Статті в журналах з теми "Yellow alkaline noodles"
Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями
Ознайомтеся з топ-50 статей у журналах для дослідження на тему "Yellow alkaline noodles".
Біля кожної праці в переліку літератури доступна кнопка «Додати до бібліографії». Скористайтеся нею – і ми автоматично оформимо бібліографічне посилання на обрану працю в потрібному вам стилі цитування: APA, MLA, «Гарвард», «Чикаго», «Ванкувер» тощо.
Також ви можете завантажити повний текст наукової публікації у форматі «.pdf» та прочитати онлайн анотацію до роботи, якщо відповідні параметри наявні в метаданих.
Переглядайте статті в журналах для різних дисциплін та оформлюйте правильно вашу бібліографію.
Hatcher, D. W., M. J. Anderson, R. M. Clear, D. G. Gaba, and J. E. Dexter. "Fusarium head blight: Effect on white salted and yellow alkaline noodle properties." Canadian Journal of Plant Science 83, no. 1 (January 1, 2003): 11–21. http://dx.doi.org/10.4141/p01-194.
Повний текст джерелаRebellato, Ana Paula, Priscila Ferreira Tavares, Guilherme Neves Trindade, Juliana A. Lima Pallone, Pedro H. Campelo, and Maria Teresa Pedrosa Silva Clerici. "Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility." Research, Society and Development 10, no. 2 (February 27, 2021): e51210212778. http://dx.doi.org/10.33448/rsd-v10i2.12778.
Повний текст джерелаBellido, G. G., and D. W. Hatcher. "Ultrasonic characterization of fresh yellow alkaline noodles." Food Research International 43, no. 3 (April 2010): 701–8. http://dx.doi.org/10.1016/j.foodres.2009.11.010.
Повний текст джерелаWijaya, Grace Y., Clare Ingram, Robert E. Asenstorfer, and Daryl J. Mares. "Contribution of apigenin di-C-glycosides and lutein to the colour of yellow alkaline noodles." Crop and Pasture Science 67, no. 6 (2016): 594. http://dx.doi.org/10.1071/cp15107.
Повний текст джерелаAsenstorfer, Robert E., Marie J. Appelbee, and Daryl J. Mares. "Impact of Protein on Darkening in Yellow Alkaline Noodles." Journal of Agricultural and Food Chemistry 58, no. 7 (April 14, 2010): 4500–4507. http://dx.doi.org/10.1021/jf904232p.
Повний текст джерелаFan, Huiping, Zhilu Ai, Yuehua Chen, Feng Fu, and Ke Bian. "Effect of alkaline salts on the quality characteristics of yellow alkaline noodles." Journal of Cereal Science 84 (November 2018): 159–67. http://dx.doi.org/10.1016/j.jcs.2018.10.007.
Повний текст джерелаHeo, Hwayoung, Chon-Sik Kang, Sun-Hee Woo, Kang-Soo Lee, Byung-Kil Choo, and Chul Soo Park. "Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar." Food Science and Biotechnology 21, no. 1 (February 2012): 69–81. http://dx.doi.org/10.1007/s10068-012-0009-1.
Повний текст джерелаDiep, Sally, Daiva Daugelaite, Anatoliy Strybulevych, Martin Scanlon, John Page, and Dave Hatcher. "Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties." Canadian Journal of Plant Science 94, no. 3 (March 2014): 525–34. http://dx.doi.org/10.4141/cjps2013-043.
Повний текст джерелаBellido, G. G., and D. W. Hatcher. "Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history." Journal of Food Engineering 93, no. 4 (August 2009): 460–67. http://dx.doi.org/10.1016/j.jfoodeng.2009.02.013.
Повний текст джерелаHatcher, D. W., J. E. Dexter, and B. X. Fu. "Investigation of amber durum wheat for production of yellow alkaline noodles." Journal of Cereal Science 48, no. 3 (November 2008): 848–56. http://dx.doi.org/10.1016/j.jcs.2008.06.009.
Повний текст джерелаDePauw, R. M., R. E. Knox, J. M. Clarke, F. R. Clarke, M. R. Fernandez, D. Salmon, and T. N. McCaig. "Snowhite475 hard white spring wheat." Canadian Journal of Plant Science 87, no. 4 (October 1, 2007): 895–900. http://dx.doi.org/10.4141/cjps06066.
Повний текст джерелаITO, Miwako, Keiko OHTA, Zenta NISHIO, Tadashi TABIKI, Naoto HASHIMOTO, Wakako FUNATSUKI, Hideho MIURA, and Hiroaki YAMAUCHI. "Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar." Food Science and Technology Research 13, no. 3 (2007): 253–60. http://dx.doi.org/10.3136/fstr.13.253.
