Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread

by Ruta Galoburda, Evita Straumite, Martins Sabovics, Zanda Kruma
Published 2020-12-01

Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

by Bouchra Sayed Ahmad, Thierry Talou, Evita Straumite, Martins Sabovics, Zanda Kruma, Zeinab Saad, Akram Hijazi, Othmane Merah
Published 2018-02-01

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

by Bouchra Sayed-Ahmad, Thierry Talou, Evita Straumite, Martins Sabovics, Zanda Kruma, Zeinab Saad, Akram Hijazi, Othmane Merah
Published 2018-08-01

Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (<i>Chenopodium quinoa</i>) Varieties

by Jose Martin Ramos-Diaz, Tatjana Kince, Martins Sabovics, Göker Gürbüz, Asta Rauma, Anna-Maija Lampi, Vieno Piironen, Evita Straumite, Dace Klava, Kirsi Jouppila
Published 2020-12-01

Consumption of fibre rich foods: comparative study in different countries

by RAQUEL P. F. GUINÉ, MARCELA LEAL, IVANA RUMBAK, IRENA BARIĆ, DRAZENKA KOMES, ZVONIMIR SATALIĆ, ZITA FAZAKAS, VIKTÓRIA SZŰCS, JÚLIA HARANGOZÓ, DACE KLAVA, EVITA STRAUMITE, MONICA TARCEA, SOFIA G. FLORENÇA, MARIJANA SARIĆ
Published 2020-01-01

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

by Raquel P. F. Guiné, Elena Bartkiene, Viktória Szűcs, Monica Tarcea, Marija Ljubičić, Maša Černelič-Bizjak, Kathy Isoldi, Ayman EL-Kenawy, Vanessa Ferreira, Evita Straumite, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Lucia Frez-Muñoz, Maria Papageorgiou, Ilija Djekić, Manuela Ferreira, Paula Correia, Ana Paula Cardoso, João Duarte
Published 2020-07-01