BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

190 related articles for article (PubMed ID: 26396414)

  • 1. Effect of blend moisture and extrusion temperature on physical properties of everlasting pea-wheat extrudates.
    Zarzycki P; Kasprzak M; Rzedzicki Z; Sobota A; Wirkijowska A; Sykut-Domańska E
    J Food Sci Technol; 2015 Oct; 52(10):6663-70. PubMed ID: 26396414
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking.
    Zahari I; Ferawati F; Purhagen JK; Rayner M; Ahlström C; Helstad A; Östbring K
    Foods; 2021 Oct; 10(10):. PubMed ID: 34681446
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.
    Luo S; Koksel F
    J Food Sci; 2020 Sep; 85(9):2688-2698. PubMed ID: 32856311
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Application of extrusion-cooking technology in hatchery waste management.
    Sobota A; Zarzycki P; Wirkijowska A; Rzedzicki Z; Pawlas A
    Open Life Sci; 2020; 15(1):572-579. PubMed ID: 33817245
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs.
    Richter JK; Montero ML; Ikuse M; Wagner CE; Ross CF; Saunders SR; Ganjyal GM
    J Food Sci; 2024 Jan; 89(1):104-120. PubMed ID: 37990836
    [TBL] [Abstract][Full Text] [Related]  

  • 11. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A; Polcyn A; Chudy S; Michniewicz J
    Acta Sci Pol Technol Aliment; 2015; 14(4):375-386. PubMed ID: 28068043
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking.
    Masatcioglu MT; Koksel F
    J Sci Food Agric; 2019 Dec; 99(15):6796-6805. PubMed ID: 31368528
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of Germination and Extrusion on Physicochemical Properties and Nutritional Qualities of Extrudates and Tortilla from Wheat.
    Zhu L; Adedeji AA; Alavi S
    J Food Sci; 2017 Aug; 82(8):1867-1875. PubMed ID: 28696546
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Extrusion of pea starch containing lysozyme and determination of antimicrobial activity.
    Nam S; Scanlon MG; Han JH; Izydorczyk MS
    J Food Sci; 2007 Nov; 72(9):E477-84. PubMed ID: 18034716
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals.
    Singh R; Yu CC; Chen GW; Chen CH; Sinaki NY; Lin J; Koksel F
    Foods; 2022 Oct; 11(21):. PubMed ID: 36360061
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Physicochemical characteristics and structural changes of fermented faba bean extrudates prepared by twin-screw extrusion.
    Altan A; Yağci S
    Food Chem; 2023 Jun; 411():135502. PubMed ID: 36682171
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Study of extrusion behaviour and porridge making characteristics of wheat and guava blends.
    Gandhi N; Singh B
    J Food Sci Technol; 2015 May; 52(5):3030-6. PubMed ID: 25892805
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physical and functional properties of arrowroot starch extrudates.
    Jyothi AN; Sheriff JT; Sajeev MS
    J Food Sci; 2009 Mar; 74(2):E97-104. PubMed ID: 19323747
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.