Повний текст джерелаHatcher, D. W., S. Lagasse, J. E. Dexter, B. Rossnagel, and M. Izydorczyk. "Quality Characteristics of Yellow Alkaline Noodles Enriched with Hull-less Barley Flour." Cereal Chemistry Journal 82, no. 1 (January 2005): 60–69. http://dx.doi.org/10.1094/cc-82-0060.
Повний текст джерелаHatcher, D. W., J. E. Dexter, and B. X. Fu. "Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture." Cereal Chemistry Journal 86, no. 1 (January 2009): 106–12. http://dx.doi.org/10.1094/cchem-86-1-0106.
Повний текст джерелаRoss, A. S., K. J. Quail, and G. B. Crosbie. "Physicochemical Properties of Australian Flours Influencing the Texture of Yellow Alkaline Noodles." Cereal Chemistry Journal 74, no. 6 (November 1997): 814–20. http://dx.doi.org/10.1094/cchem.1997.74.6.814.
Повний текст джерелаChakraborty, Monisha, Gary A. Hareland, Frank A. Manthey, and Lois R. Berglund. "Evaluating quality of yellow alkaline noodles made from mechanically abraded sprouted wheat." Journal of the Science of Food and Agriculture 83, no. 5 (2003): 487–95. http://dx.doi.org/10.1002/jsfa.1403.
Повний текст джерелаZ., Nur Azura, Radhiah Shukri, Wan Zunairah Wan Ibadullah, Nurul Shazini R., Nur Hanani Z.A., and Ismail-Fitry M.R. "Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level." Food Research 4, no. 1 (June 11, 2019): 70–76. http://dx.doi.org/10.26656/fr.2017.4(1).170.
Повний текст джерелаAsenstorfer, Robert E., Marie J. Appelbee, and Daryl J. Mares. "Physical−Chemical Analysis of Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles." Journal of Agricultural and Food Chemistry 57, no. 12 (June 24, 2009): 5556–62. http://dx.doi.org/10.1021/jf900485b.
Повний текст джерелаAkashi, Hajime, Miwa Takahashi, and Shigeru Endo. "Evaluation of Starch Properties of Wheats Used for Chinese Yellow-Alkaline Noodles in Japan." Cereal Chemistry Journal 76, no. 1 (January 1999): 50–55. http://dx.doi.org/10.1094/cchem.1999.76.1.50.
Повний текст джерелаTeza, Alfindo Rosyid, Karim Roselina, Mohd Adzahan Noranizan, and Mohd Ghazali Farinazleen. "Antibacterial activity of several Malaysian leaves extracts on the spoilage bacteria of yellow alkaline noodles." African Journal of Microbiology Research 5, no. 8 (April 18, 2011): 898–903. http://dx.doi.org/10.5897/ajmr10.762.
Повний текст джерелаTan, Thuan-Chew, Tanyong Phatthanawiboon, and Azhar Mat Easa. "Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White." Journal of Food Quality 39, no. 4 (April 5, 2016): 342–50. http://dx.doi.org/10.1111/jfq.12203.
Повний текст джерелаWARDHANA, Yohanes Raditya, and Lukas Sanjaya BANAWI. "Fortification of Yellow Alkaline Noodles with Wheat Bran and the Impact on Physical and Sensorial Properties." Journal of Nutritional Science and Vitaminology 66, Supplement (2020): S190—S195. http://dx.doi.org/10.3177/jnsv.66.s190.
Повний текст джерелаYoon, Young Mi, Ji-Eun Kim, Seong-Woo Cho, Chon-Sik Kang, Hak-Shin Kim, Young-Geun Jung, and Chul Soo Park. "Characteristics of yellow alkaline noodles from Korean wheat cultivars with commercially used machines in Korean market." Korean Journal of Breeding Science 49, no. 3 (September 1, 2017): 157–69. http://dx.doi.org/10.9787/kjbs.2017.49.3.157.
Повний текст джерелаTanaka, Yuko, Hideho Miura, Michihiro Fukushima, Miwako Ito, Zenta Nishio, Sun-Ju Kim, Naoto Hashimoto, et al. "Physical Properties of Yellow Alkaline Noodles from Near-isogenic Wheat Lines with Different Wx Protein Deficiency." Starch - Stärke 58, no. 3-4 (April 2006): 186–95. http://dx.doi.org/10.1002/star.200500465.
