Works matching DE "RICE noodles"

Results: 22

Examining the Effects of Food Consumption Value and Food Image on Tourists' Intention to Purchase Guilin Rice Noodles.

Published in:

Journal of China Tourism Research, 2025, v. 21, n. 2, p. 601, doi. 10.1080/19388160.2024.2382713

By:

Nie, Xiangzhen;
Su, Shilian;
Zhao, Weibing Max;
Guan, Jieqi;
Liu, Ronghan

Publication type:

Article

Utilization of Spirulina platensis for wastewater treatment in fermented rice noodle factory.

Published in:

Extreme Life, Biospeology & Astrobiology, 2010, v. 2, n. 2, p. 39

By:

Bunnag, Sumontip;
Pimda, Witaya;
Pongpera, Sirinapa

Publication type:

Article

Influence of garlic and pepper powder on physicochemical and sensory qualities of flavoured rice noodle.

Published in:

Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-020-65198-4

By:

Utama-ang, Niramon;
Cheewinworasak, Thosaphon;
Simawonthamgul, Natthawut;
Samakradhamrongthai, Rajnibhas Sukeaw

Publication type:

Article

Prediction of the Ecological Behavior of Burkholderia gladiolus in Fresh Wet Rice Noodles at Different Temperatures and Its Correlation with Quality Changes.

Published in:

Foods, 2025, v. 14, n. 8, p. 1291, doi. 10.3390/foods14081291

By:

Li, Mengmeng;
Xiong, Ke;
Jin, Wen;
Hu, Yumeng

Publication type:

Article

Nutritional Enhancement of Rice Noodles with Watermeal (Wolffia globosa).

Published in:

Foods, 2025, v. 14, n. 7, p. 1096, doi. 10.3390/foods14071096

By:

Seephua, Nidthaya;
Liu, Yu;
Li, Hua;
Bunyatratchata, Apichaya;
Phuseerit, Onanong;
Siriamornpun, Sirithon

Publication type:

Article

Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment.

Published in:

Foods, 2025, v. 14, n. 7, p. 1079, doi. 10.3390/foods14071079

By:

Yan, Xudong;
Xiao, Hong;
Ye, Jiangping;
Luo, Shunjing;
Liu, Chengmei

Publication type:

Article

Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles.

Published in:

Foods, 2025, v. 14, n. 4, p. 674, doi. 10.3390/foods14040674

By:

Wang, Jing;
Liu, Yongxin;
Sun, Qingjie;
Li, Man;
Wang, Yanfei;
Xie, Fengwei

Publication type:

Article

Isolation, characterization and identification of lactic acid bacteria and yeasts from sour Mifen, a traditional fermented rice noodle from China.

Published in:

Journal of Applied Microbiology, 2008, v. 105, n. 3, p. 893, doi. 10.1111/j.1365-2672.2008.03814.x

By:

Lu, Z. -H.;
Peng, H. -H.;
Cao, W.;
Tatsumi, E.;
Li, L. -T.

Publication type:

Article

Screening for Bongkrekic Acid in Food Using a Monoclonal Antibody-Based Indirect Competitive Enzyme-Linked Immunosorbent Assay (icELISA).

Published in:

Analytical Letters, 2025, v. 58, n. 11, p. 1879, doi. 10.1080/00032719.2024.2393241

By:

Wu, Hui-Ling;
Chen, Jing;
Pan, Fei;
Xia, Qi-Sheng;
Zhang, Shi-Wei;
Chen, Xue-Jian;
Feng, Rong-Hu;
Zhang, Gui-Hong;
Liu, Lei;
Lai, Xin-Tian;
Tan, Pan

Publication type:

Article

Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 1037, doi. 10.1002/jsfa.7193

By:

Lee, Da‐Som;
Kim, Yang;
Song, Youngwoon;
Lee, Ji‐Hye;
Lee, Suyong;
Yoo, Sang‐Ho

Publication type:

Article

EFFECTS OF IMMATURE PERSIMMON ( DIOSPYROS KAKI LINN. F.) JUICE ON THE PASTING, TEXTURAL, SENSORY AND COLOR PROPERTIES OF RICE NOODLES.

Published in:

Journal of Texture Studies, 2012, v. 43, n. 3, p. 187, doi. 10.1111/j.1745-4603.2011.00328.x

By:

HAN, LIHONG;
QI, SHAN;
LU, ZHANHUI;
LI, LITE

Publication type:

Article

Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch.

