<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0188-6266</journal-id>
<journal-title><![CDATA[Acta universitaria]]></journal-title>
<abbrev-journal-title><![CDATA[Acta univ]]></abbrev-journal-title>
<issn>0188-6266</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Guanajuato, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0188-62662022000100157</article-id>
<article-id pub-id-type="doi">10.15174/au.2022.3494</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Use of sesame by-product and optimized extrusion to obtain a functional flour with improved techno-functional, nutritional and antioxidant properties]]></article-title>
<article-title xml:lang="es"><![CDATA[Aprovechamiento de subproducto de sésamo y extrusión optimizada para obtención de harina funcional con propiedades tecno-funcionales, nutricionales y antioxidante mejoradas]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz-Armenta]]></surname>
<given-names><![CDATA[Xóchitl Ariadna]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz-Armenta]]></surname>
<given-names><![CDATA[Jefte Esaú]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinoza-Moreno]]></surname>
<given-names><![CDATA[Ramona Julieta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[Roberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguilar-Palazuelos]]></surname>
<given-names><![CDATA[Ernesto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zazueta-Morales]]></surname>
<given-names><![CDATA[José de Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Favela]]></surname>
<given-names><![CDATA[Mario Armando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Politécnica del Mar y la Sierra  ]]></institution>
<addr-line><![CDATA[ Sinaloa]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Sinaloa Facultad de Ciencias Químico Biológicas ]]></institution>
<addr-line><![CDATA[Culiacán ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Sinaloa Facultad de Ciencias Químico Biológicas ]]></institution>
<addr-line><![CDATA[Culiacán ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Tecnológico de Los Mochis  ]]></institution>
<addr-line><![CDATA[Los Mochis Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<volume>32</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0188-62662022000100157&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0188-62662022000100157&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0188-62662022000100157&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Sesame is used mainly to obtain oil, generating a sesame by-product cake that is rich in protein, dietary fiber, and phytochemicals. Extrusion is an efficient technology to obtain functional foods. The aim of this work was to optimize the extrusion process to find the best combination of extrusion temperature (ET)/screw speed (SS) in order to produce optimized extruded sesame by-product flour (OESBF), with high values of water absorption index (WAI), water solubility index (WSI), in vitro protein digestibility (IVPD), total phenolic compounds (TPC), and antioxidant activity (AoxA). A rotatable composite central experimental design with two factors and five levels was applied. Desirability function was used to optimize the extrusion process variables. The best combination of extrusion process variables was ET = 139 °C/80 rpm. The OESBF showed higher values of evaluated responses than unprocessed sesame by-product flour, suggesting that OESBF could be used in beverages, porridges, and deserts.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El ajonjolí es usado principalmente para obtener aceite, generando una pasta de subproducto de ajonjolí rica en proteínas, fibra dietaria y fitoquímicos. La extrusión es una tecnología eficiente para obtener alimentos funcionales. El objetivo de este trabajo fue optimizar el proceso de extrusión para encontrar la mejor combinación de temperatura de extrusión (TE)/velocidad de tornillo (VT) y así producir harina de subproducto de ajonjolí extrudido optimizada (HSAEO), con altos valores de índice de absorción de agua (IAA), índice de solubilidad en agua (ISA), digestibilidad proteínica in vitro (DPIV), compuestos fenólicos totales (CFT) y actividad antioxidante (AAox). Se aplicó un diseño experimental central compuesto rotable con dos factores y cinco niveles. La función de deseabilidad fue empleada para optimizar las variables del proceso de extrusión. La mejor combinación de las variables del proceso de extrusión fue TE = 139 °C/VT = 80 rpm. La HSAEO presentó mayores valores de las respuestas evaluadas que la harina de subproducto de ajonjolí sin procesar, sugiriendo que podría ser usada en bebidas, papillas y postres.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Sesame]]></kwd>
<kwd lng="en"><![CDATA[extrusion]]></kwd>
<kwd lng="en"><![CDATA[optimization]]></kwd>
<kwd lng="en"><![CDATA[functional foods]]></kwd>
<kwd lng="en"><![CDATA[antioxidant]]></kwd>
<kwd lng="es"><![CDATA[Ajonjolí]]></kwd>
<kwd lng="es"><![CDATA[extrusión]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
<kwd lng="es"><![CDATA[alimentos funcionales]]></kwd>
<kwd lng="es"><![CDATA[antioxidante]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ahemen]]></surname>
<given-names><![CDATA[S. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Shima]]></surname>
<given-names><![CDATA[A. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Acham]]></surname>
<given-names><![CDATA[I. O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of the physical, functional and microbiological properties of composite bread from wheat, tigernut and defatted sesame flour blends]]></article-title>
<source><![CDATA[Asian Food Science Journal]]></source>
<year>2018</year>
<volume>4</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>1-10</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ali]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Sharma]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Development of high&#8208;quality weaning food based on maize and chickpea by twin&#8208;screw extrusion process for low&#8208;income populations]]></article-title>
<source><![CDATA[Journal of Food Process Engineering]]></source>
<year>2017</year>
<volume>40</volume>
<numero>3</numero>
<issue>3</issue>
</nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Anilakumar]]></surname>
