97 results on '"Martinez, Mario M"'
Search Results
52. Quantification of sugars in wheat flours with an HPAEC-PAD method
53. Effect of different polyols on wheat and maize starches paste and gel properties
54. Influence of marine hydrocolloids on extruded and native wheat flour pastes and gels
55. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes
56. Modification of wheat flour functionality and digestibility through different extrusion conditions
57. Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making
58. Insight of the α-Amylase Family of Enzymes
59. Starch-active Debranching and α-Glucanotransferase Enzymes
60. Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions
61. Author response for 'Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder'
62. Novel pearl millet couscous process for West African markets using a low‐cost single‐screw extruder
63. Recovery of mango starch from unripe mango juice
64. Organocatalytic esterification of polysaccharides for food applications: A review
65. 125 Nutritional and Extra-nutritional Compounds in Fruit and Vegetable Waste and Their Potential for Use in Dietary Supplements
66. Future-Proofing Dietary Pea Starch
67. Mesoscale structuring of gluten-free bread with starch
68. Starch nutritional quality: beyond intraluminal digestion in response to current trends
69. The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems
70. Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems
71. The effects of starch cross-linking, stabilization and pre-gelatinization at reducing gluten-free bread staling
72. Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels
73. The dynamics of starch hydrolysis and thickness perception during oral processing
74. High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris)
75. Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making
76. Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends
77. Molecular and physical characterization of octenyl succinic anhydride-modified starches with potential applications in pharmaceutics
78. Pearl millet (Pennisetum glaucum) couscous breaks down faster than wheat couscous in the Human Gastric Simulator, though has slower starch hydrolysis
79. Systematic evaluation of the Folin–Ciocalteu and Fast Blue BB reactions during the analysis of total phenolics in legumes, nuts and plant seeds
80. The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)
81. Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility
82. Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods
83. Esterified plantain flour for the production of cookies rich in indigestible carbohydrates
84. Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives
85. Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupledin vitrodigestion/Caco-2 cell intestinal model
86. Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states
87. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods
88. Biophysical features of cereal endosperm that decrease starch digestibility
89. Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled in vitro digestion/Caco-2 cell intestinal model.
90. Predicting Student Learning using Log Data from Interactive Simulations on Climate Change
91. Corrigendum to “Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust” [Food Chem. 239 (2018) 295–303]
92. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods.
93. Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads
94. Predicting Student Learning using Log Data from Interactive Simulations on Climate Change.
95. Nutritional and Extra-nutritional Compounds in Fruit and Vegetable Waste and Their Potential for Use in Dietary Supplements.
96. Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates.
97. Biophysical features of cereal endosperm that decrease starch digestibility.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.