Повний текст джерелаRamli, Saifullah, Abbas F. M. Alkarkhi, Yeoh Shin Yong, Liong Min-Tze, and Azhar Mat Easa. "Effect of banana pulp and peel flour on physicochemical properties andin vitrostarch digestibility of yellow alkaline noodles." International Journal of Food Sciences and Nutrition 60, sup4 (January 2009): 326–40. http://dx.doi.org/10.1080/09637480903183503.
Повний текст джерелаMares, D. J., and A. W. Campbell. "Mapping components of flour and noodle colour in Australian wheat." Australian Journal of Agricultural Research 52, no. 12 (2001): 1297. http://dx.doi.org/10.1071/ar01048.
Повний текст джерелаYAMAUCHI, Hiroaki, Miwako ITO, Zenta NISHIO, Tadashi TABIKI, Sun-Ju KIM, Naoto HASHIMOTO, Takahiro NODA, et al. "Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines." Food Science and Technology Research 13, no. 3 (2007): 227–34. http://dx.doi.org/10.3136/fstr.13.227.
Повний текст джерелаAsenstorfer, Robert E., Marie J. Appelbee, Christine A. Kusznir, and Daryl J. Mares. "Toward an Understanding of Mechanisms Involved in Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles (YAN)." Journal of Agricultural and Food Chemistry 62, no. 20 (May 9, 2014): 4725–30. http://dx.doi.org/10.1021/jf500206e.
Повний текст джерелаHatcher, D. W., J. E. Dexter, M. J. Anderson, G. G. Bellido, and B. X. Fu. "Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles." Food Chemistry 113, no. 4 (April 2009): 980–88. http://dx.doi.org/10.1016/j.foodchem.2008.08.049.
Повний текст джерелаSeetapan, Nispa, Nattawut Limparyoon, Rattana Yooberg, Bootsrapa Leelawat, and Chulaluck Charunuch. "Influence of addition of extruded rice flour on preparation and quality of fresh gluten-free yellow alkaline noodles." Journal of Cereal Science 90 (November 2019): 102828. http://dx.doi.org/10.1016/j.jcs.2019.102828.
Повний текст джерелаHatcher, D. W., G. G. Bellido, and M. J. Anderson. "Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles." Cereal Chemistry Journal 86, no. 3 (May 2009): 361–68. http://dx.doi.org/10.1094/cchem-86-3-0361.
Повний текст джерелаYeoh, Shin-Yong, Muhammad Lubowa, Thuan-Chew Tan, Maizura Murad, and Azhar Mat Easa. "The use of salt-coating to improve textural, mechanical, cooking and sensory properties of air-dried yellow alkaline noodles." Food Chemistry 333 (December 2020): 127425. http://dx.doi.org/10.1016/j.foodchem.2020.127425.
Повний текст джерелаTao, Han, Mingyang Li, Hao-Dong Deng, Ke-Xin Ren, Gang-Qiang Zhuang, Xue-Ming Xu, and Hui-Li Wang. "The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles." International Journal of Biological Macromolecules 137 (September 2019): 697–702. http://dx.doi.org/10.1016/j.ijbiomac.2019.07.008.
Повний текст джерелаHATCHER, D. W., G. G. BELLIDO, J. E. DEXTER, M. J. ANDERSON, and B. X. FU. "INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS." Journal of Texture Studies 39, no. 6 (December 2008): 695–708. http://dx.doi.org/10.1111/j.1745-4603.2008.00164.x.
Повний текст джерелаAsenstorfer, R. E., Y. Wang, and D. J. Mares. "Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles." Journal of Cereal Science 43, no. 1 (January 2006): 108–19. http://dx.doi.org/10.1016/j.jcs.2005.09.001.
Повний текст джерелаYeoh, Shin-Yong, Abbas F. M. Alkarkhi, and Azhar Mat Easa. "Effect of Cross-Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate-Yellow Alkaline Noodles Prepared by Retort Processing." Journal of Food Processing and Preservation 38, no. 3 (March 14, 2013): 1187–97. http://dx.doi.org/10.1111/jfpp.12079.
Повний текст джерелаHung, Pham Van, and David W. Hatcher. "Ultra-performance liquid chromatography (UPLC) quantification of carotenoids in durum wheat: Influence of genotype and environment in relation to the colour of yellow alkaline noodles (YAN)." Food Chemistry 125, no. 4 (April 2011): 1510–16. http://dx.doi.org/10.1016/j.foodchem.2010.10.078.
