1 |
Perraulta Lavanya J, Gowthamraj G, Sangeetha N. Effect of heat moisture treatment on the physicochemical, functional, and antioxidant characteristics of white sorghum ( Sorghum bicolor (L.) grains and flour. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.16017] [Reference Citation Analysis]
|
2 |
Neder-suárez D, Quintero-ramos A, Meléndez-pizarro CO, de Jesús Zazueta-morales J, Paraguay-delgado F, Ruiz-gutiérrez MG. Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion. LWT 2021;146:111414. [DOI: 10.1016/j.lwt.2021.111414] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 2.5] [Reference Citation Analysis]
|
3 |
Lisiecka K, Wójtowicz A, Sujak A. Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp. Pol J Food Nutr Sci . [DOI: 10.31883/pjfns/138321] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
|
4 |
Lisiecka K, Wójtowicz A, Mitrus M, Oniszczuk T, Combrzyński M. New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties. LWT 2021;145:111233. [DOI: 10.1016/j.lwt.2021.111233] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 2.5] [Reference Citation Analysis]
|
5 |
Lisiecka K, Wójtowicz A. Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks. LWT 2021;141:110919. [DOI: 10.1016/j.lwt.2021.110919] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
|
6 |
Ferreira SM, Capriles VD, Conti-silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties. LWT 2021;137:110390. [DOI: 10.1016/j.lwt.2020.110390] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
|
7 |
Bresciani A, Giordano D, Vanara F, Blandino M, Marti A. The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn. Food Chem 2021;343:128503. [PMID: 33243562 DOI: 10.1016/j.foodchem.2020.128503] [Cited by in Crossref: 11] [Cited by in F6Publishing: 11] [Article Influence: 3.7] [Reference Citation Analysis]
|
8 |
Kita A, Nowak J, Michalska-ciechanowska A. The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage. Applied Sciences 2020;10:5603. [DOI: 10.3390/app10165603] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 1.3] [Reference Citation Analysis]
|