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Color characteristics of white salted, alkaline, and egg noodles prepared from Triticum aestivum L. and a soft kernel durum T. turgidum ssp. durum
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/9780470634370.ch8openalex-snapshot
Laboratory Pilot‐Scale Asian Noodle Manufacturing and Evaluation Protocols
inferredcites →https://doi.org/10.1002/jsfa.2740350417openalex-snapshot
Flour components affecting paste and noodle colour
inferredcites →https://doi.org/10.1006/jcrs.1994.1021openalex-snapshot
Quantification of Variation in Tyrosinase Activity Among Durum and Common Wheat Cultivars
inferredcites →https://doi.org/10.1006/jcrs.1994.1036openalex-snapshot
Comparison of Polyphenol Oxidase Activities in Wheats and Flours from Australian and U.S. Cultivars
inferredcites →https://doi.org/10.1006/jcrs.2000.0326openalex-snapshot
MINI REVIEW Pasta brownness: An Assessment
inferredcites →https://doi.org/10.1007/s00122-007-0514-4openalex-snapshot
Polyphenol oxidase (PPO) in wheat and wild relatives: molecular evidence for a multigene family
inferredcites →https://doi.org/10.1007/s00122-007-0531-3openalex-snapshot
Polyphenol oxidase (PPO) in wheat and wild relatives: molecular evidence for a multigene family
inferredcites →https://doi.org/10.1007/s10681-004-3283-zopenalex-snapshot
Pan bread and dry white Chinese noodle quality in Chinese winter wheats
inferredcites →https://doi.org/10.1007/s11103-007-9263-7openalex-snapshot
Molecular genetics of puroindolines and related genes: allelic diversity in wheat and other grasses
inferredcites →https://doi.org/10.1016/j.foodchem.2008.08.049openalex-snapshot
Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles
inferredcites →https://doi.org/10.1016/j.foodchem.2010.10.078openalex-snapshot
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)
inferredcites →https://doi.org/10.1016/j.jcs.2005.09.001openalex-snapshot
Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles
inferredcites →https://doi.org/10.1016/j.jcs.2006.06.008openalex-snapshot
Biochemical and genetic characterization of wheat (Triticum spp.) kernel polyphenol oxidases
inferredcites →https://doi.org/10.1016/j.jcs.2008.06.001openalex-snapshot
White salted noodle characteristics from transgenic isolines of wheat over expressing puroindolines
inferredcites →https://doi.org/10.1016/j.jcs.2008.06.009openalex-snapshot
Investigation of amber durum wheat for production of yellow alkaline noodles
inferredcites →https://doi.org/10.1016/j.jcs.2012.06.007openalex-snapshot
Apigenin di-C-glycosides (ACG) content and composition in grains of bread wheat (Triticum aestivum) and related species
inferredcites →https://doi.org/10.1016/s0733-5210(09)80124-0openalex-snapshot
A rapid tyrosinase test for detecting contamination of durum wheat
inferredcites →https://doi.org/10.1016/s0733-5210(85)80010-2openalex-snapshot
Flour quality requirements for chinese noodle manufacture
inferredcites →https://doi.org/10.1021/jf052243mopenalex-snapshot
Wheat Lipoxygenase Activity Induces Greater Loss of Carotenoids than Vitamin E during Breadmaking
inferredcites →https://doi.org/10.1021/jf0526386openalex-snapshot
Delineating the Role of Polyphenol Oxidase in the Darkening of Alkaline Wheat Noodles
inferredcites →https://doi.org/10.1021/jf500206eopenalex-snapshot
Toward an Understanding of Mechanisms Involved in Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles (YAN)
