BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

121 related articles for article (PubMed ID: 26396407)

  • 1. Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization.
    Tovar-Jiménez X; Caro-Corrales J; Gómez-Aldapa CA; Zazueta-Morales J; Limón-Valenzuela V; Castro-Rosas J; Hernández-Ávila J; Aguilar-Palazuelos E
    J Food Sci Technol; 2015 Oct; 52(10):6607-14. PubMed ID: 26396407
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp (Passiflora edulis) snacks.
    Cortés RN; Guzmán IV; Martínez-Bustos F
    Plant Foods Hum Nutr; 2014 Dec; 69(4):365-71. PubMed ID: 25447553
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology.
    Lotfi Shirazi S; Koocheki A; Milani E; Mohebbi M
    J Food Sci Technol; 2020 Jun; 57(6):2169-2181. PubMed ID: 32431343
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean.
    Espinoza-Moreno RJ; Reyes-Moreno C; Milán-Carrillo J; López-Valenzuela JA; Paredes-López O; Gutiérrez-Dorado R
    Plant Foods Hum Nutr; 2016 Jun; 71(2):218-24. PubMed ID: 27170034
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products.
    Korkerd S; Wanlapa S; Puttanlek C; Uttapap D; Rungsardthong V
    J Food Sci Technol; 2016 Jan; 53(1):561-70. PubMed ID: 26787975
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
    Escalante-Aburto A; Ramírez-Wong B; Torres-Chávez PI; López-Cervantes J; Figueroa-Cárdenas Jde D; Barrón-Hoyos JM; Morales-Rosas I; Ponce-García N; Gutiérrez-Dorado R
    Molecules; 2014 Dec; 19(12):21066-84. PubMed ID: 25517344
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures.
    Pietrysiak E; Zhu Y; Gu BJ; Ganjyal GM
    J Food Sci; 2020 Jul; 85(7):2134-2142. PubMed ID: 32506502
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products.
    Jozinović A; Šubarić D; Ačkar Đ; Babić J; Orkić V; Guberac S; Miličević B
    Foods; 2021 Apr; 10(5):. PubMed ID: 33925910
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours.
    Acurio L; Salazar D; Castillo B; Santiana C; Martínez-Monzó J; Igual M
    Foods; 2023 Dec; 13(1):. PubMed ID: 38201079
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Multiresponse optimization of the extrusion process for ready-to-eat snacks from pineapple byproducts and maize flour.
    Vivar-Vera MA; Navarro-Cortez RO; Hernández-Santos B; Ramírez-Rivera EJ; Torruco-Uco JG; Ramírez-Figueroa E; Amador-Mendoza A; Cruz-Cabrera I; Rodríguez-Miranda J
    J Food Sci; 2023 Sep; 88(9):3820-3838. PubMed ID: 37548648
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.
    Arribas C; Cabellos B; Sánchez C; Cuadrado C; Guillamón E; Pedrosa MM
    Food Funct; 2017 Oct; 8(10):3654-3663. PubMed ID: 28914314
    [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. Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product.
    Zambrano Y; Contardo I; Moreno MC; Bouchon P
    Foods; 2022 Jan; 11(2):. PubMed ID: 35053932
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.
    Romero Rodríguez JA; Ascheri JLR; da Silva Lopes AJ; Vargas-Solórzano JW; Pacheco S; de Jesus MSC
    Plant Foods Hum Nutr; 2021 Mar; 76(1):68-75. PubMed ID: 33483848
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product.
    Sayanjali S; Sanguansri L; Ying D; Buckow R; Gras S; Augustin MA
    J Food Sci; 2019 Feb; 84(2):284-291. PubMed ID: 30648743
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 7.