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Development of Quality Protein Maize based breakfast cereal

The Indian Journal of Agricultural Sciences, 91(2)

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Physical Properties of Extrudate with Treatments of Corn Grit-Sago Flour Composition and Moisture Contents Using Twin-Screw Extruder

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Xiang Li, Reine‐Marie Guillermic, Mohammad Nadimi, Jitendra Paliwal, Filiz Koksel

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Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours

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Effects of thermal energy on extrusion characteristics, digestibility and palatability of a dry pet food for cats

Journal of Animal Physiology and Animal Nutrition, 105(S1)

Millena Ruszkowska, Małgorzata Tańska, Przemysław Łukasz Kowalczewski

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Extruded Corn Snacks with Cricket Powder: Impact on Physical Parameters and Consumer Acceptance

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Andriana E. Lazou

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Elvis A. Baidoo, Martha Verghese, Joshua L. Herring

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Twin‐screw extrusion retains industrial hemp byproduct (hemp flakes) functionality

Journal of Food Science, 90(2)

Swasti Mudgal, Narpinder Singh

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Physicochemical, functional, pasting, and amino acid compositions of milled rice, and extrusion behavior of milled rice from basmati and nonbasmati varieties

Cereal Chemistry, 101(5)

Monisa Yousouf, Syed Zameer Hussain, Varsha Kanojia, Tahiya Qadri, Bazila Naseer, Fouzia Shafi, Abida Jabeen

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Development of third generation protein rich snacks from lentil and egg powder through microwave assisted extrusion cooking

Nutrition & Food Science , 53(2)

Sana Manzoor, Ammar B. Altemimi, Allah Rakha, Hina Rasheed, Muhammad Shaffay Ali Khan, Seemal Munir, Zuhaib F. Bhat, Rana Muhammad Aadil

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Modulation of snack foods: An approach to overcome hidden hunger in children

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Izabel Cristina Veras Silva, Kaesel Jackson Damasceno-Silva, Jorge Minoru Hashimoto, Carlos Wanderlei Piler de Carvalho, José Luis Ramirez Ascheri, Melicia Cintia Galdeano, Maurisrael de Moura Rocha

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Effect of different processing conditions to obtain expanded extruded based on cowpea

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Guido Rolandelli, Yoja Teresa García-Navarro, Santiago García-Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutiérrez-López, María del Pilar Buera

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Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

Food Structure, 25()

Nazlı Şahin, Nermin Bilgiçli, Abdulvahit Sayaslan

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Improvement of Functional and Nutritional Properties of Extruded Snacks with the Utilization of Red Dog Flour

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Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects

Food Research International, 175()

R.G.M. van der Sman, A.J. van der Goot

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Hypotheses concerning structuring of extruded meat analogs

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Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks

British Food Journal, 122(1)

A.A. Tas, A.U. Shah

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The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges

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Manzoor Ahmad Shah, Shabir Ahmad Mir, B.N. Dar

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Food Formulation

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Extrusion of Plant Raw Materials in Food Production: A Review

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Magdalena Gantner, Anna Sadowska, Anna Piotrowska, Klaudia Kulik, Barbara Sionek, Eliza Kostyra

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Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source

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Laureat Taffoti Tatsabong, Gi-Hyung Ryu

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The Effect of Corn Flour Addition on the Physico-chemical Properties of Extruded Cassava Starch

Food Engineering Progress, 22(3)

Vivian Offiah, Vassilis Kontogiorgos, Kolawole O. Falade

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Extrusion processing of raw food materials and by-products: A review

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Lamia L’Hocine, Delphine Martineau-Côté, Allaoua Achouri, Janitha P. D. Wanasundara, Gayani W. Loku Hetti Arachchige

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Pulses

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Iván Friero, Mariona Martínez-Subirà, Alba Macià, María-Paz Romero, Marian Moralejo

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Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals

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Chemical Compositions Changes during Hot Extrusion at Various Barrel Temperatures for Porang (Amorphophallus Oncophyllus) Tuber Flour Refining

Journal of Physics: Conference Series, 1175()

Nazlı ŞAHİN, Abdulvahit SAYASLAN

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Ekstrüzyon Teknolojisi ve Buğday Öğütme Yan Ürünlerinin Ekstrüde Gıda Üretiminde Kullanımı

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, ()

Gislaine Cristina Bill Kaelle, Taís Silvino Bastos, Renata Bacila Morais dos Santos de Souza, Eduarda Lorena Fernandes, Lorenna Nicole Araújo Santos, Simone Gisele de Oliveira, Ananda Portella Félix

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Starch sources and their influence on extrusion parameters, kibble characteristics and palatability of dog diets

Italian Journal of Animal Science, 23(1)

