Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

Qing-Bo Ding, Paul Ainsworth, Andrew Plunkett et al. · Journal of Food Engineering · 2005 · 465 citations

Nutrition, Food Physic, Food Structure +9

Evaluation of rice flour modified by extrusion cooking

Anastase Hagenimana, Ding Xiao-lin, Tao Fang · Journal of Cereal Science · 2005 · 459 citations

Rice Flour, Food Engineering, Grain Quality +3

A General Model for Expansion of Extruded Products

L. Alvarez-Martinez, K.P. KONDURY, Judson M. Harper · Journal of Food Science · 1988 · 381 citations

Engineering, Mechanical Engineering, Computer-aided Design +16

Chemical characterization of tomato pomace

M. Del Valle, Montaña Cámara, Maria‐Esperanza Torija · Journal of the Science of Food and Agriculture · 2006 · 255 citations

Nutrition, Food Packaging, Chemical Composition +17

Dietary fiber profile of barley flour as affected by extrusion cooking

Thava Vasanthan, Gaosong Jiang, Judy Yeung et al. · Food Chemistry · 2002 · 229 citations

Nutrition, Barley Flour, Food Structure +7