Etiene Valéria de Aguiar

Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes

Fernanda G. Santos, Etiene Valéria de Aguiar, Cristina M. Rosell et al. · Food Hydrocolloids · 2020 · 62 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

Fernanda G. Santos, Etiene Valéria de Aguiar, Ana Carolina Ladeia Solera Centeno et al. · LWT · 2020 · 61 citations · Full text

Agriculture, Biochemistry, Food Science +17

Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil

Fernanda G. Santos, Etiene Valéria de Aguiar, Vanessa Dias Capriles · International Journal of Food Sciences and Nutrition · 2019 · 42 citations

Agriculture, Food Science, Nutritional Sciences +17

Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability

Etiene Valéria de Aguiar, Fernanda G. Santos, Ana Carolina Ladeia Solera Centeno et al. · Food Research International · 2021 · 38 citations

Agriculture, Food Science, Cereal Science +13

An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling

Fernanda G. Santos, Etiene Valéria de Aguiar, Anna Rafaela Cavalcante Braga et al. · Food Packaging and Shelf Life · 2021 · 34 citations · Full text

Agriculture, Food Science, Nutrition +16