1. Assessment of nutritional quality and color parameters of convective dried watercress (Nasturtium officinale). Issue 2 (23rd August 2017) Authors: Ek, Pichmony; Araújo, Ana C.; Oliveira, Sara M.; Ramos, Inês N.; Brandão, Teresa R. S.; Silva, Cristina L. M. Journal: Journal of food processing and preservation Issue: Volume 42:Issue 2(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Extrusion characteristics of ten novel quinoa breeding lines. Issue 12 (16th November 2022) Authors: Richter, Jana K.; Pietrysiak, Ewa; Ek, Pichmony; Dey, Debomitra; Gu, Bon‐Jae; Ikuse, Marina; Nalbandian, Elizabeth; Żak, Angelika; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 87:Issue 12(2022) Page Start: 5349 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Influences of modified fiber inclusion with varying particle size on corn starch‐based extrudate expansion. Issue 2 (17th January 2023) Authors: Dey, Debomitra; Gu, Bon‐Jae; Ek, Pichmony; Ross, Carolyn F.; Saunders, Steven R.; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 88:Issue 2(2023) Page Start: 784 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking. Issue 10 (18th September 2020) Authors: Rangira, Irene; Gu, Bon‐Jae; Ek, Pichmony; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 85:Issue 10(2020) Page Start: 3333 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates. Issue 8 (13th July 2022) Authors: Richter, Jana K.; Gu, Bon‐Jae; Ek, Pichmony; Dey, Debomitra; Saunders, Steven R.; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 87:Issue 8(2022) Page Start: 3513 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion. Issue 3 (10th February 2021) Authors: Ek, Pichmony; Gu, Bon‐Jae; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 86:Issue 3(2021) Page Start: 942 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