An insight into rheological and microstructural characteristics of noodle doughs fortified with ungerminated or germinated moringa seed flour and quality of formulated dry noodles.

Yi Liu, Yi Kai, Wenjia Zhang, Yanling Zhang, Lingfei Liu, Dejian Huang, Shao Quan Liu, Yuyun Lu

Abstract read

In one paragraph

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 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications.Comprehensive reviews in food science and food safety · 2025
Review

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Yi LiuDepartment of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.

Yi KaiDepartment of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.

Wenjia ZhangDepartment of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.

Yanling ZhangDepartment of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.

Lingfei LiuDepartment of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.

Dejian HuangDepartment of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.

Shao Quan LiuDepartment of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.

Yuyun LuDepartment of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Moringa sprouts are a good dietary source of glucosinolates and isothiocyanates with various health benefits, including anti-cancer and anti-inflammatory properties. In this research, germinated (GMSF) or ungerminated moringa seed flour (UMSF) was incorporated into traditional staple foods to develop novel functional foods using dry noodles as a case study. The results demonstrated that GMSF addition significantly increased the pasting temperature (by 5.15 %) and peak time (by 20.98 %) of the flour blends relative to the ungerminated counterpart (

Indexed as

Functional noodlesGerminationGlucomoringinMoringa sproutsMoringin

Identifiers

PMID40491704

DOI10.1016/j.fochx.2025.102537

PMCPMC12146552

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LicenceCC BY-NC

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.