1.Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products

作　　者：Solvita Kampuse ;Liene Ozola ;Evita Straumite 等

出　　处：Acta Universitatis Cibiniensis. Series E: Food Technology. 2015 ;19(2):3-14.doi:10.1515/aucft-2015-0010

出版社：Walter de Gruyter GmbH

文章 ID：148415570

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

作　　者：Raquel P. F. Guiné ;Elena Bartkiene ;Viktória Szűcs 等

出　　处：Foods. 2020 ;9(7):1-18.doi:10.3390/foods9070888

出版社：MDPI Publishing

文章 ID：251384139

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

作　　者：Bouchra Sayed Ahmad ;Thierry Talou ;Evita Straumite 等

出　　处：Foods. 2018 ;7(3):28.doi:10.3390/foods7030028

出版社：MDPI Publishing

文章 ID：210877894

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

作　　者：Ruta Galoburda ;Evita Straumite ;Martins Sabovics 等

出　　处：Foods. 2020 ;9(12):1837-1853.doi:10.3390/foods9121837

出版社：MDPI Publishing

文章 ID：257511626

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5.Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties

作　　者：Jose Martin Ramos-Diaz ;Tatjana Kince ;Martins Sabovics 等

出　　处：Foods. 2020 ;9(12):1849-1864.doi:10.3390/foods9121849

出版社：MDPI Publishing

文章 ID：257511637

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6.The eating motivations scale (EATMOT): Development and validation by means of confirmatory factor analysis (CFA) and structural equation modelling (SEM)

作　　者：P. F. Guiné Raquel ;João Duarte ;Ana Cristina Ferrão 等

出　　处：Slovenian Journal of Public Health. 2020 ;60(1):4-9.doi:10.2478/sjph-2021-0002

出版社：Walter de Gruyter GmbH

文章 ID：258811756

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7.Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

作　　者：Michela Costantini ;Martins Sabovics ;Ruta Galoburda 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10123015

出版社：MDPI Publishing

文章 ID：1036458938

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