A preliminary study on the impact of drying treatments on the H and O isotopic compositions of wheat noodles with different gluten-to-starch ratios-Reference-Cited by-同舟云学术

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A preliminary study on the impact of drying treatments on the H and O isotopic compositions of wheat noodles with different gluten-to-starch ratios

Published:2025-10 Issue: Volume:490 Page:145103
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Jingjie,Erasmus Sara W.,Guo Boli,van Ruth Saskia M.

Funder

Chinese Academy of Agricultural Sciences

China Scholarship Council

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference50 articles.

1. Transport phenomena in pasta drying: A dough-air double domain advanced modeling;Adduci;Journal of Food Engineering,2024

2. Geographic tracing of cereals from South Tyrol (Italy) and neighbouring regions via 87Sr/86Sr isotope analysis;Bacher;Food Chemistry,2023

3. The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds;Badmus;Journal of Applied Phycology,2019

4. Multi-isotopic signatures of organic and conventional Italian pasta along the production chain;Bontempo;Journal of Mass Spectrometry,2016

5. Pasta-making process: A narrative review on the relation between process variables and pasta quality;Bresciani;Foods,2022

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