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Extrusion Cooking: Cereal Grains Processing

Ganjyal, Girish M

2, 2020

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Novel micronized woody biomass process for production of cost-effective clean fermentable sugars

Bioresource technology, 2018-07, Vol.260, p.311-320

2018

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Metabolic fingerprinting unveils quinoa oil as a source of bioactive phytochemicals

Food chemistry, 2019-07, Vol.286, p.592-599

2019

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Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing

Current research in food science, 2021-01, Vol.4, p.588-597

2021

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Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review

Comprehensive reviews in food science and food safety, 2019-11, Vol.18 (6), p.1705-1726

2019

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Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates

Food science & technology, 2019-08, Vol.110, p.223-230

2019

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Kabuli chickpea seed quality diversity and preliminary genome‐wide association study identifies markers and potential candidate genes

Agrosystems, geosciences & environment, 2023-12, Vol.6 (4), p.n/a

2023

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Increased sugar yield from pre-milled Douglas-fir forest residuals with lower energy consumption by using planetary ball milling

Bioresource technology, 2018-03, Vol.251, p.93-98

2018

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Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs

Journal of food science, 2024-08, Vol.89 (8), p.4953-4968

2024

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Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains

Journal of food science, 2022-12, Vol.87 (12), p.5225-5239

2022

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Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds

Journal of food science, 2024-04, Vol.89 (4), p.2292-2304

2024

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Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing

Food chemistry, 2018-03, Vol.243, p.338-344

2018

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Impacts of Cellulose Fiber Particle Size and Starch Type on Expansion During Extrusion Processing

Journal of food science, 2017-07, Vol.82 (7), p.1647-1656

2017

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Mung bean protein enhances the expansion of corn starch during twin‐screw extrusion

Journal of food science, 2024-11

2024

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Extruded plant protein two-dimensional scaffold structures support myoblast cell growth for potential applications in cultured meat

Food research international, 2024-11, Vol.195, p.114981, Article 114981

2024

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Classification of select functional dietary fiber ingredients based on quantitative properties and latent qualitative criteria

Journal of food science, 2024-10, Vol.89 (10), p.6098-6112

2024

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Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products

Journal of the science of food and agriculture, 2024-09, Vol.104 (12), p.7488-7500

2024

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GC–MS Profiling of Triterpenoid Saponins from 28 Quinoa Varieties (Chenopodium quinoa Willd.) Grown in Washington State

Journal of agricultural and food chemistry, 2016-11, Vol.64 (45), p.8583-8591

2016

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Efficacy of Surfactant Combined with Peracetic Acid in Removing Listeria innocua from Fresh Apples

Journal of food protection, 2019-11, Vol.82 (11), p.1965-1972

2019

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Cellulose fiber enhances the physical characteristics of extruded biodegradable cassava starch foams

Industrial crops and products, 2019-12, Vol.142, p.111810, Article 111810

2019

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Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates

Food science & technology, 2016-05, Vol.68, p.391-399

2016

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Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

Journal of food science, 2021-03, Vol.86 (3), p.942-951

2021

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Desiccation in oil protects bacteria in thermal processing

Food research international, 2020-11, Vol.137, p.109519-109519, Article 109519

2020

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Heat resistance comparison of Salmonella and Enterococcus faecium in cornmeal at different moisture levels

International journal of food microbiology, 2022-05, Vol.368, p.109608-109608, Article 109608

2022

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Impact of genotypic variation and cultivation conditions on the techno-functional characteristics and chemical composition of 25 new Canadian quinoa cultivars

Food research international, 2024-11, Vol.195, p.114903, Article 114903

2024

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Extrusion Cooking: Cereal Grains Processing

Novel micronized woody biomass process for production of cost-effective clean fermentable sugars

Metabolic fingerprinting unveils quinoa oil as a source of bioactive phytochemicals

Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing

Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review

Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates

Kabuli chickpea seed quality diversity and preliminary genome‐wide association study identifies markers and potential candidate genes

Increased sugar yield from pre-milled Douglas-fir forest residuals with lower energy consumption by using planetary ball milling

Impact of functional dietary fiber incorporation on the appearance and mechanical properties of extruded high moisture meat analogs

Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains

Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds

Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing

Impacts of Cellulose Fiber Particle Size and Starch Type on Expansion During Extrusion Processing

Mung bean protein enhances the expansion of corn starch during twin‐screw extrusion

Extruded plant protein two-dimensional scaffold structures support myoblast cell growth for potential applications in cultured meat

Classification of select functional dietary fiber ingredients based on quantitative properties and latent qualitative criteria

Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products

GC–MS Profiling of Triterpenoid Saponins from 28 Quinoa Varieties (Chenopodium quinoa Willd.) Grown in Washington State

Efficacy of Surfactant Combined with Peracetic Acid in Removing Listeria innocua from Fresh Apples

Cellulose fiber enhances the physical characteristics of extruded biodegradable cassava starch foams

Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates

Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion

Desiccation in oil protects bacteria in thermal processing

Heat resistance comparison of Salmonella and Enterococcus faecium in cornmeal at different moisture levels

Impact of genotypic variation and cultivation conditions on the techno-functional characteristics and chemical composition of 25 new Canadian quinoa cultivars

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