inferredcites →https://doi.org/10.1021/jf900485bopenalex-snapshot
Physical−Chemical Analysis of Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles
inferredcites →https://doi.org/10.1021/jf904232popenalex-snapshot
Impact of Protein on Darkening in Yellow Alkaline Noodles
inferredcites →https://doi.org/10.1023/a:1014837431178openalex-snapshot
Puroindolines: the molecular genetic basis of wheat grain hardness
inferredcites →https://doi.org/10.1071/ea9710243openalex-snapshot
The quality of noodles prepared from the flours of some Australian wheat
inferredcites →https://doi.org/10.1094/cc-83-0010openalex-snapshot
Polyphenol Oxidase in Wheat Grain: Whole Kernel and Bran Assays for Total and Soluble Activity
inferredcites →https://doi.org/10.1094/cchem-04-17-0072-rwopenalex-snapshot
Pasta Production: Complexity in Defining Processing Conditions for Reference Trials and Quality Assessment Methods
inferredcites →https://doi.org/10.1094/cchem-06-15-0136-ropenalex-snapshot
Effect of Soft Kernel Texture on the Milling Properties of Soft Durum Wheat
inferredcites →https://doi.org/10.1094/cchem-06-16-0163-ropenalex-snapshot
Influence of Soft Kernel Texture on the Flour, Water Absorption, Rheology, and Baking Quality of Durum Wheat
inferredcites →https://doi.org/10.1094/cchem-84-2-0145openalex-snapshot
Measurement of Color, Gloss, and Translucency of White Salted Noodles: Effects of Water Addition and Vacuum Mixing
inferredcites →https://doi.org/10.1094/cchem-84-4-0370openalex-snapshot
Pan Bread and Chinese White Salted Noodle Qualities of Chinese Winter Wheat Cultivars and Their Relationship with Gluten Protein Fractions
inferredcites →https://doi.org/10.1094/cchem-85-3-0425openalex-snapshot
Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics
inferredcites →https://doi.org/10.1094/cchem-86-1-0106openalex-snapshot
Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture
inferredcites →https://doi.org/10.1094/cchem-86-4-0452openalex-snapshot
Impact of Genotype and Environment on the Quality of Amber Durum Wheat Alkaline Noodles
inferredcites →https://doi.org/10.1094/cchem-86-4-0477openalex-snapshot
Effects of Flour Extraction Rate, Added Water, and Salt on Color and Texture of Chinese White Noodles
inferredcites →https://doi.org/10.1094/cchem.1999.76.4.566openalex-snapshot
Influence of Water Absorption on the Processing and Quality of Oriental Noodles
inferredcites →https://doi.org/10.1094/cchem.2000.77.1.77openalex-snapshot
Effect of Processing, Formula and Measurement Variables on Alkaline Noodle Color—Toward An Optimized Laboratory System
inferredcites →https://doi.org/10.1094/cchem.2000.77.6.816openalex-snapshot
Comparison of Asian Noodles from Some Hard White and Hard Red Wheat Flours
inferredcites →https://doi.org/10.1094/cchem.2002.79.1.64openalex-snapshot
Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles
inferredcites →https://doi.org/10.1094/cchem.2002.79.6.867openalex-snapshot
Flour Characteristics Related to Optimum Water Absorption of Noodle Dough for Making White Salted Noodles
inferredcites →https://doi.org/10.1094/cchem.2003.80.6.712openalex-snapshot
Extraction and Activation of Wheat Polyphenol Oxidase by Detergents: Biochemistry and Applications
inferredcites →https://doi.org/10.1094/cfw-51-0178openalex-snapshot
Evaluation of Durum Wheat Fine Flour for Alkaline Noodle Processing
inferredcites →https://doi.org/10.1094/cfw-60-2-0076openalex-snapshot
Soft Kernel Durum Wheat—A New Bakery Ingredient?
