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For: Chavez-Jauregui R, Silva M, Arěas J. Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.). J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb09408.x] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Number Cited by Other Article(s)
1
Zapana F, Vidaurre-Ruiz J, Linares-García L, Repo-Carrasco-Valencia R. Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2025;80:38. [PMID: 39825970 DOI: 10.1007/s11130-025-01294-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 01/02/2025] [Indexed: 01/20/2025]
2
Salvador-Reyes R, Sampaio UM, de Menezes Alves Moro T, Brito ADCD, Behrens J, Campelo PH, Pedrosa Silva Clerici MT. Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023;103:548-559. [PMID: 36054555 DOI: 10.1002/jsfa.12165] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 07/26/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
3
Mazike HG, Chipurura B, Macheka L. Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2062765] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
4
Maiyo NC, Khamis FM, Okoth MW, Abong GO, Subramanian S, Egonyu JP, Xavier C, Ekesi S, Omuse ER, Nakimbugwe D, Ssepuuya G, Ghemoh CJ, Tanga CM. Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food. Foods 2022;11:1047. [PMID: 35407134 PMCID: PMC8998076 DOI: 10.3390/foods11071047] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 12/13/2022]  Open
5
Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine. Foods 2022;11:foods11030475. [PMID: 35159625 PMCID: PMC8834531 DOI: 10.3390/foods11030475] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/27/2022] [Accepted: 02/01/2022] [Indexed: 12/10/2022]  Open
6
Chadha D, Young O, Otter D, Kam R. Physical analysis of friction cooked RTE snacks. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102643] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
7
Harada-Padermo SDS, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMFDS. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110806] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
8
Aderibigbe OR, Ezekiel OO, Owolade SO, Korese JK, Sturm B, Hensel O. Exploring the potentials of underutilized grain amaranth (Amaranthus spp.) along the value chain for food and nutrition security: A review. Crit Rev Food Sci Nutr 2020;62:656-669. [PMID: 33021382 DOI: 10.1080/10408398.2020.1825323] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
9
Basilio-Atencio J, Condezo-Hoyos L, Repo-Carrasco-Valencia R. Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109426] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
10
Menis-Henrique MEC, Janzantti NS, Monteiro M, Conti-Silva AC. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.109001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
11
Castellanos-Gallo L, Galicia-García T, Estrada-Moreno I, Mendoza-Duarte M, Márquez-Meléndez R, Portillo-Arroyo B, Soto-Figueroa C, Leal-Ramos Y, Sanchez-Aldana D. Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process. Molecules 2019;24:molecules24132430. [PMID: 31269663 PMCID: PMC6651392 DOI: 10.3390/molecules24132430] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 06/18/2019] [Accepted: 06/20/2019] [Indexed: 02/03/2023]  Open
12
Kojić JS, Ilić NM, Kojić PS, Pezo LL, Banjac VV, Krulj JA, Bodroža Solarov MI. Multiobjective process optimization for betaine enriched spelt flour based extrudates. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12942] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
13
Adeyanju AA, Kruger J, Taylor JRN, Duodu KG. Effects of different souring methods on the protein quality and iron and zinc bioaccessibilities of non‐alcoholic beverages from sorghum and amaranth. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13998] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
14
Coelho LM, Silva PM, Martins JT, Pinheiro AC, Vicente AA. Emerging opportunities in exploring the nutritional/functional value of amaranth. Food Funct 2018;9:5499-5512. [DOI: 10.1039/c8fo01422a] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
15
Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks. Journal of Food Science and Technology 2017;54:1711-1720. [PMID: 28559630 DOI: 10.1007/s13197-017-2606-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/25/2016] [Accepted: 03/22/2017] [Indexed: 10/19/2022]
16
Alam MS, Pathania S, Sharma A. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.031] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
17
Doğan H, Karwe MV. Physicochemical Properties of Quinoa Extrudates. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013203009002006] [Citation(s) in RCA: 95] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
18
BURGOS VE, ARMADA M. Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus). FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6767] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
19
Robin F, Théoduloz C, Srichuwong S. Properties of extruded whole grain cereals and pseudocereals flours. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12893] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
20
Oniszczuk A, Oniszczuk T, Wójtowicz A, Wojtunik K, Kwaśniewska A, Waksmundzka-Hajnos M. Radical scavenging activity of extruded corn gruels with addition of linden inflorescence. OPEN CHEM 2015. [DOI: 10.1515/chem-2015-0118] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]  Open
21
Amare E, Mouquet-Rivier C, Servent A, Morel G, Adish A, Haki GD. Protein Quality of Amaranth Grains Cultivated in Ethiopia as Affected by Popping and Fermentation. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.61005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
22
Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
23
Menis MEC, Milani TMG, Jordano A, Boscolo M, Conti-Silva AC. Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.06.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
24
Ramos Diaz JM, Kirjoranta S, Tenitz S, Penttilä PA, Serimaa R, Lampi AM, Jouppila K. Use of amaranth, quinoa and kañiwa in extruded corn-based snacks. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.04.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
25
Dogan H, Gueven A, Hicsasmaz Z. Extrusion Cooking of Lentil Flour (Lens Culinaris–Red)–Corn Starch–Corn Oil Mixtures. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.551866] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
