ArticleFood chemistry: X2025
The characterization of sensory properties, aroma profile and antioxidant capacity of noodles incorporated with asparagus tea ultra-micro powder.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- The characterization of dough quality, antioxidant capacity and aroma profile of noodles incorporated with golden ear mushroom (Food chemistry: X · 2026Article
- Enriched Fresh Noodles Incorporating Chestnut Starch-Resveratrol Complexes: Quality, Structural Properties and Predicted Glycemic Index.Foods (Basel, Switzerland) · 2026Article
- Grape Seed Extract Fortification: Effects on Dough Properties and Quality Attributes of Fresh Wet Noodles from Medium-Gluten Wheat Flour.Foods (Basel, Switzerland) · 2026Article
- Polysaccharides fromFrontiers in pharmacology · 2026Review
- Effect of black tea extract on fresh rice noodles: multiple quality attributes and underlying mechanism.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Asparagus tea enhances the taste and flavor of processed foods when used as an ingredient during preparation. In this study, asparagus tea ultra-micro powder was incorporated into wheat flour during the mixing process before noodle formation at levels of 5 %, 10 % and 20 %. Flavor analysis using electric nose (E-nose) and gas chromatography-mass spectrometry (GC-MS) revealed clear distinctions among 100 % wheat flour noodle, green asparagus tea ultra-micro powder noodles (GATUPNs) and white asparagus tea ultra-micro powder noodles (WATUPNs). Based on principal component analysis (PCA) of the volatiles using GC-MS, with a threshold of VIP > 1 and
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