<given-names><![CDATA[K. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Pal]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Khanum]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Bawa]]></surname>
<given-names><![CDATA[A. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional, medicinal and industrial uses of sesame (Sesamum indicum L.) seeds - An overview]]></article-title>
<source><![CDATA[Agriculturae Conspectus Scientificus]]></source>
<year>2010</year>
<volume>75</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>159-68</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Arribas]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Cabellos]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Cuadrado]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Guillamón]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Pedrosa]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends]]></article-title>
<source><![CDATA[Food &amp; Function]]></source>
<year>2017</year>
<volume>8</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>3654-63</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ben-Othman]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Katsuno]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Kanamaru]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Yabe]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Water-soluble extracts from defatted sesame seed flour show antioxidant activity in vitro]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2015</year>
<volume>175</volume>
<page-range>306-14</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bon-Padilla]]></surname>
<given-names><![CDATA[B. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Reyes-Moreno]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Milán-Carrillo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Reynoso-Camacho]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Aldapa]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Favela]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Tortillas made from nixtamalized maize and extruded chickpea flours: a product with improved in vitro nutritional and antihypertensive properties]]></article-title>
<source><![CDATA[Cereal Chemistry]]></source>
<year>2022</year>
<volume>99</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1154-65</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dalbhagat]]></surname>
<given-names><![CDATA[C. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Mahato]]></surname>
<given-names><![CDATA[D. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Mishra]]></surname>
<given-names><![CDATA[H. N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: a review]]></article-title>
<source><![CDATA[Trends in Food Science &amp; Technology]]></source>
<year>2019</year>
<volume>85</volume>
<page-range>226-40</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[do Nascimento]]></surname>
<given-names><![CDATA[E. M. da G. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Carvalho]]></surname>
<given-names><![CDATA[C. W. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Takeiti]]></surname>
<given-names><![CDATA[C. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Freitas]]></surname>
<given-names><![CDATA[D. D. G. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Ascheri]]></surname>
<given-names><![CDATA[J. L. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2012</year>
<volume>45</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>434-43</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Espinoza-Moreno]]></surname>
<given-names><![CDATA[R. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Reyes-Moreno]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Milán-Carrillo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[López-Valenzuela]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Paredes-López]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Healthy ready-to-eat expanded snack with high nutritional and antioxidant value produced from whole amarantin transgenic maize and black common bean]]></article-title>
<source><![CDATA[Plant Foods for Human Nutrition]]></source>
<year>2016</year>
<volume>71</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>218-24</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="">
<collab>Food and Agriculture Organization of the United States</collab>
<collab>Statistical Data</collab>
<source><![CDATA[Cultivos y productos de Ganadería]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Félix-Medina]]></surname>
<given-names><![CDATA[J. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Montes-Ávila]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Reyes-Moreno]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Perales-Sánchez]]></surname>
<given-names><![CDATA[J. X. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Favela]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Aguilar-Palazuelos]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures]]></article-title>
<source><![CDATA[LWT-Food Science and Technology]]></source>
<year>2020</year>
<volume>124</volume>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Froes-Gomes]]></surname>
<given-names><![CDATA[L. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Cardoso-Santiago]]></surname>
<given-names><![CDATA[R. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Carvalho]]></surname>
<given-names><![CDATA[A. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Nunes-Carvalho]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[de Oliveira]]></surname>
<given-names><![CDATA[I. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Zaczuck-Bassinello]]></surname>
<given-names><![CDATA[P. Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Application of extruded broken bean flour for formulation of gluten-free cake blends]]></article-title>
<source><![CDATA[Food Science and Technology]]></source>
<year>2015</year>
<volume>35</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>307-13</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gámez-Valdez]]></surname>
<given-names><![CDATA[L. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Aldapa]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Perales-Sánchez]]></surname>
<given-names><![CDATA[J. X. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Milán-Carrillo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Cuevas-Rodríguez]]></surname>
