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Journal Abstract Search

536 related items for PubMed ID: 15053346

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
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  • 4. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.
    Luo S, Koksel F.
    J Food Sci; 2020 Sep; 85(9):2688-2698. PubMed ID: 32856311
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  • 5. 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
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  • 6. Variation in total and soluble beta-glucan content in hulless barley: effects of thermal, physical, and enzymic treatments.
    Izydorczyk MS, Storsley J, Labossiere D, MacGregor AW, Rossnagel BG.
    J Agric Food Chem; 2000 Apr; 48(4):982-9. PubMed ID: 10775338
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. 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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  • 14. Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour.
    Ge F, Sun Y, Yang C, Cheng W, Wang Z, Xia X, Wu D, Tang X.
    Food Res Int; 2024 May; 183():114226. PubMed ID: 38760145
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  • 15. 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 15; 143():33-9. PubMed ID: 24054209
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  • 16. Physical and functional properties of arrowroot starch extrudates.
    Jyothi AN, Sheriff JT, Sajeev MS.
    J Food Sci; 2009 Mar 15; 74(2):E97-104. PubMed ID: 19323747
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  • 17. Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures.
    Neder-Suárez D, Amaya-Guerra CA, Quintero-Ramos A, Pérez-Carrillo E, Alanís-Guzmán MG, Báez-González JG, García-Díaz CL, Núñez-González MA, Lardizábal-Gutiérrez D, Jiménez-Castro JA.
    Molecules; 2016 Aug 15; 21(8):. PubMed ID: 27537864
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  • 18. The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour.
    Jongsutjarittam O, Charoenrein S.
    Carbohydr Polym; 2014 Dec 19; 114():133-140. PubMed ID: 25263873
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  • 20. Effect of storage conditions on the solubility and viscosity of β-glucan extracted from bread under in vitro conditions.
    Moriartey S, Temelli F, Vasanthan T.
    J Food Sci; 2011 Dec 19; 76(1):C1-7. PubMed ID: 21535636
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