Eveline Lopes Almeida

Dietary fibre sources in bread: Influence on technological quality

Eveline Lopes Almeida, Yoon Kil Chang, Caroline Joy Steel · LWT · 2012 · 131 citations

Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake

Patricia Luna Pizarro, Eveline Lopes Almeida, Norma Sammán et al. · LWT · 2013 · 92 citations

Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage

Cristiane Rodrigues Gomes-Ruffi, Robison Henrique da Cunha, Eveline Lopes Almeida et al. · LWT · 2012 · 78 citations

Food Chemistry, Enzyme Maltogenic Amylase, Food Analysis +6

Grape seed pomace as a valuable source of antioxidant fibers

Gislaine Natiele Dos Santos Costa, Renata Valeriano Tonon, Caroline Mellinger‐Silva et al. · Journal of the Science of Food and Agriculture · 2019 · 48 citations

Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough

Fernanda Ortolan, Lara Tatiane Geremias Ferreira Brites, Flávio Martins Montenegro et al. · Food Research International · 2015 · 46 citations