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 *

165 related articles for article (PubMed ID: 35781707)

  • 1. 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]  

  • 2. 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]  

  • 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. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. Effect of extrusion processing on techno-functional, textural and bioactive properties of whole-grain corn flour-based breakfast cereals sweetened with honey.
    Bobade H; Singh A; Sharma S; Gupta A; Singh B
    J Texture Stud; 2022 Sep; 53(5):672-683. PubMed ID: 35722898
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates.
    Sandrin R; Caon T; Zibetti AW; de Francisco A
    J Sci Food Agric; 2018 Jul; 98(9):3427-3436. PubMed ID: 29282744
    [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. Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion.
    Ek P; Gu BJ; Ganjyal GM
    J Food Sci; 2021 Mar; 86(3):942-951. PubMed ID: 33565641
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
    Sebio L; Chang YK
    Nahrung; 2000 Apr; 44(2):96-101. PubMed ID: 10795575
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Effects of operative conditions on products obtained of starch-oil mixtures by single-screw extrusion.
    Włodarczyk-Stasiak M; Mazurek A; Jamroz J
    Acta Sci Pol Technol Aliment; 2017; 16(2):191-198. PubMed ID: 28703959
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 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. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.
    Iwe MO; Ngoddy PO
    Plant Foods Hum Nutr; 1999; 53(2):121-32. PubMed ID: 10472789
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of screw speed, temperature and moisture on physicochemical properties of corn gluten meal extrudate.
    Xu M; Zhang X; Zhang Y; Wang J; Li J; Hu Y; Cao S; Luan G
    J Sci Food Agric; 2023 Sep; 103(12):5782-5790. PubMed ID: 37088941
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues.
    Samard S; Gu BY; Ryu GH
    J Sci Food Agric; 2019 Aug; 99(11):4922-4931. PubMed ID: 30950073
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.