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Influence of cultivar and environment on quality of Latin American wheats
Abstract Wheat consumption is growing, with processors asking for wheat-based products showing better and more consistent quality. Genotype, environment and their interaction (G × E) play anExpand
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Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins
ABSTRACT The present study evaluated the incorporation of 5, 7.5, and 10% of Riesling skin flour (RSF) and Tannat skin flour (TSF) as wheat flour replacement in muffins. The flour was evaluated forExpand
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Monitoring and ingestion of deoxynivalenol by wheat.
Wheat comprises one of the main ingredients in human diet, accounting for approximately 20 % of daily calories. Concerning the predominant frequency of deoxynivalenol (DON) producing FusariumExpand
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TRIGO: CARACTERÍSTICAS E UTILIZAÇÃO NA PANIFICAÇÃO
Wheat is a cereal that has been used as raw material for the making of products like breads, cakes, cookies and pasta that are consumed on a daily basis. The functional and technologicalExpand
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Las evidencias benefician al sistema de salud: reforma para remediar el gasto catastrófico y empobrecedor en salud en México
Absence of financial protection in health is a recently diagnosed “disease” of health systems. The most obvious symptom is that families face economic ruin and poverty as a consequence of financingExpand
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Propriedades de pasta de mesclas de farinha integral com farinha refinada usadas na produção de pães
In whole wheat bread production in Brazil blends of whole flour (WF) with refined flour (RF) are used, which differ in their composition. Thus, the objective of this study was to investigate theExpand
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Avaliação tecnológica de biscoitos tipo cookie com variações nos teores de lipídio e de açúcar
A proposta deste trabalho foi investigar o efeito da concentracao de acucar e de lipidio na qualidade tecnologica de biscoitos tipo cookie. Para estudar o efeito das variaveis independentes nasExpand
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Characterization of Brazilian wheat cultivars for specific technological applications
Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present studyExpand
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Aspectos quantitativos e qualitativos do grão de trigo influenciados por nitrogênio e lâminas de água
A field experiment was carried out in a Red-Yellow Latosol in 2009 in order to assess the effects of different doses of nitrogen fertilization and water depth and their interaction on the grain yieldExpand
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