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Impact of pomegranate fruit powder on dough, textural and functional properties of fresh noodle
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming
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Red wine polyphenols cause growth inhibition and apoptosis in acute lymphoblastic leukaemia cells by inducing a redox-sensitive up-regulation of p73 and down-regulation of UHRF1
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Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract
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Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cells
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The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin
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Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis
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Interactions of polyphenols with carbohydrates, lipids and proteins
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Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread
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Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system
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Wine polysaccharides influence tannin-protein interactions
inferredcites →https://doi.org/10.1016/j.foodres.2012.09.008openalex-snapshot
Interaction of different classes of salivary proteins with food tannins
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Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles
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Activity guided fractionation of pomegranate extract and its antioxidant, antidiabetic and antineurodegenerative properties
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Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs
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Dough properties, bread quality, and associated interactions with added phenolic compounds: A review
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Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour
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Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
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Fortification of puffed rice extrudates and rice noodles with different calcium salts: Physicochemical properties and calcium bioaccessibility
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Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle
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Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility
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Determinants of the diurnal course of salivary alpha-amylase
inferredcites →https://doi.org/10.1016/j.scienta.2008.03.030openalex-snapshot
The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes
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Enrichment of Noodles with Soy Flour and Carrot Powder
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Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly( l -proline) in Model Wine
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Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology
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Characterization of Haze-Forming Proteins of Beer and Their Roles in Chill Haze Formation
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Characterization of Haze-Forming Proteins of Beer and Their Roles in Chill Haze Formation
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Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties
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Sea Buckthorn ( Hippophae rhamnoides ) Proanthocyanidins Inhibit In Vitro Enzymatic Hydrolysis of Protein
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Antioxidant activity and mechanism of Rhizoma Cimicifugae
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Antidiabetic activity of the chemical constituents of Combretum dolichopetalum root in mice
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Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough
inferredcites →https://doi.org/10.3724/sp.j.1009.2011.00156openalex-snapshot
Primary Virtual and in vitro Bioassay Screening of Natural Inhibitors from Flavonoids against COX-2
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Pomegranate juice, but not an extract, confers a lower glycemic response on a high–glycemic index food: randomized, crossover, controlled trials in healthy subjects
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.4664140openalex-extracted
Effect of Soluble Oat Β-Glucan and Tea Polyphenols on the Rheological Properties and Microstructure of Dough
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Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour
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The effects of adding various starches on the structures of restructured potato‐based dough and the oil uptake of potato chips
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The modification of wheat gluten and its application in flour
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Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production
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Effect of extruded soybean okara on the texture, rheology, and structural properties of high-fiber composite dough
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Insights into the quality and structure of dried wheat noodles as affected by monascus pigments
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Effect of soluble oat β-glucan and tea polyphenols on the rheological properties and microstructure of wheat dough
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Effects of yellow onion skins extract on the structure and physicochemical properties of fresh noodles and gluten protein
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Utilizing coffee pulp as an ingredient of dough: Influence of polysaccharide rich extract and steam explosion on dough properties and bread baking quality
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Quality deterioration mechanism of freeze‐thawed sweet potato oat dough: In terms of ice crystals and protein changes
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Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber
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Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread
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Grape Seed Extract Fortification: Effects on Dough Properties and Quality Attributes of Fresh Wet Noodles from Medium-Gluten Wheat Flour
inferred← citeshttps://doi.org/10.35633/inmateh-77-85openalex-snapshot
EFFECT OF FRUIT POWDER ADDITION ON DOUGH RHEOLOGY AND BAKERY PRODUCT SAFETY - REVIEW
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