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 *

160 related articles for article (PubMed ID: 36076362)

  • 1. Identifying key factors and strategies for reducing oil content in fried instant noodles.
    Obadi M; Li Y; Xu B
    J Food Sci; 2022 Oct; 87(10):4329-4347. PubMed ID: 36076362
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.
    Cao X; Zhou S; Yi C; Wang L; Qian H; Zhang H; Qi X
    J Texture Stud; 2017 Dec; 48(6):607-615. PubMed ID: 28472852
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.
    Qi J; Wang X; Wang X; Akoh CC; Jin Q
    J Oleo Sci; 2019 Jun; 68(6):559-566. PubMed ID: 31092793
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of additives and steaming on quality of air dried noodles.
    Gatade AA; Sahoo AK
    J Food Sci Technol; 2015 Dec; 52(12):8395-402. PubMed ID: 26604421
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improvement of microwave-dried, protein-enriched, instant noodles by using hydrocolloids.
    Pongpichaiudom A; Songsermpong S
    J Food Sci Technol; 2018 Jul; 55(7):2610-2620. PubMed ID: 30042577
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system.
    Cho YJ; Lee S
    Food Chem; 2015 Jun; 176():40-4. PubMed ID: 25624204
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of the Frying and Drying Conditions on the Furan Formation in Instant-Noodle Manufacturing.
    Hwang J; Lee HY; Lee KG
    J Agric Food Chem; 2022 Aug; 70(34):10400-10404. PubMed ID: 35195988
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of Frying Process on Nutritional Property, Physicochemical Quality, and
    Wang J; Li A; Hu J; Zhang B; Liu J; Zhang Y; Wang S
    Front Nutr; 2022; 9():823432. PubMed ID: 35252303
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles.
    Polpuech C; Chavasit V; Srichakwal P; Paniangvait P
    Malays J Nutr; 2011 Aug; 17(2):237-48. PubMed ID: 22303577
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Palm Oil-Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles.
    Noonim P; Rajasekaran B; Venkatachalam K
    Gels; 2022 Aug; 8(8):. PubMed ID: 36005088
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Oriental noodles.
    Hou G
    Adv Food Nutr Res; 2001; 43():143-93. PubMed ID: 11285682
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodles.
    Ooi EZH; Ab Karim NA; Chan ES; Wang Y; Tang TK; Tong SC; Khor YP; Lee YY
    J Sci Food Agric; 2024 May; 104(7):3958-3970. PubMed ID: 38284502
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Instant noodles made with fortified wheat flour to improve micronutrient intake in Asia: a review of simulation, nutrient retention and sensory studies.
    Bronder KL; Zimmerman SL; van den Wijngaart A; Codling K; Johns KA; Pachón H
    Asia Pac J Clin Nutr; 2017 Mar; 26(2):191-201. PubMed ID: 28244695
    [TBL] [Abstract][Full Text] [Related]  

  • 15. LC-MS/MS determination of acrylamide in instant noodles from supermarkets in the Hebei province of China.
    Yang LX; Zhang GX; Yang LX; He Y
    Food Addit Contam Part B Surveill; 2012; 5(2):100-4. PubMed ID: 24779738
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Instant noodles: processing, quality, and nutritional aspects.
    Gulia N; Dhaka V; Khatkar BS
    Crit Rev Food Sci Nutr; 2014; 54(10):1386-99. PubMed ID: 24564594
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.
    Pokharel A; Jaidka RK; Sruthi NU; Bhattarai RR
    Foods; 2023 Apr; 12(8):. PubMed ID: 37107457
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (
    Koh WY; Matanjun P; Lim XX; Kobun R
    Foods; 2022 Sep; 11(17):. PubMed ID: 36076854
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Incorporation of quinoa seeds accessions in instant noodles improves their textural and quality characteristics.
    Barakat H; Shams A; Denev P; Khalifa I
    J Food Sci Technol; 2022 May; 59(5):1912-1921. PubMed ID: 35531416
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles.
    Jia Y; Zhang Z; Li M; Ji N; Qin Y; Wang Y; Shi R; Wang T; Xiong L; Sun Q
    Food Res Int; 2022 Dec; 162(Pt A):111922. PubMed ID: 36461186
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.