Results: 635
Alabaş (Brassica oleracea var. gongylodes) Sebzesi ile Zenginleştirilmiş Erişte Üretimi.
- Published in:
- Academic Food Journal / Akademik GIDA, 2024, v. 22, n. 3, p. 236, doi. 10.24323/akademik-gida.1603894
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- Article
欧防风面条配方优化及其质构分析.
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- Food Research & Development, 2025, v. 46, n. 1, p. 124, doi. 10.12161/j.issn.1005-6521.2025.01.016
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- Article
Functional Clean‐Label Starch: Sustainable Production Technologies and Food Applications.
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- Starch / Staerke, 2024, v. 76, n. 11/12, p. 1, doi. 10.1002/star.202400157
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- Article
Effects of Starch‐Lipid Complexes on Quality and Starch Digestibility of Wheat Noodles.
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- Starch / Staerke, 2024, v. 76, n. 11/12, p. 1, doi. 10.1002/star.202300155
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- Article
Characterization of Physicochemical Properties of Hypochlorite Oxidized Starches and Their Suitability for Making Starch Noodles.
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- Starch / Staerke, 2023, v. 75, n. 3/4, p. 1, doi. 10.1002/star.202200212
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- Article
Effects of Potassium Carbonate on Quality Characteristics of Composite Starch‐Wheat Noodles and Its Mechanism.
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- Starch / Staerke, 2022, v. 74, n. 11/12, p. 1, doi. 10.1002/star.202200136
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- Article
Effect of Ball‐Milled Rice Starch and Other Functional Ingredients on Quality Attributes of Rice‐Based Dough and Noodles.
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- Starch / Staerke, 2022, v. 74, n. 3/4, p. 1, doi. 10.1002/star.202100241
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- Article
Water Sorption Kinetics of Starch Noodles with Different Cross‐Sectional Shapes.
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- Starch / Staerke, 2021, v. 73, n. 5/6, p. 1, doi. 10.1002/star.202000235
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- Article
Resistant Starch‐Supplemented Udon Noodles Prevent Impaired Glucose Tolerance and Induce Intestinal Immunoglobulin‐A Secretion in Mice.
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- Starch / Staerke, 2019, v. 71, n. 9/10, p. N.PAG, doi. 10.1002/star.201900042
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- Article
Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour.
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- Starch / Staerke, 2019, v. 71, n. 5/6, p. N.PAG, doi. 10.1002/star.201800314
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- Article
Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch.
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- Starch / Staerke, 2018, v. 70, n. 5/6, p. 1, doi. 10.1002/star.201700280
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- Article
A biotechnological approach to directly assess the impact of elevated endogenous a-amylase on Asian white-salted noodle quality.
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- Starch / Staerke, 2018, v. 70, n. 1/2, p. 1, doi. 10.1002/star.201700089
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- Article
Effect of cross-linked waxy maize starch on the quality of non-fried instant noodles.
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- Starch / Staerke, 2015, v. 67, n. 11/12, p. 1035, doi. 10.1002/star.201500132
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- Article
Contents: Starch - Stärke 11-12/2015.
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- Starch / Staerke, 2015, v. 67, n. 11/12, p. n/a, doi. 10.1002/star.201570104
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- Article
Quality evaluation of noodles prepared from blending of broken rice and wheat flour.
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- Starch / Staerke, 2015, v. 67, n. 11/12, p. 905, doi. 10.1002/star.201500037
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- Article
Characterization and nutritional quality evaluation of several starch noodles.
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- Starch / Staerke, 2014, v. 66, n. 9/10, p. 880, doi. 10.1002/star.201300288
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- Article
Effect of water requirement and alkali on wheat-rice noodle quality.
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- Starch / Staerke, 2014, v. 66, n. 5/6, p. 475, doi. 10.1002/star.201300124
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- Article
Mechanical Properties of White Salted Noodles from Near-isogenic Wheat Lines with Different wx Protein-Deficiency.
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- Starch / Staerke, 2003, v. 55, n. 9, p. 390, doi. 10.1002/star.200300177
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- Article
Effects of the different waxy proteins on starch biosynthesis, starch physicochemical properties and Chinese noodle quality in wheat.
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- Molecular Breeding, 2022, v. 42, n. 4, p. 1, doi. 10.1007/s11032-022-01292-x
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- Article
QTL mapping for flour and noodle colour components and yellow pigment content in common wheat.
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- Euphytica, 2009, v. 165, n. 3, p. 435, doi. 10.1007/s10681-008-9744-z
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- Article
Pan bread and dry white Chinese noodle quality in Chinese winter wheats.
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- Euphytica, 2004, v. 139, n. 3, p. 257, doi. 10.1007/s10681-004-3283-z
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- Article
Wheat quality traits and quality parameters of cooked dry white Chinese noodles.
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- Euphytica, 2003, v. 131, n. 2, p. 147, doi. 10.1023/A:1023972032592
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- Article
Pulses of anthropogenic food availability appear to benefit parents, but compromise nestling growth in urban red-winged starlings.
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- Oecologia, 2021, v. 197, n. 3, p. 565, doi. 10.1007/s00442-021-05033-3
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- Article
The Impact of Oat Quality on White Salted Noodles Containing Oat Flour.
