The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets

The crosstalk between reactive oxygen species and noncoding RNAs: from cancer code to drug role

(2022) Jing Zuo et al.   Molecular Cancer

Associations between dietary antioxidant intakes and cardiovascular disease

(2022) Parvin Mirmiran et al.   Scientific Reports

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

(2022) Shubham Mandliya et al.   Foods

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

(2021) Yuxiu Liu et al.   Foods

Extraction and Natural Bioactive Molecules Characterization in Spinach, Kale and Purslane: A Comparative Study

(2021) Boris Nemzer et al.   MOLECULES

Model of the Consumer Switching Behavior Related to Healthy Food Products

(2021) Anas Hidayat et al.   Sustainability

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

(2021) Katarzyna Lisiecka et al.   Materials

Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties

(2021) Esther Alicia Medina-Rendon et al.   Processes

The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations

(2020) Nabeelah Bibi Sadeer et al.   Antioxidants

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

(2020) Vera Schmid et al.   Foods

Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice

(2019) Beatriz Guevara Guerrero et al.   Dyna-Colombia

Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition

(2019) Tomasz Oniszczuk et al.   International Agrophysics

Physicochemical and functional characteristics of plant protein‐based meat analogs

(2019) Sasimaporn Samard et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds ( Chenopodium quinoa ) from Finland

(2018) Salvatore Multari et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

(2018) Kamila Kasprzak et al.   Journal of Analytical Methods in Chemistry

Pea protein isolates: Structure, extraction, and functionality

(2016) A. C. Y. Lam et al.   FOOD REVIEWS INTERNATIONAL

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

(2015) Jessica del Pilar Ramírez-Anaya et al.   FOOD CHEMISTRY

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

(2015) Anna Oniszczuk et al.   Open Chemistry

Literature Data Compilation of WAI and WSI of Extrudate Food Products

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

Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

(2009) R.C. Khanal et al.   JOURNAL OF FOOD SCIENCE

Kale Juice Improves Coronary Artery Disease Risk Factors in Hypercholesterolemic Men

(2008) Soo Yeon KIM et al.   BIOMEDICAL AND ENVIRONMENTAL SCIENCES

Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities

(2007) Faik Ahmet Ayaz et al.   FOOD CHEMISTRY

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

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