Sensory judgment and a chemical method for the assessment of quality ofspaghetti produced from durum wheat,which was based on the determination of the amount oftotal organic matter (TOM) in the washing water after cooking of spaghetti were used to examineChinese noodles cooking quality and TOM of 30 common wheat varieties (lines).

Typical Chinese Fresh Noodles were made from these reconstituted flours,pasta cooking quality and pasting properties of the reconstituted flours were tested.

Study on effect of damaged starch on cooking quality of noodles;

Analysis of genetic covariances between rice eating and cooking quality and plant height at different stages:;

By testing cooking quality and texture characteristic of fresh noodle,the influence of three kinds of egg liquid on the quality of fresh noodle was studied.

Research of cooking quality of noodles made with food fiber from wheat bran;

The results showed that the property, strength and cooking quality of a dough could be distinctly improved by the complex.

The results showed that the natural compound noodle additive greatly improved the rheological property of dough,the strength and cooking quality of noodle.

Relationship between protein content and the cooking and eating quality properties of rice grain;

Effect of nitrogen on the protein fractions content and cooking and eating quality of rice grain;

The variety IR24 and Asominori were used to research the processing quality, appearance quality, cooking and eating quality responded to Free Air CO2 Enrichment (FACE, ambient + 200μmol/mol) during 2003 and 2004.