Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties

(2021) Katarzyna Lisiecka et al.   International Agrophysics

Recent Developments in Effective Antioxidants: The Structure and Antioxidant Properties

(2021) Monika Parcheta et al.   Materials

Broomrape infestation in carrot (Daucus carota): Changes in carotenoid gene expression and carotenoid accumulation in the parasitic weed Phelipanche aegyptiaca and its host

(2020) Sewar Emran et al.   Scientific Reports

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

(2020) Katarzyna Lisiecka et al.   Processes

Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks

(2020) Siwen Luo et al.   FOOD AND BIOPRODUCTS PROCESSING

Microbial diversity and pasting properties of finger millet (Eleusine coracana), pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor) sourdoughs

(2020) J.O. Adepehin   Food Bioscience

The influence of Cistus incanus L. leaves on wheat pasta quality

(2019) Katarzyna Lisiecka et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties

(2019) Jenny-del-Carmen Valdez-Arana et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

(2019) Xóchitl Ariadna Ruiz‐Armenta et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physical and viscoelastic properties of carrots during drying

(2019) Oguz K. Ozturk et al.   JOURNAL OF TEXTURE STUDIES

The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks

(2019) Katarzyna Lisiecka et al.   International Journal of Food Engineering

Nutraceuticals: A paradigm of proactive medicine

(2017) Antonello Santini et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks

(2016) Faiz-Ul-Hassan Shah et al.   JOURNAL OF TEXTURE STUDIES

Extraction methods, LC-ESI-MS/MS analysis of phenolic compounds and antiradical properties of functional food enriched with elderberry flowers or fruits

(2016) Anna Oniszczuk et al.   Arabian Journal of Chemistry

Factors Influencing the Microwave-Induced Expansion of Starch-Based Extruded Pellets under Vacuum

(2014) Stefan Kraus et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks

(2013) Agnieszka Wójtowicz et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Microwave pretreatment of defatted rice bran for enhanced recovery of total phenolic compounds extracted by subcritical water

(2012) Piyaporn Wataniyakul et al.   BIORESOURCE TECHNOLOGY

Functional, biochemical and pasting properties of extruded bean (Phaseolus vulgaris) cotyledons

(2012) Lilian Cristian Mattos Lopes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace

(2011) Elisa L. Karkle et al.   FOOD RESEARCH INTERNATIONAL

Carotenoid Profile, Total Phenolic Content, and Antioxidant Activity of Carrots

(2010) Nuray Koca Bozalan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Literature Data Compilation of WAI and WSI of Extrudate Food Products

(2010) N. A. Oikonomou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

(2010) Khizar Hayat et al.   SEPARATION AND PURIFICATION TECHNOLOGY

The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates

(2009) Marcia Cristina da Silva et al.   Food Science and Technology