Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Pietrysiak A"'
Autor:
Pietrysiak, Ewa, Zak, Angelika, Ikuse, Marina, Nalbandian, Elizabeth, Kloepfer, Ivy, Hoang, Luuvan, Vincent, Marc, Jeganathan, Brasathe, Ganjyal, Girish M.
Publikováno v:
In Food Research International November 2024 195
Autor:
Gu, Kejia, Sekhon, Amninder Singh, Richter, Jana Katharina, Yang, Yaeseol, Pietrysiak, Ewa, Michael, Minto, Ganjyal, Girish M.
Publikováno v:
In International Journal of Food Microbiology 2 May 2022 368
Autor:
Kowalski, Ryan J., Dangi, Arjun, Gu, Bon-Jae, Pietrysiak, Ewa, Dhumal, Gaurav, Hause, Jacob P., Kerr, Christopher, Campbell, Henry, Ganjyal, Girish M.
Publikováno v:
In Journal of Agriculture and Food Research September 2021 5
Publikováno v:
In Journal of Food Engineering August 2021 303
Autor:
Ryan J. Kowalski, Arjun Dangi, Bon-Jae Gu, Ewa Pietrysiak, Gaurav Dhumal, Jacob P. Hause, Christopher Kerr, Henry Campbell, Girish M. Ganjyal
Publikováno v:
Journal of Agriculture and Food Research, Vol 5, Iss , Pp 100178- (2021)
Two soft white varieties of waxy wheat flours, Waxy Penawawa and Waxy Alpowa, were extruded with different moisture contents (MC), screw speeds (SS), temperatures, and screw profiles (SPs) to identify differences in their extrusion characteristics. A
Externí odkaz:
https://doaj.org/article/addfc7eb690c40d9a31e5ddd24603cb1
Autor:
Jana K. Richter, Ewa Pietrysiak, Pichmony Ek, Debomitra Dey, Bon‐Jae Gu, Marina Ikuse, Elizabeth Nalbandian, Angelika Żak, Girish M. Ganjyal
Publikováno v:
Journal of Food Science. 87:5349-5362
Ten novel breeding lines of quinoa (Chenopodium quinoa Willd) suitable to be grown in the Pacific Northwest of the United States were developed and utilized for extrusion processing. Understanding how a particular breeding line performs during food p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b154232a1f23e0d0e5741d96db38bf52
https://doi.org/10.1111/1750-3841.16360
https://doi.org/10.1111/1750-3841.16360
Akademický článek
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Akademický článek
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Publikováno v:
Journal of food scienceREFERENCES. 87(12)
Ten advanced breeding lines of quinoa were evaluated for their physicochemical and functional characteristics. These novel breeding lines were used in two model foods, including cookies and cooked grains, to understand the influence of their characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88298ca9a49a710d0ba83d0b9d928c39
https://pubmed.ncbi.nlm.nih.gov/36331266
https://pubmed.ncbi.nlm.nih.gov/36331266