Citations (22)
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Amanda Gomes Almeida Sá, Yara Maria Franco Moreno & Bruno Augusto Mattar Carciofi. (2020) Food processing for the improvement of plant proteins digestibility. Critical Reviews in Food Science and Nutrition 60:20, pages 3367-3386.
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Articles from other publishers (21)
Arlene Rachael Andirigu, Loveness Kuziwa Nyanga & Prosper Chopera. (2023) Effects of extrusion on nutritional and non-nutritional properties in the production of multigrain ready to eat snacks incorporated with NUA45 beans. The North African Journal of Food and Nutrition Research 7:16, pages 101-109.
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Carlos I. Rivas-Vela, Silvia L. Amaya-Llano & Eduardo Castaño-Tostado. (2023) Effect of extrusion process on the obtention of a flour from coffee pulp Coffea arabica variety red Caturra and its use in bakery products. Journal of Food Science and Technology.
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Ankanksha Kumari & Anupam Roy. (2023) Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation. Food Science and Biotechnology 32:9, pages 1235-1256.
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Farrah Adlina Faizal, Nurul Hawa Ahmad, Jamilah Syafawati Yaacob, Sarina Abdul Halim Lim & Muhamad Hafiz Abd Rahim. (2023) Food processing to reduce antinutrients in plant-based foods. International Food Research Journal 30:1, pages 25-45.
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Seema Sharma, Romee Jan, Charanjit S. Riar & vikas Bansal. (2021) Analyzing the effect of germination on the pasting, rheological, morphological and in- vitro antioxidant characteristics of kodo millet flour and extracts. Food Chemistry 361, pages 130073.
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Daniel Rico, Ana Belén Cano & Ana Belén Martín-Diana. (2021) Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour. Molecules 26:18, pages 5578.
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Amanda Gomes Almeida Sá, Daniele Cristina da Silva, Maria Teresa Bertoldo Pacheco, Yara Maria Franco Moreno & Bruno Augusto Mattar Carciofi. (2021) Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility. Future Foods 3, pages 100023.
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Anne‐Maria Pajari, Riitta Freese, Susanna Kariluoto, Anna‐Maija Lampi & Vieno Piironen. 2021. Whole Grains and Health. Whole Grains and Health
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Ehsan Feizollahi, Razieh Sadat Mirmahdi, Alaleh Zoghi, Ruurd T. Zijlstra, M.S. Roopesh & Thava Vasanthan. (2021) Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products. Food Research International 143, pages 110284.
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Duanquan Lin, Alan L. Kelly, Valentyn Maidannyk & Song Miao. (2021) Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads. Food Hydrocolloids 110, pages 106165.
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Victor Vicentin Bentes, Fábio Bittencourt, Dacley Hertes Neu, Altevir Signor & Cinthia Eyng. (2020)
Replacement of corn by rice grits, with or without phytase supplementation, in diets for silver catfish (
Rhamdia quelen
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. Aquaculture Nutrition 26:5, pages 1584-1591.
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K. Hariprasanna, B. Chetankumar, R. Venkateswarlu & G. Niharika. 2020. Sorghum in the 21st Century: Food – Fodder – Feed – Fuel for a Rapidly Changing World. Sorghum in the 21st Century: Food – Fodder – Feed – Fuel for a Rapidly Changing World
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Micaela Albarracín, Luis Dyner, María Silvia Giacomino, Adriana Weisstaub, Angela Zuleta & Silvina R. Drago. (2019)
Modification of nutritional properties of whole rice flours (
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Raúl E Cian, Carla Bacchetta, Jimena Cazenave & Silvina R Drago. (2018)
In vitro assays predicts mineral retention and apparent protein digestibility of different fish feed measured using a juvenile
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Raúl E. Cian, Carla Bacchetta, Jimena Cazenave & Silvina R. Drago. (2018) Extruded fish feed with high residual phytase activity and low mineral leaching increased P. mesopotamicus mineral retention. Animal Feed Science and Technology 240, pages 78-87.
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Zhanqiang Hu, Xiaozhi Tang, Ming Zhang, Xianqiao Hu, Chen Yu, Zhiwei Zhu & Yafang. Shao. (2018) Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice. RSC Advances 8:13, pages 7123-7132.
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Raúl E. Cian, Carla Bacchetta, Jimena Cazenave & Silvina R. Drago. (2017) Optimization of single screw extrusion process for producing fish feeds based on vegetable meals and evaluation of nutritional effects using a juvenile Piaractus mesopotamicus model. Animal Feed Science and Technology 234, pages 54-64.
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Mariana Juste Contin Gomes, Rufino António Infante, Bárbara Pereira da Silva, Maria Eliza de Castro Moreira, Desirrê Moraes Dias, Rita de Cássia Stampini Oliveira Lopes, Renata Celi Lopes Toledo, Valéria Aparecida Vieira Queiroz & Hércia Stampini Duarte Martino. (2017) Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats. Journal of Cereal Science 75, pages 213-219.
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Nicole M. Delimont, Nicole M. Fiorentino, Alexander B. Opoku-Acheampong, Michael V. Joseph, Qingbin Guo, Sajid Alavi & Brian L. Lindshield. (2017) Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar- and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats. Journal of Nutritional Science 6.
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Micaela Albarracín, Pau Talens, Nuria Martínez-Navarrete, Rolando J González & Silvina R Drago. (2015)
Physicochemical properties and structural characteristics of whole grain
Oryza sativa
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. Food Science and Technology International 22:4, pages 333-342.
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Micaela Albarracín, Adriana R. Weisstaub, Angela Zuleta & Silvina R. Drago. (2016) Extruded whole grain diets based on brown, soaked and germinated rice. Effects on the lipid profile and antioxidant status of growing Wistar rats. Part II. Food & Function 7:6, pages 2729-2735.
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