Acknowledgment of Reviewers.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. iii, doi. 10.1094/CCHEM.1998.75.1.iii
- Publication type:
- Article
Works matching IS 00090352 AND DT 1998 AND VI 75 AND IP 1
Results: 31
1
2
Effect of Additional Separation and Grinding on the Chemical and Physical Properties of Selected Corn Dry‐Milled Streams.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 166, doi. 10.1094/CCHEM.1998.75.1.166
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- Article
3
Identification and Characterization of U.S. Wheats Carrying Null Alleles at the wx Loci.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 162, doi. 10.1094/CCHEM.1998.75.1.162
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- Article
4
Single‐Kernel Characteristics of Hard Winter Wheats in Relation to Milling and Baking Quality.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 156, doi. 10.1094/CCHEM.1998.75.1.156
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- Publication type:
- Article
5
Retrogradation Kinetics of Rice Flours as Influenced by Cultivar.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 153, doi. 10.1094/CCHEM.1998.75.1.153
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- Publication type:
- Article
6
Milled Rice Breakage Due to Environmental Conditions.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 149, doi. 10.1094/CCHEM.1998.75.1.149
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- Publication type:
- Article
7
Effect of Steeping Conditions on Wet‐Milling Characteristics of Hard Red Winter Wheat.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 145, doi. 10.1094/CCHEM.1998.75.1.145
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- Publication type:
- Article
8
Automated Color Classification of Single Wheat Kernels Using Visible and Near‐Infrared Reflectance.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 142, doi. 10.1094/CCHEM.1998.75.1.142
- Publication type:
- Article
9
Fusarium Species and 8‐Keto‐Trichothecene Mycotoxins in Manitoba Barley.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 137, doi. 10.1094/CCHEM.1998.75.1.137
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- Publication type:
- Article
10
Relating Rice Milling Quality Changes During Adsorption to Individual Kernel Moisture Content Distribution.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 129, doi. 10.1094/CCHEM.1998.75.1.129
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- Article
11
Influence of Kernel Damage on Corn Nutrient Composition, Dry Matter Losses, and Processability During Alkaline Cooking.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 124, doi. 10.1094/CCHEM.1998.75.1.124
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- Publication type:
- Article
12
Rheological and Thermal Properties of Aged Starch Pastes from Three Waxy Maize Genotypes.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 117, doi. 10.1094/CCHEM.1998.75.1.117
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- Publication type:
- Article
13
Phylloquinone (Vitamin K<sub>1</sub>) in Cereal Products.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 113, doi. 10.1094/CCHEM.1998.75.1.113
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- Publication type:
- Article
14
Effects of Blend and Processing Method on the Nutritional Quality of Weaning Foods Made from Select Cereals and Legumes.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 105, doi. 10.1094/CCHEM.1998.75.1.105
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- Article
15
Relationships Among Grain Sorghum Quality Factors.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 100, doi. 10.1094/CCHEM.1998.75.1.100
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- Publication type:
- Article
16
Quality Response of Twelve Hard Red Winter Wheat Cultivars to Foliar Disease Across Four Locations in Central Kansas.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 94, doi. 10.1094/CCHEM.1998.75.1.94
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- Publication type:
- Article
17
Effect of Mixing Conditions on the Behavior of Lipoxygenase, Peroxidase, and Catalase in Wheat Flour Doughs.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 85, doi. 10.1094/CCHEM.1998.75.1.85
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- Publication type:
- Article
18
Stress Relaxation and Oscillatory Tests to Distinguish Between Doughs Prepared from Wheat Flours of Different Varietal Origin.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 80, doi. 10.1094/CCHEM.1998.75.1.80
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- Article
19
Influence of Salts and Aggregation of Gluten Proteins on Reduction and Extraction of High Molecular Weight Glutenin Subunits of Wheat.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 75, doi. 10.1094/CCHEM.1998.75.1.75
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20
Surface Derivatization of Corn Starch Granules.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 72, doi. 10.1094/CCHEM.1998.75.1.72
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- Publication type:
- Article
21
Resolution of High Molecular Weight Glutenin Subunits by a New SDS‐PAGE System Incorporating a Neutral pH Buffer.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 70, doi. 10.1094/CCHEM.1998.75.1.70
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- Publication type:
- Article
22
Differential Scanning Calorimetry Glass Transition Temperatures of White Bread and Mold Growth in the Putative Glassy State.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 64, doi. 10.1094/CCHEM.1998.75.1.64
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- Publication type:
- Article
23
Effect of Conditioning Agents on the Structure of Tempered and Steam‐Flaked Sorghum.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 58, doi. 10.1094/CCHEM.1998.75.1.58
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- Publication type:
- Article
24
Purification and Characterization of a Hexose Oxidase with Excellent Strengthening Effects in Bread.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 51, doi. 10.1094/CCHEM.1998.75.1.51
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- Publication type:
- Article
25
Heat‐Shock Protein 70 and Dough‐Quality Changes Resulting from Heat Stress During Grain Filling in Wheat.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 43, doi. 10.1094/CCHEM.1998.75.1.43
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- Publication type:
- Article
26
Springiness of Pancake and Its Relation to Binding of Prime Starch to Tailings in Stored Wheat Flour.
- Published in:
- Cereal Chemistry, 1998, v. 75, n. 1, p. 37, doi. 10.1094/CCHEM.1998.75.1.37
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27
Isolation and Functionality Testing of Low Molecular Weight Glutenin Subunits.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 30, doi. 10.1094/CCHEM.1998.75.1.30
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28
Method for Determining the Rate and Extent of Accelerated Starch Retrogradation.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 22, doi. 10.1094/CCHEM.1998.75.1.22
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29
Comparison of Pearled and Unpearled Canadian and Japanese Barleys.
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- Cereal Chemistry, 1998, v. 75, n. 1, p. 15, doi. 10.1094/CCHEM.1998.75.1.15
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- Article
30
Effect of Germination and Water Content on the Microstructure and Rheological Properties of Two Rye Doughs.
- Published in:
- Cereal Chemistry, 1998, v. 75, n. 1, p. 10, doi. 10.1094/CCHEM.1998.75.1.10
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31
Proteins as Agricultural Polymers for Packaging Production.
- Published in:
- Cereal Chemistry, 1998, v. 75, n. 1, p. 1, doi. 10.1094/CCHEM.1998.75.1.1
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- Publication type:
- Article