Related references
Note: Only part of the references are listed.Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends
Uzma Altaf et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Improvement of Mineral Absorption and Nutritional Properties of Citrullus vulgaris Seeds Using Solid-State Fermentation
Prince Chawla et al.
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2020)
Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review
Chandrakant Genu Dalbhagat et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Extrusion of apple pomace increases antioxidant activity upon in vitro digestion
Guo Liu et al.
FOOD & FUNCTION (2019)
Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice
Ruifen Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Effect of extrusion cooking and simulated invitro gastrointestinal digestion on condensed tannins and radical scavenging activity of type II and type III whole grain sorghum
Martin Adarkwah-Yiadom et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Condensed Tannins in the Gastrointestinal Tract of Cattle after Sainfoin (Onobrychis viciifolia) Intake and Their Possible Relationship with Anthelmintic Effects
Olivier Desrues et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion
Zicong Zeng et al.
JOURNAL OF CEREAL SCIENCE (2017)
Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks
Claudia Philipp et al.
JOURNAL OF FOOD ENGINEERING (2017)
Effect of Germination and Extrusion on Physicochemical Properties and Nutritional Qualities of Extrudates and Tortilla from Wheat
Lijia Zhu et al.
JOURNAL OF FOOD SCIENCE (2017)
Isotope Internal Standard Method for Determination of Four Acrylamide Compounds in Food Contact Paper Products and Food Simulants by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry
Cong Zhang et al.
FOOD ANALYTICAL METHODS (2016)
Effect of Extrusion on the Nutritional, Antioxidant and Microstructural Characteristics of Nutritionally Enriched Snacks
S. A. Wani et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)
Analytical evaluation of a high-throughput enzyme-linked immunosorbent assay for acrylamide determination in fried foods
Milan Franek et al.
TALANTA (2014)
Functionality of Protein-Fortified Extrudates
Li Day et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)
Antioxidant activity of barley as affected by extrusion cooking
Paras Sharma et al.
FOOD CHEMISTRY (2012)
A study of Hassawi rice (Oryza sativa L.) in terms of its carbohydrate hydrolysis (in vitro) and glycaemic and insulinaemic indices (in vivo)
M. Q. Al-Mssallem et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2011)
Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina
Mehrajfatema Z. Mulla et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose-soybean peptide system: Further insights into thermal degradation and cross-linking
Xiaohong Lan et al.
FOOD CHEMISTRY (2010)
Carbohydrate composition of raw and extruded pulse flours
J. De J. Berrios et al.
FOOD RESEARCH INTERNATIONAL (2010)
Acetone Extraction and HPLC Determination of Acrylamide in Potato Chips
F. Khoshnam et al.
JOURNAL OF THE IRANIAN CHEMICAL SOCIETY (2010)
Effect of screw configuration and raw material on some properties of barley extrudates
Aylin Altan et al.
JOURNAL OF FOOD ENGINEERING (2009)
Nutritional aspects of food extrusion: a review
Shivendra Singh et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)
A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents
B. J. Xu et al.
JOURNAL OF FOOD SCIENCE (2007)
Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice
Baljit Singh et al.
FOOD CHEMISTRY (2007)
Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans
D Heimler et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Rapid and sensitive method for determining free amino acids in honey by gas chromatography with flame ionization or mass spectrometric detection
MJ Nozal et al.
JOURNAL OF CHROMATOGRAPHY A (2004)
Kinetics of lysine and other amino acids loss during extrusion cooking of maize grits
S Ilo et al.
JOURNAL OF FOOD SCIENCE (2003)
Acrylamide from Maillard reaction products
RH Stadler et al.
NATURE (2002)
The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals
R Alonso et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2001)
Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe
BX Ou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)