Xóchitl Ariadna Ruiz‐Armenta, José de Jesús Zazueta‐Morales, Carlos Iván Delgado‐Nieblas, Armando Carrillo‐López, Ernesto Aguilar‐Palazuelos, Irma Leticia Camacho‐Hernández

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Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

Journal of Food Processing and Preservation, 43(12)

Anggun Devi Yunistiana, Joko Nugroho Wahyu Karyadi, Devi Yuni Susanti, Iftinan Aribah Rati Inayah, Roihan Syafiq Mufadhol, Ailsa Saraswati Samodra, Dwi Ayuni

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Karakteristik Fisik Ekstrudat dengan Perlakuan Penambahan Tepung Sagu pada Grits Jagung dan Suhu Barrel

Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, 13(2)

Franz J. Chuqui-Paulino, Davy W. Hidalgo Chávez, José L. Ramírez Ascheri, Caroline Grassi Mellinger, Jhony W. Vargas-Solorzano, Carlos W. Piler Carvalho

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Impact of Whole Cereal–Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours

Foods, 14(20)

Nazlı Şahin, Nermin Bilgiçli, Abdulvahit Sayaslan

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Investigation of nutritional and functional properties of extruded corn snacks with bran addition

Food and Health, 7(2)

Enobong Okon Umoh, Moses Columba Ekanem

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Effects of Barrel Temperature, Screw Speed and Feed Moisture Content on the Organoleptic Properties of Aerial Yam-Soybean Flour Extruded Snacks

African Journal of Agricultural Science and Food Research, 16(1)

Girish N. Mathad, Jenshinn Lin, Minh Khoa Nguyen

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Emerging Food Processing Technologies

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Ravi Pandiselvam, Liya T. Joseph, M. R. Manikantan, Anandu Chandra Khanashyam, P. P. Shameena Beegum, S. V. Ramesh, D. Balasubramanian, S. Neenu, Murali Gopal, A. C. Mathew, K. B. Hebbar

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Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates

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Mayushi Malshika Jayakody, Mihiri Priyanwadha Gunathilake Vanniarachchy

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Applications of Seaweeds in Food and Nutrition

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Emmanuel Kehinde Oke, Michael Ayodele Idowu, Khadijat Omobolaji Okanlawon, Abiodun Aderoju Adeola, Omobolanle Omowumi Olorode

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Proximate Composition, Cooking and Sensory Properties of Noodles from Wheat-Tigernut Pomace Flour Blends at Optimized Condition Using Response Surface Methodology

Journal of Culinary Science & Technology, 22(3)

Anju Bisht

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Small Millet Grains

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Gerald Tumwine, Amos Asiimwe, Fatih Yildiz

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Effect of barrel temperature and blending ratio on the sensory and physical properties of cassava-extruded snacks

Cogent Food & Agriculture, 5(1)

Yizhou FANG, Jinjian JI, Jianyou ZHANG, Shulai LIU, Jianhua LIU, Yuting DING

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Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates

Food Science and Technology, 39(3)

Ravindra Naik, R. T. Patil

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Microwave Processing of Foods: Challenges, Advances and Prospects

Food Engineering Series, ()

Enobong Okon Umoh, Sunday Peter Ukwo

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Assessment of Some Anti-Nutritional Factors in Extruded Soybean and Aerial Yam Flour Blend

African Journal of Agricultural Science and Food Research, 16(1)

Haile Tesfaye Duguma, Sirawdink Fikreyesus Forsido, Tefera Belachew, Oliver Hensel

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Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour

Frontiers in Sustainable Food Systems, 5()

Elisa A. Beltrán-Medina, Guadalupe M. Guatemala-Morales, Eduardo Padilla-Camberos, Rosa I. Corona-González, Pedro M. Mondragón-Cortez, Enrique Arriola-Guevara

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Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product

Foods, 9(8)

Debomitra Dey, Jana K. Richter, Pichmony Ek, Bon-Jae Gu, Girish M. Ganjyal

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Utilization of Food Processing By-products in Extrusion Processing: A Review

Frontiers in Sustainable Food Systems, 4()

Marisol P. Castro-Mendoza, Heidi M. Palma-Rodriguez, Erick Heredia-Olea, Juan P. Hernández-Uribe, Edgar O. López-Villegas, Sergio O. Serna-Saldivar, Apolonio Vargas-Torres

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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()

Amir Soltani Alkoei, Sayed Mohammad Ali Jalali, Seyed Amir Hossein Jalali, Farshid Kheiri

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Effects of dietary corn and protein levels on physical properties of extruded feed pellets and growth performance of rainbow trout, Oncorhynchus mykiss

Journal of the World Aquaculture Society, 55(1)