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Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits
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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/masy.200351014openalex-snapshot
Rheological investigation of swollen gluten polymer networks: effects of process parameters on cross‐link density
inferredcites →https://doi.org/10.1002/pts.789openalex-snapshot
Non‐thermal food processing/preservation technologies: a review with packaging implications
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Nutritional and health-related compounds in sprouts and seeds of soybean (Glycine max), wheat (Triticum aestivum.L) and alfalfa (Medicago sativa) treated by a new drying method
inferredcites →https://doi.org/10.1007/s002170100407openalex-snapshot
Effect of different milling methods on chemical composition of whole wheat flour
inferredcites →https://doi.org/10.1007/s11947-015-1493-0openalex-snapshot
Effect of Microwave Treatment on Physicochemical Properties of Maize Flour
inferredcites →https://doi.org/10.1007/s13197-012-0641-zopenalex-snapshot
Optimization of ingredients for noodle preparation using response surface methodology
inferredcites →https://doi.org/10.1016/j.cj.2015.04.004openalex-snapshot
Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods
inferredcites →https://doi.org/10.1016/j.cmet.2015.10.001openalex-snapshot
Dietary Fiber-Induced Improvement in Glucose Metabolism Is Associated with Increased Abundance of Prevotella
inferredcites →https://doi.org/10.1016/j.foodchem.2009.06.022openalex-snapshot
Antioxidant properties of commercial, regular- and whole-wheat spaghetti
inferredcites →https://doi.org/10.1016/j.foodchem.2009.10.009openalex-snapshot
The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles
inferredcites →https://doi.org/10.1016/j.foodchem.2010.08.008openalex-snapshot
Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles
inferredcites →https://doi.org/10.1016/j.foodchem.2010.12.015openalex-snapshot
Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities
inferredcites →https://doi.org/10.1016/j.foodchem.2016.12.021openalex-snapshot
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers
inferredcites →https://doi.org/10.1016/j.foodchem.2017.09.128openalex-snapshot
Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.02.001openalex-snapshot
The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles
inferredcites →https://doi.org/10.1016/j.foodres.2007.11.007openalex-snapshot
Asian noodles: History, classification, raw materials, and processing
inferredcites →https://doi.org/10.1016/j.ifset.2016.11.012openalex-snapshot
Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics
inferredcites →https://doi.org/10.1016/j.jcs.2008.01.002openalex-snapshot
Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?
inferredcites →https://doi.org/10.1016/j.jcs.2008.03.006openalex-snapshot
Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread
inferredcites →https://doi.org/10.1016/j.jcs.2010.03.003openalex-snapshot
The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions
inferredcites →https://doi.org/10.1016/j.jcs.2010.12.005openalex-snapshot
Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles
inferredcites →https://doi.org/10.1016/j.jcs.2011.09.008openalex-snapshot
Effect of phosphate salts on the Korean non-fried instant noodle quality
inferredcites →https://doi.org/10.1016/j.jcs.2013.08.005openalex-snapshot
Effects of wheat bran with different colors on the qualities of dry noodles
inferredcites →https://doi.org/10.1016/j.jcs.2014.05.007openalex-snapshot
Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product
inferredcites →https://doi.org/10.1016/j.jcs.2016.08.013openalex-snapshot
Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it
inferredcites →https://doi.org/10.1016/j.jcs.2017.05.002openalex-snapshot
Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends
inferredcites →https://doi.org/10.1016/j.jfoodeng.2009.10.002openalex-snapshot
Noodle quality affected by different cereal starches
inferredcites →https://doi.org/10.1016/j.lwt.2014.01.021openalex-snapshot
Effects of fine grinding of millfeeds on the quality attributes of reconstituted whole-wheat flour and its raw noodle products
inferredcites →https://doi.org/10.1016/j.lwt.2014.06.056openalex-snapshot
Inhibitory effects of ultrasound combined with ascorbic acid or glutathione on enzymatic darkening of whole-wheat raw noodles
inferredcites →https://doi.org/10.1016/j.lwt.2014.07.036openalex-snapshot
Effect of emulsifiers on microstructural changes and digestion of lipids in instant noodle during in vitro human digestion
inferredcites →https://doi.org/10.1016/j.lwt.2015.03.029openalex-snapshot
In vitro starch digestibility of noodles with various cereal flours and hydrocolloids
inferredcites →https://doi.org/10.1016/j.lwt.2016.11.017openalex-snapshot
Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution
inferredcites →https://doi.org/10.1016/j.lwt.2017.06.001openalex-snapshot
Delineating the quality and component changes of whole-wheat flour and storage stability of fresh noodles induced by microwave treatment
inferredcites →https://doi.org/10.1016/j.numecd.2011.07.003openalex-snapshot
Whole grain intake in relation to body weight: From epidemiological evidence to clinical trials
inferredcites →https://doi.org/10.1016/j.tifs.2005.07.002openalex-snapshot
Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease
inferredcites →https://doi.org/10.1016/j.tifs.2015.10.005openalex-snapshot
Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives
inferredcites →https://doi.org/10.1016/s1466-8564(01)00040-6openalex-snapshot
Bioactive compounds in the cereal grains before and after hydrothermal processing
inferredcites →https://doi.org/10.1021/jf048456dopenalex-snapshot
Phytochemicals and Antioxidant Activity of Milled Fractions of Different Wheat Varieties
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/jf301195kopenalex-snapshot
Effect of Water Migration between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic Resonance Imaging (MRI)
inferredcites →https://doi.org/10.1071/ar01048openalex-snapshot
Mapping components of flour and noodle colour in Australian wheat
inferredcites →https://doi.org/10.1080/10408390802248734openalex-snapshot
Health Benefits of Whole Grain Phytochemicals
inferredcites →https://doi.org/10.1080/10408398.2017.1363711openalex-snapshot
Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges
inferredcites →https://doi.org/10.1080/15378020.2016.1129223openalex-snapshot
Factors influencing the use and consumption of brown rice in Chinese restaurants
inferredcites →https://doi.org/10.1093/ajcn/78.5.920openalex-snapshot
Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women
inferredcites →https://doi.org/10.1093/nutrit/nuv011openalex-snapshot
Possible association between celiac disease and bacterial transglutaminase in food processing: a hypothesis
inferredcites →https://doi.org/10.1094/9781891127557.005openalex-snapshot
CHAPTER 5: Wheat Flour Milling
inferredcites →https://doi.org/10.1094/cchem-03-13-0059-ropenalex-snapshot
Effects of Inorganic Phosphates on the Thermodynamic, Pasting, and Asian Noodle‐Making Properties of Whole Wheat Flour
inferredcites →https://doi.org/10.1094/cchem-04-15-0063-nopenalex-snapshot
Effect of Whole Grain Wheat Flour on the Mixing Properties, Oil Uptake, and In Vitro Starch Digestibility of Instant Fried Noodles
inferredcites →https://doi.org/10.1094/cchem.2003.80.3.304openalex-snapshot
Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles
inferredcites →https://doi.org/10.1094/cchem.2003.80.4.437openalex-snapshot
Asian Salted Noodle Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour
inferredcites →https://doi.org/10.1094/cchem.2004.81.4.521openalex-snapshot
Significance of Amylose Content of Wheat Starch on Processing and Textural Properties of Instant Noodles
inferredcites →https://doi.org/10.1094/cfw-52-3-0105openalex-snapshot
Phenolic Compounds in Cereal Grains and Their Health Benefits
inferredcites →https://doi.org/10.1094/cfw-58-4-0191openalex-snapshot
Whole Grains: Definition, Dietary Recommendations, and Health Benefits
inferredcites →https://doi.org/10.1094/cfw-59-5-0231openalex-snapshot
Wheat Sprouting Enhances Bread Baking Performance
inferredcites →https://doi.org/10.1111/j.1750-3841.2011.02272.xopenalex-snapshot
Color of Whole‐Wheat Foods Prepared from a Bright‐White Hard Winter Wheat and the Phenolic Acids in Its Coarse Bran
inferredcites →https://doi.org/10.1111/jtxs.12274openalex-snapshot
Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles
inferredcites →https://doi.org/10.1515/ijfe-2017-0185openalex-snapshot
Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions
inferredcites →https://doi.org/10.1515/ijfe-2017-0279openalex-snapshot
Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour
inferredcites →https://doi.org/10.17221/742-cjfsopenalex-snapshot
Quality parameters of noodles made with various supplements
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Study on the Optimization of Spray Drying Process for Areca Taro Powder With Microcystalline Cellulose
inferred← citeshttps://doi.org/10.1002/jsfa.71132openalex-snapshot
Interactive effects of wheat cultivar and ultracentrifugal milling on purple whole‐wheat flour functionality, phytochemical properties, and noodle quality
inferred← citeshttps://doi.org/10.1007/s11694-024-02671-yopenalex-snapshot
Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production
inferred← citeshttps://doi.org/10.1007/s11947-021-02621-2openalex-snapshot
Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle
inferred← citeshttps://doi.org/10.1016/j.crfs.2024.100868openalex-snapshot
