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 *

270 related articles for article (PubMed ID: 26988508)

  • 1. Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta.
    Wang L; Duan W; Zhou S; Qian H; Zhang H; Qi X
    Food Chem; 2016 Aug; 204():320-325. PubMed ID: 26988508
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
    Bouasla A; Wójtowicz A; Zidoune MN; Olech M; Nowak R; Mitrus M; Oniszczuk A
    J Food Sci; 2016 May; 81(5):C1070-9. PubMed ID: 27074432
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process.
    Bouasla A; Wójtowicz A
    Foods; 2019 Oct; 8(10):. PubMed ID: 31615084
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates.
    Sandrin R; Caon T; Zibetti AW; de Francisco A
    J Sci Food Agric; 2018 Jul; 98(9):3427-3436. PubMed ID: 29282744
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch.
    Lubowa M; Yeoh SY; Easa AM
    Food Sci Technol Int; 2018 Sep; 24(6):476-486. PubMed ID: 29600879
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta.
    Giménez MA; González RJ; Wagner J; Torres R; Lobo MO; Samman NC
    Food Chem; 2013 Jan; 136(2):538-45. PubMed ID: 23122095
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging study.
    Marti A; Ragg EM; Pagani MA
    Food Chem; 2018 Nov; 266():17-23. PubMed ID: 30381172
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.
    Foschia M; Beraldo P; Peressini D
    J Sci Food Agric; 2017 Jan; 97(2):572-577. PubMed ID: 27098055
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.
    Luo S; Yan X; Fu Y; Pang M; Chen R; Liu Y; Chen J; Liu C
    Food Chem; 2021 Jun; 348():129032. PubMed ID: 33508598
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality.
    Nasehi B; Mortazavi SA; Razavi SM; Mahallati MN; Karim R
    Int J Food Sci Nutr; 2009; 60 Suppl 4():205-14. PubMed ID: 19370476
    [TBL] [Abstract][Full Text] [Related]  

  • 13. High-protein rice flour in the development of gluten-free pasta.
    Marana AIS; Morris A; Prinyawiwatkul W; Xu Z; King JM
    J Food Sci; 2023 Apr; 88(4):1268-1279. PubMed ID: 36919247
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W; Seo HS; Wang YJ
    J Food Sci; 2020 Feb; 85(2):349-357. PubMed ID: 31957892
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Instant rice-based composite pasta requiring no cooking.
    Devi P; Kalita S; Barooah MS; Saikia A; Borah A; Ahmed TH; Purkayastha MD
    Food Sci Technol Int; 2021 Oct; 27(7):635-648. PubMed ID: 33291979
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of different heat-moisture treatments on the physicochemical properties of brown rice flour.
    Nakamura S; Okumura H; Sugawara M; Noro W; Homma N; Ohtsubo K
    Biosci Biotechnol Biochem; 2017 Dec; 81(12):2370-2385. PubMed ID: 29052457
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.
    Wójtowicz A; Mościcki L
    J Food Sci; 2009 Jun; 74(5):E226-33. PubMed ID: 19646037
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Substitution of semolina durum with common wheat flour in egg and eggless pasta.
    Teterycz D; Sobota A; Kozłowicz K; Zarzycki P
    Acta Sci Pol Technol Aliment; 2019; 18(4):439-451. PubMed ID: 31930794
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M; Dyner L; Giacomino MS; Weisstaub A; Zuleta A; Drago SR
    J Food Biochem; 2019 Jul; 43(7):e12854. PubMed ID: 31353715
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.