ArticleFood chemistry: X2022
Extrusion puffing pretreated cereals for rapid production of high-maltose syrup.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
11 citing papers in PubMed.
- Carbohydrate and protein adaptation in low-protein diets for livestock and poultry: a nutritional revolution from static balance to dynamic synergy.Journal of animal science and biotechnology · 2026Review
- Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice.Foods (Basel, Switzerland) · 2025Article
- Research on the Effects of Extruded Okara on Improving Gluten Protein Stability and Dough Processing Properties.Food science & nutrition · 2025Article
- Evaluation of flavor properties in rice bran by solid-state fermentation with yeast.Food chemistry: X · 2025Article
- From starch to bioactives: emerging trends in taro (Frontiers in nutrition · 2025Review
- Effect of freeze-pressure regulated extraction technology on the physicochemical properties and pharmacological activities of guizhi extract.Frontiers in chemistry · 2025Article
- Understanding the Impact of Extrusion Treatment on Cereals: Insights from Alterations in Starch Physicochemical Properties and In Vitro Digestion Kinetics.Animals : an open access journal from MDPI · 2024Article
- Effect of enzyme preparation and extrusion puffing treatment on sorghum straw silage fermentation.Scientific reports · 2024Article
- Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential.Foods (Basel, Switzerland) · 2023Article
- Effects of Processing Methods and Conditioning Temperatures on the Cassava Starch Digestibility and Growth Performance of Broilers.Animals : an open access journal from MDPI · 2023Article
- Comprehensive improvement of nutrients and volatile compounds of black/purple rice by extrusion-puffing technology.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, cereals with high starch content, including brown rice, corn, and buckwheat were pretreated by extrusion. The physicochemical properties of extruded-puffed cereals obtained from different extrusion conditions were analyzed herein. The puffed extrudates exhibited lower bulk density, higher water solubility and gelatinization as compared to untreated cereals. The FTIR-ATR results confirmed a decrease in the crystalline structure of extruded-puffed cereals. A higher V
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.