Tzvetelin Dessev

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

Cátia Saldanha do Carmo, Svein Halvor Knutsen, Giulia Malizia et al. · Future Foods · 2021 · 173 citations · Full text

Agriculture, Food Science, Food Engineering +16

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Cátia Saldanha do Carmo, Pia Silventoinen, Catherine Taylor Nordgård et al. · Journal of Food Engineering · 2020 · 137 citations · Full text

Agriculture, Crop Sciences, Food Science +16

The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

Cátia Saldanha do Carmo, Paula Varela, Claire Poudroux et al. · LWT · 2019 · 93 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread

Ivelina Vasileva, Rositsa Denkova-Kostova, Rosen Chochkov et al. · Food Chemistry · 2018 · 91 citations

Agriculture, Food Science, Plant Sciences +11

Energy demand for selected bread making processes: Conventional versus part baked frozen technologies

Alain Le‐Bail, Tzvetelin Dessev, Vanessa Jury et al. · Journal of Food Engineering · 2009 · 65 citations

Agriculture, Food Science, Cereal Science +10