| Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges EV Aguiar, FG Santos, U Krupa-Kozak, VD Capriles Critical Reviews in Food Science and Nutrition, 1-13, 2021 | 81 | 2021 |
| Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread FG Santos, EV Aguiar, ACLS Centeno, CM Rosell, VD Capriles Lwt 134, 110025, 2020 | 53 | 2020 |
| Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes FG Santos, EV Aguiar, CM Rosell, VD Capriles Food Hydrocolloids 113, 106487, 2021 | 44 | 2021 |
| Innovative gluten-free breadmaking VD Capriles, FG Santos, EV Aguiar Trends in wheat and bread making, 371-404, 2021 | 31 | 2021 |
| Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil FG Santos, EV Aguiar, VD Capriles International Journal of Food Sciences and Nutrition 70 (5), 562-569, 2019 | 29 | 2019 |
| An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling FG Santos, EV Aguiar, ARC Braga, NMM Alencar, CM Rosell, ... Food Packaging and Shelf Life 28, 100659, 2021 | 25 | 2021 |
| Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability EV Aguiar, FG Santos, ACLS Centeno, VD Capriles Food Research International 150, 110762, 2021 | 24 | 2021 |
| An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour EV Aguiar, FG Santos, L Faggian, MB da Silveira Araujo, VA Araújo, ... Food Research International 154, 110999, 2022 | 18 | 2022 |
| Defining amaranth, buckwheat and quinoa flour levels in gluten-free bread: A simultaneous improvement on physical properties, acceptability and nutrient composition through … EV Aguiar, FG Santos, ACLS Centeno, VD Capriles Foods 11 (6), 848, 2022 | 9 | 2022 |
| Correlations among SRC, Mixolab®, process, and technological parameters of protein‐enriched biscuits A de Cássia Nogueira, EV de Aguiar, VD Capriles, CJ Steel Cereal Chemistry 98 (3), 716-728, 2021 | 7 | 2021 |
| Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach ACL Centeno, E Aguiar, F Santos, V Queiroz, A Conti-Silva, ... Applied Sciences 11 (17), 8186, 2021 | 5 | 2021 |
| Produção e aceitação de massa fresca tipo talharim enriquecida com farinha de maracujá (Passiflora edulis Sims f. flavicarpa) e verificação do seu efeito na glicemia EL Costa, EV Aguiar, ML Dominguez, RCT Stricker Nutrire Rev. Soc. Bras. Aliment. Nutr, 352-360, 2015 | 3 | 2015 |
| Potencial da farinha de feijão no desenvolvimento de pão sem glúten com valor nutricional agregado L Faggian, EV de Aguiar, MB da Silveira Araujo, VA de Araujo, ... Research, Society and Development 9 (11), e98991110929-e98991110929, 2020 | 1 | 2020 |
