Joana Pico

Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility

Joana Pico, Kang Xu, Mengmeng Guo et al. · Food Chemistry · 2019 · 98 citations

Food Chemistry, Engineering, Bioenergy +10

Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

Joana Pico, Montserrat P. Reguilón, José Bernal et al. · Journal of Cereal Science · 2019 · 83 citations · Full text

Food Chemistry, Rice Flour-corn Starch, Gluten-free Breads +7

Systematic evaluation of the Folin–Ciocalteu and Fast Blue BB reactions during the analysis of total phenolics in legumes, nuts and plant seeds

Joana Pico, Remigio Yamid Pismag, Mallory Laudouze et al. · Food & Function · 2020 · 70 citations

Nutrition, Engineering, Botany +19

Monolignol export by diffusion down a polymerization-induced concentration gradient

M. Perkins, Mathias Schuetz, Faride Unda et al. · The Plant Cell · 2022 · 59 citations · Full text

Lignin Polymer, Engineering, Membrane Transport +14

Evolution of volatile compounds in gluten-free bread: From dough to crumb

Joana Pico, Mario M. Martínez, José Bernal et al. · Food Chemistry · 2017 · 50 citations · Full text

Food Chemistry, Volatile Element, Gluten-free Bread +1