<given-names><![CDATA[E. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Mora-Rochín]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Reyes-Moreno]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour]]></article-title>
<source><![CDATA[Biotecnia]]></source>
<year>2021</year>
<volume>23</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>103-12</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gómez-Favela]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Reyes-Moreno]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Milán-Carrillo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Partida-Preciado]]></surname>
<given-names><![CDATA[R. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Espinoza-Moreno]]></surname>
<given-names><![CDATA[R. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Preciado-Ortiz]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Gluten-free healthy snack with high nutritional and nutraceutical value elaborated from a mixture of extruded underutilized grains (quality protein maize/tepary bean)]]></article-title>
<source><![CDATA[Acta Universitaria]]></source>
<year>2021</year>
<volume>31</volume>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Grasso]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Extruded snacks from industrial by-products: a Review]]></article-title>
<source><![CDATA[Trends in Food Science and Technology]]></source>
<year>2020</year>
<volume>99</volume>
<page-range>284-94</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hashempour&#8208;Baltork]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Torbati]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Azadmard&#8208;Damirchi]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Savage]]></surname>
<given-names><![CDATA[G. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality properties of puffed corn snacks incorporated with sesame seed powder]]></article-title>
<source><![CDATA[Food Science &amp; Nutrition]]></source>
<year>2018</year>
<volume>6</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>85-93</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hirth]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Preiß]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Mayer-Miebach]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Schuchmann]]></surname>
<given-names><![CDATA[H. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols]]></article-title>
<source><![CDATA[LWT-Food Science and Technology]]></source>
<year>2015</year>
<volume>62</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>511-6</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Iftikhar]]></surname>
<given-names><![CDATA[S. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Iqbal]]></surname>
<given-names><![CDATA[F. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Hassan]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Nasir]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Sarwar]]></surname>
<given-names><![CDATA[A. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Desirability combined response surface methodology approach for optimization of prednisolone acetate loaded chitosan nanoparticles and in-vitro assessment]]></article-title>
<source><![CDATA[Materials Research Express]]></source>
<year>2020</year>
<volume>7</volume>
<numero>11</numero>
<issue>11</issue>
</nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Joye]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Protein digestibility of cereal products]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2019</year>
<volume>8</volume>
<numero>6</numero>
<issue>6</issue>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[León-López]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Reyes-Moreno]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Ley-Osuna]]></surname>
<given-names><![CDATA[A. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Perales-Sánchez]]></surname>
<given-names><![CDATA[J. X. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Milán-Carrillo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Cuevas-Rodríguez]]></surname>
<given-names><![CDATA[E. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour]]></article-title>
<source><![CDATA[Biotecnia]]></source>
<year>2019</year>
<volume>21</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>56-66</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Leonard]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Ying]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Fang]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Application of extrusion technology in plant food processing byproducts: an overview]]></article-title>
<source><![CDATA[Comprehensive Reviews in Food Science and Food Safety]]></source>
<year>2020</year>
<volume>19</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>218-46</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Logié]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Della Valle]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Rolland-Sabaté]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Descamps]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Soulestin]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[How does temperature govern mechanisms of starch changes during extrusion?]]></article-title>
<source><![CDATA[Carbohydrate Polymers]]></source>
<year>2018</year>
<volume>184</volume>
<page-range>57-65</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Martínez]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez-Ortí]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Rabadán]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pardo-Giménez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pardo]]></surname>
<given-names><![CDATA[J. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Elaboration of gluten-free cookies with defatted seed flours: effects on technological, nutritional, and consumer aspects]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2021</year>
<volume>10</volume>
<numero>10</numero>
<issue>10</issue>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Milán-Carrillo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Montoya-Rodríguez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Perales-Sánchez]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Reyes-Moreno]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of extrusion process for producing high antioxidant instant amaranth (Amaranthus hypochondriacus L.) flour using response surface methodology]]></article-title>
