article.
Review.
Item in Clipboard
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 EV, Santos FG, Faggian L, da Silveira Araujo MB, Araújo VA, Conti AC, Capriles VD.
Aguiar EV, et al.
Food Res Int. 2022 Apr;154:110999. doi: 10.1016/j.foodres.2022.110999. Epub 2022 Feb 15.
Food Res Int. 2022.
PMID: 35337589
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Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design.
Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
Aguiar EV, et al.
Foods. 2022 Mar 16;11(6):848. doi: 10.3390/foods11060848.
Foods. 2022.
PMID: 35327270
Free PMC article.
Item in Clipboard
Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil.
Santos FG, Aguiar EV, Capriles VD.
Santos FG, et al. Among authors: aguiar ev.
Int J Food Sci Nutr. 2019 Aug;70(5):562-569. doi: 10.1080/09637486.2018.1551336. Epub 2019 Jan 8.
Int J Food Sci Nutr. 2019.
PMID: 30616431
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Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability.
Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
Aguiar EV, et al.
Food Res Int. 2021 Dec;150(Pt A):110762. doi: 10.1016/j.foodres.2021.110762. Epub 2021 Oct 18.
Food Res Int. 2021.
PMID: 34865780
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