Works matching DE "DUMPLINGS"

Results: 63

Exploring Cross-Cultural Sensory Acceptance of Vinegar-Based Dipping Sauces: A Taiwanese Consumer Study with Dumplings.

Published in:

Foods, 2025, v. 14, n. 13, p. 2398, doi. 10.3390/foods14132398

By:

Ker, Jung-Kuei;
Chiang, Ming-Chen;
Lee, Ching-Sung;
Chen, Yen-Cheng

Publication type:

Article

Reinforced mitral valve replacement using a xenopericardium collared prosthetic valve for a heavily calcified or disrupted mitral annulus: a simple 'Dumpling technique'.

Published in:

Surgery Today, 2017, v. 47, n. 7, p. 895, doi. 10.1007/s00595-016-1447-9

By:

Ishida, Masaru;
Toda, Koichi;
Nakamura, Teruya;
Miyagawa, Shigeru;
Yoshikawa, Yasushi;
Fukushima, Satsuki;
Saito, Shunsuke;
Ueno, Takayoshi;
Kuratani, Toru;
Sawa, Yoshiki

Publication type:

Article

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2104, doi. 10.1002/jsfa.6531

By:

Nkhabutlane, Pulane;
du Rand, Gerrie E;
de Kock, Henriëtte L

Publication type:

Article

THAT YOU, BEULAH ROSE?

Published in:

Thema, 2023, v. 35, n. 3, p. 37

By:

Butler, Virginia McGee

Publication type:

Article

大米粉饺感官评价标准体系的建立.

Published in:

Food Research & Development, 2021, v. 42, n. 17, p. 37, doi. 10.12161/j.issn.1005-6521.2021.17.007

By:

龙慧;
覃柳迪;
王世雄;
郑新雷;
滕建文;
夏宁

Publication type:

Article

白酒曲水果发酵粽子的工艺研究.

Published in:

Food Research & Development, 2021, v. 42, n. 16, p. 124, doi. 10.12161/j.issn.1005-6521.2021.16.018

By:

姜兴旭;
易蕾;
朱静;
王荣荣

Publication type:

Article

响应面优化粽子抗老化工艺.

Published in:

Food Research & Development, 2021, v. 42, n. 3, p. 111, doi. 10.12161/j.issn.1005-6521.2021.03.018

By:

王明明;
董雪萌;
孙艳洁;
戴阳军

Publication type:

Article

PCR-DGGE 技术检测速冻饺子馅料中微生物区系.

Published in:

Food Research & Development, 2020, v. 41, n. 4, p. 163, doi. 10.12161/j.issn.1005-6521.2020.04.027

By:

游新侠;
贾庆超;
刘晓华;
张杰

Publication type:

Article

葡萄叶粉在水饺皮中的应用研究.

Published in:

Food Research & Development, 2019, v. 40, n. 23, p. 159, doi. 10.12161/j.issn.1005-6521.2019.23.028

By:

甘巧;
贾洪锋;
汤思忆;
赵谢;
邓红

Publication type:

Article

响应面法优化鱼肉饺皮的制作工艺.

Published in:

Food Research & Development, 2019, v. 40, n. 20, p. 110, doi. 10.12161/j.issn.1005-6521.2019.20.020

By:

周莹;
陆炀;
卢芸;
范文奇;
戴阳军

Publication type:

Article

ORIGIN STORY.

Published in:

Greensboro Review, 2022, n. 112, p. 11

By:

Quinn, Carol M.

Publication type:

Article

Effect of texture modification by ascorbic acid and monoglycerides on the release of aroma compounds from fresh and aged wheat dumplings.

Published in:

European Food Research & Technology, 2020, v. 246, n. 1, p. 1, doi. 10.1007/s00217-019-03389-8

By:

Sahin, Buket;
Schieberle, Peter

Publication type:

Article

四角粽柔性夹持结构设计与抓取试验研究.

Published in:

Packaging & Food Machinery, 2022, v. 40, n. 3, p. 44, doi. 10.3969/j.issn.1005-1295.2022.03.008

By:

马威;
刘新宇;
金炜;
张博文;
崔政伟

Publication type:

Article

DUMPLINGS WITH LITTLE SOULS.

Published in:

2011

By:

Dubovsky, Annette

Publication type:

Recipe

Socio-economic characteristics and willingness of consumers to pay for the safety of fura de nunu in Ilorin, Nigeria.

Published in:

Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 81, doi. 10.3920/QAS2014.0494

By:

Alimi, B. A.;
Oyeyinka, A. T.;
Olohungbebe, L. O.

Publication type:

Article

Functionality Enhancement of Composite Cassava Flour in the Production of Maize Tuwo (A Non-fermented Maize-Based Food Dumpling).

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 4, p. 1340, doi. 10.1007/s11947-010-0506-2

By:

Bolade, Mathew;
Adeyemi, Isaac

Publication type:

Article

The Effect of Freeze–Thaw Cycles on the Microscopic Properties of Dumpling Wrappers.

