Frank D. Conforti

The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread

Frank D. Conforti, Sarah F. Davis · International Journal of Food Science & Technology · 2006 · 93 citations

Agriculture, Food Science, Nutritional Sciences +13

Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals

Annelisse Aigster, Susan E. Duncan, Frank D. Conforti et al. · LWT · 2011 · 70 citations

Agriculture, Food Science, Nutritional Sciences +16

Hydrocolloid‐Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell Peppers

Frank D. Conforti, Julie Zinck · Journal of Food Science · 2002 · 47 citations

Agriculture, Food Science, Horticultural Sciences +15

High-performance liquid chromatographic analysis of wheat flour lipids using an evaporative light scattering detector

Frank D. Conforti, Carolyn H. Harris, Janet T. Rinehart · Journal of Chromatography A · 1993 · 38 citations

Agriculture, Chemistry, Food Science +16

Effect of three lipid/hydrocolloid coatings on shelf life stability of Golden Delicious apples

Frank D. Conforti, Jocelyn Anne Totty · International Journal of Food Science & Technology · 2007 · 38 citations

Agriculture, Food Science, Horticultural Sciences +17