Search results: Sage Journals

Retricted accessResearch articleFirst published June, 2025

Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour

Yuniwaty Halim, Diandra Tirta Kusuma, Hardoko Hardoko [...]

Food Science and Technology International

Retricted accessResearch articleFirst published April, 2023

Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

Nispa Seetapan, Bootsrapa Leelawat, Nattawut Limparyoon [...]

Food Science and Technology International

Available accessResearch articleFirst published July, 2026

Controlling the Storage Time Is an Effective Measure to Reduce the Risk of Bongkrekic Acid Poisoning Caused by Wet Rice Noodles

Zhiting Liu, Can Liu, Hongsheng Chen [...]

Foodborne Pathogens and Disease

Retricted accessResearch articleFirst published June, 2024

Properties of insect protein concentrate and potential application in seasoned rice noodles

Chutima Thongkaew, Jittra Singthong, Sukanya Klangsinsirikul

Food Science and Technology International

Retricted accessResearch articleFirst published September, 2018

Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

Muhammad Lubowa, Shin Y Yeoh, Azhar M Easa

Food Science and Technology International

Retricted accessResearch articleFirst published December, 2023

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

Moses Ojukwu, Hui Ling Tan, Maizura Murad [...]

Food Science and Technology International

Available accessResearch articleFirst published October, 2018

Increased Anticolitic Effects in C57BL/6 Mice Based on Functional Ingredients of Ramyeon Noodles and Soup

Eui-Seong Park, Eun-Jeong Park, Jia-Le Song [...]

Journal of Medicinal Food

Retricted accessOtherFirst published April, 2006

Note. Low Molecular Weight Carbohydrates in Foods Usually Consumed in Spain

I. Espinosa-Martos, E. Rico, P. Rupèrez

Food Science and Technology International

Free accessResearch articleFirst published September, 2007

Suitability of Instant Noodles for Iron Fortification to Combat Iron-Deficiency Anemia among Primary Schoolchildren in Rural Vietnam

Huong Thi Le, Inge D. Brouwer, Corine A. de Wolf [...]

Food and Nutrition Bulletin

Available accessResearch articleFirst published 2022

Stockpiling During COVID-19: The Solicitation of the Stimulus– Organism–Response Model

Anubha, Daviender Narang, Mukesh Kumar Jain

Vision: The Journal of Business Perspective

Retricted accessResearch articleFirst published June, 2025

Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour

Yuniwaty Halim, Diandra Tirta Kusuma, Hardoko Hardoko [...]

Food Science and Technology International

Retricted accessResearch articleFirst published April, 2023

Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

Nispa Seetapan, Bootsrapa Leelawat, Nattawut Limparyoon [...]

Food Science and Technology International

Available accessResearch articleFirst published July, 2026

Controlling the Storage Time Is an Effective Measure to Reduce the Risk of Bongkrekic Acid Poisoning Caused by Wet Rice Noodles

Zhiting Liu, Can Liu, Hongsheng Chen [...]

Foodborne Pathogens and Disease

Retricted accessResearch articleFirst published June, 2024

Properties of insect protein concentrate and potential application in seasoned rice noodles

Chutima Thongkaew, Jittra Singthong, Sukanya Klangsinsirikul

Food Science and Technology International

Retricted accessResearch articleFirst published September, 2018

Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

Muhammad Lubowa, Shin Y Yeoh, Azhar M Easa

Food Science and Technology International

Retricted accessResearch articleFirst published December, 2023

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

Moses Ojukwu, Hui Ling Tan, Maizura Murad [...]

Food Science and Technology International

Available accessResearch articleFirst published October, 2018

Increased Anticolitic Effects in C57BL/6 Mice Based on Functional Ingredients of Ramyeon Noodles and Soup

Eui-Seong Park, Eun-Jeong Park, Jia-Le Song [...]

Journal of Medicinal Food

Retricted accessOtherFirst published April, 2006

Note. Low Molecular Weight Carbohydrates in Foods Usually Consumed in Spain

I. Espinosa-Martos, E. Rico, P. Rupèrez

Food Science and Technology International

Free accessResearch articleFirst published September, 2007

Suitability of Instant Noodles for Iron Fortification to Combat Iron-Deficiency Anemia among Primary Schoolchildren in Rural Vietnam

Huong Thi Le, Inge D. Brouwer, Corine A. de Wolf [...]

Food and Nutrition Bulletin

Available accessResearch articleFirst published 2022

Stockpiling During COVID-19: The Solicitation of the Stimulus– Organism–Response Model

Anubha, Daviender Narang, Mukesh Kumar Jain

Vision: The Journal of Business Perspective