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Journal Abstract Search

220 related items for PubMed ID: 24471085

  • 1. Effects of extrusion conditions on the physicochemical properties of extruded red ginseng.
    Gui Y, Gil SK, Ryu GH.
    Prev Nutr Food Sci; 2012 Sep; 17(3):203-9. PubMed ID: 24471085
    [Abstract] [Full Text] [Related]

  • 2. Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks.
    Gat Y, Ananthanarayan L.
    J Food Sci Technol; 2015 May; 52(5):2634-45. PubMed ID: 25892761
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food.
    Seth D, Badwaik LS, Ganapathy V.
    J Food Sci Technol; 2015 Mar; 52(3):1830-8. PubMed ID: 25745265
    [Abstract] [Full Text] [Related]

  • 5. Effects of extrusion conditions on chemical properties of extruded white ginseng root hair.
    Ma X, Jin Z, Jin T.
    J Sci Food Agric; 2019 Apr; 99(6):3186-3191. PubMed ID: 30548606
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. The effect of extrusion conditions on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng.
    Gui Y, Ryu GH.
    J Ginseng Res; 2013 Apr; 37(2):219-26. PubMed ID: 23717175
    [Abstract] [Full Text] [Related]

  • 8. Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks.
    Sharma C, Singh B, Hussain SZ, Sharma S.
    J Food Sci Technol; 2017 May; 54(6):1711-1720. PubMed ID: 28559630
    [Abstract] [Full Text] [Related]

  • 9. Effects of screw configuration on chemical properties and ginsenosides content of extruded ginseng.
    Zhang Y, Jin T, Ryu G, Gao Y.
    Food Sci Nutr; 2021 Jan; 9(1):251-260. PubMed ID: 33473289
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Influence of germination and extrusion with CO(2) injection on physicochemical properties of wheat extrudates.
    Singkhornart S, Edou-ondo S, Ryu GH.
    Food Chem; 2014 Jan 15; 143():122-31. PubMed ID: 24054221
    [Abstract] [Full Text] [Related]

  • 12. Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates.
    Samyor D, Deka SC, Das AB.
    J Food Sci Technol; 2018 Dec 15; 55(12):5003-5013. PubMed ID: 30482996
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
    Kręcisz M, Wójtowicz A.
    Acta Sci Pol Technol Aliment; 2017 Mar 25; 16(2):135-147. PubMed ID: 28703954
    [Abstract] [Full Text] [Related]

  • 15. Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder).
    Gui Y, Ryu GH.
    J Ginseng Res; 2014 Apr 25; 38(2):146-53. PubMed ID: 24748839
    [Abstract] [Full Text] [Related]

  • 16. The Effects of CO2 Injection and Barrel Temperatures on the Physiochemical and Antioxidant Properties of Extruded Cereals.
    Thin T, Myat L, Ryu GH.
    Prev Nutr Food Sci; 2016 Sep 25; 21(3):271-280. PubMed ID: 27752504
    [Abstract] [Full Text] [Related]

  • 17. Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products.
    Boakye PG, Okyere AY, Kougblenou I, Kowalski R, Ismail BP, Annor GA.
    J Food Sci; 2022 Aug 25; 87(8):3496-3512. PubMed ID: 35781707
    [Abstract] [Full Text] [Related]

  • 18. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.
    Iwe MO, Ngoddy PO.
    Plant Foods Hum Nutr; 1999 Aug 25; 53(2):121-32. PubMed ID: 10472789
    [Abstract] [Full Text] [Related]

  • 19. Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits.
    Singha P, Singh SK, Muthukumarappan K, Krishnan P.
    Food Sci Nutr; 2018 Oct 25; 6(7):1914-1926. PubMed ID: 30349681
    [Abstract] [Full Text] [Related]

  • 20. Effects of extrusion with CO2 injection on physical and antioxidant properties of cornmeal-based extrudates with carrot powder.
    Samard S, Singkhornart S, Ryu GH.
    Food Sci Biotechnol; 2017 Oct 25; 26(5):1301-1311. PubMed ID: 30263664
    [Abstract] [Full Text] [Related]

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