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Instant Noodles sentence examples within Fried Instant Noodles



Effects of xanthan gum and sodium dodecyl sulfate on physico-chemical, rheological and microstructure properties of non-fried potato instant noodles



Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.


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10.1016/J.SAJB.2021.01.022

Effect of Amaranthus leaf powder addition on the nutritional composition, physical quality and consumer acceptability of instant noodles


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10.51791/NJAP.V38I2.2800

The effects of instant noodles waste in diets for broiler chickens


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10.1007/S42535-021-00187-0

In-vitro starch digestibility, nutritional-functional and texture properties of hull less barley incorporated extruded noodles


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10.6133/apjcn.202103_30(1).0019

Dietary patterns and smartphone use in adolescents in Korea: A nationally representative cross-sectional study.


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10.51622/NJLO.V2I01.213

TINJAUAN YURIDIS PELAKSANAAN PERLINDUNGAN HUKUM BAGI KONSUMEN TERHADAP MAKANAN MIE INSTAN DALAM KEMASAN YANG TELAH KADALUWARSA


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10.18697/ajfand.102.19700

Contamination and health risk assessment of instant noodles by heavy metals from commercial outlets in Windhoek, Namibia


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10.1016/J.TIFS.2021.01.033

Factors affecting frozen cooked noodle quality: A review


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10.36468/pharmaceutical-sciences.spl.239

Evaluation of Hemato-Biochemical Parameters, Body and Organ Weight and Reproductive Profile Changes in Response to Receiving Different Levels of Indomie Noodles in Albino Rats


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10.1016/J.FOODCONT.2021.108047

Analysis of furan in various instant noodles by solid-phase microextraction–gas chromatography/mass spectrometry



Leisure-time and study-time Internet use and dietary risk factors in Korean adolescents.



Food consumption and stigmatization under COVID‐19: Evidence from Chinese consumers’ aversion to Wuhan hot instant noodles



The Increase in Porang Instant Noodle Market Share from the Perspective of Transformative Business Model Analysis


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10.1007/s13197-021-05205-2

Incorporation of quinoa seeds accessions in instant noodles improves their textural and quality characteristics


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10.1177/2399654420986810

Between nation and state: Boundary infrastructures, communities of practice and everyday nation-ness in the Chinese rail system



Pengaruh Sari Kurma (Phoenix Dactylifera) Terhadap Peningkatan Kadar Hemoglobin Pada Remaja Putri


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10.22487/AGROLAND.V7I2.633

PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF INSTANT NOODLES WITH PURPLE SWEET POTATO FLOUR (IPOMOEA BATATAS L. POIR) SUBSTITUTION AT VARIOUS CONCENTRATIONS


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10.1007/s11947-021-02675-2

Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste


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10.3889/oamjms.2021.6000

Phenomenology Study of Stunting Nutrition for Babies in the Work Area of Pante Kuyun Health Center, Aceh Jaya District


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10.1016/j.jcs.2020.103120

Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles



Vortex-assisted natural deep eutectic solvent dispersive liquid-liquid microextraction based on the solidification of a floating organic drop for the determination of benzoic acid and sorbic acid in condiments.


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10.1016/J.FOODQUAL.2021.104293

Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context


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10.1210/jendso/bvab048.692

Effects of Movement Control Order (MCO) During Covid-19 Pandemic on Patients With Diabetes Mellitus (DM) in Malaysian Tertiary Centers


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10.7455/IJFS/10.1.2021.A2

Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions


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10.1080/19440049.2021.1891300

Migration of mineral oil hydrocarbons from food contact papers into food simulants and extraction from their raw materials


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10.21048/IJND.2021.58.1.25902

Optimization and Functionality of Inulin Added Minor Millet Based Gluten-Free Noodles


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10.1590/1413-81232021266.15042019

[Association of regular consumption of breakfast and health-related behavior among adolescents].


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10.1016/J.EGYR.2021.06.004

An environmentally friendly reusable triboelectric nanogenerator based on instant noodle powder


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10.20473/MGI.V16I2.156-166

PENGARUH SUBSTITUSI TEPUNG BATANG NANAS (ANANAS COMOSUS) DAN RED KIDNEY BEAN (PHASEOLUS VULGARIS) TERHADAP DAYA TERIMA, KADAR PATI RESISTEN & PROTEIN PADA MI INSTAN


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10.1016/J.FOOSTR.2020.100172

Effects of xanthan gum and sodium dodecyl sulfate on physico-chemical, rheological and microstructure properties of non-fried potato instant noodles


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10.1016/J.LWT.2021.111599

Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles


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10.1080/09546634.2021.1959500

Dietary habits and perceptions of psoriatic patients: Mediterranean versus Asian diets.



High-Fat Foods and FODMAPs Containing Gluten Foods Primarily Contribute to Symptoms of Irritable Bowel Syndrome in Korean Adults


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10.20473/MGI.V16I2.194-199

RISIKO POLA KONSUMSI DAN STATUS GIZI PADA KEJADIAN HIPERTENSI MASYARAKAT MIGRAN DI INDONESIA Risks of Consumption Patterns and Nutritional Status in the Incidence of Hypertension in Migrant Communities Indonesia


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10.17495/EASDL.2021.4.31.2.81

Impact of COVID-19 on Food Consumption Pattern and Eating Behavior : Focusing on Adults in the Seoul and Gyeonggi Areas


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10.1016/j.chemosphere.2021.130503

Occurrences, congener group profiles, and risk assessment of short- and medium-chain chlorinated paraffins in cup instant noodles from China.


