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Journal Abstract Search

476 related items for PubMed ID: 22417431

  • 1. Online shear viscosity measurement of starchy melts enriched in wheat bran.
    Robin F, Bovet N, Pineau N, Schuchmann HP, Palzer S.
    J Food Sci; 2011; 76(5):E405-12. PubMed ID: 22417431
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  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran.
    Andersson AAM, Andersson R, Jonsäll A, Andersson J, Fredriksson H.
    J Food Sci; 2017 Jun 15; 82(6):1344-1350. PubMed ID: 28494094
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  • 5. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov 15; 93(14):3611-6. PubMed ID: 23893333
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  • 8. Extrusion Simulation for the Design of Cereal and Legume Foods.
    Kristiawan M, Della Valle G, Berzin F.
    Foods; 2022 Jun 16; 11(12):. PubMed ID: 35741977
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  • 9. Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran.
    Reyes-Pérez F, Salazar-García MG, Romero-Baranzini AL, Islas-Rubio AR, Ramírez-Wong B.
    Plant Foods Hum Nutr; 2013 Mar 16; 68(1):52-6. PubMed ID: 23359085
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  • 10. Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality.
    Nasehi B, Mortazavi SA, Razavi SM, Mahallati MN, Karim R.
    Int J Food Sci Nutr; 2009 Mar 16; 60 Suppl 4():205-14. PubMed ID: 19370476
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  • 11. Effect of microparticulated wheat bran on the physical properties of bread.
    Kim BK, Cho AR, Chun YG, Park DJ.
    Int J Food Sci Nutr; 2013 Feb 16; 64(1):122-9. PubMed ID: 22849296
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  • 12. Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study.
    Roye C, Henrion M, Chanvrier H, Loret C, King R, Lamothe L, Courtin CM.
    Foods; 2021 Feb 21; 10(2):. PubMed ID: 33669947
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  • 13. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
    Ahmed J, Thomas L, Khashawi RA.
    J Food Sci; 2020 Nov 21; 85(11):3711-3721. PubMed ID: 33084057
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  • 14. Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products.
    Chanvrier H, Appelqvist IA, Bird AR, Gilbert E, Htoon A, Li Z, Lillford PJ, Lopez-Rubio A, Morell MK, Topping DL.
    J Agric Food Chem; 2007 Dec 12; 55(25):10248-57. PubMed ID: 18001033
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  • 15. Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran.
    Roye C, Henrion M, Chanvrier H, De Roeck K, De Bondt Y, Liberloo I, King R, Courtin CM.
    Foods; 2020 Jun 04; 9(6):. PubMed ID: 32512729
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  • 16. Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels.
    Huang S, Roman L, Martinez MM, Bohrer BM.
    Foods; 2020 Aug 06; 9(8):. PubMed ID: 32781693
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  • 17. Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives.
    Wang K, Li C, Wang B, Yang W, Luo S, Zhao Y, Jiang S, Mu D, Zheng Z.
    J Sci Food Agric; 2017 Dec 06; 97(15):5131-5138. PubMed ID: 28429501
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  • 18. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
    Gajula H, Alavi S, Adhikari K, Herald T.
    J Food Sci; 2008 May 06; 73(4):S173-9. PubMed ID: 18460140
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  • 19. 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 06; 48(1):19-24. PubMed ID: 15053346
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  • 20. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
    [Abstract] [Full Text] [Related]

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