These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

213 related articles for article (PubMed ID: 32984954)

  • 1. Sandwich-type sheeting improved the processing and eating qualities of potato noodles.
    Liao M; Qi Y; Liu S; Obadi M; Xu B
    J Texture Stud; 2021 Feb; 52(1):81-90. PubMed ID: 32984954
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
    Zhou X; Chen J; Zheng H; An D; Obadi M; Xu B
    J Texture Stud; 2024 Jun; 55(3):e12836. PubMed ID: 38702990
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Folding during sheeting improved qualities of dried noodles through gluten network proteins.
    Li Y; Zheng H; Qi Y; Ashraf J; Zhu S; Xu B
    J Texture Stud; 2024 Apr; 55(2):e12826. PubMed ID: 38528687
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Investigating the positive effects of wrap-around resting on the qualities of semi-dried noodles through the quantitative analysis of gluten network.
    Shi Y; Li X; Qi Y; Manzoor MF; Cui S; Xu B
    J Texture Stud; 2023 Feb; 54(1):105-114. PubMed ID: 36136727
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations.
    Guo X; Sun X; Zhang Y; Zhu T
    J Food Sci; 2022 Aug; 87(8):3419-3432. PubMed ID: 35788935
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
    Gulia N; Khatkar BS
    Food Sci Technol Int; 2014 Apr; 20(3):171-82. PubMed ID: 23744117
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.
    Zhang C; Zhang S; Bie X; Zhao H; Lu F; Lu Z
    J Sci Food Agric; 2016 Jul; 96(9):3249-55. PubMed ID: 26498333
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles.
    Cao G; Chen X; Hu B; Yang Z; Wang M; Song S; Wang L; Wen C
    Ultrason Sonochem; 2023 Mar; 94():106322. PubMed ID: 36774672
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles.
    Cao G; Chen X; Wang N; Tian J; Song S; Wu X; Wang L; Wen C
    Int J Biol Macromol; 2022 Nov; 221():1228-1237. PubMed ID: 36087756
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network.
    An D; Li H; Li D; Zhang D; Huang Y; Obadi M; Xu B
    Food Chem; 2022 Nov; 393():133396. PubMed ID: 35679703
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Improvements of dried noodles qualities using two-stage resting: Explanation from macro and micro perspectives.
    Li X; Qi Y; Hassane Hamadou A; Zhang J; Guo Q; Xu B
    J Texture Stud; 2022 Apr; 53(2):287-295. PubMed ID: 34870850
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers.
    Yang Y; Guan E; Zhang T; Li M; Bian K
    J Food Sci; 2020 Apr; 85(4):956-963. PubMed ID: 32159235
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles.
    Han TY; Guo XN; Zhu KX
    Food Chem; 2024 May; 440():138205. PubMed ID: 38113647
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis.
    Chen Y; Obadi M; Liu S; Qi Y; Chen Z; Jiang S; Xu B
    J Texture Stud; 2020 Aug; 51(4):688-697. PubMed ID: 32472561
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of phosphate salts on the gluten network structure and quality of wheat noodles.
    Sun J; Chen M; Hou X; Li T; Qian H; Zhang H; Li Y; Qi X; Wang L
    Food Chem; 2021 Oct; 358():129895. PubMed ID: 33933957
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of pomegranate fruit powder on dough, textural and functional properties of fresh noodle.
    Zhang M; Peng H; Li B; Tian J
    J Sci Food Agric; 2023 Nov; 103(14):6895-6904. PubMed ID: 37309203
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles.
    Guo Z; Zhang H; Chen K; Wang Z; Chen G; Yang B; Kan J
    J Sci Food Agric; 2023 Jan; 103(2):799-810. PubMed ID: 36038503
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility.
    Zhou H; Liu C; Shang J; Zheng X
    Int J Biol Macromol; 2023 Jul; 243():125076. PubMed ID: 37244337
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism.
    Jia F; Ma Z; Wang X; Li X; Liu L; Hu X
    Food Chem; 2019 Nov; 298():125081. PubMed ID: 31260952
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles.
    Zhang LL; Guan EQ; Yang YL; Liu YX; Zhang TJ; Bian K
    Food Chem; 2021 Nov; 362():130170. PubMed ID: 34091164
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.