Caroline Joy Steel

Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

Mária Hermínia Ferrari Felisberto, Adriana Lucia Wahanik, Cristiane Rodrigues Gomes-Ruffi et al. · LWT · 2015 · 198 citations

Agriculture, Food Science, Nutritional Sciences +14

Dietary fibre sources in bread: Influence on technological quality

Eveline Lopes Almeida, Yoon Kil Chang, Caroline Joy Steel · LWT · 2012 · 132 citations

Agriculture, Food Science, Nutritional Sciences +16

Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

Érica Aguiar Moraes, Rafaela da Silva Marineli, Sabrina Alves Lenquiste et al. · Food Chemistry · 2015 · 130 citations

Agriculture, Food Science, Nutritional Sciences +17

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

Márcio Schmiele, Leandra Zafalon Jaekel, Stella Maris Cardoso Patricio et al. · International Journal of Food Science & Technology · 2012 · 123 citations

Agriculture, Food Science, Cereal Science +12

Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis

Natália Manzatti Machado Alencar, Caroline Joy Steel, Izabela Dutra Alvim et al. · LWT · 2015 · 102 citations

Agriculture, Food Science, Cereal Science +10