These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

207 related items for PubMed ID: 34788965

  • 1. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality.
    Wang Q, Li L, Wang T, Zheng X.
    Food Chem; 2022 Feb 15; 370():131361. PubMed ID: 34788965
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems.
    Wang Q, Li L, Zheng X.
    Food Chem; 2021 May 15; 344():128700. PubMed ID: 33248839
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods.
    Zheng X, Wang Q, Li L, Liu C, Ma X.
    Food Chem; 2024 Nov 15; 458():140221. PubMed ID: 38943963
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 53(5):672-683. PubMed ID: 35722898
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder.
    Onyeoziri IO, Torres-Aguilar P, Hamaker BR, Taylor JRN, de Kock HL.
    J Food Sci; 2021 Sep 15; 86(9):3824-3838. PubMed ID: 34350992
    [Abstract] [Full Text] [Related]

  • 9. Extrusion processing of raw food materials and by-products: A review.
    Offiah V, Kontogiorgos V, Falade KO.
    Crit Rev Food Sci Nutr; 2019 Sep 15; 59(18):2979-2998. PubMed ID: 29787291
    [Abstract] [Full Text] [Related]

  • 10. Extruded flaxseed meal enhances the nutritional quality of cereal-based products.
    Giacomino S, Peñas E, Ferreyra V, Pellegrino N, Fournier M, Apro N, Carrión MO, Frias J.
    Plant Foods Hum Nutr; 2013 Jun 15; 68(2):131-6. PubMed ID: 23640296
    [Abstract] [Full Text] [Related]

  • 11. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review.
    Alam MS, Kaur J, Khaira H, Gupta K.
    Crit Rev Food Sci Nutr; 2016 Jun 15; 56(3):445-75. PubMed ID: 25574813
    [Abstract] [Full Text] [Related]

  • 12. Heat and hydrothermal treatments of non-wheat flours.
    Torbica A, Belović M, Popović L, Čakarević J.
    Food Chem; 2021 Jan 01; 334():127523. PubMed ID: 32721833
    [Abstract] [Full Text] [Related]

  • 13. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M, Dyner L, Giacomino MS, Weisstaub A, Zuleta A, Drago SR.
    J Food Biochem; 2019 Jul 01; 43(7):e12854. PubMed ID: 31353715
    [Abstract] [Full Text] [Related]

  • 14. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May 01; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

  • 15. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK, Kutlu G, Yilmaz MT.
    J Texture Stud; 2017 Apr 01; 48(2):95-102. PubMed ID: 28370110
    [Abstract] [Full Text] [Related]

  • 16. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.
    Abebe W, Collar C, Ronda F.
    Carbohydr Polym; 2015 Jan 22; 115():260-8. PubMed ID: 25439894
    [Abstract] [Full Text] [Related]

  • 17. Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature.
    Sharma S, Singh A, Singh B.
    J Food Biochem; 2019 Feb 22; 43(2):e12706. PubMed ID: 31353645
    [Abstract] [Full Text] [Related]

  • 18. Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges.
    Muoki PN, de Kock HL, Emmambux MN.
    J Sci Food Agric; 2012 Jun 22; 92(8):1771-9. PubMed ID: 22246672
    [Abstract] [Full Text] [Related]

  • 19. [Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends].
    Pérez-Navarrete C, Betancur-Ancona D, Casotto M, Carmona A, Tovar J.
    Arch Latinoam Nutr; 2007 Sep 22; 57(3):278-86. PubMed ID: 18271407
    [Abstract] [Full Text] [Related]

  • 20. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges.
    Saleh ASM, Wang P, Wang N, Yang S, Xiao Z.
    Crit Rev Food Sci Nutr; 2019 Sep 22; 59(2):207-227. PubMed ID: 28846456
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 11.