Year |
Citation |
Score |
2021 |
Ek P, Gu BJ, Ganjyal GM. Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion. Journal of Food Science. PMID 33565641 DOI: 10.1111/1750-3841.15623 |
0.37 |
|
2021 |
Xie F, Gu B, Saunders SR, Ganjyal GM. High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin Food Hydrocolloids. 110: 106131. DOI: 10.1016/J.Foodhyd.2020.106131 |
0.308 |
|
2020 |
Yang R, Xu J, Lombardo SP, Ganjyal GM, Tang J. Desiccation in oil protects bacteria in thermal processing. Food Research International (Ottawa, Ont.). 137: 109519. PMID 33233153 DOI: 10.1016/J.Foodres.2020.109519 |
0.313 |
|
2020 |
Rangira I, Gu BJ, Ek P, Ganjyal GM. Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking. Journal of Food Science. PMID 32949029 DOI: 10.1111/1750-3841.15450 |
0.448 |
|
2020 |
Pietrysiak E, Zhu Y, Gu BJ, Ganjyal GM. Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures. Journal of Food Science. PMID 32506502 DOI: 10.1111/1750-3841.15180 |
0.436 |
|
2020 |
Pietrysiak E, Kummer J, Hanrahan I, Ganjyal G. The hurdle effect of hot air impingement drying and surfactant-sanitizer wash on removal of Listeria innocua from fresh apples. Journal of Food Protection. PMID 32311702 DOI: 10.4315/Jfp-20-078 |
0.351 |
|
2020 |
Gu B, Wolcott MP, Ganjyal GM. Optimized screw profile design proved to inhibit re-agglomeration that occurs during extrusion of fine-milled forest residuals for producing fermentable sugars Industrial Crops and Products. 154: 112730. DOI: 10.1016/J.Indcrop.2020.112730 |
0.405 |
|
2019 |
Gu BJ, Masli MDP, Ganjyal GM. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion. Journal of Food Science. PMID 31887250 DOI: 10.1111/1750-3841.14951 |
0.434 |
|
2019 |
Wang S, Gu B, Ganjyal GM. Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates Lwt. 110: 223-230. DOI: 10.1016/J.Lwt.2019.03.094 |
0.39 |
|
2019 |
Kaisangsri N, Kowalski RJ, Kerdchoechuen O, Laohakunjit N, Ganjyal GM. Cellulose fiber enhances the physical characteristics of extruded biodegradable cassava starch foams Industrial Crops and Products. 142: 111810. DOI: 10.1016/J.Indcrop.2019.111810 |
0.368 |
|
2019 |
Ryu D, Kowalski RJ, Ganjyal G, Lee HJ. Reduction of ochratoxin A in oats and rice by twin-screw extrusion processing with baking soda Food Control. 105: 21-28. DOI: 10.1016/J.Foodcont.2019.05.014 |
0.351 |
|
2019 |
Lee HJ, Gu B, Ganjyal G, Ryu D. Reduction of ochratoxin A in direct steam injected oat-based infant cereals with baking soda Food Control. 96: 441-444. DOI: 10.1016/J.Foodcont.2018.10.001 |
0.346 |
|
2019 |
Kharat S, Medina-Meza IG, Kowalski RJ, Hosamani A, C.T. R, Hiregoudar S, Ganjyal GM. Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl) Food and Bioproducts Processing. 114: 60-71. DOI: 10.1016/J.Fbp.2018.07.002 |
0.391 |
|
2019 |
Baidoo EA, Murphy K, Ganjyal GM. Hulled varieties of Barley showed better expansion characteristics compared to hull-less varieties during twin-screw extrusion Cereal Chemistry. 96: 391-404. DOI: 10.1002/Cche.10138 |
0.333 |
|
2018 |
Gu BJ, Dhumal GS, Wolcott MP, Ganjyal GM. Disruption of lignocellulosic biomass along the length of the screws with different screw elements in a twin-screw extruder. Bioresource Technology. 275: 266-271. PMID 30594836 DOI: 10.1016/J.Biortech.2018.12.033 |
0.422 |
|
2018 |
Masli MDP, Gu BJ, Rasco BA, Ganjyal GM. Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates. Journal of Food Science. PMID 30211951 DOI: 10.1111/1750-3841.14290 |
0.368 |
|
2018 |
Gu BJ, Wolcott MP, Ganjyal GM. Pretreatment with lower feed moisture and lower extrusion temperatures aids in the increase in the fermentable sugar yields from fine-milled Douglas-fir. Bioresource Technology. 269: 262-268. PMID 30189379 DOI: 10.1016/J.Biortech.2018.08.109 |
0.408 |
|
2018 |
Fu Y, Gu BJ, Wang J, Gao J, Ganjyal GM, Wolcott MP. Novel micronized woody biomass process for production of cost-effective clean fermentable sugars. Bioresource Technology. 260: 311-320. PMID 29631181 DOI: 10.1016/J.Biortech.2018.03.096 |
