The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

por Burešová, Iva, Lullien-Pellerin, Valérie, Červenka, Libor, Mlček, Jiří, Šebestíková, Romana, Masaříková, Lucie
Publicado 2023

Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?

por Brouns, Fred, Geisslitz, Sabrina, Guzman, Carlos, Ikeda, Tatsuya M., Arzani, Ahmad, Latella, Giovanni, Simsek, Senay, Colomba, Mariastella, Gregorini, Armando, Zevallos, Victor, Lullien‐Pellerin, Valerie, Jonkers, Daisy, Shewry, Peter R.
Publicado 2022

Metabolomics of Pigmented Rice Coproducts Applying Conventional or Deep Eutectic Extraction Solvents Reveal a Potential Antioxidant Source for Human Nutrition

por Santos, Millena Cristina Barros, Barouh, Nathalie, Durand, Erwann, Baréa, Bruno, Robert, Mélina, Micard, Valérie, Lullien-Pellerin, Valérie, Villeneuve, Pierre, Cameron, Luiz Claudio, Ryan, Elizabeth P., Ferreira, Mariana Simões Larraz, Bourlieu-Lacanal, Claire
Publicado 2021