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 *

156 related articles for article (PubMed ID: 30064796)

  • 1. Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb binding.
    Guo Y; Liu W; Wu B; Wu P; Duan Y; Yang Q; Ma H
    Food Chem; 2018 Dec; 268():550-557. PubMed ID: 30064796
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Modification of sweet potato (Ipomoea batatas Lam.) residues soluble dietary fiber following twin-screw extrusion.
    Qiao H; Shao H; Zheng X; Liu J; Liu J; Huang J; Zhang C; Liu Z; Wang J; Guan W
    Food Chem; 2021 Jan; 335():127522. PubMed ID: 32739804
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The effect of extrusion processing on the physiochemical properties of extruded orange pomace.
    Huang YL; Ma YS
    Food Chem; 2016 Feb; 192():363-9. PubMed ID: 26304360
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue.
    Jing Y; Chi YJ
    Food Chem; 2013 Jun; 138(2-3):884-9. PubMed ID: 23411192
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of twin-screw extrusion on soluble arabinoxylans and corn fiber gum from corn fiber.
    Singkhornart S; Lee SG; Ryu GH
    J Sci Food Agric; 2013 Sep; 93(12):3046-54. PubMed ID: 23526265
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking.
    Wang L; Xu H; Yuan F; Fan R; Gao Y
    Food Chem; 2015 Oct; 185():90-8. PubMed ID: 25952845
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran.
    Andersson AAM; Andersson R; Jonsäll A; Andersson J; Fredriksson H
    J Food Sci; 2017 Jun; 82(6):1344-1350. PubMed ID: 28494094
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels.
    Huang S; Roman L; Martinez MM; Bohrer BM
    Foods; 2020 Aug; 9(8):. PubMed ID: 32781693
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Optimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread.
    Huang YL; Ma YS
    J Food Sci Technol; 2019 Dec; 56(12):5444-5453. PubMed ID: 31749492
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
    Sarawong C; Schoenlechner R; Sekiguchi K; Berghofer E; Ng PK
    Food Chem; 2014 Jan; 143():33-9. PubMed ID: 24054209
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives.
    Wang K; Li C; Wang B; Yang W; Luo S; Zhao Y; Jiang S; Mu D; Zheng Z
    J Sci Food Agric; 2017 Dec; 97(15):5131-5138. PubMed ID: 28429501
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures.
    Neder-Suárez D; Amaya-Guerra CA; Quintero-Ramos A; Pérez-Carrillo E; Alanís-Guzmán MG; Báez-González JG; García-Díaz CL; Núñez-González MA; Lardizábal-Gutiérrez D; Jiménez-Castro JA
    Molecules; 2016 Aug; 21(8):. PubMed ID: 27537864
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 'The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions': The effect of inulin addition on structural and textural properties of rice flour extrudates.
    Tsokolar-Tsikopoulos KC; Katsavou ID; Krokida MK
    J Food Sci Technol; 2015 Oct; 52(10):6170-81. PubMed ID: 26396364
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Modifications to physicochemical and nutritional properties of hard-To-cook beans (Phaseolus vulgaris L.) by extrusion cooking.
    Martín-Cabrejas MA; Jaime L; Karanja C; Downie AJ; Parker ML; Lopez-Andreu FJ; Maina G; Esteban RM; Smith AC; Waldron KW
    J Agric Food Chem; 1999 Mar; 47(3):1174-82. PubMed ID: 10552434
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of pelleting, extrusion, or extrusion and pelleting on energy and nutrient digestibility in diets containing different levels of fiber and fed to growing pigs.
    Rojas OJ; Vinyeta E; Stein HH
    J Anim Sci; 2016 May; 94(5):1951-60. PubMed ID: 27285693
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Soybean residue (okara) modified by extrusion with different moisture contents: Physical, chemical, and techno-functional properties.
    Yoshida BY; da Silva PRC; Prudencio SH
    Food Sci Technol Int; 2023 Jul; 29(5):491-500. PubMed ID: 35440182
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Blasting extrusion processing: the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran.
    Yan X; Ye R; Chen Y
    Food Chem; 2015 Aug; 180():106-115. PubMed ID: 25766807
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties.
    Liu X; Zhao J; Zhang X; Li Y; Zhao J; Li T; Zhou B; Yang H; Qiao L
    RSC Adv; 2018 Jul; 8(47):26682-26690. PubMed ID: 35541068
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran.
    Li S; Hu N; Zhu J; Zheng M; Liu H; Liu J
    Food Chem X; 2022 Jun; 14():100298. PubMed ID: 35399582
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties.
    Benítez V; Rebollo-Hernanz M; Braojos C; Cañas S; Gil-Ramírez A; Aguilera Y; Martín-Cabrejas MA
    Curr Res Food Sci; 2023; 6():100516. PubMed ID: 37215741
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.