Published in:

Food Science & Technology International, 2018, v. 24, n. 6, p. 476, doi. 10.1177/1082013218766984

By:

Lubowa, Muhammad;
Yeoh, Shin Y.;
Easa, Azhar M.

Publication type:

Article

Influence of Annealing Temperature on Tg′ of Cooked Rice Stick Noodles.

Published in:

International Journal of Food Properties, 2006, v. 9, n. 4, p. 759, doi. 10.1080/10942910600580658

By:

Israkarn, Kamolwan;
Charoenrein, Sanguansri

Publication type:

Article

Preliminary assessment of dehydroacetic acid exposure risks in the diets of Guangdong province residents.

Published in:

China Food Additives, 2025, v. 36, n. 3, p. 190, doi. 10.19804/j.issn1006-2513.2025.3.023

By:

SONG Meiying;
WANG Tingcai;
LIAO Xiaoshan;
LIN Lin;
JIANG Meijuan;
CHEN Xi;
ZHOU Lu;
LEI Yi

Publication type:

Article

Effects of rolling on eating quality, starch structure, and water distribution in cooked indica rice dough.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 5, p. 3045, doi. 10.1002/jsfa.14068

By:

Xiong, Ying;
Zhang, Yu;
Yi, Cuiping;
Shan, Yang;
Zhu, Hong;
Fang, Zhongxiang

Publication type:

Article

Effect of soybean protein isolate, transglutaminase, and konjac glucomannan on the cooking and eating quality and digestibility of rice noodles.

Published in:

International Journal of Food Engineering, 2025, v. 21, n. 2, p. 129, doi. 10.1515/ijfe-2024-0213

By:

Wang, Qing;
Guan, Chunmin;
Luo, Lijuan;
Qiao, Fan;
Xiang, Xiongzi;
Lin, Qinlu;
Liu, Chun

Publication type:

Article

The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties.

Published in:

Starch / Staerke, 2019, v. 71, n. 1/2, p. N.PAG, doi. 10.1002/star.201800145

By:

Kraithong, Supaluck;
Lee, Suyong;
Rawdkuen, Saroat

Publication type:

Article

Enhancing the physicochemical qualities and consumer acceptability of rice noodles through yeast fermentation.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 4, p. 1, doi. 10.1002/fsn3.3803

By:

Yeoh, Shin‐Yong;
Abdul Majid, Nur 'Ain Syakirah;
Easa, Azhar Mat

Publication type:

Article

Antimicrobial activity of a crude peptide extract from lablab bean (Dolichos lablab) for semi-dried rice noodles shelf-life.

Published in:

Quality Assurance & Safety of Crops & Foods, 2021, v. 13, n. 2, p. 25, doi. 10.15586/qas.v13i2.882

By:

Shitapan Bai-Ngew;
Treethip Chuensun;
Sutee Wangtueai;
Suphat Phongthai;
Kittisak Jantanasakulwong;
Pornchai Rachtanapun;
Vinyoo Sakdatorn;
Warinporn Klunklin;
Regenstein, Joe M.;
Yuthana Phimolsiripol

Publication type:

Article

Current trends in take-out food consumption and its influencing factors among first-trimester pregnant women in Changsha.

Published in:

BMC Public Health, 2025, v. 25, n. 1, p. 1, doi. 10.1186/s12889-025-22157-w

By:

Teng, Sheng;
Yang, Yi;
Lin, Leshi;
Li, Wenjuan;
Li, Li;
Peng, Fang;
Gao, Xiao;
Peng, Dongmei

Publication type:

Article

Optimization of process parameters of osmotic pressure treatment and heat moisture treatment for rice starch using response surface methodology.

Published in:

Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2862, doi. 10.1007/s11694-020-00531-z

By:

Gayary, Mainao Alina;
Mahanta, Charu Lata

Publication type:

Article

Effects of Lactobacillus plantarum Inoculum on the Fermentation Rate and Rice Noodle Quality.

Published in:

Journal of Oleo Science, 2020, n. 9, p. 1031, doi. 10.5650/jos.ess20003

By:

Dong-Hui Geng;
Lu Liu;
Sumei Zhou;
Xiaobin Sun;
Lili Wang;
Xianrong Zhou;
Li-Tao Tong

Publication type:

Article