1. A new technique for cross-sectional density profiling of extruded foods by X-ray scanning. (April 2016) Authors: Kowalski, Ryan J.; Morrow, C.D.; McDonald, Armando G.; Ganjyal, Girish M. Journal: Food structure Issue: Volume 8(2016:Apr.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Apple peel morphology and attachment of Listeria innocua through aqueous environment as shown by scanning electron microscopy. (October 2018) Authors: Pietrysiak, Ewa; Ganjyal, Girish M. Journal: Food control Issue: Volume 92(2018) Page Start: 362 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates. (May 2016) Authors: Kaisangsri, Nattapon; Kowalski, Ryan J.; Wijesekara, Isuru; Kerdchoechuen, Orapin; Laohakunjit, Natta; Ganjyal, Girish M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 68(2016) Page Start: 391 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chemical Composition, Pasting, and Thermal Properties of 22 Different Varieties of Peas and Lentils. Issue 3 (1st November 2016) Authors: Li, Chongjun; Ganjyal, Girish M. Journal: Cereal chemistry Issue: Volume 94:Issue 3(2017.) Page Start: 392 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Composition and Physicochemical Characterization of Fiber‐Rich Food Processing Byproducts. Issue 4 (10th March 2018) Authors: Masli, Maria Dian Pratiwi; Rasco, Barbara A.; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 83:Issue 4(2018) Page Start: 956 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Desiccation in oil protects bacteria in thermal processing. (November 2020) Authors: Yang, Ren; Xu, Jie; Lombardo, Stephen P.; Ganjyal, Girish M.; Tang, Juming Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains. Issue 12 (4th November 2022) Authors: Nalbandian, Elizabeth; Pietrysiak, Ewa; Murphy, Kevin M.; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 87:Issue 12(2022) Page Start: 5225 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Disruption of lignocellulosic biomass along the length of the screws with different screw elements in a twin-screw extruder. (March 2019) Authors: Gu, Bon-Jae; Dhumal, Gaurav S.; Wolcott, Michael P.; Ganjyal, Girish M. Journal: Bioresource technology Issue: Volume 275(2019) Page Start: 266 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing. (15th March 2018) Authors: Pietrysiak, Ewa; Smith, Denise M.; Smith, Brennan M.; Ganjyal, Girish M. Journal: Food chemistry Issue: Volume 243(2018) Page Start: 338 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. 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) ↗