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10.33448/RSD-V10I2.12778

Alkaline instant noodles: use of alkaline salts to reduce sodium and assessment of calcium bioaccessibility


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10.31315/paradigma.v25i2.5326

KEPUTUSAN PEMBELIAN DITINJAU KUALITAS PRODUK, LABEL HALAL DAN BRAND IMAGE



Dietary Patterns in Relation to Components of Dyslipidemia and Fasting Plasma Glucose in Adults with Dyslipidemia and Elevated Fasting Plasma Glucose in Taiwan


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10.1007/978-981-13-5953-8_23

Organizational Digital Footprint for Traceability, Provenance Approach



Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.



Edible iron yam and maize starch convenient food flavoring packaging films with lemon essential oil as plasticization


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10.1016/j.jped.2019.05.007

Impact of intervention on nutritional status, consumption of processed foods, and quality of life of adolescents with excess weight.



Sifat Fisik, Kimia, dan Sensori Mi Instant yang Terbuat dari Tepung Komposit Terigu dan Pati Kimpul Modifikasi



PENGARUH IKLAN TELEVISI DAN HARGA TERHADAP KEPUTUSAN PEMBELIAN MIE INSTAN (SURVEI PADA MASYARAKAT TANJUNG SELAMAT)


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10.12957/DEMETRA.2019.43464

INDICADORES DE SAÚDE E NUTRIÇÃO DE CRIANÇAS MENORES DE DOIS ANOS DE IDADE: UMA REALIDADE PARA A IMPLANTAÇÃO DA ESTRATÉGIA AMAMENTA E ALIMENTA BRASIL NA ATENÇÃO BÁSICA DE GOVERNADOR VALADARES-MG


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10.20546/ijcmas.2019.810.216

Effect of Different Level of Natural Antioxidant Pomegranate Peel Extract Powder in Instant Functional Chicken Noodles


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10.33319/AGTEK.V20I1.52

Diversifikasi Pangan Melalui Pemanfaatan Sumberdaya Lokal”Uwi” Sebagai Bahan Mie Instant


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10.37134/AJELP.VOL7.2.1.2019

Translation errors of noodles product cooking instructions from Indonesian into English


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10.1016/J.JFOODENG.2019.01.002

Evaluation of energy efficacy and texture of ohmically cooked noodles


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10.32502/JIMN.V8I1.1645

PENGARUH PRODUK DAN PROMOSI TERHADAP KEPUTUSAN PEMBELIAN MIE INSTAN MELALUI FAKTOR BUDAYA DI KABUPATEN LAHAT


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10.1016/J.ACA.2019.08.015

Chemical bonding of oxygenated carbon nitride nanosheets onto stainless steel fiber for solid-phase microextraction of phthalic acid esters.



Pengaruh Budaya Terhadap Keputusan Membeli Produk Mie Instant Indomie


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10.9734/ajrb/2019/v5i430103

Morpho-functional Changes in Liver due to Long Term Consumption of Instant Noodles in Adult Wistar Rats



An Exploratory Study on Customer Preferences towards Pathanjali Ayurvedic Products in Mysore


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10.1371/journal.pone.0221927

Risk factors for nutrition-related chronic disease among adults in Indonesia



Preferensi Dan Pola Konsumsi Mie Instan Pada Mahasiswa Jurusan Gizi Dan Analis Kesehatan Poltekkes Kemenkes Mataram Mataram Yang Tinggal Di Kost Dan Tidak Kost


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10.1136/bmjopen-2018-024702

Salt content of instant noodles in Malaysia: a cross-sectional study


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10.1057/S41299-018-0057-4

Brand Crisis-Sentiment Analysis of User-Generated Comments About @Maggi on Facebook



A Comparative Analysis on Consumer Preference With Respect to Post Launch of Nestle Maggie and Patanjali Noodle at Nagpur



Adaptation and Validation of the Chinese Version of the Nutrition Environment Measurement Tool for Stores



Dietary Sources of Salt in Low- and Middle-Income Countries: A Systematic Literature Review


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10.26656/FR.2017.3(5).305

Sensory evaluation of instant noodles produced from blends of sweet potato, soybean and corn flour


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10.1024/0300-9831/a000489

Prevalent Low Thiamine Status Among Adults Living in Seoul Metropolitan Area (South Korea).


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10.1007/978-981-13-9173-6_16

Evaluation of Nutritional Values of Food Waste-Based Feed Pellets and Common Feeding Materials for Culturing Freshwater Fish


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10.1109/TIM.2018.2879678

RFID 3-D Indoor Localization for Tag and Tag-Free Target Based on Interference


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10.26656/FR.2017.3(5).304

Physicochemical properties of instant noodles produced from blends of sweet potato, soybean and corn flour



EFISIENSI DENGAN KONVERSI SATUAN HARGA TINTA RP/GRAM MENJADI RP/SHEET PADA TINTA FLEKSO


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10.1016/J.FOODRES.2019.108506

How a combination of two contradicting concepts is represented: The representation of premium instant noodles and premium yogurts by different age groups.


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10.1088/1755-1315/347/1/012082

Optimization of Ganyong Starch (Canna edulis) on Making of Dry and Instant Noodles


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