These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

219 related articles for article (PubMed ID: 24471085)

  • 1. Effects of extrusion conditions on the physicochemical properties of extruded red ginseng.
    Gui Y; Gil SK; Ryu GH
    Prev Nutr Food Sci; 2012 Sep; 17(3):203-9. PubMed ID: 24471085
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks.
    Gat Y; Ananthanarayan L
    J Food Sci Technol; 2015 May; 52(5):2634-45. PubMed ID: 25892761
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of extrusion variables on the properties of waxy hulless barley extrudates.
    Köksel H; Ryu GH; Başman A; Demiralp H; Ng PK
    Nahrung; 2004 Feb; 48(1):19-24. PubMed ID: 15053346
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food.
    Seth D; Badwaik LS; Ganapathy V
    J Food Sci Technol; 2015 Mar; 52(3):1830-8. PubMed ID: 25745265
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of extrusion conditions on chemical properties of extruded white ginseng root hair.
    Ma X; Jin Z; Jin T
    J Sci Food Agric; 2019 Apr; 99(6):3186-3191. PubMed ID: 30548606
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking.
    Rangira I; Gu BJ; Ek P; Ganjyal GM
    J Food Sci; 2020 Oct; 85(10):3333-3344. PubMed ID: 32949029
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effect of extrusion conditions on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng.
    Gui Y; Ryu GH
    J Ginseng Res; 2013 Apr; 37(2):219-26. PubMed ID: 23717175
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Investigation of process and product parameters for physicochemical properties of rice and mung bean (
    Sharma C; Singh B; Hussain SZ; Sharma S
    J Food Sci Technol; 2017 May; 54(6):1711-1720. PubMed ID: 28559630
    [No Abstract]   [Full Text] [Related]  

  • 9. Effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng.
    Zhang Y; Jin T; Ryu G; Gao Y
    Food Sci Nutr; 2021 Jan; 9(1):251-260. PubMed ID: 33473289
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
    Sebio L; Chang YK
    Nahrung; 2000 Apr; 44(2):96-101. PubMed ID: 10795575
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of germination and extrusion with CO(2) injection on physicochemical properties of wheat extrudates.
    Singkhornart S; Edou-ondo S; Ryu GH
    Food Chem; 2014 Jan; 143():122-31. PubMed ID: 24054221
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates.
    Samyor D; Deka SC; Das AB
    J Food Sci Technol; 2018 Dec; 55(12):5003-5013. PubMed ID: 30482996
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of extrusion process variables on extractable ginsenosides in wheat-ginseng extrudates.
    Chang YH; Ng PK
    J Agric Food Chem; 2009 Mar; 57(6):2356-62. PubMed ID: 19243171
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
    Kręcisz M; Wójtowicz A
    Acta Sci Pol Technol Aliment; 2017; 16(2):135-147. PubMed ID: 28703954
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder).
    Gui Y; Ryu GH
    J Ginseng Res; 2014 Apr; 38(2):146-53. PubMed ID: 24748839
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The Effects of CO
    Thin T; Myat L; Ryu GH
    Prev Nutr Food Sci; 2016 Sep; 21(3):271-280. PubMed ID: 27752504
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products.
    Boakye PG; Okyere AY; Kougblenou I; Kowalski R; Ismail BP; Annor GA
    J Food Sci; 2022 Aug; 87(8):3496-3512. PubMed ID: 35781707
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.
    Iwe MO; Ngoddy PO
    Plant Foods Hum Nutr; 1999; 53(2):121-32. PubMed ID: 10472789
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits.
    Singha P; Singh SK; Muthukumarappan K; Krishnan P
    Food Sci Nutr; 2018 Oct; 6(7):1914-1926. PubMed ID: 30349681
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of extrusion with CO
    Samard S; Singkhornart S; Ryu GH
    Food Sci Biotechnol; 2017; 26(5):1301-1311. PubMed ID: 30263664
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.