0.334 |
|
2018 |
Masli MDP, Rasco BA, Ganjyal GM. Composition and Physicochemical Characterization of Fiber-Rich Food Processing Byproducts. Journal of Food Science. PMID 29524222 DOI: 10.1111/1750-3841.14081 |
0.333 |
|
2018 |
Pietrysiak E, Smith DM, Smith BM, Ganjyal GM. Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing. Food Chemistry. 243: 338-344. PMID 29146346 DOI: 10.1016/J.Foodchem.2017.09.132 |
0.343 |
|
2018 |
Kowalski RJ, Hause JP, Joyner Melito H, Ganjyal GM. Waxy flour degradation - Impact of screw geometry and specific mechanical energy in a co-rotating twin screw extruder. Food Chemistry. 239: 688-696. PMID 28873623 DOI: 10.1016/J.Foodchem.2017.06.120 |
0.319 |
|
2018 |
Pietrysiak E, Ganjyal GM. Apple peel morphology and attachment of Listeria innocua through aqueous environment as shown by scanning electron microscopy Food Control. 92: 362-369. DOI: 10.1016/J.Foodcont.2018.04.049 |
0.302 |
|
2017 |
Gu BJ, Wang J, Wolcott MP, Ganjyal GM. Increased sugar yield from pre-milled Douglas-fir forest residuals with lower energy consumption by using planetary ball milling. Bioresource Technology. 251: 93-98. PMID 29272773 DOI: 10.1016/J.Biortech.2017.11.103 |
0.314 |
|
2017 |
Lee HJ, Dahal S, Perez EG, Kowalski RJ, Ganjyal GM, Ryu D. Reduction of Ochratoxin A in Oat Flakes by Twin-Screw Extrusion Processing. Journal of Food Protection. 1628-1634. PMID 28853627 DOI: 10.4315/0362-028X.Jfp-16-559 |
0.429 |
|
2017 |
Kallu S, Kowalski RJ, Ganjyal GM. Impacts of Cellulose Fiber Particle Size and Starch Type on Expansion During Extrusion Processing. Journal of Food Science. PMID 28613441 DOI: 10.1111/1750-3841.13756 |
0.342 |
|
2017 |
Li C, Ganjyal GM. Chemical Composition, Pasting, and Thermal Properties of 22 Different Varieties of Peas and Lentils Cereal Chemistry Journal. 94: 392-399. DOI: 10.1094/Cchem-04-16-0080-R |
0.376 |
|
2017 |
Li C, Kowalski RJ, Li L, Ganjyal GM. Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours Cereal Chemistry Journal. 94: 385-391. DOI: 10.1094/Cchem-04-16-0079-R |
0.406 |
|
2017 |
Kowalski RJ, Meldrum A, Wang S, Joyner H, Ganjyal GM. Waxy Wheat Flour as a Freeze-Thaw Stable Ingredient Through Rheological Studies Food and Bioprocess Technology. 10: 1281-1296. DOI: 10.1007/S11947-017-1899-Y |
0.319 |
|
2017 |
Wang S, Kowalski RJ, Kang Y, Kiszonas AM, Zhu M, Ganjyal GM. Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch Food and Bioprocess Technology. 10: 394-406. DOI: 10.1007/S11947-016-1824-9 |
0.365 |
|
2016 |
Aluwi NA, Gu BJ, Dhumal GS, Medina-Meza IG, Murphy KM, Ganjyal GM. Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing. Journal of Food Science. PMID 27780310 DOI: 10.1111/1750-3841.13512 |
0.438 |
|
2016 |
Fleischman EF, Kowalski RJ, Morris CF, Nguyen T, Li C, Ganjyal G, Ross CF. Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran. Journal of Food Science. PMID 27681599 DOI: 10.1111/1750-3841.13511 |
0.35 |
|
2016 |
Ditudompo S, Takhar PS, Ganjyal GM, Hanna MA. Effect of extrusion conditions on expansion behavior and selected physical characteristics of cornstarch extrudates Transactions of the Asabe. 59: 969-983. DOI: 10.13031/Trans.59.11467 |
0.616 |
|
2016 |
Kaisangsri N, Kowalski RJ, Wijesekara I, Kerdchoechuen O, Laohakunjit N, Ganjyal GM. Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates Lwt - Food Science and Technology. 68: 391-399. DOI: 10.1016/J.Lwt.2015.12.016 |
0.322 |
|
2016 |
Kowalski RJ, Medina-Meza IG, Thapa BB, Murphy KM, Ganjyal GM. Extrusion processing characteristics of quinoa (Chenopodium quinoa Willd.) var. Cherry Vanilla Journal of Cereal Science. 70: 91-98. DOI: 10.1016/J.Jcs.2016.05.024 |
0.385 |
|
2016 |
Kowalski RJ, Morrow CD, McDonald AG, Ganjyal GM. A new technique for cross-sectional density profiling of extruded foods by X-ray scanning Food Structure. 8: 1-7. DOI: 10.1016/J.Foostr.2016.03.001 |
0.31 |
|
2016 |
Millin TM, Medina-Meza IG, Walters BC, Huber KC, Rasco BA, Ganjyal GM. Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes Food and Bioprocess Technology. 9: 2080-2091. DOI: 10.1007/S11947-016-1790-2 |
