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Journal Abstract Search

427 related items for PubMed ID: 10795575

  • 21. Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley-based extruded snacks supplemented with mung bean.
    Singh G, Singh B, Singh A.
    J Texture Stud; 2024 Aug; 55(4):e12854. PubMed ID: 38960864
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  • 22. 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
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  • 25. 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
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  • 27. Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates and quality attributes of their resulting flours.
    Guldiken B, Yovchev A, Nosworthy MG, Stone AK, House JD, Hood-Niefer S, Nickerson MT.
    J Texture Stud; 2020 Apr; 51(2):300-307. PubMed ID: 31323133
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  • 31. [Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends].
    Pérez-Navarrete C, Betancur-Ancona D, Casotto M, Carmona A, Tovar J.
    Arch Latinoam Nutr; 2007 Sep; 57(3):278-86. PubMed ID: 18271407
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  • 32. Physical properties of extruded products from three Mexican common beans (Phaseolus vulgaris L.) cultivars.
    Rocha-Guzman NE, Gallegos-Infante JA, Gonzalez-Laredo RF, Bello-Perez A, Delgado-Licon E, Ochoa-Martinez A, Prado-Ortiz MJ.
    Plant Foods Hum Nutr; 2008 Sep; 63(3):99-104. PubMed ID: 18546074
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  • 33. Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods.
    Sumathi A, Ushakumari SR, Malleshi NG.
    Int J Food Sci Nutr; 2007 Aug; 58(5):350-62. PubMed ID: 17558727
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  • 34. Effects of particle size and moisture content of maize grits on physical properties of expanded snacks.
    Sharifi S, Majzoobi M, Farahnaky A.
    J Texture Stud; 2021 Feb; 52(1):110-123. PubMed ID: 33048347
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  • 35. Effect of harvesting periods on the chemical and pasting properties of trifoliate yam flour.
    Abiodun OA, Akinoso R.
    Food Chem; 2014 Jan 01; 142():159-65. PubMed ID: 24001826
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  • 37. Effects of extrusion process variables on extractable ginsenosides in wheat-ginseng extrudates.
    Chang YH, Ng PK.
    J Agric Food Chem; 2009 Mar 25; 57(6):2356-62. PubMed ID: 19243171
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  • 38. Physico-chemical properties and extrusion behaviour of selected common bean varieties.
    Natabirwa H, Muyonga JH, Nakimbugwe D, Lungaho M.
    J Sci Food Agric; 2018 Mar 25; 98(4):1492-1501. PubMed ID: 28799654
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  • 39. Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia).
    Boff Zortéa-Guidolin ME, Piler de Carvalho CW, Bueno de Godoy RC, Mottin Demiate I, Paula Scheer A.
    J Food Sci; 2017 Apr 25; 82(4):977-984. PubMed ID: 28339105
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  • 40. Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.
    Teba CD, Silva EM, Chávez DW, Carvalho CW, Ascheri JL.
    Food Chem; 2017 Aug 01; 228():287-296. PubMed ID: 28317726
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