Effect of extrusion using plasma-activated water on the structural, physicochemical, antioxidant and in vitro digestive properties of yam flour

Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture

Rohit Thirumdas, Uday S. Annapure, Kaliramesh Siliveru et al. · Trends in Food Science & Technology · 2018 · 905 citations

Agriculture, Food Science, Food Engineering +11

Antioxidant activity of barley as affected by extrusion cooking

Paras Sharma, Hardeep Singh Gujral · Food Chemistry · 2011 · 245 citations

Agriculture, Food Science, Plant Sciences +13

Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

Yongshuai Ma, Yi Pan, Qiutao Xie et al. · Food Chemistry · 2018 · 198 citations · Full text

Agriculture, Food Science, Food Engineering +13

Effect of plasma-activated water on the structure and in vitro digestibility of waxy and normal maize starches during heat-moisture treatment

Yizhe Yan, Linlin Feng, Miaomiao Shi et al. · Food Chemistry · 2019 · 171 citations

Agriculture, Biochemistry, Food Science +17

Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour

Sonal Chaple, Chaitanya Sarangapani, John A. Jones et al. · Innovative Food Science & Emerging Technologies · 2020 · 166 citations · Full text

Agriculture, Food Science, Physics +15