0.398 |
|
2015 |
Kowalski RJ, Morris CF, Ganjyal GM. Waxy Soft White Wheat: Extrusion Characteristics and Thermal and Rheological Properties Cereal Chemistry Journal. 92: 145-153. DOI: 10.1094/Cchem-03-14-0039-R |
0.426 |
|
2015 |
Rahman R, Hiregoudar S, Veeranagouda M, Ramachandra CT, Nidoni U, Roopa RS, Kowalski RJ, Ganjyal GM. Effects of Wheat Grass Powder Incorporation on Physiochemical Properties of Muffins International Journal of Food Properties. 18: 785-795. DOI: 10.1080/10942912.2014.908389 |
0.353 |
|
2013 |
Ditudompo S, Takhar PS, Ganjyal GM, Hanna MA. The effect of temperature and moisture on the mechanical properties of extruded cornstarch Journal of Texture Studies. 44: 225-237. DOI: 10.1111/Jtxs.12013 |
0.589 |
|
2008 |
Kumar A, Ganjyal GM, Jones DD, Hanna MA. Modeling residence time distribution in a twin-screw extruder as a series of ideal steady-state flow reactors Journal of Food Engineering. 84: 441-448. DOI: 10.1016/J.Jfoodeng.2007.06.017 |
0.601 |
|
2007 |
Ganjyal G, Fang Q, Hanna MA. Freezing points and small-scale deicing tests for salts of levulinic acid made from grain sorghum. Bioresource Technology. 98: 2814-8. PMID 17416518 DOI: 10.1016/J.Biortech.2006.07.042 |
0.515 |
|
2007 |
Ganjyal GM, Weber R, Hanna MA. Laboratory composting of extruded starch acetate and poly lactic acid blended foams. Bioresource Technology. 98: 3176-9. PMID 17222552 DOI: 10.1016/J.Biortech.2006.10.030 |
0.524 |
|
2007 |
Kumar A, Ganjyal GM, Jones DD, Hanna MA. Experimental determination of longitudinal expansion during extrusion of starches Cereal Chemistry. 84: 480-484. DOI: 10.1094/Cchem-84-5-0480 |
0.587 |
|
2006 |
Wang L, Ganjyal G, Jones D, Weller C, Hanna M. Finite Element Modeling of Fluid Flow, Heat Transfer, and Melting of Biomaterials in a Single-screw Extruder Journal of Food Science. 69: E212-E223. DOI: 10.1111/J.1365-2621.2004.Tb10712.X |
0.577 |
|
2006 |
Ganjyal GM, Hanna MA. Role of Blowing Agents in Expansion of High-Amylose Starch Acetate During Extrusion Cereal Chemistry Journal. 83: 577-583. DOI: 10.1094/Cc-83-0577 |
0.532 |
|
2006 |
Ganjyal G, Hanna MA, Supprung P, Noomhorm A, Jones D. Modeling Selected Properties of Extruded Rice Flour and Rice Starch by Neural Networks and Statistics Cereal Chemistry Journal. 83: 223-227. DOI: 10.1094/Cc-83-0223 |
0.536 |
|
2006 |
Kumar A, Ganjyal GM, Jones DD, Hanna MA. Digital image processing for measurement of residence time distribution in a laboratory extruder Journal of Food Engineering. 75: 237-244. DOI: 10.1016/J.Jfoodeng.2005.04.025 |
0.561 |
|
2005 |
Wang L, Ganjyal GM, Jones DD, Weller CL, Hanna MA. Modeling of bubble growth dynamics and nonisothermal expansion in starch-based foams during extrusion Advances in Polymer Technology. 24: 29-45. DOI: 10.1002/Adv.20030 |
0.547 |
|
2004 |
Ganjyal GM, Hanna MA. Effects of Extruder Die Nozzle Dimensions on Expansion and Micrographic Characterization During Extrusion of Acetylated Starch Starch - StäRke. 56: 108-117. DOI: 10.1002/Star.200300200 |
0.545 |
|
2004 |
Ganjyal GM, Reddy N, Yang YQ, Hanna MA. Biodegradable packaging foams of starch acetate blended with corn stalk fibers Journal of Applied Polymer Science. 93: 2627-2633. DOI: 10.1002/App.20843 |
0.535 |
|
2003 |
Ganjyal G, Hanna M, Jones D. Modeling Selected Properties of Extruded Waxy Maize Cross-Linked Starches with Neural Networks Journal of Food Science. 68: 1384-1388. DOI: 10.1111/J.1365-2621.2003.Tb09654.X |
0.558 |
|
2003 |
Ganjyal G, Hanna M, Devadattam D. Processing of Sapota (Sapodilla): Drying Journal of Food Science. 68: 517-520. DOI: 10.1111/J.1365-2621.2003.Tb05704.X |
0.594 |
|
2002 |
Ganjyal G, Hanna M. A Review on Residence Time Distribution (RTD) in Food Extruders and Study on the Potential of Neural Networks in RTD Modeling Journal of Food Science. 67: 1996-2002. DOI: 10.1111/J.1365-2621.2002.Tb09491.X |
0.548 |
|
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