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Journal Abstract Search

141 related items for PubMed ID: 37548648

  • 1. 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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  • 6. Effects of particle size and moisture content of maize grits on physical properties of expanded snacks.
    Sharifi S, Majzoobi M, Farahnaky A.
    J Texture Stud; 2021 Feb; 52(1):110-123. PubMed ID: 33048347
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  • 8. Nixtamalized flour from quality protein maize (Zea mays L). optimization of alkaline processing.
    Milán-Carrillo J, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, Garzón-Tiznado JA, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2004 Feb; 59(1):35-44. PubMed ID: 15675150
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  • 9. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
    Rodríguez-Vidal A, Martínez-Flores HE, González Jasso E, Velázquez de la Cruz G, Ramírez-Jiménez AK, Morales-Sánchez E.
    J Texture Stud; 2017 Jun; 48(3):249-257. PubMed ID: 28573723
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  • 10. Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
    Escalante-Aburto A, Ramírez-Wong B, Torres-Chávez PI, López-Cervantes J, Figueroa-Cárdenas Jde D, Barrón-Hoyos JM, Morales-Rosas I, Ponce-García N, Gutiérrez-Dorado R.
    Molecules; 2014 Dec 15; 19(12):21066-84. PubMed ID: 25517344
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  • 11. Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
    Menchaca-Armenta M, Ramírez-Wong B, Torres-Chávez PI, Quintero-Ramos A, Ledesma-Osuna AI, Frutos MJ, Gutiérrez-Dorado R, Campas-Baypoli ON, Morales-Rosas I.
    J Food Sci; 2020 Jul 15; 85(7):2143-2152. PubMed ID: 32567692
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  • 12. 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 Jul 15; 16(2):135-147. PubMed ID: 28703954
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  • 15. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure.
    Nor NM, Carr A, Hardacre A, Brennan CS.
    Foods; 2013 May 14; 2(2):160-169. PubMed ID: 28239106
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  • 18. Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology.
    Lotfi Shirazi S, Koocheki A, Milani E, Mohebbi M.
    J Food Sci Technol; 2020 Jun 14; 57(6):2169-2181. PubMed ID: 32431343
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  • 19. 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 14; 44(2):96-101. PubMed ID: 10795575
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