Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process

Increase in antioxidant effect of ginsenoside Re-alanine mixture by Maillard reaction

(2012) Woojung Lee et al.   FOOD CHEMISTRY

Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

(2011) Berna Bilgi Boyaci et al.   FOOD CHEMISTRY

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

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

Changes in Free Amino Acid, Phenolic, Chlorophyll, Carotenoid, and Glycoalkaloid Contents in Tomatoes during 11 Stages of Growth and Inhibition of Cervical and Lung Human Cancer Cells by Green Tomato Extracts

(2010) Suk-Hyun Choi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

(2010) Edoardo Capuano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes of tomato powder qualities during storage

(2010) Fengxia Liu et al.   POWDER TECHNOLOGY

NEW GENERATION OF HEALTHY SNACK FOOD BY SUPERCRITICAL FLUID EXTRUSION

(2009) K.Y. CHO et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach

(2008) Francisco J. Morales et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack

(2008) Supat Chaiyakul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lycopene inhibits growth of human colon cancer cellsvia suppression of the Akt signaling pathway

(2008) Feng-Yao Tang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

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