Published in:

Foods, 2023, v. 12, n. 18, p. 3388, doi. 10.3390/foods12183388

By:

Pan, Zhili;
Bai, Yibo;
Xu, Lina;
Zhang, Yanjie;
Lei, Mengmeng;
Huang, Zhongmin

Publication type:

Article

Recalibrating risk through media: Two cases of intentional food poisoning in Japan.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2019, v. 27, n. 1/2, p. 74, doi. 10.1080/07409710.2019.1568852

By:

Walravens, Tine

Publication type:

Article

Here's Looking at Euclid.

Published in:

2020

By:

Kolpas, Sid;
Ockman, Stu

Publication type:

Game/Puzzle

ANTIOXIDANT ACTIVITIES OF GINKGO BILOBA EXTRACTS: APPLICATION IN FREEZE STORED MEAT DUMPLINGS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2010, v. 9, n. 2, p. 161

By:

Kobus-Cisowska, Joanna;
Flaczyk, Ewa;
Jeszka, Magdalena

Publication type:

Article

Developing rice material by grinding before cooking.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 11, p. 419, doi. 10.3136/nskkk.NSKKK-D-24-00014

By:

Kazuhiro Morita;
Yuko Nakagawa;
Ruka Kawasaki

Publication type:

Article

Evaluation of physical properties, functional components, and starch digestibility of dumpling skins made from barley flour with various amounts of β-glucan.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 2, p. 63, doi. 10.3136/nskkk.NSKKK-D-22-00047

By:

Akira Fujimoto;
Takahiro Saito;
Syoutou Kou;
Masatsugu Tamura

Publication type:

Article

Research progress of improver and quality change of frozen dumplings during frozen storage.

Published in:

China Food Additives, 2021, v. 32, n. 10, p. 164, doi. 10.19804/j.issn1006-2513.2021.10.023

By:

WANG Xiqing;
LIU Dongqi;
GUO Tianshi;
LI Chengfeng

Publication type:

Article

Novel hybrid strategy for improving product quality of freeze-dried dumplings: different cooking methods combined with chitosan coating.

Published in:

Drying Technology, 2022, v. 40, n. 14, p. 2930, doi. 10.1080/07373937.2021.1977947

By:

Liu, Wenchao;
Zhang, Min;
Mujumdar, Arun S.;
Wang, Haixiang

Publication type:

Article

The Pig & the Dumpling.

Published in:

2024

By:

Matheson, Alex

Publication type:

Book Review

Ten Little Dumplings.

Published in:

2021

By:

Lim, Huai-Yang

Publication type:

Book Review

Slavic Loanwords in the Terms for Dumplings in Latvian.

Published in:

Acta Baltico-Slavica, 2016, v. 40, p. 38, doi. 10.11649/abs.2016.004

By:

Bušmane, Brigita

Publication type:

Article

Sour-Cherry Dumplings and Sweet and Sour Meat: How to Cook for Hostile Friends.

Published in:

Jewish Quarterly Review, 2023, v. 113, n. 4, p. 586, doi. 10.1353/jqr.2023.a913345

By:

Shternshis, Anna

Publication type:

Article

FLAVOURS OF ANDORRA.

Published in:

Petits Propos Culinaires, 2013, n. 99, p. 45, doi. 10.1558/ppc.28446

By:

Locker, Alison

Publication type:

Article

Mating behaviour and general spawning patterns of the southern dumpling squid Euprymna tasmanica (Sepiolidae): a laboratory study.

Published in:

Journal of Molluscan Studies, 2013, v. 79, n. 3, p. 263, doi. 10.1093/mollus/eyt025

By:

Squires, Zoe E.;
Norman, Mark D.;
Stuart-Fox, Devi

Publication type:

Article

A clustering-optimized segmentation algorithm and application on food quality detection.

Published in:

Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-36309-8

By:

Wu, QingE;
Li, Penglei;
Chen, Zhiwu;
Zong, Tao

Publication type:

Article

What we talk about when we talk about dumplings.

Published in:

Canadian Geographer, 2023, v. 67, n. 4, p. e51, doi. 10.1111/cag.12880

By:

Nash, Alan

Publication type:

Article

Japan's Food Culture - From Dango (Dumplings) to Tsukimi (Moon-Viewing) Burgers.

Published in:

East-West Cultural Passage, 2020, v. 20, n. 2, p. 54, doi. 10.2478/ewcp-2020-0011

By:

BÎRLEA, OANA-MARIA

Publication type:

Article

SOUTHERN CHICKEN 'N DUMPLINGS.

Published in:

2019

By:

McKinney, Cassandra

Publication type:

Recipe

STUDIES ON THE TRADITIONAL METHODS OF PRODUCTION OF MAIZE TUWO (A NIGERIAN NON-FERMENTED MAIZE DUMPLING).

