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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

384 related items for PubMed ID: 18271407

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends.
    Sosa-Moguel O, Ruiz-Ruiz J, Martínez-Ayala A, González R, Drago S, Betancur-Ancona D, Chel-Guerrero L.
    Int J Food Sci Nutr; 2009 Jun; 60 Suppl 7():341-54. PubMed ID: 19763991
    [Abstract] [Full Text] [Related]

  • 6. Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours.
    Sumargo F, Gulati P, Weier SA, Clarke J, Rose DJ.
    Food Chem; 2016 Nov 15; 211():726-33. PubMed ID: 27283689
    [Abstract] [Full Text] [Related]

  • 7. Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies.
    Nosworthy MG, Franczyk A, Zimoch-Korzycka A, Appah P, Utioh A, Neufeld J, House JD.
    J Agric Food Chem; 2017 May 17; 65(19):3919-3925. PubMed ID: 28452476
    [Abstract] [Full Text] [Related]

  • 8. In vitro starch digestibility changes during storage of maize flour tortillas.
    Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Paredes-López O, Islas-Hernández JJ, Bello-Pérez LA.
    Nahrung; 2004 Feb 17; 48(1):38-42. PubMed ID: 15053349
    [Abstract] [Full Text] [Related]

  • 9. 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 17; 63(3):99-104. PubMed ID: 18546074
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.
    Arribas C, Cabellos B, Sánchez C, Cuadrado C, Guillamón E, Pedrosa MM.
    Food Funct; 2017 Oct 18; 8(10):3654-3663. PubMed ID: 28914314
    [Abstract] [Full Text] [Related]

  • 12. 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 18; 84(2):284-291. PubMed ID: 30648743
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn.
    Thakur S, Singh N, Kaur A, Singh B.
    J Food Sci; 2017 May 18; 82(5):1101-1109. PubMed ID: 28369955
    [Abstract] [Full Text] [Related]

  • 17. 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 18; 98(4):1492-1501. PubMed ID: 28799654
    [Abstract] [Full Text] [Related]

  • 18. Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
    Menchaca-Armenta M, Ramírez-Wong B, Torres-Chávez PI, Quintero-Ramos A, Ledesma-Osuna AI, Frutos MJ, Gutiérrez-Dorado R, Campas-Baypoli ON, Morales-Rosas I.
    J Food Sci; 2020 Jul 18; 85(7):2143-2152. PubMed ID: 32567692
    [Abstract] [Full Text] [Related]

  • 19. [Chemical and nutritional changes during preparation of whole corn tortillas prepared with instant flour obtained by extrusion process].
    Gómez Aldapa CA, Martínez Bustos F, Figueroa Cárdenas JD, Ordorica Falomir CA, González Hernández J.
    Arch Latinoam Nutr; 1996 Dec 18; 46(4):315-9. PubMed ID: 9429614
    [Abstract] [Full Text] [Related]

  • 20. 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 18; 24(5):447-462. PubMed ID: 29614869
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 20.