| Protein characteristics that affect the quality of vital wheat gluten to be used in baking: A review F Ortolan, CJ Steel Comprehensive Reviews in Food Science and Food Safety 16 (3), 369-381, 2017 | 233 | 2017 |
| Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes MHF Felisberto, AL Wahanik, CR Gomes-Ruffi, MTPS Clerici, YK Chang, ... LWT-Food Science and Technology 63 (2), 1049-1055, 2015 | 214 | 2015 |
| Dietary fibre sources in bread: Influence on technological quality EL Almeida, YK Chang, CJ Steel LWT-Food Science and Technology 50 (2), 545-553, 2013 | 169 | 2013 |
| Filmes e coberturas comestíveis compostas à base de amidos nativos e gelatina na conservação e aceitação sensorial de uvas Crimson FM Fakhouri, LCB Fontes, PVM Gonçalves, CR Milanez, CJ Steel, ... Food science and technology 27, 369-375, 2007 | 164 | 2007 |
| Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis NMM Alencar, CJ Steel, ID Alvim, EC de Morais, HMA Bolini LWT-Food Science and Technology 62 (2), 1011-1018, 2015 | 159 | 2015 |
| Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour M Schmiele, LZ Jaekel, SMC Patricio, CJ Steel, YK Chang International journal of food science & technology 47 (10), 2141-2150, 2012 | 151 | 2012 |
| Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index ÉA Moraes, R da Silva Marineli, SA Lenquiste, CJ Steel, CB de Menezes, ... Food chemistry 180, 116-123, 2015 | 127 | 2015 |
| Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage CR Gomes-Ruffi, RH da Cunha, EL Almeida, YK Chang, CJ Steel LWT 49 (1), 96-101, 2012 | 116 | 2012 |
| Thermoplastic extrusion in food processing CJ Steel, MGV Leoro, M Schmiele, RE Ferreira, YK Chang Thermoplastic elastomers 265, 411-487, 2012 | 100 | 2012 |
| Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture LC Oliveira, M Schmiele, CJ Steel LWT 75, 261-270, 2017 | 86 | 2017 |
| Effect of the addition of whole‐grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready‐to … LC Oliveira, CM Rosell, CJ Steel International journal of food science & technology 50 (6), 1504-1514, 2015 | 85 | 2015 |
| Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel LC Oliveira, NMM Alencar, CJ Steel LWT 90, 207-214, 2018 | 74 | 2018 |
| Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread LC de Conto, RSP Oliveira, LGP Martin, YK Chang, CJ Steel LWT-Food Science and Technology 45 (1), 103-109, 2012 | 70 | 2012 |
| Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough F Ortolan, LTG Brites, FM Montenegro, M Schmiele, CJ Steel, ... Food Research International 76, 402-409, 2015 | 59 | 2015 |
| Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market PMG Ishida, CJ Steel Food Science and Technology 34, 746-754, 2014 | 55 | 2014 |
| Effect of adding different dietary fiber sources on farinographic parameters of wheat flour EL Almeida, YK Chang, CJ Steel Cereal Chemistry 87 (6), 566-573, 2010 | 53 | 2010 |
| Protein enrichment of biscuits: A review AC Nogueira, CJ Steel Food Reviews International 34 (8), 796-809, 2018 | 52 | 2018 |
| Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds LTGF Brites, F Ortolan, DW SILVA, FR Bueno, TS Rocha, YK Chang, ... Food Science and Technology 39, 458-466, 2018 | 50 | 2018 |
| Desenvolvimento de massa alimentícia fresca funcional com a adição de isolado protéico de soja e polidextrose utilizando páprica como corante LM Paucar-Menacho, LH Silva, PAA Barretto, G Mazal, FM Fakhouri, ... Food Science and Technology 28, 767-778, 2008 | 50 | 2008 |
| Rheological properties of vital wheat glutens with water or sodium chloride F Ortolan, GP Corrêa, RL da Cunha, CJ Steel LWT-Food Science and Technology 79, 647-654, 2017 | 49 | 2017 |