Повний текст джерелаYeoh, Shin-Yong, Abbas F. M. Alkarkhi, Saifullah Bin Ramli, and Azhar Mat Easa. "Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents." International Journal of Food Sciences and Nutrition 62, no. 4 (February 9, 2011): 410–17. http://dx.doi.org/10.3109/09637486.2010.539555.
Повний текст джерелаKonik, Christine M., Lene M. Mikkelsen, Ray Moss, and Peter J. Gore. "Relationships between Physical Starch Properties and Yellow Alkaline Noodle Quality." Starch - Stärke 46, no. 8 (1994): 292–99. http://dx.doi.org/10.1002/star.19940460804.
Повний текст джерелаHatcher, D. W., N. M. Edwards, and J. E. Dexter. "Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics." Cereal Chemistry Journal 85, no. 3 (May 2008): 425–32. http://dx.doi.org/10.1094/cchem-85-3-0425.
Повний текст джерелаKnox, R. E., R. M. DePauw, J. M. Clarke, F. R. Clarke, T. N. McCaig, and M. R. Fernandez. "Snowhite476 hard white spring wheat." Canadian Journal of Plant Science 87, no. 3 (July 1, 2007): 521–26. http://dx.doi.org/10.4141/cjps06070.
Повний текст джерелаFujita, Masaya, Masako Seki, Hitoshi Matsunaka, Chikako Kiribuchi-Otobe, Ado Hiwatashi, Jun'ichi Kitano, Yukihide Kanda, Keiichi Miyamoto, and Yutaka Okumoto. "Relationship between Yellow Alkaline Noodle Quality and Flour Properties in Hard Wheat Varieties in the Central Region of Japan." Japanese Journal of Crop Science 77, no. 4 (2008): 449–56. http://dx.doi.org/10.1626/jcs.77.449.
Повний текст джерелаTaira, Masato, Naoto Nihei, Akari Endo, Yoshinori Taniguchi, Hidekazu Maejima, Kazuhiro Nakamura, and Hiroyuki Ito. "Effect of Nitrogen Topdressing at the Heading Stage on Yellow Alkaline Noodle Quality of a Hard Wheat Cultivar ‘Yukichikara’." Japanese Journal of Crop Science 81, no. 2 (2012): 173–82. http://dx.doi.org/10.1626/jcs.81.173.
Повний текст джерелаSoraya, Anissa, Shyan Yea Chay, Radhiah Shukri, Farinazleen Mohamad Ghazali, Kharidah Muhammad, Mohd Adzahan Noranizan, and Roselina Karim. "Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability." Journal of Food Science and Technology 56, no. 4 (February 13, 2019): 1801–10. http://dx.doi.org/10.1007/s13197-019-03624-w.
Повний текст джерелаMojarrad, Lida Shahsavani, and Ali Rafe. "Effect of high-amylose corn starch addition on canning of yellow alkaline noodle composed of wheat flour and microbial transglutaminase: Optimization by RSM." Food Science & Nutrition 6, no. 5 (May 3, 2018): 1204–13. http://dx.doi.org/10.1002/fsn3.667.
Повний текст джерелаÁvila, C. M., M. C. Palomino, D. Hornero-Méndez, and S. G. Atienza. "Identification of candidate genes for lutein esterification in common wheat (Triticum aestivum) using physical mapping and genomics tools." Crop and Pasture Science 70, no. 7 (2019): 567. http://dx.doi.org/10.1071/cp18531.
Повний текст джерелаTang, Ying-Ying, Xiao-Na Guo, and Ke-Xue Zhu. "Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles." Food Chemistry, January 2023, 135533. http://dx.doi.org/10.1016/j.foodchem.2023.135533.
Повний текст джерелаXu, Min, Gary G. Hou, Junzhou Ding, and Xianfeng Du. "Comparative study on textural and rheological properties between dry white salted noodle and yellow alkaline noodle as influenced by different tea extracts." Journal of Food Processing and Preservation 44, no. 12 (November 10, 2020). http://dx.doi.org/10.1111/jfpp.14981.
Повний текст джерелаXu, Min, Jingjing Du, Gary G. Hou, and Xianfeng Du. "Effect of Tea Extract on Starch Gelatinization, Gluten Aggregation and Quality Characteristics of Dry Yellow Alkaline Noodle." International Journal of Food Science & Technology, December 30, 2022. http://dx.doi.org/10.1111/ijfs.16277.
Повний текст джерелаLiu, Yu-Ming, and Sy-Yu Shiau. "Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour." International Journal of Food Engineering 14, no. 1 (January 25, 2018). http://dx.doi.org/10.1515/ijfe-2017-0279.
Повний текст джерела