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 *

212 related articles for article (PubMed ID: 37507991)

  • 1. A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources.
    Mironeasa S; Coţovanu I; Mironeasa C; Ungureanu-Iuga M
    Antioxidants (Basel); 2023 Jul; 12(7):. PubMed ID: 37507991
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review.
    Cotacallapa-Sucapuca M; Vega EN; Maieves HA; Berrios JJ; Morales P; Fernández-Ruiz V; Cámara M
    Foods; 2021 May; 10(5):. PubMed ID: 34063375
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate.
    Nadeesha Dilrukshi HN; Torrico DD; Brennan MA; Brennan CS
    Food Chem; 2022 Sep; 389():133107. PubMed ID: 35526287
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Use of Legumes in Extrusion Cooking: A Review.
    Pasqualone A; Costantini M; Coldea TE; Summo C
    Foods; 2020 Jul; 9(7):. PubMed ID: 32698316
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review.
    Alam MS; Kaur J; Khaira H; Gupta K
    Crit Rev Food Sci Nutr; 2016; 56(3):445-75. PubMed ID: 25574813
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Extrusion processing of raw food materials and by-products: A review.
    Offiah V; Kontogiorgos V; Falade KO
    Crit Rev Food Sci Nutr; 2019; 59(18):2979-2998. PubMed ID: 29787291
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M; Dyner L; Giacomino MS; Weisstaub A; Zuleta A; Drago SR
    J Food Biochem; 2019 Jul; 43(7):e12854. PubMed ID: 31353715
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process.
    Rathod RP; Annapure US
    J Food Sci Technol; 2017 Mar; 54(4):954-963. PubMed ID: 28303046
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours.
    Ciudad-Mulero M; Barros L; Fernandes Â; Berrios JJ; Cámara M; Morales P; Fernández-Ruiz V; Ferreira ICFR
    Food Funct; 2018 Feb; 9(2):819-829. PubMed ID: 29359222
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds.
    Morales P; Berrios Jde J; Varela A; Burbano C; Cuadrado C; Muzquiz M; Pedrosa MM
    Food Funct; 2015 Sep; 6(9):3135-43. PubMed ID: 26221783
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method.
    Margier M; Georgé S; Hafnaoui N; Remond D; Nowicki M; Du Chaffaut L; Amiot MJ; Reboul E
    Nutrients; 2018 Nov; 10(11):. PubMed ID: 30400385
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product.
    Sayanjali S; Sanguansri L; Ying D; Buckow R; Gras S; Augustin MA
    J Food Sci; 2019 Feb; 84(2):284-291. PubMed ID: 30648743
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Valorization of Fruits by-products to Unconventional Sources of Additives, Oil, Biomolecules and Innovative Functional Foods.
    Dimou C; Karantonis HC; Skalkos D; Koutelidakis AE
    Curr Pharm Biotechnol; 2019; 20(10):776-786. PubMed ID: 30961483
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The impact of food processing on the nutritional quality of vitamins and minerals.
    Reddy MB; Love M
    Adv Exp Med Biol; 1999; 459():99-106. PubMed ID: 10335371
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products.
    Blandino M; Bresciani A; Locatelli M; Loscalzo M; Travaglia F; Vanara F; Marti A
    Food Chem; 2023 Mar; 403():134369. PubMed ID: 36191415
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality.
    Wang Q; Li L; Wang T; Zheng X
    Food Chem; 2022 Feb; 370():131361. PubMed ID: 34788965
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Pulse-based snacks as functional foods: Processing challenges and biological potential.
    Escobedo A; Mojica L
    Compr Rev Food Sci Food Saf; 2021 Sep; 20(5):4678-4702. PubMed ID: 34324249
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.