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Journal Abstract Search

171 related items for PubMed ID: 31323133

  • 1. Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates and quality attributes of their resulting flours.
    Guldiken B, Yovchev A, Nosworthy MG, Stone AK, House JD, Hood-Niefer S, Nickerson MT.
    J Texture Stud; 2020 Apr; 51(2):300-307. PubMed ID: 31323133
    [Abstract] [Full Text] [Related]

  • 2. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends.
    Bai T, Nosworthy MG, House JD, Nickerson MT.
    Food Res Int; 2018 Jun; 108():430-439. PubMed ID: 29735077
    [Abstract] [Full Text] [Related]

  • 3. Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates.
    Yovchev A, Stone A, Hood-Niefer S, Nickerson M.
    Food Sci Biotechnol; 2017 Jun; 26(2):393-399. PubMed ID: 30263556
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours.
    Wang S, Nosworthy MG, House JD, Niefer SH, Nickerson MT.
    Food Sci Technol Int; 2020 Apr; 26(3):265-274. PubMed ID: 31726873
    [Abstract] [Full Text] [Related]

  • 7. Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley-based extruded snacks supplemented with mung bean.
    Singh G, Singh B, Singh A.
    J Texture Stud; 2024 Aug; 55(4):e12854. PubMed ID: 38960864
    [Abstract] [Full Text] [Related]

  • 8. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
    Shariati-Ievari S, Ryland D, Edel A, Nicholson T, Suh M, Aliani M.
    J Food Sci; 2016 May; 81(5):S1230-42. PubMed ID: 26990186
    [Abstract] [Full Text] [Related]

  • 9. Development and evaluation of extruded ready-to-eat snack from optimized rice, kersting's groundnut and lemon pomace composite flours.
    Awolu OO, Magoh AO, Ojewumi ME.
    J Food Sci Technol; 2020 Jan; 57(1):86-95. PubMed ID: 31975711
    [Abstract] [Full Text] [Related]

  • 10. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 11. Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours.
    Yaver E.
    J Sci Food Agric; 2022 Dec; 102(15):7164-7171. PubMed ID: 35726896
    [Abstract] [Full Text] [Related]

  • 12. Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours.
    Sumargo F, Gulati P, Weier SA, Clarke J, Rose DJ.
    Food Chem; 2016 Nov 15; 211():726-33. PubMed ID: 27283689
    [Abstract] [Full Text] [Related]

  • 13. Role of steaming and toasting on the odor, protein characteristics of chickpea (Cicer arietinum L.) flour, and product quality.
    Ravi R, Ajila CM, Rao UJ.
    J Food Sci; 2011 Mar 15; 76(2):S148-55. PubMed ID: 21535791
    [Abstract] [Full Text] [Related]

  • 14. Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends.
    Altaf U, Hussain SZ, Qadri T, Iftikhar F, Naseer B, Rather AH.
    J Food Sci Technol; 2021 Mar 15; 58(3):1143-1155. PubMed ID: 33678896
    [Abstract] [Full Text] [Related]

  • 15. Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea.
    Xu M, Jin Z, Simsek S, Hall C, Rao J, Chen B.
    Food Chem; 2019 Oct 15; 295():579-587. PubMed ID: 31174798
    [Abstract] [Full Text] [Related]

  • 16. Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties.
    Geetha R, Mishra HN, Srivastav PP.
    J Food Sci Technol; 2014 Nov 15; 51(11):3144-53. PubMed ID: 26396306
    [Abstract] [Full Text] [Related]

  • 17. Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.
    Drakos A, Kyriakakis G, Evageliou V, Protonotariou S, Mandala I, Ritzoulis C.
    Food Chem; 2017 Jan 15; 215():326-32. PubMed ID: 27542482
    [Abstract] [Full Text] [Related]

  • 18. Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality.
    Stone AK, Parolia S, House JD, Wang N, Nickerson MT.
    Food Res Int; 2021 Sep 15; 147():110489. PubMed ID: 34399485
    [Abstract] [Full Text] [Related]

  • 19. Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour.
    Liu Y, Liu M, Huang S, Zhang Z.
    Foods; 2021 Feb 17; 10(2):. PubMed ID: 33671237
    [Abstract] [Full Text] [Related]

  • 20. Germinated chickpea-maize extrudates with high protein content and reduced starch digestibility.
    Serrano-Sandoval SN, Guardado-Félix D, De la Rosa-Millán J, Heredia-Olea E, Gutiérrez-Uribe JA.
    J Food Sci; 2022 Apr 17; 87(4):1895-1905. PubMed ID: 35289402
    [Abstract] [Full Text] [Related]

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