Roberto King

Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

Sathaporn Srichuwong, Delphine Curti, Sean Austin et al. · Food Chemistry · 2017 · 172 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +6

Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran

Chiara Roye, Muriel Henrion, Hélène Chanvrier et al. · Foods · 2020 · 44 citations · Full text

Nutrition, Engineering, Food Fermentation +14

The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran

Yamina De Bondt, Inge Liberloo, Chiara Roye et al. · Foods · 2020 · 30 citations · Full text

Fate of Postharvest-Applied Dichlorvos in Stored and Processed Dates

EY ElBehissy, Roberto King, Medani Mohamed Ahmed et al. · Journal of Agricultural and Food Chemistry · 2001 · 21 citations

Shelf Life, Engineering, Ripening +19

Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran

Chiara Roye, Hélène Chanvrier, Muriel Henrion et al. · Innovative Food Science & Emerging Technologies · 2020 · 19 citations

Wheat Bran, Nutrition-related Properties, Food Engineering +5