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 *

271 related articles for article (PubMed ID: 25745265)

  • 1. 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]  

  • 2. 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]  

  • 3. Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks.
    Agathian G; Semwal AD; Sharma GK
    J Food Sci Technol; 2015 Jul; 52(7):4113-23. PubMed ID: 26139876
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology.
    Ganorkar PM; Patel JM; Shah V; Rangrej VV
    J Food Sci Technol; 2016 Apr; 53(4):1867-77. PubMed ID: 27413213
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Optimization of maize-millet based soy fortified composite flour for preparation of RTE extruded products using D-optimal mixture design.
    Sahu C; Patel S
    J Food Sci Technol; 2021 Jul; 58(7):2651-2660. PubMed ID: 34194100
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Development of flaxseed fortified rice - corn flour blend based extruded product by response surface methodology.
    Ganorkar PM; Jain RK
    J Food Sci Technol; 2015 Aug; 52(8):5075-83. PubMed ID: 26243928
    [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 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions.
    Singha P; Muthukumarappan K
    Food Sci Technol Int; 2018 Jul; 24(5):447-462. PubMed ID: 29614869
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends.
    Basediya AL; Pandey S; Shrivastava SP; Khan KA; Nema A
    J Food Sci Technol; 2013 Feb; 50(1):44-52. PubMed ID: 24425886
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin.
    Eftekhariyazdi M; Zenoozian MS; Milani E; Elhami Rad AH; Armin M
    Food Sci Technol Int; 2024 Mar; ():10820132241243240. PubMed ID: 38556930
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Development and evaluation of extruded ready-to-eat snack from optimized rice, kersting's groundnut and lemon pomace composite flours.
    Awolu OO; Magoh AO; Ojewumi ME
    J Food Sci Technol; 2020 Jan; 57(1):86-95. PubMed ID: 31975711
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour.
    Ouyang J; Fan K; Li Q; Wang F; Li W; Su X
    Food Chem; 2024 Jan; 431():137056. PubMed ID: 37573749
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Extrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis.
    Rani P; Kumar A; Purohit SR; Rao PS
    J Food Sci Technol; 2021 Feb; 58(2):494-509. PubMed ID: 33568843
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends.
    Altaf U; Hussain SZ; Qadri T; Iftikhar F; Naseer B; Rather AH
    J Food Sci Technol; 2021 Mar; 58(3):1143-1155. PubMed ID: 33678896
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 14.