Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

(2013) Margaret A. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bioactive compounds and antioxidant activity of organically grown tomato (Solanum lycopersicum L.) cultivars as affected by fertilization

(2013) Anissa Riahi et al.   SCIENTIA HORTICULTURAE

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

(2012) Ana C. Conti-Silva et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Extrusion Processing on Antioxidant Activities of Corn Extrudates Fortified with Various Chinese Yams (Dioscorea sp.)

(2011) Hsiang-Wen Chiu et al.   Food and Bioprocess Technology

Antioxidant activity of barley as affected by extrusion cooking

(2011) Paras Sharma et al.   FOOD CHEMISTRY

Total Phenolic Content and Antioxidant Activity of Extruded Brown Rice

(2011) Hardeep Singh Gujral et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The physico-chemical characteristics of extruded snacks enriched with tomato lycopene

(2010) Zeinab Dehghan-Shoar et al.   FOOD CHEMISTRY

Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

(2009) Aylin Altan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Importance of extensional rheological properties on fiber-enriched corn extrudates

(2009) Dhananjay A. Pai et al.   JOURNAL OF CEREAL SCIENCE

Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

(2008) Alex A. Anton et al.   FOOD CHEMISTRY

Effect of Snacking Frequency on Adolescents' Dietary Intakes and Meeting National Recommendations

(2008) Rhonda S. Sebastian et al.   JOURNAL OF ADOLESCENT HEALTH

Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

(2008) Aylin Altan et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

(2007) Aylin Altan et al.   JOURNAL OF FOOD ENGINEERING