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)

  • 41. Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying.
    Yang D; Wu G; Li P; Qi X; Zhang H; Wang X; Jin Q
    Food Res Int; 2020 Nov; 137():109338. PubMed ID: 33233048
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Influence of flour type on physico-chemical characteristics during deep frying.
    Habeebrakuman R; Kaki SS; Bethala Lakshmi Anu PD; Maloo S; Vellanki B; Mallampalli Sri Lakshmi K
    J Food Sci Technol; 2019 Jul; 56(7):3471-3480. PubMed ID: 31274915
    [TBL] [Abstract][Full Text] [Related]  

  • 43. 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]  

  • 44. Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles.
    Li PH; Wang CW; Lu WC; Chan YJ; Wang CR
    Foods; 2022 Mar; 11(6):. PubMed ID: 35327238
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips.
    Dehghannya J; Abedpour L
    J Sci Food Agric; 2018 Mar; 98(4):1485-1491. PubMed ID: 28799645
    [TBL] [Abstract][Full Text] [Related]  

  • 46. RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods.
    Tian Y; Li M; Tang A; Jane JL; Dhital S; Guo B
    Foods; 2020 Mar; 9(3):. PubMed ID: 32168825
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Combining e-nose and e-tongue for improved recognition of instant starch noodles seasonings.
    Ma R; Shen H; Cheng H; Zhang G; Zheng J
    Front Nutr; 2022; 9():1074958. PubMed ID: 36698480
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics.
    Shahabinejad F; Ghorbani M; Abbaszadeh S; Nejatian M; Taghdir M
    Food Sci Nutr; 2024 Jul; 12(7):4605-4614. PubMed ID: 39055187
    [TBL] [Abstract][Full Text] [Related]  

  • 49. 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]  

  • 50. Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying.
    Han Z; Gao J; Zhang S; Zhang Y; Wang S
    Foods; 2021 Mar; 10(3):. PubMed ID: 33809276
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment.
    Wang Y; Zou C; Yin J
    J Vis Exp; 2024 Jul; (209):. PubMed ID: 39141539
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Ultrasound-modified whey protein-enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes.
    Khatkar AB; Kaur A; Dhull SB; Khatkar SK; Mehta N; Kaur J; Goksen G
    Food Sci Nutr; 2024 Feb; 12(2):851-859. PubMed ID: 38370086
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Spinach (Spinacia oleracea) powder as a natural food-grade antioxidant in deep-fat-fried products.
    Lee J; Lee S; Lee H; Park K; Choe E
    J Agric Food Chem; 2002 Sep; 50(20):5664-9. PubMed ID: 12236695
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Oil uptake properties of fried batters from rice flour.
    Shih F; Daigle K
    J Agric Food Chem; 1999 Apr; 47(4):1611-5. PubMed ID: 10564026
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Recent studies on alternative technologies for deep-fat frying.
    Juvvi P; Kumar R; Semwal AD
    J Food Sci Technol; 2024 Aug; 61(8):1417-1427. PubMed ID: 38966790
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Folates in Asian noodles: II. A comparison of commercial samples and the impact of cooking.
    Bui LT; Small DM
    J Food Sci; 2007 Jun; 72(5):C283-7. PubMed ID: 17995716
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Highly branched starch accelerates the restoration of edible quality of dried rice noodles during rehydration.
    Zhang J; Kong H; Li C; Ban X; Gu Z; Li Z
    Carbohydr Polym; 2022 Sep; 292():119612. PubMed ID: 35725151
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Development of Novel Foxtail Millet-Based Nutri-Rich Instant Noodles: Chemical and Quality Characteristics.
    Meherunnahar M; Ahmed T; Chowdhury RS; Miah MAS; Sridhar K; Inbaraj BS; Hoque MM; Sharma M
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832894
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying.
    Lin HV; Chan DS; Huang YH; Sung WC
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945578
    [TBL] [Abstract][Full Text] [Related]  

  • 60. 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]  

    [Previous]   [Next]    [New Search]
    of 8.