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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

161 related items for PubMed ID: 26139876

  • 21. 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
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  • 24. Multi-response optimization of extrusion conditions of grain amaranth flour by response surface methodology.
    Atukuri J, Odong BB, Muyonga JH.
    Food Sci Nutr; 2019 Dec; 7(12):4147-4162. PubMed ID: 31890194
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  • 25. Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology.
    Kantrong H, Charunuch C, Limsangouan N, Pengpinit W.
    J Food Sci Technol; 2018 Sep; 55(9):3462-3472. PubMed ID: 30150805
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  • 28. 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; 63(3):99-104. PubMed ID: 18546074
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  • 31. Optimization of process parameters for the development of finger millet based multigrain extruded snack food fortified with banana powder using RSM.
    Sukumar A, Athmaselvi KA.
    J Food Sci Technol; 2019 Feb; 56(2):705-712. PubMed ID: 30906028
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  • 35. 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; 55(12):5003-5013. PubMed ID: 30482996
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  • 36. 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; 87(8):3496-3512. PubMed ID: 35781707
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  • 39. Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology.
    Singh RK, Majumdar RK, Venkateshwarlu G.
    J Food Sci Technol; 2014 Sep; 51(9):1827-36. PubMed ID: 25190837
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  • 40. Multiresponse optimization of the extrusion process for ready-to-eat snacks from pineapple byproducts and maize flour.
    Vivar-Vera MA, Navarro-Cortez RO, Hernández-Santos B, Ramírez-Rivera EJ, Torruco-Uco JG, Ramírez-Figueroa E, Amador-Mendoza A, Cruz-Cabrera I, Rodríguez-Miranda J.
    J Food Sci; 2023 Sep; 88(9):3820-3838. PubMed ID: 37548648
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