225 related articles for article (PubMed ID: 29195997)
1. Instrumental and sensory properties of pea protein-fortified extruded rice snacks.
Philipp C; Buckow R; Silcock P; Oey I
Food Res Int; 2017 Dec; 102():658-665. PubMed ID: 29195997
[TBL] [Abstract][Full Text] [Related]
2. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
Rodríguez-Vidal A; Martínez-Flores HE; González Jasso E; Velázquez de la Cruz G; Ramírez-Jiménez AK; Morales-Sánchez E
J Texture Stud; 2017 Jun; 48(3):249-257. PubMed ID: 28573723
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks.
Shah FU; Sharif MK; Butt MS; Shahid M
J Texture Stud; 2017 Jun; 48(3):221-230. PubMed ID: 28573729
[TBL] [Abstract][Full Text] [Related]
5. Sensory optimization of broken-rice based snacks fortified with protein and fiber.
Sriwattana S; Laokuldilok N; Prinyawiwatkul W
J Food Sci; 2008 Aug; 73(6):S333-8. PubMed ID: 19241579
[TBL] [Abstract][Full Text] [Related]
6. Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins.
Martin A; Schmidt V; Osen R; Bez J; Ortner E; Mittermaier S
J Sci Food Agric; 2022 Sep; 102(12):5011-5021. PubMed ID: 33349965
[TBL] [Abstract][Full Text] [Related]
7. Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate.
Banach JC; Clark S; Lamsal BP
J Food Sci; 2016 May; 81(5):S1254-62. PubMed ID: 27037608
[TBL] [Abstract][Full Text] [Related]
8. Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
Proserpio C; Bresciani A; Marti A; Pagliarini E
Foods; 2020 Nov; 9(11):. PubMed ID: 33212867
[TBL] [Abstract][Full Text] [Related]
9. Consumer acceptance and sensory drivers of liking for high plant protein snacks.
Saint-Eve A; Granda P; Legay G; Cuvelier G; Delarue J
J Sci Food Agric; 2019 Jun; 99(8):3983-3991. PubMed ID: 30719740
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries.
Sato A; Truong VD; Johanningsmeier SD; Reynolds R; Pecota KV; Yencho GC
J Food Sci; 2018 Jan; 83(1):60-73. PubMed ID: 29178339
[TBL] [Abstract][Full Text] [Related]
12. Acoustic settings combination as a sensory crispness indicator of dry crispy food.
Dias-Faceto LS; Salvador A; Conti-Silva AC
J Texture Stud; 2020 Apr; 51(2):232-241. PubMed ID: 31603526
[TBL] [Abstract][Full Text] [Related]
13. The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates.
Alam SA; Pentikäinen S; Närväinen J; Katina K; Poutanen K; Sozer N
Food Funct; 2019 Apr; 10(4):1958-1973. PubMed ID: 30888350
[TBL] [Abstract][Full Text] [Related]
14. Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks.
Costantini M; Sabovics M; Galoburda R; Kince T; Straumite E; Summo C; Pasqualone A
Foods; 2021 Dec; 10(12):. PubMed ID: 34945566
[TBL] [Abstract][Full Text] [Related]
15. Impact of almond form and moisture content on texture attributes and acceptability.
Vickers Z; Peck A; Labuza T; Huang G
J Food Sci; 2014 Jul; 79(7):S1399-406. PubMed ID: 24962063
[TBL] [Abstract][Full Text] [Related]
16. Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses.
Andreani P; de Moraes JO; Murta BHP; Link JV; Tribuzi G; Laurindo JB; Paul S; Carciofi BAM
Food Res Int; 2020 Mar; 129():108886. PubMed ID: 32036886
[TBL] [Abstract][Full Text] [Related]
17. Consumer-based optimization of a third-generation product made from peanut and rice flour.
Choi ID; Phillips RD; Resurreccion AV
J Food Sci; 2007 Sep; 72(7):S443-9. PubMed ID: 17995656
[TBL] [Abstract][Full Text] [Related]
18. Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley-based extruded snacks supplemented with mung bean.
Singh G; Singh B; Singh A
J Texture Stud; 2024 Aug; 55(4):e12854. PubMed ID: 38960864
[TBL] [Abstract][Full Text] [Related]
19. Role of chickpea flour in texturization of extruded pea protein.
Webb D; Plattner BJ; Donald E; Funk D; Plattner BS; Alavi S
J Food Sci; 2020 Dec; 85(12):4180-4187. PubMed ID: 33216380
[TBL] [Abstract][Full Text] [Related]
20. Perceptual changes and drivers of liking in high protein extruded snacks.
Kreger JW; Lee Y; Lee SY
J Food Sci; 2012 Apr; 77(4):S161-9. PubMed ID: 22515253
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
