Quality and nutritional properties of noodles: a systematic comparison of noodles based on blue, purple, black, and white whole wheat flours.

Front Nutr · 2025 · PMC12742469 · PMID 41459065

Europe PMC DOI

hedged sentences

0.0010

closest p · 0.0× alpha

0.0010

boldest claim

The sentences

highly significantp < 0.001actually significant

A highly significant positive correlation ( p < 0.001) was identified between TAC and adhesiveness for the blue and purple wheat noodles, suggesting a direct impact of their specific anthocyanin profiles on stickiness.

also in 132,142 other papers

a decreasing trendno p-value reported

When the addition amount of colored wheat was increased from 25 to 100%, the moisture content of all noodle samples showed a decreasing trend within the suitable range.

also in 47,180 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.