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 *

148 related articles for article (PubMed ID: 27780310)

  • 1. Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing.
    Aluwi NA; Gu BJ; Dhumal GS; Medina-Meza IG; Murphy KM; Ganjyal GM
    J Food Sci; 2016 Dec; 81(12):E2939-E2949. PubMed ID: 27780310
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion.
    Ek P; Gu BJ; Ganjyal GM
    J Food Sci; 2021 Mar; 86(3):942-951. PubMed ID: 33565641
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Extrusion characteristics of ten novel quinoa breeding lines.
    Richter JK; Pietrysiak E; Ek P; Dey D; Gu BJ; Ikuse M; Nalbandian E; Żak A; Ganjyal GM
    J Food Sci; 2022 Dec; 87(12):5349-5362. PubMed ID: 36382863
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion.
    Gu BJ; Masli MDP; Ganjyal GM
    J Food Sci; 2020 Feb; 85(2):404-413. PubMed ID: 31887250
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Evaluation of texture differences among varieties of cooked quinoa.
    Wu G; Morris CF; Murphy KM
    J Food Sci; 2014 Nov; 79(11):S2337-45. PubMed ID: 25308337
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Quinoa bitterness: causes and solutions for improving product acceptability.
    Suárez-Estrella D; Torri L; Pagani MA; Marti A
    J Sci Food Agric; 2018 Aug; 98(11):4033-4041. PubMed ID: 29485194
    [TBL] [Abstract][Full Text] [Related]  

  • 8. GC-MS Profiling of Triterpenoid Saponins from 28 Quinoa Varieties (Chenopodium quinoa Willd.) Grown in Washington State.
    Medina-Meza IG; Aluwi NA; Saunders SR; Ganjyal GM
    J Agric Food Chem; 2016 Nov; 64(45):8583-8591. PubMed ID: 27525448
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Modification of quinoa flour functionality using ultrasound.
    Zhu F; Li H
    Ultrason Sonochem; 2019 Apr; 52():305-310. PubMed ID: 30559081
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties.
    Palanisamy M; Franke K; Berger RG; Heinz V; Töpfl S
    J Sci Food Agric; 2019 Mar; 99(5):2175-2185. PubMed ID: 30302760
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Twin-screw extrusion of cassava starch and isolated soybean protein blends.
    Chang YK; Hashimoto JM; Moura-Alcioli R; Martínez-Bustos F
    Nahrung; 2001 Aug; 45(4):234-40. PubMed ID: 11534460
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end-use characteristics.
    Kuktaite R; Repo-Carrasco-Valencia R; de Mendoza CC; Plivelic TS; Hall S; Johansson E
    J Sci Food Agric; 2022 Sep; 102(12):5065-5076. PubMed ID: 33709442
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties.
    Escribano J; Cabanes J; Jiménez-Atiénzar M; Ibañez-Tremolada M; Gómez-Pando LR; García-Carmona F; Gandía-Herrero F
    Food Chem; 2017 Nov; 234():285-294. PubMed ID: 28551238
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds.
    Carciochi RA; Galván-D'Alessandro L; Vandendriessche P; Chollet S
    Plant Foods Hum Nutr; 2016 Dec; 71(4):361-367. PubMed ID: 27368410
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties.
    Jan KN; Panesar PS; Rana JC; Singh S
    Int J Biol Macromol; 2017 Sep; 102():315-322. PubMed ID: 28396270
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.