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资源类型: 外文期刊
作者:Jingjie Yang(精确检索)
作者:Sara W. Erasmus(精确检索)
作者:Boli Guo(精确检索)
作者:Saskia M. Van Ruth(精确检索)
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1Assessing the impact of limited and extended oven heating exposure on the stable hydrogen and oxygen isotopic composition of wheat-processed products with varying formulations

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来源:Food Chemistry

关键词: Heating processing Isotopic ratios Wheat-processed noodles δ2H and δ18O offset

2Tracing isotopic fingerprints: Unveiling the impact of noodle formulation and cooking water on the isotopic signatures of wheat-derived noodles

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来源:Current Research in Food Science

关键词: Authentic Cooking water Stable isotopes Traceability Wheat-based noodles δ18O δ2H

3A preliminary study on the impact of drying treatments on the H and O isotopic compositions of wheat noodles with different gluten-to-starch ratios

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来源:Food Chemistry

关键词: Authenticity Drying methods Drying time Gluten-to-starch ratios Wheat-based noodles δ2H and δ18O

4Exploring the dynamic water mobility and distribution in model systems of wheat noodles with different gluten-to-starch ratios based on LF-NMR

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来源:Journal of Cereal Science

关键词: LF-NMR Water migration behavior Water mobility Wheat-based noodles system

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