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Journal Abstract Search

210 related items for PubMed ID: 21384356

  • 21. Enrichment of extruded snack products with coproducts from chestnut mushroom (Agrocybe aegerita) production: interactions between dietary fiber, physicochemical characteristics, and glycemic load.
    Brennan MA, Derbyshire E, Tiwari BK, Brennan CS.
    J Agric Food Chem; 2012 May 02; 60(17):4396-401. PubMed ID: 22458938
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  • 22. [Enrichment of precooked white corn flour (Zea mays) with amaranth seed flour (Amaranthus sp.)].
    Pacheco de Delahaye E, Portillo M.
    Arch Latinoam Nutr; 1990 Sep 02; 40(3):360-8. PubMed ID: 2134139
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  • 23. Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp (Passiflora edulis) snacks.
    Cortés RN, Guzmán IV, Martínez-Bustos F.
    Plant Foods Hum Nutr; 2014 Dec 02; 69(4):365-71. PubMed ID: 25447553
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  • 24. [Fortification and evaluation of the nixtamal tortillas].
    Figueroa Cárdenas JD, Acero Godinez MG, Vasco Méndez NL, Lozano Guzmán A, Flores Acosta LM, González-Hernández J.
    Arch Latinoam Nutr; 2001 Sep 02; 51(3):293-302. PubMed ID: 11791483
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  • 27. Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids.
    Cardoso C, Mendes R, Pedro S, Vaz-Pires P, Nunes ML.
    Food Sci Technol Int; 2010 Feb 02; 16(1):31-42. PubMed ID: 21339119
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  • 28. [Nutritional evaluation and accelerated storage at 37 degrees C of fried bean and corn mixtures].
    Estévez AM, Escobar B, Zacarias I, Hurtado Mde L.
    Arch Latinoam Nutr; 2003 Mar 02; 53(1):70-3. PubMed ID: 12942875
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  • 29. Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters.
    Żelaziński T, Ekielski A, Siwek A, Dardziński L.
    Acta Sci Pol Technol Aliment; 2017 Mar 02; 16(3):247-254. PubMed ID: 29055973
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  • 30. Effects of amaranth addition on the pro-vitamin A content, and physical and antioxidant properties of extruded pro-vitamin A-biofortified maize snacks.
    Beswa D, Dlamini NR, Amonsou EO, Siwela M, Derera J.
    J Sci Food Agric; 2016 Jan 15; 96(1):287-94. PubMed ID: 25641316
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  • 32. Nutritional value for swine of extruded corn and corn fractions obtained after dry milling.
    Muley NS, van Heugten E, Moeser AJ, Rausch KD, van Kempen TA.
    J Anim Sci; 2007 Jul 15; 85(7):1695-701. PubMed ID: 17400967
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  • 33. Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack.
    Shaviklo GR, Olafsdottir A, Sveinsdottir K, Thorkelsson G, Rafipour F.
    J Food Sci Technol; 2011 Dec 15; 48(6):668-76. PubMed ID: 23572803
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  • 34. Sensory properties changes of fortified nixtamalized corn flour with lysine and tryptophan during storage.
    Waliszewski KN, Estrada Y, Pardio V.
    Plant Foods Hum Nutr; 2004 Dec 15; 59(2):51-4. PubMed ID: 15678751
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  • 37. Texturized dairy proteins.
    Onwulata CI, Phillips JG, Tunick MH, Qi PX, Cooke PH.
    J Food Sci; 2010 Mar 15; 75(2):E100-9. PubMed ID: 20492229
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