Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis von Grossi Bovi Karatay, Graziele, Rebellato, Ana Paula, Joy Steel, Caroline, Dupas Hubinger, Miriam

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Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index von Moraes, Érica Aguiar, Marineli, Rafaela da Silva, Lenquiste, Sabrina Alves, Steel, Caroline Joy, Menezes, Cícero Beserra de, Queiroz, Valéria Aparecida Vieira, Maróstica Júnior, Mário Roberto

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Dietary fibre sources in bread: Influence on technological quality von Almeida, Eveline Lopes, Chang, Yoon Kil, Steel, Caroline Joy

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Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage von Gomes-Ruffi, Cristiane Rodrigues, Cunha, Robison Henrique da, Almeida, Eveline Lopes, Chang, Yoon Kil, Steel, Caroline Joy

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Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review von Ortolan, Fernanda, Steel, Caroline Joy

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Women's views about the importance of education in preparation for childbirth von Hollins Martin, Caroline Joy, Robb, Yvonne

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Organic acids in bread-making affecting gluten structure and digestibility von Ramos Magalhães, Ana Elisa, Landim Neves, Maria Isabel, dos Reis Gasparetto, Bruna, Oliveira Júnior, Fernando Divino, Ribas Fonseca, Larissa, Joy Steel, Caroline, Lopes da Cunha, Rosiane

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Effect of supercritical CO2 fractionation of Tahiti lemon (Citrus latifolia Tanaka) essential oil on its antifungal activity against predominant molds from pan bread von dos Reis Gasparetto, Bruna, Chelala Moreira, Rafael, Priscilla França de Melo, Rayanne, de Souza Lopes, Aline, de Oliveira Rocha, Liliana, Maria Pastore, Glaucia, Lemos Bicas, Juliano, Martinez, Julian, Joy Steel, Caroline

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Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution von Vanin, Fernanda Maria, Oliveira, Ludmilla de Carvalho, Steel, Caroline Joy, Raspantini, Leonila Ester Reinert, Raspantini, Paulo Cesar Fabricio, Fukumasu, Heidge, Alcântara, Rafael Grassi de, Carvalho, Rosemary Aparecida de

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Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications von Cavalcante, Atacy Maciel de Melo, de Melo, Anely Maciel, da Silva, Acsa Victoria Ferreira, Neto, Genésio José da Silva, Barbi, Rafaela Cristina Turola, Ikeda, Mônica, Silva, Gisela Benatti, Steel, Caroline Joy, Silva, Osvaldo Soares da

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Chemical and structural characteristics of proteins of non-vital and vital wheat glutens von Ortolan, Fernanda, Urbano, Karoline, Netto, Flavia Maria, Steel, Caroline Joy

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Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread von de Conto, Leilane Costa, Porto Oliveira, Raquel Silveira, Pereira Martin, Luiz Gabriel, Chang, Yoon Kill, Steel, Caroline Joy

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Starches from non - conventional sources to improve the technological characteristics of pound cake von Almeida, Eveline Lopes, Marangoni, André Luis, Steel, Caroline Joy

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Rheological properties of vital wheat glutens with water or sodium chloride von Ortolan, Fernanda, Corrêa, Gabriela Paiva, da Cunha, Rosiane Lopes, Steel, Caroline Joy

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Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours von Guilherme Sebastião, Victor, Batista, Daniel, Rebellato, Ana Paula, Alves Macedo, Juliana, Steel, Caroline Joy

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Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.) von Cappuccelli Pinto, Letícia, Rebellato, Ana Paula, Steel, Caroline Joy

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Use of dielectric-barrier discharge (DBD) cold plasma for control of bread spoilage fungi von Lemos, Jéssica Gonçalves, Silva, Lhwan Philippe, Mahfouz, Mailah Ali Abdul Rahman, Cazzuni, Leonardo Alvarenga Freire, Rocha, Liliana Oliveira, Steel, Caroline Joy

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Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes von Felisberto, Mária Herminia Ferrari, Wahanik, Adriana Lucia, Gomes-Ruffi, Cristiane Rodrigues, Clerici, Maria Teresa Pedrosa Silva, Chang, Yoon Kil, Steel, Caroline Joy

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Simple tests as tools for vital wheat gluten evaluation von Ortolan, Fernanda, Urbano, Karoline, Steel, Caroline Joy

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Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis von Machado Alencar, Natália Manzatti, Steel, Caroline Joy, Alvim, Izabela Dutra, de Morais, Elisa Carvalho, Andre Bolini, Helena Maria

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