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- 2023
-
Mark
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
2023) In Starch/Staerke(
- Contribution to journal › Article
-
Mark
Complexation of octenyl succinic anhydride-esterified corn starch/ polyphenol-rich Roselle (Hibiscus sabdariffa L.) extract: Structural and digestibility features
(
- Contribution to journal › Article
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Mark
Oat arabinoxylans and their potential glycemic index-lowering role: an in vitro study
(
- Contribution to journal › Article
-
Mark
Influence of the Food Matrix on the Digestibility and Metabolic Responses to Starchy Foods
2023) p.291-322(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2022
-
Mark
In Vitro Intestinal Bioaccessibility and Colonic Biotransformation of Polyphenols from Mini Bell Peppers (Capsicum annuum L.)
(
- Contribution to journal › Article
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Mark
Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
(
- Contribution to journal › Article
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Mark
Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
(
- Contribution to journal › Article
- 2021
-
Mark
In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
(
- Contribution to journal › Article
-
Mark
Update of the concept of type 5 resistant starch (RS5) : Self-assembled starch V-type complexes
(
- Contribution to journal › Scientific review
- 2020
-
Mark
Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
2020) In LWT - Food Science and Technology(
- Contribution to journal › Article