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.
287 related articles for article (PubMed ID: 25892761)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology. Kantrong H; Charunuch C; Limsangouan N; Pengpinit W J Food Sci Technol; 2018 Sep; 55(9):3462-3472. PubMed ID: 30150805 [TBL] [Abstract][Full Text] [Related]
7. Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates. Yovchev A; Stone A; Hood-Niefer S; Nickerson M Food Sci Biotechnol; 2017; 26(2):393-399. PubMed ID: 30263556 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
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. 'The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions': The effect of inulin addition on structural and textural properties of rice flour extrudates. Tsokolar-Tsikopoulos KC; Katsavou ID; Krokida MK J Food Sci Technol; 2015 Oct; 52(10):6170-81. PubMed ID: 26396364 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. 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]
17. 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]
18. Use of paprika oily extract as pre-extrusion colouring of rice extrudates: impact of processing and storage on colour stability. Gat Y; Ananthanarayan L J Food Sci Technol; 2016 Jun; 53(6):2887-94. PubMed ID: 27478245 [TBL] [Abstract][Full Text] [Related]
19. Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates. Kaur A; Kaur S; Singh M; Singh N; Shevkani K; Singh B J Food Sci Technol; 2015 Jul; 52(7):4276-85. PubMed ID: 26139892 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]