26
Caselato-Sousa VM, Amaya-Farfán J. State of knowledge on amaranth grain: a comprehensive review. J Food Sci 2012;77:R93-104. [PMID: 22515252 DOI: 10.1111/j.1750-3841.2012.02645.x] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
27
Conti-Silva AC, Bastos DHM, Arêas JAG. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03047.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
28
Study of the puffing process of amaranth seeds by dielectric spectroscopy. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.04.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
29
Capriles VD, Arêas JAG. Avaliação da qualidade tecnológica de snacks obtidos por extrusão de grão integral de amaranto ou de farinha de amaranto desengordurada e suas misturas com fubá de milho. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2012. [DOI: 10.1590/s1981-67232012000100003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
30
Gupta P, Premavalli KS. Development of radish fibre based snack by response surface methodology (RSM). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2012;49:58-65. [PMID: 23572826 PMCID: PMC3550873 DOI: 10.1007/s13197-011-0261-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/17/2010] [Accepted: 05/25/2010] [Indexed: 10/18/2022]
31
Brennan MA, Menard C, Roudaut G, Brennan CS. Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact. STARCH-STARKE 2012. [DOI: 10.1002/star.201100150] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
32
Milán-Carrillo J, Montoya-Rodríguez A, Gutiérrez-Dorado R, Perales-Sánchez X, Reyes-Moreno C. Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology. ACTA ACUST UNITED AC 2012. [DOI: 10.4236/am.2012.330211] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
33
Menegassi B, Pilosof AM, Arêas JA. Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. – BRS Alegria) flour. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.04.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
34
Macharia-Mutie CW, Van de Wiel AM, Moreno-Londono AM, Mwangi AM, Brouwer ID. Sensory Acceptability and Factors Predicting the Consumption of Grain Amaranth in Kenya. Ecol Food Nutr 2011;50:375-92. [PMID: 21895418 DOI: 10.1080/03670244.2011.604584] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
35
ASAO M, WATANABE K. Functional and Bioactive Properties of Quinoa and Amaranth. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.163] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
36
Cassar R, Sardinha FA, Arêas JAG. Effect of glutamate and inosinate on sensory and instrumental texture of extruded products. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01548.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
37
Capriles V, Coelho K, Guerra-Matias A, Arêas J. Effects of Processing Methods on Amaranth Starch Digestibility and Predicted Glycemic Index. J Food Sci 2008;73:H160-4. [DOI: 10.1111/j.1750-3841.2008.00869.x] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
38
Moreira-Araújo RS, Araújo MA, Arêas JA. Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.07.074] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
39
Anton AA, Luciano FB. INSTRUMENTAL TEXTURE EVALUATION OF EXTRUDED SNACK FOODS: A REVIEW EVALUACIÓN INSTRUMENTAL DE TEXTURA EN ALIMENTOS EXTRUIDOS: UNA REVISIÓN. ACTA ACUST UNITED AC 2007. [DOI: 10.1080/11358120709487697] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
40
Nabar Y, Narayan R. Analysis of the dynamic behavior of a starch foam extrusion process. J Appl Polym Sci 2006. [DOI: 10.1002/app.22942] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
41
Optimization of the process parameters to establish the quality attributes of hydroxymethylfurfural content and diastatic activity of sunflower (Helianthus annus) honey using response surface methodology. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0133-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
42
Glycemic and insulinemic responses in women consuming extruded amaranth (Amaranthus cruentus L). Nutr Res 2005. [DOI: 10.1016/j.nutres.2005.09.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
43
Formulation of pasta from rice brokens: optimization of ingredient levels using response surface methodology. Eur Food Res Technol 2004. [DOI: 10.1007/s00217-004-1091-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
44
Guan J, Fang Q, Hanna MA. Selected Functional Properties of Extruded Starch Acetate and Natural Fibers Foams. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.2.199] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
45
Gorinstein S, Pawelzik E, Delgado-Licon E, Yamamoto K, Kobayashi S, Taniguchi H, Haruenkit R, Park YS, Jung ST, Drzewiecki J, Trakhtenberg S. Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins. Int J Food Sci Technol 2004. [DOI: 10.1046/j.0950-5423.2003.00773.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
46
Singh S, Raina CS, Bawa AS, Saxena DC. Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology. Int J Food Sci Technol 2004. [DOI: 10.1046/j.0950-5423.2003.00764.x] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
47
Chavez-Jauregui RN, Cardoso-Santiago RA, Silva MEMPE, Areas JAG. Acceptability of snacks produced by the extrusion of amaranth and blends of chickpea and bovine lung. Int J Food Sci Technol 2003. [DOI: 10.1046/j.1365-2621.2003.00734.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
48
Moraru C, Kokini J. Nucleation and Expansion During Extrusion and Microwave Heating of Cereal Foods. Compr Rev Food Sci Food Saf 2003;2:147-165. [DOI: 10.1111/j.1541-4337.2003.tb00020.x] [Citation(s) in RCA: 233] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
49
Cholesterol-lowering effect of extruded amaranth ( Amaranthus caudatus L.) in hypercholesterolemic rabbits. Food Chem 2002. [DOI: 10.1016/s0308-8146(01)00238-2] [Citation(s) in RCA: 81] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
50
Cardoso Santiago R, Moreira-Araújo R, Pinto e Silva M, Arêas J. The potential of extruded chickpea, corn and bovine lung for malnutrition programs. INNOV FOOD SCI EMERG 2001. [DOI: 10.1016/s1466-8564(01)00038-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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