Verónica Correia

Improvement of wheat cookies’ nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception

B. Sepodes, M. V. Vaz Patto, M. Figueira, 2021 .

Portuguese Common Bean Natural Variation Helps to Clarify the Genetic Architecture of the Legume’s Nutritional Composition and Protein Quality

M. Bronze, D. Rubiales, M. V. Vaz Patto, 2021, Plants.