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2009, v. 9, n. 7, p. 1524

By:

Bolade, M. K.;
Adeyemi, I. A.;
Ogunsua, A. O.

Publication type:

Article

Dodgy dumplings and lethal liver: risk, food terrorism, and Sino–Japanese relations.

Published in:

Pacific Review, 2015, v. 28, n. 2, p. 303, doi. 10.1080/09512748.2014.995128

By:

O'Shea, Paul

Publication type:

Article

Chinese dumpling scare hits Japan - a case of methamidophos food poisoning.

Published in:

Journal of Toxicological Sciences, 2008, v. 33, n. 4, p. 485, doi. 10.2131/jts.33.485

By:

Sumi, Yuka;
Oode, Yasumasa;
Tanaka, Hiroshi

Publication type:

Article

Application of multi-residue analytical method for determination of 496 pesticides in frozen gyoza dumplings by GC-MS and LC-MS.

Published in:

Journal of Pesticide Science, 2011, v. 36, n. 4, p. 486, doi. 10.1584/jpestics.G11-17

By:

Matsuoka, Tomofumi;
Akiyama, Yumi;
Mitsuhashi, Takao

Publication type:

Article

INSTALLATION, CERAMICS, PORCELAIN, PLASTIC, PICTURE FRAME.

Published in:: 2014
Publication type:: Exhibition Review

The Golden Phoenix.

Published in:

Caribbean Quarterly, 2021, v. 67, n. 1/2, p. 196, doi. 10.1080/00086495.2021.1926729

By:

Lowe, Hannah

Publication type:

Article

Chemical Constituents and Antibacterial Properties of Indocalamus latifolius McClure Leaves, the Packaging Material for "Zongzi".

Published in:

Molecules, 2015, v. 20, n. 9, p. 15686, doi. 10.3390/molecules200915686

By:

Jia Sun;
Hang Xun;
Jin Yu;
Feng Tang;
Yong-De Yue;
Xue-Feng Guo

Publication type:

Article

糯米粉品种对湿法速冻汤圆品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 308, doi. 10.16429/j.1009-7848.2024.07.031

By:

黄忠民;
朱琬莹;
宋会玲;
艾志录;
张波波;
范雯;
潘治利

Publication type:

Article

The Immediate Influence of a Food Safety Incident on Japanese Consumers’ Food Choice Decisions and Willingness to Pay for Safer Food.

Published in:

Human & Ecological Risk Assessment, 2014, v. 20, n. 4, p. 1099, doi. 10.1080/10807039.2013.833000

By:

He, Zhongyu;
Zhai, Guofang;
Suzuki, Takeshi

Publication type:

Article

The effects of different additives on the physical properties of dumpling wrapper.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3077, doi. 10.1007/s11694-019-00230-4

By:

Li, Yueming;
Zhang, Cuicui;
Jiang, Xuejing;
Gao, Ming;
Yao, Xiaojing;
Liu, Hui;
Wang, Jing;
Zhang, Hong;
Zhang, Chun Jiang

Publication type:

Article

Effect of basmati and irri acetylated rice starches on textural and sensorial characteristics of dumpling wrappers.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 2594, doi. 10.1007/s11694-019-00179-4

By:

Moin, Abeera;
Ali, Tahira Mohsin;
Hasnain, Abid

Publication type:

Article

EFFECTS OF WAXY WHEAT FLOUR ON SKIN AND QUALITY OF QUICK-FROZEN DUMPLING.

Published in:

Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 3, p. 68

By:

Chao Tian;
Liyan Sun

Publication type:

Article

Effect of physicochemical properties on popping characteristics of selected pearl millet varieties.

Published in:

Journal of the Science of Food & Agriculture, 2022, v. 102, n. 15, p. 7370, doi. 10.1002/jsfa.12104

By:

Garud, Shyam Ramkrishna;
Lamdande, Archana Gopalrao;
Tavanandi, Hrishikesh A;
Mohite, Nilesh Kailas;
Nidoni, Udaikumar

Publication type:

Article

Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts.

Published in:

Journal of the Science of Food & Agriculture, 2019, v. 99, n. 10, p. 4739, doi. 10.1002/jsfa.9716

By:

Huang, Li;
Ding, Bo;
Zhang, Huan;
Kong, Baohua;
Xiong, Youling L

Publication type:

Article

Corn Dance: Inspired First American Cuisine.

Published in:

Indiana Magazine of History, 2025, v. 121, n. 1, p. 68

By:

Oden, Loretta Barrett

Publication type:

Article

QUALIMETRY OF INNOVATIVE PRODUCTS WITH THE ADDITION OF THE SHRIMP PALAEMON ADSPERSUS.

Published in:

Food Science & Technology (2073-8684), 2021, v. 15, n. 3, p. 133, doi. 10.15673/fst.v15i3.2126

By:

Sydorenko, O.;
Petrova, O.

Publication type:

Article