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Product Differentiation in Food-Product Markets: Evidence from the Asian Instant Noodles Industry.
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- Agris On-Line Papers in Economics & Informatics, 2024, v. 16, n. 2, p. 75, doi. 10.7160/aol.2024.160206
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- Publication type:
- Article
What is the flavor of udon noodles made from domestic flour? Focusing on wheat flour cultivated in Saitama prefecture.
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- Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2024, v. 71, n. 8, p. 323, doi. 10.3136/nskkk.NSKKK-D-24-00025
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- Publication type:
- Article
螺旋藻粉对面团性质及面条品质的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 4, p. 46, doi. 10.16433/j.1673-2383.202401080002
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- Publication type:
- Article
Spice-Induced Metal Contamination and Microbiological Risk Assessment of Instant Noodles Prepared for Human Consumption.
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- Biological Trace Element Research, 2024, v. 202, n. 10, p. 4787, doi. 10.1007/s12011-023-04018-y
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- Article
Analysis and Human Health Risk from Selected Heavy Metals in Common Instant Noodles.
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- Biological Trace Element Research, 2020, v. 198, n. 1, p. 339, doi. 10.1007/s12011-020-02062-6
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- Article
Elucidation of the mechanism by which the internal structure of food controls the quality.
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- Bioscience, Biotechnology & Biochemistry, 2023, v. 87, n. 9, p. 935, doi. 10.1093/bbb/zbad088
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- Article
Comparative evaluation for thermostability and gastrointestinal survival of probiotic Bacillus coagulans MTCC 5856.
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- Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 4, p. 962, doi. 10.1093/bbb/zbaa116
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- Article
Changes in color and texture of wheat noodles during chilled storage.
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- Bioscience, Biotechnology & Biochemistry, 2016, v. 80, n. 12, p. 2418, doi. 10.1080/09168451.2016.1220821
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- Article
Influence of allelic variations in glutenin on the quality of pan bread and white salted noodles made from Korean wheat cultivars.
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- Euphytica, 2011, v. 180, n. 2, p. 235, doi. 10.1007/s10681-011-0385-2
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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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- Publication type:
- 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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- Publication type:
- Article
A novel method to assess the mechanical behavior A novel method to assess the mechanical behavior.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2018, v. 112, n. Part C, p. 131, doi. 10.1016/j.fbp.2018.10.001
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- Publication type:
- Article
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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- Publication type:
- Article
Importance of Consumer Behavior - A Case Study of Maggi Noodle, Nestle India.
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- Turkish Online Journal of Qualitative Inquiry, 2021, v. 12, n. 8, p. 7689
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- Publication type:
- 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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- Publication type:
- Article
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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- Publication type:
- Article
Physical properties and glycaemic response of tapioca noodles fortified with herb mixture.
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- International Food Research Journal, 2023, v. 30, n. 4, p. 1015, doi. 10.47836/ifrj.30.4.18
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- Publication type:
- Article
Physicochemical, volatile, amino acid, and sensory profiles of instant noodles incorporated with salted duck egg white from various salting durations.
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- International Food Research Journal, 2022, v. 29, n. 2, p. 283
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- Publication type:
- Article
Physicochemical properties and microstructure of mung bean starch noodles fortified with sea bass (Lateolabrax japonicus) actomyosin.
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- International Food Research Journal, 2021, v. 28, n. 4, p. 726
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- Article
The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed.
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- International Food Research Journal, 2020, v. 27, n. 3, p. 445
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- Publication type:
- Article
Nutritional qualities, antioxidant properties and sensory acceptability of fresh wheat noodles formulated with rice bran.
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- International Food Research Journal, 2020, v. 27, n. 2, p. 308
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- Publication type:
- Article
Application of seaweed (Kappaphycus alvarezii) in Malaysian food products.
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- International Food Research Journal, 2019, v. 26, n. 6, p. 1677
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- Publication type:
- Article
Functional properties of gluten-free gathotan noodle: lipid profile and satiety power.
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- International Food Research Journal, 2017, v. 24, n. 2, p. 672
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- Publication type:
- Article
Suitability of wheat flour blends with malted and fermented cowpea flour for noodle making.
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- International Food Research Journal, 2016, v. 23, n. 5, p. 2193
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- Publication type:
- Article
Transparency phenomena of flat-rice noodles (kuew teow) at drying at soaking variation.
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- International Food Research Journal, 2016, v. 23, p. S195
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- Publication type:
- Article
Effect of duck egg white addition on textural properties and microstructure of rice noodles.
