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Effects of temperature, water activity, and fungal isolate on ochratoxin A accumulation in oat grain inoculated with Penicillium verrucosum and development of a methodology to screen oat cultivars for ochratoxin A accumulation.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 950, doi. 10.1002/cche.10199
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- Article
Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 895, doi. 10.1002/cche.10193
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- Article
A device for the efficient detection of wheat seeds with waxy endosperm.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 797, doi. 10.1002/cche.10197
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- Article
Technological and sensorial quality of berry‐enriched pasta.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 967, doi. 10.1002/cche.10201
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- Article
Characterization of phenolic compound antioxidant activity in oat varieties using UHPLC–online ABTS and LC Q‐TOF.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 958, doi. 10.1002/cche.10200
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- Article
Effect of konjac glucomannan on physicochemical properties of quinoa and maize starches.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 878, doi. 10.1002/cche.10188
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- Article
Grain sorghum fractionation in a modified dry grind ethanol process that includes production of an enriched protein fraction.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 920, doi. 10.1002/cche.10195
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- Article
Effect of sodium chloride, sucrose, and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 908, doi. 10.1002/cche.10194
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- Article
Historical vs. modern hard red spring wheat: Analysis of the chemical composition.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 937, doi. 10.1002/cche.10198
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- Article
Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 885, doi. 10.1002/cche.10191
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- Article
Structural characterization of intermediate wheatgrass (Thinopyrum intermedium) starch.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 927, doi. 10.1002/cche.10196
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- Article
Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 866, doi. 10.1002/cche.10187
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- Article
Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass (Dicentrarchus labrax).
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 856, doi. 10.1002/cche.10186
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- Article
The effect of using water sumac (Rhus coriaria L.) extract on wheat pan bread quality characteristics.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 847, doi. 10.1002/cche.10185
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- Article
Effect of extruded mung bean flour on dough rheology and quality of Chinese noodles.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 836, doi. 10.1002/cche.10184
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- Article
Biochemical changes associated with electron beam irradiation of rice and links to kernel discoloration during storage.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 824, doi. 10.1002/cche.10183
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- Article
Impact of alternative irrigation practices on rice quality.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 815, doi. 10.1002/cche.10182
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- Article
Issue Information.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 793, doi. 10.1002/cche.10075
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- Article
Developing a high‐throughput micromilling protocol for evaluating durum wheat milling performance and semolina quality.
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- Cereal Chemistry, 2019, v. 96, n. 5, p. 802, doi. 10.1002/cche.10181
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- Article