Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake by Antun Jozinović, Đurđica Ačkar, Stela Jokić, Jurislav Babić, Jelena Panak Balentić, Marija Banožić, Drago Šubarić

Subjects: “…extruded snacks…”
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Genotypic studies for value addition traits in pearl millet by R. Bhardwaj, R. S. Sohu, Savita Sharma, C. Tara Satyavathi, Tosh Garg

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The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors by Dina Alhooei, Maryam Salami, Maryam Moslehi Shad, Jean-Marc Chobert, Thomas Haertlé

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Nutritious novel snacks from some of cereals, legumes and skimmed milk powder by Hamid Morsy Ziena, Ahmed Hamid Morsy Ziena

Subjects: “…Extruded snacks…”
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A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources by Silvia Mironeasa, Ionica Coţovanu, Costel Mironeasa, Mădălina Ungureanu-Iuga

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Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks by Anuj Saklani, Ravinder Kaushik, Krishan Kumar

Subjects: “…Extruded snacks…”
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Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks by Catrin Tyl, Andrea Bresciani, Alessandra Marti

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Avaliação da qualidade tecnológica de snacks obtidos por extrusão de grão integral de amaranto ou de farinha de amaranto desengordurada e suas misturas com fubá de milho Quality as... by Vanessa Dias Capriles, José Alfredo Gomes Arêas

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Corn-Based Extruded Snacks Supplemented with Bilberry Pomace Powder: Physical, Chemical, Functional, and Sensory Properties by Ana Maria Blejan, Violeta Nour, Alexandru Radu Corbu, Georgiana Gabriela Codină

Subjects: “…corn-based extruded snacks…”
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Response surface analysis and process optimization of twin screw extrusion of apple pomace blended snacks by SHAHZAD FAISAL, INDRA MANI, RAM KISHOR GUPTA, P K SAHOO, SUNIL KUMAR JHA, BALJIT SINGH, SUSHEEL K SARKAR, TAPAN K KHURA

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Nutrient-Dense Shelf-Stable Vegetable Powders and Extruded Snacks Made from Carrots and Broccoli by Danyang Ying, Luz Sanguansri, Lijiang Cheng, Mary Ann Augustin

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Spices in a Product Affect Emotions: A Study with an Extruded Snack Product † by Brandon Bell, Koushik Adhikari, Edgar Chambers, Sajid Alavi, Silvia King, Mark Haub

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Development of Extruded Snacks with Protein Hydrolysed from Jumbo Squid (<i>Dosidicus gigas</i>) by-Product and Cañihua (<i>Chenopodium pallidicaule Aellen</i>) by Mateo Tapia, Sebastián J. Marimón, Nicolás Salazar

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Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method by Antun Jozinović, Bojan Šarkanj, Đurđica Ačkar, Jelena Panak Balentić, Domagoj Šubarić, Tanja Cvetković, Jasmina Ranilović, Sunčica Guberac, Jurislav Babić

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Optimization of extrusion conditions for development of high quality rice-lupin-pumpkin based extruded snack food by Yeshambel Dagnaw Alefew, Abebaw Teshome Tiruneh, Tadesse Fenta Yehuala

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Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology by Aparna Kumari, Aditya Gupta, Anil Kumar Chauhan

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Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Micro... by Nurulhusna Awaeloh, Surasak Limsuwan, Pinanong Na-Phatthalung, Thammarat Kaewmanee, Sasitorn Chusri

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