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- Cereal Chemistry, 2016, v. 93, n. 3, p. 282, doi. 10.1094/CCHEM-05-15-0100-R
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- Article
Impact of Null Polyphenol Oxidase Alleles on White Salted Noodles.
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- Cereal Chemistry, 2016, v. 93, n. 3, p. 255, doi. 10.1094/CCHEM-05-15-0105-R
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- Article
Influence of Vacuum Mixing on Structural Characteristics and Physical Properties of Noodle Dough.
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- Cereal Chemistry, 2016, v. 93, n. 3, p. 226, doi. 10.1094/CCHEM-06-15-0114-R
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- Article
Great Northern Bean Could Improve the Nutritional Value of Instant Noodles.
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- Cereal Chemistry, 2016, v. 93, n. 2, p. 156, doi. 10.1094/CCHEM-06-15-0133-R
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- Article
Use of Ultrasound to Investigate Glucose Oxidase and Storage Effects on the Rheological Properties of Cooked Asian Noodles.
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- Cereal Chemistry, 2016, v. 93, n. 2, p. 125, doi. 10.1094/CCHEM-01-15-0006-R
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- Article
Effect of Whole Grain Wheat Flour on the Mixing Properties, Oil Uptake, and In Vitro Starch Digestibility of Instant Fried Noodles.
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- Cereal Chemistry, 2016, v. 93, n. 1, p. 100, doi. 10.1094/CCHEM-04-15-0063-N
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- Article
Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties.
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- Cereal Chemistry, 2015, v. 92, n. 6, p. 617, doi. 10.1094/CCHEM-03-15-0038-R
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- Article
Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 427, doi. 10.1094/CCHEM-10-14-0204-R
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- Article
Characteristics and Protein Subunit Composition of Flour Mill Streams from Different Commercial Wheat Classes and Their Relationship to White Salted Noodle Quality.
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- Cereal Chemistry, 2015, v. 92, n. 3, p. 302, doi. 10.1094/CCHEM-09-14-0195-R
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- Article
Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 211, doi. 10.1094/CCHEM-01-14-0011-R
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- Article
Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles.
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- Cereal Chemistry, 2014, v. 91, n. 6, p. 623, doi. 10.1094/CCHEM-01-14-0015-R
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- Article
Suitability of Ontario-Grown Hard and Soft Wheat Flour Blends for Noodle Making.
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- Cereal Chemistry, 2014, v. 91, n. 5, p. 482, doi. 10.1094/CCHEM-10-13-0218-R
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- Article
Impacts of SSIIa-A Null Allele on Durum Wheat Noodle Quality.
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- Cereal Chemistry, 2014, v. 91, n. 2, p. 176, doi. 10.1094/CCHEM-10-12-0134-R
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- Article
Effect of Food Additives on Deoxynivalenol (DON) Reduction and Quality Attributes in Steamed-and-Fried Instant Noodles.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 1, p. 88, doi. 10.1094/CCHEM-12-12-0174-R
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- Article
Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles.
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- Cereal Chemistry, 2013, v. 90, n. 5, p. 419, doi. 10.1094/CCHEM-10-12-0137-R
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- Article
Effects of Allelic Variations in Wx-1, Glu-Dl, Glu-B3, and Pinb-Dl Loci on Flour Characteristics and White Salted Noodle-Making Quality of Wheat Flour.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 6, p. 296, doi. 10.1094/CCHEM-03-12-0034-R
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- Article
Evaluation of White Salted Noodles Enriched with Oat Flour.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 2, p. 117, doi. 10.1094/CCHEM-07-11-0085
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- Article
Effects of Protein Content, Glutenin-to-Gliadin Ratio, Amylose Content, and Starch Damage on Textural Properties of Chinese Fresh White Noodles.
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- Cereal Chemistry, 2011, v. 88, n. 3, p. 296, doi. 10.1094/CCHEM-05-10-0072
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- Article
Gluten Enhances Cooking, Textural, and Sensory Properties of Oat Noodles.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 3, p. 228, doi. 10.1094/CCHEM-01-11-0006
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- Article
Effects of LAB Fermentation on Physical Properties of Oat Flour and Its Suitability for Noodle Making.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 2, p. 153, doi. 10.1094/CCHEM-12-09-0160
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- Article
Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 2, p. 142, doi. 10.1094/CCHEM-07-10-0105
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- Article
"The Stinkier the Better!"—A Case Study on the Reinvention of River Snail Noodles and the Transformation of Taste in China.
- Published in:
- Global Food History, 2024, v. 10, n. 2, p. 244, doi. 10.1080/20549547.2022.2061816
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- Article
Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles.
- Published in:
- Processes, 2022, v. 10, n. 5, p. 1001, doi. 10.3390/pr10051001
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- Article
Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran.
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- Processes, 2022, v. 10, n. 3, p. 584, doi. 10.3390/pr10030584
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- Article
Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles.
- Published in:
- Processes, 2021, v. 9, n. 9, p. 1522, doi. 10.3390/pr9091522
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- Article
Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring.
- Published in:
- Processes, 2021, v. 9, n. 8, p. 1309, doi. 10.3390/pr9081309
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- Article
Detection of Melamine in Gluten, Chicken Feed, and Processed Foods Using Surface Enhanced Raman Spectroscopy and HPLC.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 8, p. T129, doi. 10.1111/j.1750-3841.2008.00901.x
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- Article