Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review von Faliarizao, Natoavina, Berrios, Jose De J., Dolan, Kirk D.

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Impact of food processing on the glycemic index (GI) of potato products von Nayak, Balunkeswar, De J. Berrios, Jose, Tang, Juming

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Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties von Evangelho, Jarine Amaral do, Vanier, Nathan Levien, Pinto, Vânia Zanella, Berrios, Jose J. De, Dias, Alvaro Renato Guerra, Zavareze, Elessandra da Rosa

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Optimization of Antimicrobial and Physical Properties of Alginate Coatings Containing Carvacrol and Methyl Cinnamate for Strawberry Application von Peretto, Greta, Du, Wen-Xian, Avena-Bustillos, Roberto J, Berrios, Jose De J, Sambo, Paolo, McHugh, Tara H

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Tiger Nut ( Cyperus esculentus ) as a Functional Ingredient in Gluten-Free Extruded Snacks von Gasparre, Nicola, Pan, James, da Silva Alves, Priscila Leal, Rosell, Cristina M, De J Berrios, Jose

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Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours von Nayak, Balunkeswar, Liu, Rui Hai, Berrios, Jose De J, Tang, Juming, Derito, Christopher

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Electrostatic and Conventional Spraying of Alginate-Based Edible Coating with Natural Antimicrobials for Preserving Fresh Strawberry Quality von Peretto, Greta, Du, Wen-Xian, Avena-Bustillos, Roberto J., De J. Berrios, Jose, Sambo, Paolo, McHugh, Tara H.

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Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids von Alves, Priscila L. S., Berrios, Jose De J, Pan, James, Yokoyama, Wallace H.

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Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice von Ciudad-Mulero, María, Vega, Erika N, García-Herrera, Patricia, Pedrosa, Mercedes M, Arribas, Claudia, Berrios, José De J, Cámara, Montaña, Fernández-Ruiz, Virginia, Morales, Patricia

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Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients von Morales, Patricia, Barros, Lillian, Dias, Maria Inês, Santos-Buelga, Celestino, Ferreira, Isabel C.F.R., Ramirez Asquieri, Eduardo, Berrios, José De J.

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Physical Characterization of Biodegradable Films Based on Chitosan, Polyvinyl Alcohol and Opuntia Mucilage von Dominguez-Martinez, Blanca M., Martínez-Flores, Hector E., Berrios, Jose De J., Otoni, Caio G., Wood, Delilah F., Velazquez, Gonzalo

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Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend von Silva, Erika Madeira Moreira da, Ascheri, José Luis Ramírez, Carvalho, Carlos Wanderlei Piler de, Takeiti, Cristina Yoshie, Berrios, Jose de J.

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Influence of extruded lentil containing high chromium nutritional yeast on the main physiological factors associated with metabolic syndrome in rodent models von Attaran, Shireen, Yokoyama, Wallace, Pan, James, Berrios, Jose De J

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Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review von Cotacallapa-Sucapuca, Mario, Vega, Erika N, Maieves, Helayne A, Berrios, José De J, Morales, Patricia, Fernández-Ruiz, Virginia, Cámara, Montaña

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Polishing and parboiling effect on the nutritional and technological properties of pigmented rice von Paiva, Flávia Fernandes, Vanier, Nathan Levien, Berrios, Jose De J., Pinto, Vânia Zanella, Wood, Delilah, Williams, Tina, Pan, James, Elias, Moacir Cardoso

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Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors von Ciudad-Mulero, María, Fernández-Ruiz, Virginia, Cuadrado, Carmen, Arribas, Claudia, Pedrosa, Mercedes M., De J. Berrios, José, Pan, James, Morales, Patricia

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Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours von Ciudad-Mulero, María, Barros, Lillian, Fernandes, Ângela, Berrios, José De J, Cámara, Montaña, Morales, Patricia, Fernández-Ruiz, Virginia, Ferreira, Isabel C. F. R

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Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity von Nayak, Balunkeswar, Berrios, Jose De J, Powers, Joseph R, Tang, Juming

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Properties of Cast Films Made of Chayote (Sechium edule Sw.) Tuber Starch Reinforced with Cellulose Nanocrystals von Terrazas-Hernandez, Jorge A., Berrios, Jose De J., Glenn, Gregory M., Imam, Syed H., Wood, Delilah, Bello-Pérez, Luis A., Vargas-Torres, Apolonio

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Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties von Flores-Silva, Pamela C., Berrios, Jose De J., Pan, James, Agama-Acevedo, Edith, Monsalve-González, Adelmo, Bello-Pérez, Luis A.

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