Results 151 to 160 of about 299,382 (256)
Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process. [PDF]
Foods, 2019 Bouasla A, Wójtowicz A.
europepmc +1 more source
New Phytologist, Volume 251, Issue 4, Page 1755-1773, August 2026.Summary Experimental evolution under elevated temperatures has generated heat‐evolved (HE) strains of Symbiodiniaceae that enhance coral bleaching tolerance. However, the biomolecular mechanisms underlying this resilience remain poorly understood. We conducted a laboratory heat‐stress experiment and applied synchrotron‐based Fourier transform infrared (
Bede G. Johnston +5 more
wiley +1 more source
Geophysical Research Letters, Volume 53, Issue 14, 28 July 2026.Abstract Long‐term SO2 emission rate time series are critical for deciphering the subsurface processes regulating open‐vent volcanoes, yet extracting cyclical drivers from continuous degassing records remains challenging. We analyze a 14‐year (2006–2020) SO2 emission rate data set from Whakaari/White Island, New Zealand, identifying five chronological ...
A. Mazot +5 more
wiley +1 more source
Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking. [PDF]
Food Sci Biotechnol, 2019 Ma X, Ryu G.
europepmc +1 more source
Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components. [PDF]
Foods, 2018 Díaz-Batalla L +6 more
europepmc +1 more source
The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment. [PDF]
PLoS One, 2016 Zeng Z, Liu C, Luo S, Chen J, Gong E.
europepmc +1 more source
Extrusion cooking and its application.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1986 openaire +2 more sources