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Mazween Mohamad Mazlan, Rosnita A. Talib, Farah Saleena Taip, Nyuk Ling Chin, Rabiha Sulaiman, Radhiah Shukri & Mohd Zuhair Mohd Nor. (2020) Changes in the physical properties and specific mechanical energy of corn-mango peel extrudates. CyTA - Journal of Food 18:1, pages 417-426.
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Mario Márquez-Lemus, Lourdes Valadez-Carmona, Julio César García-Zebadúa, Alicia Ortiz-Moreno, Pedro Alberto Vázquez-Landaverde, Liliana Alamilla-Beltrán & Rosalva Mora-Escobedo. (2019) Assessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process. CyTA - Journal of Food 17:1, pages 501-508.
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Articles from other publishers (12)
Simone Kelly Rodrigues Lima, Alessandra Durazzo, Massimo Lucarini, João José Alves de Oliveira, Robson Alves da Silva & Daniel Dias Rufino Arcanjo. (2023) Valorization of Fruit Co-Product Flours for Human Nutrition: Challenges, Applications, and Perspectives. Sustainability 15:18, pages 13665.
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Maria Clara Coutinho Macedo, Vinícius Tadeu da Veiga Correia, Viviane Dias Medeiros Silva, Débora Tamires Vitor Pereira, Rodinei Augusti, Júlio Onésio Ferreira Melo, Christiano Vieira Pires, Ana Cardoso Clemente Filha Ferreira de Paula & Camila Argenta Fante. (2023) Development and Characterization of Yellow Passion Fruit Peel Flour (Passiflora edulis f. flavicarpa). Metabolites 13:6, pages 684.
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Ismail Boluk, Seher Kumcuoglu & Sebnem Tavman. (2023) Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina. Foods 12:5, pages 1029.
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Juo‐Yu Chen, Yuan‐Tay Shyu & Sz‐Jie Wu. (2022)
Enhancement of γ‐aminobutyric acid content in shells of passion fruit (
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Jana K. Richter, Bon‐Jae Gu, Pichmony Ek, Debomitra Dey, Steven R. Saunders & Girish M. Ganjyal. (2022) Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates. Journal of Food Science 87:8, pages 3513-3527.
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Vishal V. Khanpit, Sonali P. Tajane & Sachin A. Mandavgane. (2021) Dietary fibers from fruit and vegetable waste: methods of extraction and processes of value addition. Biomass Conversion and Biorefinery.
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Anna Martin, Susanne Naumann, Raffael Osen, Heike Petra Karbstein & M. Azad Emin. (2021) Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility. Foods 10:6, pages 1160.
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Debomitra Dey, Jana K. Richter, Pichmony Ek, Bon-Jae Gu & Girish M. Ganjyal. (2021) Utilization of Food Processing By-products in Extrusion Processing: A Review. Frontiers in Sustainable Food Systems 4.
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Anna Martin, Raffael Osen, Heike Petra Karbstein & M. Azad Emin. (2021) Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties. Polymers 13:2, pages 215.
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Pichmony Ek, Bon-Jae Gu, Steven R. Saunders, Kerry Huber & Girish M. Ganjyal. (2021) Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing. Current Research in Food Science 4, pages 588-597.
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Nicola Gasparre, James Pan, Priscila Leal da Silva Alves, Cristina M. Rosell & Jose De J. Berrios. (2020) Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks. Foods 9:12, pages 1770.
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Pramote Khuwijitjaru & Khwanjai Klinchongkon. 2020. Valorization of Fruit Processing By-products. Valorization of Fruit Processing By-products
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