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- International Food Research Journal, 2014, v. 21, n. 6, p. 2155
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- Publication type:
- Article
Physicochemical properties of heat moisture treated sweet potato starches of selected Indonesian varieties.
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- International Food Research Journal, 2014, v. 21, n. 5, p. 2031
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- Publication type:
- Article
Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level.
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- International Food Research Journal, 2014, v. 21, n. 5, p. 1951
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- Publication type:
- Article
Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour.
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- International Food Research Journal, 2014, v. 21, n. 4, p. 1623
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- Publication type:
- Article
Color, cooking properties and texture of yellow alkaline noodles enriched with millet and corn flour.
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- International Food Research Journal, 2014, v. 21, n. 3, p. 1151
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- Publication type:
- Article
Nutritional values and cooking quality of defatted Kenaf seeds yellow (DKSY) noodles.
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- International Food Research Journal, 2014, v. 21, n. 2, p. 603
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- Publication type:
- Article
Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars.
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- International Food Research Journal, 2014, v. 21, n. 1, p. 195
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- Publication type:
- Article
Incorporation of surimi powder in wet yellow noodles and its effects on the physicochemical and sensory properties.
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- International Food Research Journal, 2012, v. 19, n. 2, p. 701
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- Article
Development of nutrient rich noodles by supplementation with malted ragi flour.
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- International Food Research Journal, 2012, v. 19, n. 1, p. 309
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- Publication type:
- Article
Short Communication Effect of processing on the qualities of noodles produced from corn grit and cassava flour.
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- International Food Research Journal, 2011, v. 18, n. 4, p. 1563
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- Article
Textural properties of laksa noodle as affected by rice flour particle size.
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- International Food Research Journal, 2011, v. 18, n. 4, p. 1309
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- Publication type:
- Article
Influence of formulations on textural, mechanical and structural breakdown properties of cooked yellow alkaline noodles.
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- International Food Research Journal, 2011, v. 18, n. 4, p. 1295
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- Publication type:
- Article
Are Consumers Willing to Pay a Premium for Pure Rice Noodles? A Study of Discrete Choice Experiments in Taiwan.
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- Sustainability (2071-1050), 2020, v. 12, n. 15, p. 6144, doi. 10.3390/su12156144
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- Article
Cradle-to-Gate Water-Related Impacts on Production of Traditional Food Products in Malaysia.
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- Sustainability (2071-1050), 2020, v. 12, n. 13, p. 5274, doi. 10.3390/su12135274
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- Publication type:
- Article
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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- Article
Adsorption and desorption isotherms of noodles produced from composite flour of wheat and water yam (Dioscorea alata).
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- Tropical Agriculture, 2021, v. 98, n. 4, p. 356
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- Article
Noodle quality of winter wheat cultivated in sustainable farming systems.
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- Journal of Central European Agriculture, 2014, v. 15, n. 2, p. 84, doi. 10.5513/JCEA01/15.2.1457
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- Publication type:
- Article
The Effect of κ-Carrageenan Proportion and Hot Water Extract of the Pluchea indica Less Leaf Tea on the Quality and Sensory Properties of Stink Lily (Amorphophallus muelleri) Wet Noodles.
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- Molecules, 2022, v. 27, n. 16, p. 5062, doi. 10.3390/molecules27165062
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- Article
Culinary archaeology: Millet noodles in Late Neolithic China.
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- Nature, 2005, v. 437, n. 7061, p. 967, doi. 10.1038/437967a
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- Publication type:
- 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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- Publication type:
- Article
高效液相色谱法对小麦粉 及其制品中硫脲的测定.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 130, doi. 10.16210/j.cnki.1007-7561.2022.06.016
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- Publication type:
- Article
米粉品质评价及生产研究 现状及展望.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 71, doi. 10.16210/j.cnki.1007-7561.2022.06.009
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- Publication type:
- Article
Processing Gluten- Free Noodles Fortified with Chickpea Flour.
- Published in:
- Journal of Food & Dairy Sciences, 2021, v. 12, n. 9, p. 203, doi. 10.21608/jfds.2021.89545.1025
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- Publication type:
- Article
Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content.
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- Journal of Food & Dairy Sciences, 2020, v. 11, n. 12, p. 331, doi. 10.21608/jfds.2020.160391
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- Publication type:
- Article
The Poodle.
- Published in:
- 2019
- By:
- Publication type:
- Poem