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Matheus Cardoso Vieira, Raquel Pischke Garske, Patrik de Souza Rocha, Letícia da Fontoura Xavier Costa, Ana Raisa Nunes Paiva & Roberta Cruz Silveira Thys. (2023) Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins. Journal of Culinary Science & Technology 21:4, pages 517-532.
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Etiene V. Aguiar, Fernanda G. Santos, Urszula Krupa-Kozak & Vanessa D. Capriles. (2023) Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. Critical Reviews in Food Science and Nutrition 63:5, pages 693-705.
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Bojana Voučko, Dubravka Novotni, Sandra Balbino, Nikolina Čukelj Mustač, Saša Drakula, Filip Dujmić, Matea Habuš, Kristina Jarni & Duška Ćurić. (2022) Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality. Journal of Food Processing and Preservation 46:11.
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Marijana Djordjević, Miljana Djordjević, Dragana Šoronja-Simović, Ivana Nikolić & Zita Šereš. (2021) Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects. Polysaccharides 3:1, pages 59-82.
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Fernanda G. Santos, Camilly Fratelli, Denise G. Muniz & Vanessa D. Capriles. (2021) The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour. International Journal of Gastronomy and Food Science 26, pages 100434.
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Etiene V. Aguiar, Fernanda G. Santos, Ana Carolina L.S. Centeno & Vanessa D. Capriles. (2021) Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability. Food Research International 150, pages 110762.
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Ana Carolina L. Centeno, Etiene Aguiar, Fernanda Santos, Valéria Queiroz, Ana Conti-Silva, Urszula Krupa-Kozak & Vanessa Capriles. (2021) Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach. Applied Sciences 11:17, pages 8186.
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Fernanda G. Santos, Etiene V. Aguiar, Anna Rafaela C. Braga, Natália M.M. Alencar, Cristina M. Rosell & Vanessa D. Capriles. (2021) An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling. Food Packaging and Shelf Life 28, pages 100659.
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Tainá Fernandes Drub, Fernanda Garcia dos Santos, Ana Carolina Ladeia Solera Centeno & Vanessa Dias Capriles. (2021) Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls. International Journal of Gastronomy and Food Science 23, pages 100293.
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Fernanda G. Santos, Etiene V. Aguiar, Cristina M. Rosell & Vanessa D. Capriles. (2021) Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes. Food Hydrocolloids 113, pages 106487.
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Bernardo Romão, Ana Luísa Falcomer, Gabriela Palos, Sandra Cavalcante, Raquel Braz Assunção Botelho, Eduardo Yoshio Nakano, António Raposo, Faiyaz Shakeel, Sultan Alshehri, Wael A. Mahdi & Renata Puppin Zandonadi. (2021) Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis. Foods 10:3, pages 506.
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Bernardo Romão, Raquel Braz Assunção Botelho, Ernandes Rodrigues Alencar, Vera Sônia Nunes da Silva, Maria Teresa Bertoldo Pacheco & Renata Puppin Zandonadi. (2020) Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil. Nutrients 12:8, pages 2234.
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Marijana Djordjević, Dragana Šoronja-Simović, Ivana Nikolić, Miljana Djordjević, Zita Šereš & Marija Milašinović-Šeremešić. (2019) Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects. Food Chemistry 295, pages 189-197.
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