Peer-reviewedCC BYFoods (Basel, Switzerland)24 Sep 2026

Comparative Nutritional, Rheological, and Lipid Profiling of Acorn Flours from Seven Quercus Species: A Scientific Framework for Functional Food Applications

Leonardo G. Inácio¹
Daniela Godinho¹
Susana Bernardino¹
Clélia Afonso¹
Marko Jukić²
Jasmina Lukinac²
Raul Bernardino¹

¹University of Leiria and Oeste, 2411-901 Leiria, Portugal; (L.G.I.); (D.G.); (S.B.); (C.A.)
²Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhaca 18, 31000 Osijek, Croatia;

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Cite

BibTeX

@article{inacio2026comparative,
  title = {{Comparative Nutritional, Rheological, and Lipid Profiling of Acorn Flours from Seven Quercus Species: A Scientific Framework for Functional Food Applications}},
  author = {Leonardo G. Inácio and Daniela Godinho and Susana Bernardino and Clélia Afonso and Marko Jukić and Jasmina Lukinac and Raul Bernardino},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = sep,
  url = {https://europepmc.org/article/PMC/PMC13664267},
  note = {CC BY},
}

RIS

TY  - JOUR
TI  - Comparative Nutritional, Rheological, and Lipid Profiling of Acorn Flours from Seven Quercus Species: A Scientific Framework for Functional Food Applications
AU  - Leonardo G. Inácio
AU  - Daniela Godinho
AU  - Susana Bernardino
AU  - Clélia Afonso
AU  - Marko Jukić
AU  - Jasmina Lukinac
AU  - Raul Bernardino
PY  - 2026
DA  - 2026/09/24
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13664267
SN  - 2304-8158
ER  -

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