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Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Food research international, 2010-03, Vol.43 (2), p.589-594

2010

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Influence of cooking and dehulling on nutritional composition of several varieties of lentils ( Lens culinaris)

Food science & technology, 2009-05, Vol.42 (4), p.842-848

2009

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Asian noodles: Revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods

Journal of food engineering, 2009-05, Vol.92 (1), p.29-36

2009

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Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles

Food chemistry, 2011-04, Vol.125 (3), p.813-822

2011

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Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles

Food chemistry, 2008-03, Vol.107 (2), p.722-731

2008

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Ultrasonic characterization of fresh yellow alkaline noodles

Food research international, 2010-04, Vol.43 (3), p.701-708

2010

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Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history

Journal of food engineering, 2009-08, Vol.93 (4), p.460-467

2009

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Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

Food chemistry, 2009-04, Vol.113 (4), p.980-988

2009

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Influence of genotype and environment on the dietary fiber content of field pea (Pisum sativum L.) grown in Canada

Food research international, 2010-03, Vol.43 (2), p.547-552

2010

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Application of Ultrasound to the Evaluation of Rheological Properties of Raw Asian Noodles Fortified with Barley β‐Glucan

Journal of texture studies, 2014-06, Vol.45 (3), p.220-225

2014

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Investigation of amber durum wheat for production of yellow alkaline noodles

Journal of cereal science, 2008-11, Vol.48 (3), p.848-856

2008

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INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Journal of texture studies, 2008-12, Vol.39 (6), p.695-708

2008

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Influence of frozen noodle processing on cooked noodle texture

Journal of texture studies, 2004-10, Vol.35 (4), p.429-444

Hatcher, D.W

2004

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Online non-contact quality control of noodle dough using ultrasound

Food control, 2019-10, Vol.104, p.349-357

2019

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Bubbles in noodle dough: Characterization by X-ray microtomography

Food research international, 2018-03, Vol.105, p.548-555

2018

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enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley

Journal of the science of food and agriculture, 2005-09, Vol.85 (12), p.2094-2104

2005

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Influence of Alkaline Formulation on Oriental Noodle Color and Texture

Cereal chemistry, 2007-05, Vol.84 (3), p.253-259

2007

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Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics

Cereal chemistry, 2008-05, Vol.85 (3), p.425-432

2008

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INFLUENCE OF FROZEN NOODLE PROCESSING ON COOKED NOODLE TEXTURE 1

Journal of texture studies, 2004-10, Vol.35 (4), p.429-444

HATCHER, D.W.

2004

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Application of Ultrasound to the Evaluation of Rheological Properties of Raw A sian Noodles Fortified with Barley β ‐Glucan

Journal of texture studies, 2014-06, Vol.45 (3), p.220-225

2014

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Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles

Cereal chemistry, 2009-05, Vol.86 (3), p.361-368

2009

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INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT

Journal of texture studies, 2011-12, Vol.42 (6), p.490-502

2011

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Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour

Cereal chemistry, 2005, Vol.82 (1), p.60-69

2005

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Developments in the use of image analysis for the assessment of oriental noodle appearance and colour

Journal of food engineering, 2004, Vol.61 (1), p.109-117

2004

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Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content

Cereal chemistry, 2006-03, Vol.83 (2), p.202-210

2006

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Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Influence of cooking and dehulling on nutritional composition of several varieties of lentils ( Lens culinaris)

Asian noodles: Revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods

Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles

Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles

Ultrasonic characterization of fresh yellow alkaline noodles

Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history

Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

Influence of genotype and environment on the dietary fiber content of field pea (Pisum sativum L.) grown in Canada

Application of Ultrasound to the Evaluation of Rheological Properties of Raw Asian Noodles Fortified with Barley β‐Glucan

Investigation of amber durum wheat for production of yellow alkaline noodles

INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Influence of frozen noodle processing on cooked noodle texture

Online non-contact quality control of noodle dough using ultrasound

Bubbles in noodle dough: Characterization by X-ray microtomography

enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley

Influence of Alkaline Formulation on Oriental Noodle Color and Texture

Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics

INFLUENCE OF FROZEN NOODLE PROCESSING ON COOKED NOODLE TEXTURE 1

Application of Ultrasound to the Evaluation of Rheological Properties of Raw A sian Noodles Fortified with Barley β ‐Glucan

Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles

INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT

Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour

Developments in the use of image analysis for the assessment of oriental noodle appearance and colour

Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content

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