BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

150 related articles for article (PubMed ID: 33678896)

  • 1. 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]  

  • 2. Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology.
    Ganorkar PM; Patel JM; Shah V; Rangrej VV
    J Food Sci Technol; 2016 Apr; 53(4):1867-77. PubMed ID: 27413213
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks.
    Agathian G; Semwal AD; Sharma GK
    J Food Sci Technol; 2015 Jul; 52(7):4113-23. PubMed ID: 26139876
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Extrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis.
    Rani P; Kumar A; Purohit SR; Rao PS
    J Food Sci Technol; 2021 Feb; 58(2):494-509. PubMed ID: 33568843
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. Development of flaxseed fortified rice - corn flour blend based extruded product by response surface methodology.
    Ganorkar PM; Jain RK
    J Food Sci Technol; 2015 Aug; 52(8):5075-83. PubMed ID: 26243928
    [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. 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]  

  • 11. 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]  

  • 12. 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]  

  • 13. Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products.
    Boakye PG; Okyere AY; Kougblenou I; Kowalski R; Ismail BP; Annor GA
    J Food Sci; 2022 Aug; 87(8):3496-3512. PubMed ID: 35781707
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Development and evaluation of extruded ready-to-eat snack from optimized rice, kersting's groundnut and lemon pomace composite flours.
    Awolu OO; Magoh AO; Ojewumi ME
    J Food Sci Technol; 2020 Jan; 57(1):86-95. PubMed ID: 31975711
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Multi-response optimization of extrusion conditions of grain amaranth flour by response surface methodology.
    Atukuri J; Odong BB; Muyonga JH
    Food Sci Nutr; 2019 Dec; 7(12):4147-4162. PubMed ID: 31890194
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates.
    Yovchev A; Stone A; Hood-Niefer S; Nickerson M
    Food Sci Biotechnol; 2017; 26(2):393-399. PubMed ID: 30263556
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables.
    Mridula D; Sethi S; Tushir S; Bhadwal S; Gupta RK; Nanda SK
    J Food Sci Technol; 2017 Aug; 54(9):2704-2716. PubMed ID: 28928510
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Nutritional and bioactive components of rice-chickpea based snacks as affected by severe and mild extrusion cooking.
    Altaf U; Hussain SZ; Naseer B; Amin T; Bashir O
    J Sci Food Agric; 2022 Dec; 102(15):7126-7135. PubMed ID: 35704332
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin.
    Eftekhariyazdi M; Zenoozian MS; Milani E; Elhami Rad AH; Armin M
    Food Sci Technol Int; 2024 Mar; ():10820132241243240. PubMed ID: 38556930
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.