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Bioactive peptides from nuts: A review

International journal of food science & technology, 2022-04, Vol.57 (4), p.2226-2234

2022

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Explorative Study of Reactive Extrusion over Nixtamalization‐Maize Pericarp Residue: Effect on Dietary Fiber, Resistant Starch, and Nixtamalized Corn Flour Tortillas

Starch - Stärke, 2022-11, Vol.74 (11-12), p.n/a

2022

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Germinated chickpea–maize extrudates with high protein content and reduced starch digestibility

Journal of food science, 2022-04, Vol.87 (4), p.1895-1905

2022

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Whole unripe plantain (Musa paradisiaca L.) as raw material for bioethanol production

Journal of the science of food and agriculture, 2019-10, Vol.99 (13), p.5784-5791

2019

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Assessment of the techno‐functionality, starch digestion rates and protein quality of rice flour–whey protein instant powders produced in a twin extruder

International journal of food science & technology, 2020-02, Vol.55 (2), p.878-890

2020

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Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels

Plant foods for human nutrition (Dordrecht), 2022-06, Vol.77 (2), p.226-232

2022

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In Vitro Antioxidant Activity Optimization of Nut Shell ( Carya illinoinensis ) by Extrusion Using Response Surface Methods

Biomolecules (Basel, Switzerland), 2019-12, Vol.9 (12), p.883

2019

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Effects of phlorotannin and polysaccharide fractions of brown seaweed Silvetia compressa on human gut microbiota composition using an in vitro colonic model

Journal of functional foods, 2021-09, Vol.84, p.104596, Article 104596

2021

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Arabinoxylans Release from Brewers' Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the Extracts

Foods, 2022-05, Vol.11 (10), p.1415

2022

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Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate

Foods, 2023-05, Vol.12 (10), p.1988

2023

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Evaluation of the Functionality of Five Different Soybean Proteins in Hot‐Press Wheat Flour Tortillas

Cereal chemistry, 2015-01, Vol.92 (1), p.98-104

2015

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Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

Journal of food quality, 2019, Vol.2019 (2019), p.1-10

2019

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Release of potentially fermentable sugars during dilute acid treatments of Bermuda grass NK37 (Cynodon dactylon) for second-generation ethanol production

Journal of chemical technology and biotechnology (1986), 2014-12, Vol.89 (12), p.1941-1947

2014

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Combined application of wounding stress and extrusion as an innovative tool to obtain carrot powders with modified functional properties

CYTA: journal of food, 2019-01, Vol.17 (1), p.613-621

2019

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Generation of a Mixolab Profile After the Evaluation of the Functionality of Different Commercial Wheat Flours for Hot-Press Tortilla Production

Cereal chemistry, 2014-03, Vol.91 (2), p.139-145

2014

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Effect of extrusion conditions and hydrolysis with fiber-degrading enzymes on the production of C5 and C6 sugars from brewers’ spent grain for bioethanol production

Biofuel research journal, 2015-03, Vol.2 (1), p.203-208

2015

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Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion

Food hydrocolloids, 2021-02, Vol.111, p.106400, Article 106400

2021

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Differences in the dietary fiber content of fruits and their by-products quantified by conventional and integrated AOAC official methodologies

Journal of food composition and analysis, 2018-04, Vol.67, p.77-85

2018

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Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.)

Food science & technology, 2019-03, Vol.102, p.330-337

2019

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Aqueous Two-Phase Systems for Cleanup and Recovery of Enzymes from Plants and Plant-Derived Extracts

Methods in molecular biology (Clifton, N.J.), 2021, Vol.2178, p.65

2021

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Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots

Food chemistry, 2020-03, Vol.307, p.125551-125551, Article 125551

2020

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Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla

Food science & technology, 2022-04, Vol.160, p.113299, Article 113299

2022

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Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell

British food journal (1966), 2021-11, Vol.123 (12), p.4367-4382

2021

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Biocatalytic Degradation of Proteins and Starch of Extruded Whole Chickpea Flours

Food and bioprocess technology, 2020-10, Vol.13 (10), p.1703-1716

2020

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Use of durum wheat (Triticum Durum L.) with “yellow berry” as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis

Journal of cereal science, 2023-01, Vol.109, p.103613, Article 103613

2023

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Bioactive peptides from nuts: A review

Explorative Study of Reactive Extrusion over Nixtamalization‐Maize Pericarp Residue: Effect on Dietary Fiber, Resistant Starch, and Nixtamalized Corn Flour Tortillas

Germinated chickpea–maize extrudates with high protein content and reduced starch digestibility

Whole unripe plantain (Musa paradisiaca L.) as raw material for bioethanol production

Assessment of the techno‐functionality, starch digestion rates and protein quality of rice flour–whey protein instant powders produced in a twin extruder

Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels

In Vitro Antioxidant Activity Optimization of Nut Shell ( Carya illinoinensis ) by Extrusion Using Response Surface Methods

Effects of phlorotannin and polysaccharide fractions of brown seaweed Silvetia compressa on human gut microbiota composition using an in vitro colonic model

Arabinoxylans Release from Brewers' Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the Extracts

Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate

Evaluation of the Functionality of Five Different Soybean Proteins in Hot‐Press Wheat Flour Tortillas

Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes

Release of potentially fermentable sugars during dilute acid treatments of Bermuda grass NK37 (Cynodon dactylon) for second-generation ethanol production

Combined application of wounding stress and extrusion as an innovative tool to obtain carrot powders with modified functional properties

Generation of a Mixolab Profile After the Evaluation of the Functionality of Different Commercial Wheat Flours for Hot-Press Tortilla Production

Effect of extrusion conditions and hydrolysis with fiber-degrading enzymes on the production of C5 and C6 sugars from brewers’ spent grain for bioethanol production

Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion

Differences in the dietary fiber content of fruits and their by-products quantified by conventional and integrated AOAC official methodologies

Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.)

Aqueous Two-Phase Systems for Cleanup and Recovery of Enzymes from Plants and Plant-Derived Extracts

Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots

Evaluation of non-extruded and extruded pecan (Carya illinoinensis) shell powder as functional ingredient in bread and wheat tortilla

Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell

Biocatalytic Degradation of Proteins and Starch of Extruded Whole Chickpea Flours

Use of durum wheat (Triticum Durum L.) with “yellow berry” as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis

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