| Dietary fibre sources in bread: Influence on technological quality EL Almeida, YK Chang, CJ Steel LWT-Food Science and Technology 50 (2), 545-553, 2013 | 169 | 2013 |
| Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake PL Pizarro, EL Almeida, NC Sammán, YK Chang LWT-Food Science and Technology 54 (1), 73-79, 2013 | 122 | 2013 |
| Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage CR Gomes-Ruffi, RH da Cunha, EL Almeida, YK Chang, CJ Steel LWT 49 (1), 96-101, 2012 | 116 | 2012 |
| Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour P Luna Pizarro, EL Almeida, AS Coelho, NC Sammán, MD Hubinger, ... Journal of food science and technology 52, 4475-4482, 2015 | 65 | 2015 |
| Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough F Ortolan, LTG Brites, FM Montenegro, M Schmiele, CJ Steel, ... Food Research International 76, 402-409, 2015 | 59 | 2015 |
| Effect of adding different dietary fiber sources on farinographic parameters of wheat flour EL Almeida, YK Chang, CJ Steel Cereal Chemistry 87 (6), 566-573, 2010 | 53 | 2010 |
| Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour EL Almeida, YK Chang LWT 49 (1), 64-72, 2012 | 45 | 2012 |
| Physical and sensory properties of regular and reduced‐fat pound cakes with added amaranth flour VD Capriles, EL Almeida, RE Ferreira, JAG Arêas, CJ Steel, YK Chang Cereal chemistry 85 (5), 614-618, 2008 | 45 | 2008 |
| Grape seed pomace as a valuable source of antioxidant fibers GNS Costa, RV Tonon, C Mellinger‐Silva, MC Galdeano, M Iacomini, ... Journal of the Science of Food and Agriculture 99 (10), 4593-4601, 2019 | 44 | 2019 |
| Par-baked bread technology: Formulation and process studies to improve quality EL Almeida, CJ Steel, YK Chang Critical reviews in food science and nutrition 56 (1), 70-81, 2016 | 37 | 2016 |
| Dietary fibre sources in frozen part-baked bread: Influence on technological quality EL Almeida, YK Chang, CJ Steel LWT-Food science and technology 53 (1), 262-270, 2013 | 34 | 2013 |
| Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB-Mysore) SM Fontes, MT Cavalcanti, RA Candeia, EL Almeida Food Science and Technology 37, 224-231, 2017 | 33 | 2017 |
| Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and disliking LSS Mello, EL Almeida, L Melo Food Research International 122, 599-609, 2019 | 25 | 2019 |
| Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking CA Cayres, JLR Ascheri, MAPG Couto, EL Almeida, L Melo Journal of cereal science 93, 102938, 2020 | 23 | 2020 |
| Fortification of wheat dough with calcium and magnesium ions affects empirical rheological properties GAR Sehn, AC Nogueira, EL Almeida, YK Chang, CJ Steel Cereal chemistry 92 (4), 405-410, 2015 | 20 | 2015 |
| Structural changes in the dough during the pre-baking and re-baking of French bread made with whole wheat flour EL Almeida, YK Chang Food and Bioprocess Technology 6, 2808-2819, 2013 | 19 | 2013 |
| Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing MCBM Almeida, SS Costa, MT Cavalcanti, EL Almeida Starch‐Stärke 72 (3-4), 1900137, 2020 | 18 | 2020 |
| Starches from non-conventional sources to improve the technological characteristics of pound cake EL Almeida, AL Marangoni, CJ Steel Ciência Rural 43, 2101-2108, 2013 | 18 | 2013 |
| Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread CB Silva, EL Almeida, YK Chang Ciência Rural 46, 2249-2256, 2016 | 17 | 2016 |
| Physicochemical, structural and rheological properties of chestnut (Castanea sativa) starch M Schmiele | 17 | 2015 |
Chang, Yoon KilUniversity of CampinasE-mail confirmado em fea.unicamp.br