Potential of phytic acid in synergy with sodium chloride as a natural-borne preservative to inactivate Escherichia coli O157:H7 and inhibit natural microflora in fresh noodles at room temperature
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.135447openalex-snapshot
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137188openalex-snapshot
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.142923openalex-snapshot
Quality improvements of reconstituted noodles by pre-hydrating gluten: Insights at different levels
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111722openalex-snapshot
Application of zein in gluten-free foods: A comprehensive review
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.115628openalex-snapshot
Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in-vitro starch digestibility
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117430openalex-snapshot
The relationship between high fibre product quality and dough's 3D microstructural characteristics monitored by a synchrotron X-ray microtomography
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2023.125076openalex-snapshot
Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility
inferred← citeshttps://doi.org/10.1016/j.jcs.2024.103869openalex-snapshot
Insights into the quality and structure of dried wheat noodles as affected by monascus pigments
inferred← citeshttps://doi.org/10.1016/j.jfca.2020.103685openalex-snapshot
Identification of characteristic proteins of wheat varieties used to commercially produce dried noodles by electrophoresis and proteomics analysis
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114940openalex-snapshot
Addition of chlorophyll microcapsules to improve the quality of fresh wheat noodles
inferred← citeshttps://doi.org/10.1093/jee/toac168openalex-snapshot
Effect of Sitophilus zeamais (Coleoptera: Curculionidae) Infestation on the Protein Physicochemical and Structural Properties of Wheat Grain
inferred← citeshttps://doi.org/10.1111/1541-4337.70281openalex-snapshot
Gluten‐Free Noodles: Materials, Processing, Formation Mechanisms, and Quality Enhancement Strategies
inferred← citeshttps://doi.org/10.1111/1750-3841.17677openalex-snapshot
A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient‐dense alternative
inferred← citeshttps://doi.org/10.1111/1750-3841.71428openalex-snapshot
The Impact of Brewer's Spent Grain on Noodle Quality and Composition
inferred← citeshttps://doi.org/10.1111/ijfs.15078openalex-snapshot
Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles
inferred← citeshttps://doi.org/10.1111/ijfs.16725openalex-snapshot
Effect of germination on techno‐functional and nutraceutical properties of cowpea ( Vigna unguiculata ) flour
inferred← citeshttps://doi.org/10.1111/jfpp.14275openalex-snapshot
Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles
inferred← citeshttps://doi.org/10.1111/jtxs.70119openalex-snapshot
A Comprehensive Review of Wheat Noodles Science and Technology
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Body Weight Management in Healthy Humans Using Low-Sugar and High-Dietary Fiber Noodles : A Single Group Pre-Post Trial
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Physiological-biochemical and genetic featuresof barley as a product for functionalnutrition
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Study on the optimization of spray drying process for Areca taro powder with microcystalline cellulose
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Effect of wheat bran and whole wheat flour on manti quality
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Improving Learning Achievement through Balanced Nutrition among Junior High School Students in Jayapura City, Indonesia
inferred← citeshttps://doi.org/10.3390/foods10061348openalex-snapshot
Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage
inferred← citeshttps://doi.org/10.3390/foods10071675openalex-snapshot
The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles
inferred← citeshttps://doi.org/10.3390/foods12040819openalex-snapshot
Development of Novel Foxtail Millet-Based Nutri-Rich Instant Noodles: Chemical and Quality Characteristics
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Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder
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Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults
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Quality Characteristics of Gluten-Free Noodles According to the Drying Method of Pregelatinized Rice Flour
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Physicochemical Properties and Sensory Acceptance of Noodles Incorporating Mixed Fish Bone Powder From Filleting Waste
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Nutritional and Techno-Functional Properties of Noodles with Orange Fleshed Sweet Potatoes and Bio-fortified Beans
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