Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle

Effect of premilling treatments on wheat gluten extraction and noodle quality

(2018) Ravinder Kaushik et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effects of superfine grinding of bran on the properties of dough and qualities of steamed bread

(2018) Xiaoyun Xu et al.   JOURNAL OF CEREAL SCIENCE

Effects of superfine grinding on properties of sugar beet pulp powders

(2018) Xin Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

(2018) Meng Niu et al.   CEREAL CHEMISTRY

Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers

(2017) Meng Niu et al.   FOOD CHEMISTRY

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

(2017) Xinlei Cao et al.   JOURNAL OF TEXTURE STUDIES

Effect of size reduction on colour, hydration and rheological properties of wheat bran

(2017) Oluwatoyin Oladayo ONIPE et al.   Food Science and Technology

Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran

(2016) Ling Fan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

(2016) Ting Liu et al.   JOURNAL OF CEREAL SCIENCE

Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties

(2015) Thomas Steglich et al.   CEREAL CHEMISTRY

Jet Milling Effect on Functionality, Quality and In Vitro Digestibility of Whole Wheat Flour and Bread

(2015) Styliani Protonotariou et al.   Food and Bioprocess Technology

Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

(2014) Behic Mert et al.   Food and Bioprocess Technology

Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product

(2014) Meng Niu et al.   JOURNAL OF CEREAL SCIENCE

Effects of fine grinding of millfeeds on the quality attributes of reconstituted whole-wheat flour and its raw noodle products

(2014) Meng Niu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Inorganic Phosphates on the Thermodynamic, Pasting, and Asian Noodle-Making Properties of Whole Wheat Flour

(2013) Meng Niu et al.   CEREAL CHEMISTRY

A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient

(2013) S. Bharath Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour

(2012) Lihong Han et al.   Food and Bioprocess Technology

Treatments with Xylanase at High (90 %) and Low (40 %) Water Content Have Different Impacts on Physicochemical Properties of Wheat Bran

(2012) Outi K. Santala et al.   Food and Bioprocess Technology

Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

(2012) Slađana Žilić et al.   JOURNAL OF CEREAL SCIENCE

Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles

(2011) J.S. Chen et al.   JOURNAL OF CEREAL SCIENCE

Putting the Whole Grain Puzzle Together: Health Benefits Associated with Whole Grains—Summary of American Society for Nutrition 2010 Satellite Symposium

(2011) Satya S. Jonnalagadda et al.   JOURNAL OF NUTRITION

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

(2009) Dimitra M. Lebesi et al.   Food and Bioprocess Technology

Asian noodles: History, classification, raw materials, and processing

(2007) Bin Xiao Fu   FOOD RESEARCH INTERNATIONAL