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 *

151 related articles for article (PubMed ID: 34194100)

  • 21. 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]  

  • 22. Optimization of weaning mix based on malted and extruded pearl millet and barley.
    Balasubramanian S; Kaur J; Singh D
    J Food Sci Technol; 2014 Apr; 51(4):682-90. PubMed ID: 24741161
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. 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]  

  • 25. Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour.
    Liu Y; Liu M; Huang S; Zhang Z
    Foods; 2021 Feb; 10(2):. PubMed ID: 33671237
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Optimization of process parameters for the development of finger millet based multigrain extruded snack food fortified with banana powder using RSM.
    Sukumar A; Athmaselvi KA
    J Food Sci Technol; 2019 Feb; 56(2):705-712. PubMed ID: 30906028
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of extrusion processing on techno-functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum-chickpea-based extruded snacks.
    Kaur J; Singh B; Singh A; Sharma S; Kidwai MK
    J Texture Stud; 2023 Oct; 54(5):706-719. PubMed ID: 37246468
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. 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]  

  • 30. The Effects of CO
    Thin T; Myat L; Ryu GH
    Prev Nutr Food Sci; 2016 Sep; 21(3):271-280. PubMed ID: 27752504
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends.
    Reddy MK; Kuna A; Devi NL; Krishnaiah N; Kaur C; Nagamalleswari Y
    J Food Sci Technol; 2014 Sep; 51(9):1929-37. PubMed ID: 25190848
    [TBL] [Abstract][Full Text] [Related]  

  • 32. 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]  

  • 33. 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]  

  • 34. 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]  

  • 35. Optimization of ingredients for noodle preparation using response surface methodology.
    Vijayakumar TP; Boopathy P
    J Food Sci Technol; 2014 Aug; 51(8):1501-8. PubMed ID: 25114340
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Impact of Feed Moisture on Microstructure, Crystallinity, Pasting, Physico-Functional Properties and In Vitro Digestibility of Twin-Screw Extruded Corn and Potato Starches.
    Ali S; Singh B; Sharma S
    Plant Foods Hum Nutr; 2019 Dec; 74(4):474-480. PubMed ID: 31392533
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Multiresponse optimization of the extrusion process for ready-to-eat snacks from pineapple byproducts and maize flour.
    Vivar-Vera MA; Navarro-Cortez RO; Hernández-Santos B; Ramírez-Rivera EJ; Torruco-Uco JG; Ramírez-Figueroa E; Amador-Mendoza A; Cruz-Cabrera I; Rodríguez-Miranda J
    J Food Sci; 2023 Sep; 88(9):3820-3838. PubMed ID: 37548648
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures--a response surface analysis.
    Iwe MO
    Plant Foods Hum Nutr; 2000; 55(2):169-84. PubMed ID: 10898486
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.