<source><![CDATA[Applied Mathematics]]></source>
<year>2012</year>
<volume>3</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1516-25</page-range></nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mohdaly]]></surname>
<given-names><![CDATA[A. A. A]]></given-names>
</name>
<name>
<surname><![CDATA[Ramadan-Hassanien]]></surname>
<given-names><![CDATA[M. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Mahmoud]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Sarhan]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Smetanska]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Phenolics extracted from potato, sugar beet, and sesame processing by-products]]></article-title>
<source><![CDATA[International Journal of Food Properties]]></source>
<year>2013</year>
<volume>16</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1148-68</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nikmaram]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Leong]]></surname>
<given-names><![CDATA[S. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Koubaa]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhu]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Barba]]></surname>
<given-names><![CDATA[F. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Greiner]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Oey]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Roohinejad]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of extrusion on the anti-nutritional factors of food products: an overview]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>2017</year>
<volume>79</volume>
<page-range>62-73</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Omosebi]]></surname>
<given-names><![CDATA[M. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Osundahunsi]]></surname>
<given-names><![CDATA[O. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Fagbemi]]></surname>
<given-names><![CDATA[T. N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate]]></article-title>
<source><![CDATA[Journal of Food Biochemistry]]></source>
<year>2018</year>
<volume>42</volume>
<numero>4</numero>
<issue>4</issue>
</nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ortiz-Cruz]]></surname>
<given-names><![CDATA[R. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Wong]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Ledesma-Osuna]]></surname>
<given-names><![CDATA[A. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Torres-Chávez]]></surname>
<given-names><![CDATA[P. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez-Machado]]></surname>
<given-names><![CDATA[D. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Montaño-Leyva]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[López-Cervantes]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of extrusion processing conditions on the phenolic compound content and antioxidant capacity of sorghum (Sorghum bicolor (L.) Moench) Bran]]></article-title>
<source><![CDATA[Plant Foods for Human Nutrition]]></source>
<year>2020</year>
<volume>75</volume>
<page-range>1-6</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Patil]]></surname>
<given-names><![CDATA[S. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kaur]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Current trends in extrusion: development of functional foods and novel ingredients]]></article-title>
<source><![CDATA[Food Science and Technology Research]]></source>
<year>2018</year>
<volume>24</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>23-34</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Prakash]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Naik]]></surname>
<given-names><![CDATA[S. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Vadivel]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Hariprasad]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Gandhi]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Saravanadevi]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Utilization of defatted sesame cake in enhancing the nutritional and functional characteristics of biscuits]]></article-title>
<source><![CDATA[Journal of Food Processing and Preservation]]></source>
<year>2018</year>
<volume>42</volume>
<numero>9</numero>
<issue>9</issue>
</nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Qin]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Samilyk]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Luo]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Sokolenko]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of sesame flour on physicochemical properties of sour milk drinks]]></article-title>
<source><![CDATA[Eastern-European Journal of Enterprise Technologies]]></source>
<year>2021</year>
<volume>3</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>6-16</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rahman]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Costa de Camargo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Shahidi]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities]]></article-title>
<source><![CDATA[Journal of Functional Foods]]></source>
<year>2017</year>
<volume>35</volume>
<page-range>622-34</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Reyes-Moreno]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Argüelles-López]]></surname>
<given-names><![CDATA[O. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Rochín-Medina]]></surname>
<given-names><![CDATA[J. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Milán-Carrillo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Rivera-López]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Valdez-Ortiz]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[López-Valenzuela]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[High antioxidant activity mixture of extruded whole quality protein maize and common bean flours for production of a nutraceutical beverage elaborated with a traditional Mexican formulation]]></article-title>
<source><![CDATA[Plant Foods for Human Nutrition]]></source>
<year>2012</year>
<volume>67</volume>
<page-range>450-6</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sánchez-Magaña]]></surname>
