Results 201 to 210 of about 17,082 (279)

Food supply chain design using MCDM, a case study on Novel Protein Foods [PDF]

Apaiah, R.K., Boekel, T., van, Hendrix, E.M.T., Linnemann, A.R.   +3 more
core   +1 more source

The effect of freeze-thaw cycling on the quality of Sorghum noodles: An analysis based on starch, moisture and structural characteristics. [PDF]

Food Chem X
Zhang L, Qu J, Xie M, Zhang B, Zhu K, Tian Y, Yu M.   +6 more
europepmc   +1 more source

Effects of Isolated Pea Protein on Extrusion-Induced Gelation and Gel-like Network Formation in Low-Moisture Meat Analog Systems. [PDF]

Gels
Choi HW, Zhang Y, Lee Y, Jeon H, Ryu GH, Gu BJ.   +5 more
europepmc   +1 more source

Dual‐vector transmission of a pepper polerovirus: a plant virus is transmitted by both aphids and the supervector whitefly Bemisia tabaci

New Phytologist, Volume 250, Issue 3, Page 1370-1377, May 2026.
José Natividad Jaén‐Sanjur, Ana Cristina García‐Merenciano, Jesús Navas‐Castillo, Elvira Fiallo‐Olivé   +3 more
wiley   +1 more source

Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties. [PDF]

Food Sci Biotechnol
Kim M, Kim YM.
europepmc   +1 more source

In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food. [PDF]

J Texture Stud
Monod R, Conti AC, Denimal E, Septier C, Houssou BH, Brignot H, Srivastava R, Clerjon S, Labouré H, Thomas-Danguin T, Salles C.   +10 more
europepmc   +1 more source

Extrusion cooking and its application.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1986
openaire   +2 more sources

Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition. [PDF]

Foods
Lin SD.
europepmc   +1 more source

Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates. [PDF]

Foods
Muñoz MM, Garrido MD, Peñaranda I.
europepmc   +1 more source

Maillard, Microwave, and Extrusion Cooking [PDF]

, 1993
openaire   +1 more source