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 *

308 related articles for article (PubMed ID: 35327238)

  • 21. The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles.
    Nguyen TTL; Gilbert RG; Gidley MJ; Fox GP
    Food Chem; 2020 Sep; 324():126858. PubMed ID: 32353656
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles.
    Li Y; Chen W; Li H; Dong J; Shen R
    Foods; 2022 Nov; 11(23):. PubMed ID: 36496630
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles.
    Ramli S; Alkarkhi AF; Shin Yong Y; Min-Tze L; Easa AM
    Int J Food Sci Nutr; 2009; 60 Suppl 4():326-40. PubMed ID: 19757248
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effect of characteristics of different wheat flours on the quality of fermented hollow noodles.
    Xiong X; Liu C; Song M; Zheng X
    Food Sci Nutr; 2021 Sep; 9(9):4927-4937. PubMed ID: 34532004
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles.
    Liu H; Duan J; Zhu J; Liu X
    Foods; 2023 Mar; 12(5):. PubMed ID: 36900591
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality.
    Kaur A; Shevkani K; Katyal M; Singh N; Ahlawat AK; Singh AM
    J Food Sci Technol; 2016 Apr; 53(4):2127-38. PubMed ID: 27413243
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour.
    Moon Y; Kweon M
    Food Sci Biotechnol; 2021 Jul; 30(7):921-930. PubMed ID: 34395023
    [TBL] [Abstract][Full Text] [Related]  

  • 30. RD43 rice flour: the effect on starch digestibility and quality of noodles, glycemic response, short-acting satiety hormones and appetite control in humans.
    Suklaew PO; Chusak C; Wang CK; Adisakwattana S
    Food Funct; 2021 Sep; 12(17):7975-7985. PubMed ID: 34259302
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of thermal treatments on in vitro starch digestibility of sorghum dried noodles.
    Liu FY; Guo XN; Xing JJ; Zhu KX
    Food Funct; 2020 Apr; 11(4):3420-3431. PubMed ID: 32236175
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour.
    Seetapan N; Leelawat B; Limparyoon N; Yooberg R
    Food Sci Technol Int; 2023 Apr; 29(3):243-254. PubMed ID: 34964378
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment.
    Li M; Zhu KX; Wang BW; Guo XN; Peng W; Zhou HM
    Food Chem; 2012 Dec; 135(4):2163-9. PubMed ID: 22980785
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Assessing the Impact of Arabinoxylans on Dough Mixing Properties and Noodle-Making Performance through Xylanase Treatment.
    Ha E; Kweon M
    Foods; 2024 Oct; 13(19):. PubMed ID: 39410193
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Starch-based noodles: Current technologies, properties, and challenges.
    Bangar SP; Ali NA; Olagunju AI; Pastor K; Ashogbon AO; Dash KK; Lorenzo JM; Ozogul F
    J Texture Stud; 2023 Feb; 54(1):21-53. PubMed ID: 36268569
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time.
    Ye X; Sui Z
    Int J Biol Macromol; 2016 Mar; 84():428-33. PubMed ID: 26718868
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Quality assessment of noodles made from blends of rice flour and canna starch.
    Wandee Y; Uttapap D; Puncha-arnon S; Puttanlek C; Rungsardthong V; Wetprasit N
    Food Chem; 2015 Jul; 179():85-93. PubMed ID: 25722142
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient.
    Bharath Kumar S; Prabhasankar P
    J Food Sci Technol; 2015 Mar; 52(3):1404-13. PubMed ID: 25745208
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of high-amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM.
    Mojarrad LS; Rafe A
    Food Sci Nutr; 2018 Jul; 6(5):1204-1213. PubMed ID: 30065821
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 16.