Alyssa Hidalgo
0000-0002-3311-814X
Alyssa
76 papers found
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Developments in understanding and assessment of egg and egg product quality over the last century
Lipoxygenase activity in wholemeal flours from Triticum monococcum, Triticum turgidum and Triticum aestivum
Wheat germ: not only a by-product
Heat damage of water biscuits from einkorn, durum and bread wheat flours
Environmental and genotypic influences on trace element and mineral concentrations in whole meal flour of einkorn (Triticum monococcum L. subsp. monococcum)
Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours
Impact of genetic and environmental factors on einkorn wheat (Triticum monococcum L. subsp. monococcum) polysaccharides
Einkorn (Triticum monococcum) Flour and Bread
Tocols stability during bread, water biscuit and pasta processing from wheat flours
Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours
Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs
Storage-induced changes in einkorn (Triticum monococcum L.) and breadwheat (Triticum aestivum L. ssp. aestivum) flours
Kinetics of tocols degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and breadwheat (Triticum aestivum L. ssp. aestivum) flours
Influence of Genetic and Environmental Factors on Selected Nutritional Traits of Triticum monococcum
Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content
Influence of storage conditions on antioxidants content of einkorn and bread wheat flours
Technological and nutritional properties of einkorn wheat
Influence of steaming treatment on chemical and technological characteristics of einkorn (Triticum monococcum L. ssp. monococcum) wholemeal flour
Kinetics of Carotenoids Degradation during the Storage of Einkorn ( Triticum monococcum L. ssp. monococcum ) and Bread Wheat ( Triticum aestivum L. ssp. aestivum ) Flours
Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp. monococcum) whole meal flour
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