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Jack L. Briggs

University of Maine

8

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280

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Functionality of fruit powders in extruded corn breakfast cereals

2007 Food Chemistry
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Antioxidant-rich foods retard lipid oxidation in extruded corn

2005 Cereal Chemistry Journal
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Chemical composition and physical properties of extruded snacks containing crab-processing by-product

2003 Journal of the Science of Food and Agriculture
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Sulfur Compounds Reduce Potato Toxins during Extrusion Cooking

2001 Journal of Agricultural and Food Chemistry
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Textural Optimization of Shelf-Stable Bread: Effects of Glycerol Content and Dough-Forming Technique

2000 Cereal Chemistry
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Texture and Storage Stability of Processed Beefsticks as Affected by Glycerol and Moisture Levels

1998 Journal of Food Science
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Selected properties of extruded potato and chicken meat

1996 Journal of Food Science
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Citations (14)