Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Diego Suárez-Estrella"'
Publikováno v:
Food Research International. :113036
The capacity to discriminate safe from dangerous compounds has played an important role in the evolution of species, including human beings. Highly evolved senses such as taste receptors allow humans to navigate and survive in the environment through
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a86fd820d3b4551f1601e74587dcb02b
https://doi.org/10.1016/j.foodres.2023.113036
https://doi.org/10.1016/j.foodres.2023.113036
Autor:
Etiene V. Aguiar, Jurcoane Alexandra, Juan B. Alvarez, Carlos Gabriel Arp, Nastasia Belc, Yaiza Benavent-Gil, Vanessa D. Capriles, Mitelut Amalia Carmen, Rodrigo Caroca-Cáceres, María Jimena Correa, Alina Culeţu, Denisa Eglantina Duţă, Popa Elisabeta Elena, Popa Mona Elena, Johanan Espinosa-Ramírez, Cristina Ferrero, Michael Gänzle, Raquel Garzón, Carlos Guzmán, Marco A. Lazo-Vélez, A.E. León, Ungureanu Elena Loredana, Sen Ma, Amalia Carmen Mitelut, Dubravka Novotni, Maria Papageorgiou, G.T. Pérez, Esther Pérez-Carrillo, Ciprian-Nicolae Popa, Elisabeta Elena Popa, Mona Elena Popa, Paul Alexandru Popescu, João Miguel Rocha, Cristina M. Rosell, Fernanda G. Santos, L.S. Sciarini, Sergio O. Serna-Saldívar, Adriana Skendi, Diego Suárez-Estrella, Radiana-Maria Tamba-Berehoiu, Zhen Wang, Xueling Zheng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19e1be5e4a4de097e34ec67dc578b3c0
https://doi.org/10.1016/b978-0-12-821048-2.00019-2
https://doi.org/10.1016/b978-0-12-821048-2.00019-2
Both organic farming of wheat and sourdough bread production has gained market during past years due to the new wave of consumers that are concerned about natural foods, health, and life quality. However, the organic planting of wheat normally result
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4883c2c0bf46bdc693570f3765a5723e
https://doi.org/10.1016/b978-0-12-821048-2.00003-9
https://doi.org/10.1016/b978-0-12-821048-2.00003-9
Autor:
Andrea Bresciani, Stefania Iametti, Maria Ambrogina Pagani, Diego Suárez-Estrella, Mauro Marengo, Alessandra Marti
This study aims at understanding the relation among sprouting time (from 12 up to 72 h), changes in protein and starch components, and flour functionality in quinoa. Changes related to the activity of sprouting-related proteases were observed after 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::909ba4f417ff7412ffcd0b9c60d02010
http://hdl.handle.net/2318/1763056
http://hdl.handle.net/2318/1763056
Publikováno v:
Journal of the Science of Food and Agriculture. 98:4033-4041
Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a28c1ce7a7d2625b3657489f70a5d8df
https://doi.org/10.1002/jsfa.8980
https://doi.org/10.1002/jsfa.8980
Autor:
Gigliola Borgonovo, Francesca Accardo, Maria Ambrogina Pagani, Alessandra Marti, Susanna Buratti, Diego Suárez-Estrella, Pasquale Ferranti
Publikováno v:
LWT. 144:111234
This study aimed at addressing the effect of quinoa sprouting on saponins which are considered the main responsible for quinoa bitterness and astringency, and consequently on quinoa taste. Whole quinoa was sprouted for 12, 24, 48, and 72 h at 22 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::278715372db6b44c5f627a8418ab492d
https://doi.org/10.1016/j.lwt.2021.111234
https://doi.org/10.1016/j.lwt.2021.111234
Autor:
Gaetano Cardone, Maria Ambrogina Pagani, Alessandra Marti, Susanna Buratti, Diego Suárez-Estrella
Publikováno v:
Journal of Cereal Science. 96:103111
The impact of 48 h sprouted quinoa (SQ) was assessed in bread-making. Wheat flour (WF) was replaced with SQ at different levels (i.e., 10:90, 20:80 and 30:70, SQ:WF ratio). Once the optimal replacement level of SQ was identified, the bread-making per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19e7fbe9814efa2195b44dc6837202f0
https://doi.org/10.1016/j.jcs.2020.103111
https://doi.org/10.1016/j.jcs.2020.103111
Publikováno v:
Journal of the science of food and agriculture. 98(11)
Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::510b657e624b4b0e037f8d4ba22b933f
https://pubmed.ncbi.nlm.nih.gov/29485194
https://pubmed.ncbi.nlm.nih.gov/29485194