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When 2023 is the International millet year, are healthcare professionals aware about millets?
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- Current Science (00113891), 2024, v. 126, n. 12, p. 1431, doi. 10.18520/cs/v126/i12/1431-1437
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Investigating potato flour processing methods and ratios for noodle production.
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- Food Science & Nutrition, 2024, v. 12, n. 6, p. 4005, doi. 10.1002/fsn3.4058
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Properties of insect protein concentrate and potential application in seasoned rice noodles.
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- Food Science & Technology International, 2024, v. 30, n. 4, p. 307, doi. 10.1177/10820132221144481
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Effect of fruit sourdoughs with different microbial compositions on the physicochemical properties and characteristic flavor of hollow noodles.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4346, doi. 10.1007/s11694-024-02498-7
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Explaining the improving effect of dough crumb–sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
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- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12836
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- Article
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten.
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- Foods, 2024, v. 13, n. 10, p. 1507, doi. 10.3390/foods13101507
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Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate.
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- Foods, 2024, v. 13, n. 10, p. 1562, doi. 10.3390/foods13101562
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Erratum to Components in Meandric Systems and the Infinite Noodle.
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- IMRN: International Mathematics Research Notices, 2024, v. 2024, n. 10, p. 8481, doi. 10.1093/imrn/rnad282
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Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles.
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- Food Science & Nutrition, 2024, v. 12, n. 5, p. 3433, doi. 10.1002/fsn3.4007
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Underutilised palm stearin as hard stock for deep‐frying medium and its performance for oil uptake in instant noodles.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 7, p. 3958, doi. 10.1002/jsfa.13278
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Quality prediction of whole‐grain rice noodles using backpropagation artificial neural network.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 7, p. 4371, doi. 10.1002/jsfa.13324
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- Article
Anti-Diabetic Effect of Okara Noodles on Streptozotocin-Nicotinamide Induced Diabetic Rats.
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- Trends in Sciences, 2024, v. 21, n. 5, p. 1, doi. 10.48048/tis.2024.7428
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Physicochemical, Quality and Flavor Characteristics of Starch Noodles with Auricularia cornea var. Li. Powder.
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- Foods, 2024, v. 13, n. 8, p. 1185, doi. 10.3390/foods13081185
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- Article
Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder.
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- International Food Research Journal, 2024, v. 31, n. 2, p. 368, doi. 10.47836/ifrj.31.2.08
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- Article
Folding during sheeting improved qualities of dried noodles through gluten network proteins.
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- Journal of Texture Studies, 2024, v. 55, n. 2, p. 1, doi. 10.1111/jtxs.12826
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- Article
Assessment The Effects of Psyllium And Hydrocolloids in Gluten-Free Noodle.
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- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2024, v. 38, n. 1, p. 95, doi. 10.15316/SJAFS.2024.009
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Retrogradation‐induced physicochemical changes in pre‐cooked rice noodles stored at different temperatures: a viewpoint from water dynamics and structure.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 4, p. 2406, doi. 10.1002/jsfa.13125
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Physical, cooking and textural properties of composite flour noodles using indigenous food grain of North-East, India.
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- Agricultural Engineering International: CIGR Journal, 2024, v. 26, n. 1, p. 249
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Effect of Potato Starch Addition on the Characteristics of Blended Dough and Starch Digestibility of Fermented Noodles.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 3, p. 162, doi. 10.16429/j.1009-7848.2024.03.016
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Udon enteropathy.
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- Oxford Medical Case Reports, 2024, v. 2024, n. 3, p. 1, doi. 10.1093/omcr/omae021
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Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles.
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- Foods, 2024, v. 13, n. 4, p. 541, doi. 10.3390/foods13040541
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The growing popularity of low-carb cereal-based products: the lay of the land.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 455, doi. 10.1007/s00217-023-04399-3
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Ultrasound‐modified whey protein‐enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes.
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- Food Science & Nutrition, 2024, v. 12, n. 2, p. 851, doi. 10.1002/fsn3.3797
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- Article
Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour.
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- Foods, 2024, v. 13, n. 3, p. 395, doi. 10.3390/foods13030395
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Effects of Amount of Oat Powder and Drying Conditions on Quality of Oat Noodle.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 191, doi. 10.16426/j.1009-7848.2024.02.018
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Cantilever beam bending as a potential method to determine the elasticity of cooked Udon noodles.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12810
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- Article
Texture Analysis of Chinese Dried Noodles during Drying Based on Acoustic–Mechanical Detection Methods.
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- Foods, 2024, v. 13, n. 2, p. 268, doi. 10.3390/foods13020268
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- Article
Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var nigra) extracts.
