Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina

Preparation of Micronutrients Fortified Spirulina Supplemented Rice-Soy Crisps Processed Through Novel Supercritical Fluid Extrusion

(2016) Shahid Bashir et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean

(2016) Ramona J. Espinoza-Moreno et al.   PLANT FOODS FOR HUMAN NUTRITION

Assembly of water-soluble chlorophyll-binding proteins with native hydrophobic chlorophylls in water-in-oil emulsions

(2015) Dominika Bednarczyk et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS

Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks

(2014) G. I. Bisharat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Single step aqueous two-phase extraction for downstream processing of C-phycocyanin from Spirulina platensis

(2014) S. Chethana et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

(2014) Estefanía Rodríguez De Marco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

One-Pot Synthesis of Cyclic Carbonates from Aldehydes, Sulfur Ylide, and CO2

(2013) Arumugam Sudalai et al.   SYNLETT

Extrusion Cooking of Maize/Spirulina Mixture: Factors Affecting Expanded Product Characteristics and Sensory Quality

(2012) Suryakanta M.R. Joshi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives

(2012) Ratana Chaiklahan et al.   PROCESS BIOCHEMISTRY

Colour of rapeseed (Brassica napus) surface and contamination by fungi during storage of dry and wet seeds

(2011) Małgorzata Tańska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

USE OF EXTRUSION-TEXTURIZED WHEY PROTEIN ISOLATES IN PUFFED CORN MEAL

(2009) C.I. ONWULATA   JOURNAL OF FOOD PROCESSING AND PRESERVATION