BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 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.