<given-names><![CDATA[L. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Reyes-Moreno]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Garzón-Tiznado]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Milán-Carrillo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez-Favela]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Cuevas-Rodríguez]]></surname>
<given-names><![CDATA[E. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Espinoza-Moreno]]></surname>
<given-names><![CDATA[R. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functional gluten-free beverage elaborated from whole quinoa and defatted chia extruded flours: antioxidant and antihypertensive potentials]]></article-title>
<source><![CDATA[Acta Universitaria]]></source>
<year>2022</year>
<volume>32</volume>
</nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sandrin]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Caon]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Zibetti]]></surname>
<given-names><![CDATA[A. W.]]></given-names>
</name>
<name>
<surname><![CDATA[de Francisco]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2018</year>
<volume>98</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>3427-36</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sharma]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Saini]]></surname>
<given-names><![CDATA[C. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Punia]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Nain]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Sandhu]]></surname>
<given-names><![CDATA[K. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sesame (Sesamum indicum) Seed]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Tanwar]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Goyal]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Oilseeds: health attributes and food applications]]></source>
<year>2021</year>
<page-range>305-30</page-range></nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Shima]]></surname>
<given-names><![CDATA[A. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Ahemen]]></surname>
<given-names><![CDATA[S. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Acham]]></surname>
<given-names><![CDATA[I. O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of addition of tigernut and defatted sesame flours on the nutritional composition and sensory quality of the wheat based bread]]></article-title>
<source><![CDATA[Annals. Food Science and Technology]]></source>
<year>2019</year>
<volume>20</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>15-23</page-range></nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tiwari]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Jha]]></surname>
<given-names><![CDATA[S. K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Extrusion cooking technology: principal mechanism and effect on direct expanded snacks - An overview]]></article-title>
<source><![CDATA[International Journal of Food Studies]]></source>
<year>2017</year>
<volume>6</volume>
<page-range>113-28</page-range></nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Udachan]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Sahoo]]></surname>
<given-names><![CDATA[A. K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality evaluation of gluten free protein rich broken rice pasta]]></article-title>
<source><![CDATA[Journal of Food Measurement and Characterization]]></source>
<year>2017</year>
<volume>11</volume>
<page-range>1378-85</page-range></nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ye]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Hu]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Luo]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Zeng]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Properties of starch after extrusion: A review]]></article-title>
<source><![CDATA[Starch-Stärke]]></source>
<year>2018</year>
<volume>70</volume>
<numero>11-12</numero>
<issue>11-12</issue>
</nlm-citation>
</ref>
<ref id="B41">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ying]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Hlaing]]></surname>
<given-names><![CDATA[M. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Lerisson]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Pitts]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Cheng]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Sanguansri]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Augustin]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2017</year>
<volume>100</volume>
<page-range>665-73</page-range></nlm-citation>
</ref>
<ref id="B42">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yolmeh]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Jafari]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Applications of response surface methodology in the food industry processes]]></article-title>
<source><![CDATA[Food and Bioprocess Technology]]></source>
<year>2017</year>
<volume>10</volume>
<page-range>413-33</page-range></nlm-citation>
</ref>
<ref id="B43">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Ying]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Sanguansri]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Augustin]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2017</year>
<volume>100</volume>
<page-range>658-64</page-range></nlm-citation>
</ref>
<ref id="B44">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[&#381;ili&#263;]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Mogol]]></surname>
<given-names><![CDATA[B. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ak&#305;ll&#305;o&#287;lu]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Serpen]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Deli&#263;]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Gökmen]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2014</year>
<volume>94</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>45-51</page-range></nlm-citation>
</ref>
<ref id="B45">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zou]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Xi]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Hu]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Nie]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhou]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant activity of Citrus fruits]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2016</year>
<volume>196</volume>
<page-range>885-96</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
