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 *

232 related articles for article (PubMed ID: 30150805)

  • 1. Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology.
    Kantrong H; Charunuch C; Limsangouan N; Pengpinit W
    J Food Sci Technol; 2018 Sep; 55(9):3462-3472. PubMed ID: 30150805
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Investigation of process and product parameters for physicochemical properties of rice and mung bean (
    Sharma C; Singh B; Hussain SZ; Sharma S
    J Food Sci Technol; 2017 May; 54(6):1711-1720. PubMed ID: 28559630
    [No Abstract]   [Full Text] [Related]  

  • 3. 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]  

  • 4. Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends.
    Altaf U; Hussain SZ; Qadri T; Iftikhar F; Naseer B; Rather AH
    J Food Sci Technol; 2021 Mar; 58(3):1143-1155. PubMed ID: 33678896
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean.
    Espinoza-Moreno RJ; Reyes-Moreno C; Milán-Carrillo J; López-Valenzuela JA; Paredes-López O; Gutiérrez-Dorado R
    Plant Foods Hum Nutr; 2016 Jun; 71(2):218-24. PubMed ID: 27170034
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Optimization of extrusion conditions for defatted soy-rice blend extrudates.
    Garg SK; Singh DS
    J Food Sci Technol; 2010 Dec; 47(6):606-12. PubMed ID: 23572693
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food.
    Seth D; Badwaik LS; Ganapathy V
    J Food Sci Technol; 2015 Mar; 52(3):1830-8. PubMed ID: 25745265
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends.
    Basediya AL; Pandey S; Shrivastava SP; Khan KA; Nema A
    J Food Sci Technol; 2013 Feb; 50(1):44-52. PubMed ID: 24425886
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 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. 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]  

  • 13. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure.
    Nor NM; Carr A; Hardacre A; Brennan CS
    Foods; 2013 May; 2(2):160-169. PubMed ID: 28239106
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.
    Romero Rodríguez JA; Ascheri JLR; da Silva Lopes AJ; Vargas-Solórzano JW; Pacheco S; de Jesus MSC
    Plant Foods Hum Nutr; 2021 Mar; 76(1):68-75. PubMed ID: 33483848
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal.
    Borah A; Lata Mahanta C; Kalita D
    J Food Sci Technol; 2016 Jan; 53(1):221-32. PubMed ID: 26787944
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Development of multigrain ready-to-eat extruded snack and process parameter optimization using response surface methodology.
    Karun G; Sukumar A; Nagamaniammai G; Preetha R
    J Food Sci Technol; 2023 Mar; 60(3):947-957. PubMed ID: 36908346
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains-based snacks.
    Singha P; Muthukumarappan K; Krishnan P
    Food Sci Nutr; 2018 Jan; 6(1):101-110. PubMed ID: 29387367
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of extrusion conditions on the physicochemical properties of extruded red ginseng.
    Gui Y; Gil SK; Ryu GH
    Prev Nutr Food Sci; 2012 Sep; 17(3):203-9. PubMed ID: 24471085
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking.
    Zahari I; Ferawati F; Purhagen JK; Rayner M; Ahlström C; Helstad A; Östbring K
    Foods; 2021 Oct; 10(10):. PubMed ID: 34681446
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.