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Publications by Sandra Perez-Quirce

Impact of Yeast and Fungi (1 → 3)(1 → 6)-Β-Glucan Concentrates on Viscoelastic Behavior and Bread Making Performance of Gluten-Free Rice-Based Doughs

Food Hydrocolloids

Chemical Engineering

English

Related publications

The Impact of Different Levels of Oat Β-Glucan and Water on Gluten-Free Cake Rheology and Physicochemical Characterisation

Journal of Food Science and Technology

English

N-Terminal (1→3)-Β-D-Glucan Recognition Proteins From Insects Recognize the Difference in Ultra-Structures of (1→3)-Β-D-Glucan

International Journal of Molecular Sciences

Organic Chemistry

Molecular Biology

Theoretical Chemistry

Inorganic Chemistry

Computer Science Applications

English

Aerosolization of Fungi, (1→3)-Β-D Glucan, and Endotoxin From Flood-Affected Materials Collected in New Orleans Homes

Environmental Research

Environmental Science

English

Sulfonation and Anticoagulant Activity of Fungal Exocellular Β-(1→6)-D-Glucan (Lasiodiplodan)

Carbohydrate Polymers

Organic Chemistry

Materials Chemistry

English

Extracellular Glucan Containing (1->3)- And (1->6)- Linkages Isolated From Monilinia Fructigena

Journal of General Microbiology

English

Visible Fungi Growth and Dampness Assessed Using a Questionnaire Versus Airborne Fungi, (1→3)-Β-D-Glucan and Fungal Spore Concentrations in Flats

International Journal of Occupational Medicine and Environmental Health

Occupational Health

English

Influence of Different Flours and Starches on Gluten-Free Bread Aroma

Journal of Food Science and Technology

English

Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours

Journal of Food Research

English

Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough

Nippon Shokuhin Kagaku Kogaku Kaishi

English