Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours

(2011) Balunkeswar Nayak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas

(2011) Leticia X. Lopez-Martinez et al.   PLANT FOODS FOR HUMAN NUTRITION

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

(2011) Charles Brennan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

(2010) Saraid Mora-Rochin et al.   JOURNAL OF CEREAL SCIENCE

Structural and textural characterization of corn–lentil extruded snacks

(2010) Andriana Lazou et al.   JOURNAL OF FOOD ENGINEERING

IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR

(2010) L.C. PLATT-LUCERO et al.   JOURNAL OF TEXTURE STUDIES

Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis

(2009) Liang Yu et al.   Food and Bioprocess Technology

Extraction and identification of anthocyanin from purple corn (Zea maysL.)

(2009) Zhendong Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Barley Flour on Development of Rice-Based Extruded Snacks

(2008) Mahesh Gupta et al.   CEREAL CHEMISTRY

Flavanol–anthocyanin pigments in corn: NMR characterisation and presence in different purple corn varieties

(2008) Susana González-Manzano et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Physical Properties of Extruded Products from Three Mexican Common Beans (Phaseolus vulgaris L.) Cultivars

(2008) N. E. Rocha-Guzman et al.   PLANT FOODS FOR HUMAN NUTRITION