Related references
Note: Only part of the references are listed.Effects of corn kernel hardness and grain drying temperature on particle size and pellet durability when grinding using a roller mill or hammermill
Hernan A. Cordova-Noboa et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2021)
Kernel characterization and starch morphology in five varieties of Peruvian Andean maize
Rebeca Salvador-Reyes et al.
FOOD RESEARCH INTERNATIONAL (2021)
Effects of drying temperature and genotype on morphology and technological, thermal, and pasting properties of corn starch
Newiton da Silva Timm et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch
Carlos Martin Enriquez-Castro et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE (2020)
Physicochemical properties of native and extruded maize flours in the presence of animal proteins
Angela Bravo-Nunez et al.
JOURNAL OF FOOD ENGINEERING (2019)
Physicochemical properties of vitreous and floury endosperm flours in maize
Haiyan Zhang et al.
FOOD SCIENCE & NUTRITION (2019)
Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
Ceren Mutlu et al.
JOURNAL OF FOOD SCIENCE (2018)
Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
Leonardo Sciammaro et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel
Ludmilla C. Oliveira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Properties of Starch after Extrusion: A Review
Jiangping Ye et al.
STARCH-STARKE (2018)
Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch
Siyuan Wang et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Carotenoid and color changes in traditionally flaked and extruded products
Cueto Mario et al.
FOOD CHEMISTRY (2017)
Compositional variability of nutrients and phytochemicals in corn after processing
P. S. Prasanthi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture
Ludmilla C. Oliveira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Health Benefits of Purple Corn (Zea mays L.) Phenolic Compounds
Fei Lao et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Endosperm Structure and Physicochemical Properties of Starches from Normal, Waxy, and Super-Sweet Maize
Xurun Yu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal
Ludmilla C. Oliveira et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
PHYSICAL AND FUNCTIONAL EVALUATION OF EXTRUDED FLOURS OBTAINED FROM DIFFERENT RICE GENOTYPES
Fernanda Salamoni Becker et al.
CIENCIA E AGROTECNOLOGIA (2014)
Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third- generation snacks
I. L. Camacho-Hernandez et al.
CYTA-JOURNAL OF FOOD (2014)
Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn
Khetan Shevkani et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Physicochemical properties of expanded extrudates from colored sorghum genotypes
Jhony Willian Vargas-Solorzano et al.
FOOD RESEARCH INTERNATIONAL (2014)
Texture profile and correlation between sensory and instrumental analyses on extruded snacks
Amanda Maldo Paula et al.
JOURNAL OF FOOD ENGINEERING (2014)
Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology
Anayansi Escalante-Aburto et al.
MOLECULES (2014)
Development and study of a maize cultivar rich in anthocyanins: coloured polenta, a new functional food
Chiara Lago et al.
PLANT BREEDING (2014)
Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates
A. Escalante-Aburto et al.
CYTA-JOURNAL OF FOOD (2013)
Expansion mechanism of extruded foams supplemented with wheat bran
Frederic Robin et al.
JOURNAL OF FOOD ENGINEERING (2011)
Sonication improves kasturi lime (Citrus microcarpa) juice quality
Rajeev Bhat et al.
ULTRASONICS SONOCHEMISTRY (2011)
Relative effect of particle size on the physical properties of corn meal extrudates: Effect of particle size on the extrusion of corn meal
Carlos W. P. Carvalho et al.
JOURNAL OF FOOD ENGINEERING (2010)
Composition, antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purple corn (Zea mays L.) from China
Xiaoyan Zhao et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Physico-chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of different corn types
Narpinder Singh et al.
FOOD CHEMISTRY (2009)
A computer vision method to locate cold spots in foods in microwave sterilization processes
Ram Bhuwan Pandit et al.
PATTERN RECOGNITION (2007)
Consumer insights on healthy breakfast cereal - A focus group research
C. M. Lee et al.
JOURNAL OF SENSORY STUDIES (2007)
A three component interaction among starch, protein, and free fatty acids revealed by pasting profiles
GY Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Blueberry and grape anthocyanins as breakfast cereal colorants
ME Camire et al.
JOURNAL OF FOOD SCIENCE (2002)
Endosperm properties and extrusion cooking behavior of maize cultivars
J Robutti et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2002)
Extrusion cooking process for amaranth (Amaranthus caudatus L.)
RN Chávez-Jáuregui et al.
JOURNAL OF FOOD SCIENCE (2000)