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236 related items for PubMed ID: 26139866

  • 1. Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks.
    Bisharat GI, Lazou AE, Panagiotou NM, Krokida MK, Maroulis ZB.
    J Food Sci Technol; 2015 Jul; 52(7):3986-4000. PubMed ID: 26139866
    [Abstract] [Full Text] [Related]

  • 2. Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste.
    Bisharat GI, Katsavou ID, Panagiotou NM, Krokida MK, Maroulis ZB.
    Food Sci Technol Int; 2015 Dec; 21(8):613-30. PubMed ID: 25406135
    [Abstract] [Full Text] [Related]

  • 3. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A, Polcyn A, Chudy S, Michniewicz J.
    Acta Sci Pol Technol Aliment; 2015 Dec; 14(4):375-386. PubMed ID: 28068043
    [Abstract] [Full Text] [Related]

  • 4. 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; 24(5):447-462. PubMed ID: 29614869
    [Abstract] [Full Text] [Related]

  • 5. Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures.
    Singh JP, Kaur A, Singh B, Singh N, Singh B.
    J Food Sci Technol; 2019 Apr; 56(4):2205-2212. PubMed ID: 30996454
    [Abstract] [Full Text] [Related]

  • 6. 'The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions': The effect of inulin addition on structural and textural properties of rice flour extrudates.
    Tsokolar-Tsikopoulos KC, Katsavou ID, Krokida MK.
    J Food Sci Technol; 2015 Oct; 52(10):6170-81. PubMed ID: 26396364
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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 May; 16(2):135-147. PubMed ID: 28703954
    [Abstract] [Full Text] [Related]

  • 9. 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; 84(2):284-291. PubMed ID: 30648743
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Physicochemical properties and microstructure of corn flour-cellulose fiber extrudates.
    Zhao Y, Zhao C, Tang X, Zhou J, Li H, Zhang H, Liu J.
    Food Sci Nutr; 2021 May; 9(5):2497-2507. PubMed ID: 34026066
    [Abstract] [Full Text] [Related]

  • 12. Extrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis.
    Rani P, Kumar A, Purohit SR, Rao PS.
    J Food Sci Technol; 2021 Feb; 58(2):494-509. PubMed ID: 33568843
    [Abstract] [Full Text] [Related]

  • 13. Stability of goji bioactives during extrusion cooking process.
    Kosińska-Cagnazzo A, Bocquel D, Marmillod I, Andlauer W.
    Food Chem; 2017 Sep 01; 230():250-256. PubMed ID: 28407908
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 6(7):1914-1926. PubMed ID: 30349681
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 44(2):96-101. PubMed ID: 10795575
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 54(6):1711-1720. PubMed ID: 28559630
    [Abstract] [Full Text] [Related]

  • 17. Effect of extrusion processing on techno-functional, textural and bioactive properties of whole-grain corn flour-based breakfast cereals sweetened with honey.
    Bobade H, Singh A, Sharma S, Gupta A, Singh B.
    J Texture Stud; 2022 Sep 01; 53(5):672-683. PubMed ID: 35722898
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates.
    Tonyali B, Sensoy I, Karakaya S.
    Food Funct; 2016 Feb 15; 7(2):855-60. PubMed ID: 26674172
    [Abstract] [Full Text] [Related]

  • 20. Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation.
    Kumar R, Xavier KM, Lekshmi M, Dhanabalan V, Thachil MT, Balange AK, Gudipati V.
    J Sci Food Agric; 2018 Apr 15; 98(6):2393-2401. PubMed ID: 29023810
    [Abstract] [Full Text] [Related]

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