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- Food Science & Nutrition, 2024, v. 12, n. 1, p. 508, doi. 10.1002/fsn3.3788
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- Article
Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration.
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- Foods, 2023, v. 12, n. 24, p. 4509, doi. 10.3390/foods12244509
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Effect of Pretreatment and Temperature on Drying Characteristics and Quality of Green Banana Peel.
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- AgriEngineering, 2023, v. 5, n. 4, p. 2064, doi. 10.3390/agriengineering5040127
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Exposure or pandemic effect: Export boom in instant noodles from South Korea during COVID‐19.
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- Food Science & Nutrition, 2023, v. 11, n. 12, p. 8043, doi. 10.1002/fsn3.3724
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Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam.
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- Food Science & Technology International, 2023, v. 29, n. 8, p. 799, doi. 10.1177/10820132221121169
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Evaluation of food safety on traditional Chinese snacks based on system safety theory: The case study of Wuhan hot-dry noodles.
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- International Food Research Journal, 2023, v. 30, n. 6, p. 1392, doi. 10.47836/ifrj.30.6.03
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Value addition of mushrooms by incorporation in the food products: an overview.
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- International Journal of Food Engineering, 2023, v. 19, n. 12, p. 573, doi. 10.1515/ijfe-2023-0073
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Effect of bacteria-enzyme synergistic modified bran on qualities of recombinant whole wheat flour and its noodles.
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- Journal of Light Industry, 2023, v. 38, n. 6, p. 18, doi. 10.12187/2023.06.003
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- Article
Effect of sodium carbonate on the properties of seventy percent of Tartary buckwheat composite flour‐based doughs and noodles and the underlying mechanism.
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- Journal of Texture Studies, 2023, v. 54, n. 6, p. 947, doi. 10.1111/jtxs.12798
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- Article
Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase.
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- Foods, 2023, v. 12, n. 22, p. 4146, doi. 10.3390/foods12224146
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Evaluation of ELISA and immunoaffinity fluorometric analytical tools of four mycotoxins in various food categories.
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- AMB Express, 2023, v. 13, n. 1, p. 1, doi. 10.1186/s13568-023-01629-5
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- Article
鹰嘴豆淀粉与红薯淀粉复配粉条的研制及 工艺优化.
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- Food Research & Development, 2023, v. 44, n. 21, p. 68, doi. 10.12161/j.issn.1005-6521.2023.21.010
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非热杀菌技术在生鲜面生产中的研究进展.
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- Food Research & Development, 2023, v. 44, n. 21, p. 200, doi. 10.12161/j.issn.1005-6521.2023.21.028
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Assessment of Exposure to Aluminum through Consumption of Noodle Products.
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- Foods, 2023, v. 12, n. 21, p. 3960, doi. 10.3390/foods12213960
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Research on the Relationship between Oat Noodles Quality and the Coupling Factor in Drying Systems.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 11, p. 182, doi. 10.16429/j.1009-7848.2023.11.018
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Impact of pomegranate fruit powder on dough, textural and functional properties of fresh noodle.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 14, p. 6895, doi. 10.1002/jsfa.12772
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- Article
马铃薯全粉对冷冻熟面冻藏品质的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 30, doi. 10.12161/j.issn.1005-6521.2023.20.005
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油脂含量对挤压型油莎豆面条品质 特性的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 63, doi. 10.12161/j.issn.1005-6521.2023.20.009
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- Article
NUTRITIONAL VALUE OF MACKEREL FISH FLOUR (RASTRELLIGER SP.) WET NOODLES FORTIFIED WITH VEGETABLE FLOUR.
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- National Nutrition Journal / Media Gizi Indonesia, 2023, v. 18, p. 19, doi. 10.20473/mgi.v18i2SP.19-26
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- Article
Effect of Persimmon (Diospyros kaki Thunb.) Powder and Quince (Cydonia oblonga) Seed Mucilage on Physical, Chemical, Textural and Sensory Properties of Turkish Noodles.
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- Academic Food Journal / Akademik GIDA, 2023, v. 21, n. 4, p. 353, doi. 10.24323/akademik-gida.1423429
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- Article
QUALITY IMPROVEMENT OF NOODLES FORTIFIED WITH MORINGA LEAF POWDER, KONJAC GLUCOMANNAN, AND ACETYLATED STARCH.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 4, p. 467, doi. 10.17306/j.afs.1128
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Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles.
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- Food Science & Nutrition, 2023, v. 11, n. 10, p. 6498, doi. 10.1002/fsn3.3593
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- Article
Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles.
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- Foods, 2023, v. 12, n. 19, p. 3569, doi. 10.3390/foods12193569
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- Article