inferredcites →https://doi.org/10.1111/j.1745-4603.2007.00119.xopenalex-snapshot
PHYSICAL, SENSORY AND CHEMICAL EVALUATION OF COOKED SPAGHETTI
inferredcites →https://doi.org/10.1111/j.1750-3841.2006.00060.xopenalex-snapshot
Quality and Sensory Properties of Fresh Egg Noodles Formulated with Either Total or Partial Replacement of Egg Substitutes
inferredcites →https://doi.org/10.1111/jfpp.13173openalex-snapshot
Critical conditions accelerating the deterioration of fresh noodles: A study on temperature, pH, water content, and water activity
inferredcites →https://doi.org/10.2135/cropsci2001.1697openalex-snapshot
An Improved Whole‐Seed Assay for Screening Wheat Germplasm for Polyphenol Oxidase Activity
inferredcites →https://doi.org/10.2135/cropsci2003.1313openalex-snapshot
Evaluation of Spring Wheat Quality Traits and Genotypes for Production of Cantonese Asian Noodles
inferredcites →https://doi.org/10.2135/cropsci2005.0085aopenalex-snapshot
Divergent Selection for Polyphenol Oxidase and Its Influence on Agronomic, Milling, Bread, and Chinese Raw Noodle Quality Traits
inferredcites →https://doi.org/10.2135/cropsci2010.05.0306openalex-snapshot
Transfer of Soft Kernel Texture from Triticum aestivum to Durum Wheat, Triticum turgidum ssp. durum
inferredcites →https://doi.org/10.2135/cropsci2016.09.0774openalex-snapshot
End‐Use Quality of CIMMYT‐Derived Soft‐Kernel Durum Wheat Germplasm: I. Grain, Milling, and Soft Wheat Quality
inferredcites →https://doi.org/10.2135/cropsci2016.09.0775openalex-snapshot
End‐Use Quality of CIMMYT‐Derived Soft‐Kernel Durum Wheat Germplasm: II. Dough Strength and Pan Bread Quality
inferredcites →https://doi.org/10.3390/ijms18020377openalex-snapshot
Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects
inferredcites →https://doi.org/10.3835/plantgenome2017.03.0022openalex-snapshot
Uncovering the Genetic Architecture of Seed Weight and Size in Intermediate Wheatgrass through Linkage and Association Mapping
inferredcites →https://doi.org/10.3835/plantgenome2017.04.0031openalex-snapshot
Molecular and Cytogenetic Characterization of the 5DS–5BS Chromosome Translocation Conditioning Soft Kernel Texture in Durum Wheat
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4763311openalex-extracted
Exploring the Egg-Mediated-Enhancement Mechanism Against the Autoclaving-Induced Textural Deterioration of Instant Wet Noodles
inferred← citeshttps://doi.org/10.1002/cche.10319openalex-snapshot
Environment during grain filling affects pasta color
inferred← citeshttps://doi.org/10.1002/cche.10583openalex-snapshot
Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles
inferred← citeshttps://doi.org/10.1016/j.afres.2026.102447openalex-snapshot
Effects of deep-frying and hot-air drying on nutritional and quality attributes of catfish powder-fortified instant noodles
inferred← citeshttps://doi.org/10.1016/j.jcs.2021.103184openalex-snapshot
Soft durum wheat as a potential ingredient for direct expanded extruded products
inferred← citeshttps://doi.org/10.1016/j.jcs.2024.103951openalex-snapshot
Recent developments in the application of physical processing techniques for controlling browning in fresh wet noodles: A review
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116884openalex-snapshot
Exploring the egg-mediated-enhancement mechanism against the autoclaving-induced textural deterioration of instant wet noodles
inferred← citeshttps://doi.org/10.1038/s41598-021-88241-4openalex-snapshot
Genome wide association study of the whiteness and colour related traits of flour and dough sheets in common wheat
inferred← citeshttps://doi.org/10.1111/1750-3841.14363openalex-snapshot
Influence of Soft Kernel Texture on Fresh Durum Pasta
inferred← citeshttps://doi.org/10.1111/jfpp.14717openalex-snapshot
Effects of water addition and noodle thickness on the surface tackiness of frozen cooked noodles
inferred← citeshttps://doi.org/10.2134/agronj2018.08.0534openalex-snapshot
Agronomic Traits in Durum Wheat Germplasm Possessing Puroindoline Genes
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