Acknowledgment of Reviewers.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. iii, doi. 10.1094/CCHEM.1999.76.1.iii
- Publication type:
- Article
Works matching IS 00090352 AND DT 1999 AND VI 76 AND IP 1
Results: 33
1
2
SDS‐Protein Gel Test for Prediction of Bread Loaf Volume.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 164, doi. 10.1094/CCHEM.1999.76.1.164
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- Article
3
Lipase Activity and Lipid Metabolism During Oat Malting.
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- Cereal Chemistry, 1999, v. 76, n. 1, p. 159, doi. 10.1094/CCHEM.1999.76.1.159
- Publication type:
- Article
4
Fusarium Head Blight: Effect of Fungal Proteases on Wheat Storage Proteins.
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- Cereal Chemistry, 1999, v. 76, n. 1, p. 150, doi. 10.1094/CCHEM.1999.76.1.150
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- Publication type:
- Article
5
Survey of Starch Particle‐Size Distribution in Wheat and Related Species.
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- Cereal Chemistry, 1999, v. 76, n. 1, p. 145, doi. 10.1094/CCHEM.1999.76.1.145
- Publication type:
- Article
6
Variation in Grain Mass, Grain Nitrogen, and Starch B‐Granule Content Within Wheat Heads.
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- Cereal Chemistry, 1999, v. 76, n. 1, p. 139, doi. 10.1094/CCHEM.1999.76.1.139
- Publication type:
- Article
7
Polymorphism of Aspartic Proteinases in Resting and Germinating Barley Seeds.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 134, doi. 10.1094/CCHEM.1999.76.1.134
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- Publication type:
- Article
8
Nonstarch Polysaccharides from Preprocessed Wheat Bran: Carbohydrate Analysis and Novel Rheological Properties.
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- Cereal Chemistry, 1999, v. 76, n. 1, p. 129, doi. 10.1094/CCHEM.1999.76.1.129
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- Publication type:
- Article
9
Paste Particle and Bean Size as Related to Sweetened Azuki Paste Quality.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 122, doi. 10.1094/CCHEM.1999.76.1.122
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- Publication type:
- Article
10
Molecular Characterization of Wheat Amylopectins by Multiangle Laser Light Scattering Analysis.
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- Cereal Chemistry, 1999, v. 76, n. 1, p. 116, doi. 10.1094/CCHEM.1999.76.1.116
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- Publication type:
- Article
11
Effects of Sampling and Wheat Grade on Precision and Accuracy of Kernel Features Determined by Digital Image Analysis.
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- Cereal Chemistry, 1999, v. 76, n. 1, p. 110, doi. 10.1094/CCHEM.1999.76.1.110
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- Publication type:
- Article
12
Dynamic Rheological Properties of Wheat Starch‐Gluten Doughs.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 105, doi. 10.1094/CCHEM.1999.76.1.105
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- Publication type:
- Article
13
Effect of Oxidation on the Dynamic Rheological Properties of Wheat Flour‐Water Doughs.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 100, doi. 10.1094/CCHEM.1999.76.1.100
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- Publication type:
- Article
14
Comparison Between Alkali and Conventional Corn Wet‐Milling: 100‐g Procedures.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 96, doi. 10.1094/CCHEM.1999.76.1.96
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- Publication type:
- Article
15
β‐Glucanase Activity and Molecular Weight of β‐Glucans in Barley After Various Treatments.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 92, doi. 10.1094/CCHEM.1999.76.1.92
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- Publication type:
- Article
16
Thermal Expansion of Flour‐Water Dough Measured with a Dynamic Mechanical Analyzer.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 87, doi. 10.1094/CCHEM.1999.76.1.87
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- Publication type:
- Article
17
Optimization of Fermentation Temperature and Mash Specific Gravity for Fuel Alcohol Production.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 82, doi. 10.1094/CCHEM.1999.76.1.82
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- Publication type:
- Article
18
Relaxations Below Glass Transition Temperature in Bread and Its Components.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 78, doi. 10.1094/CCHEM.1999.76.1.78
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- Publication type:
- Article
19
Molecular Mobility in Glassy Bread: A Multispectroscopy Approach.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 70, doi. 10.1094/CCHEM.1999.76.1.70
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- Publication type:
- Article
20
Effects of Processing Parameters on Physical Properties of Corn Starch Extrudates Expanded Using Supercritical CO<sub>2</sub> Injection.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 63, doi. 10.1094/CCHEM.1999.76.1.63
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- Publication type:
- Article
21
Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 56, doi. 10.1094/CCHEM.1999.76.1.56
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- Publication type:
- Article
22
Evaluation of Starch Properties of Wheats Used for Chinese Yellow‐Alkaline Noodles in Japan.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 50, doi. 10.1094/CCHEM.1999.76.1.50
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- Publication type:
- Article
23
Relationship Between Kernel Size Features and Test Weight in Triticum durum.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 45, doi. 10.1094/CCHEM.1999.76.1.45
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- Publication type:
- Article
24
Effect of Dough Processing Conditions and DATEM on Norwegian Hearth Bread Prepared from Frozen Dough.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 38, doi. 10.1094/CCHEM.1999.76.1.38
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- Publication type:
- Article
25
Single Wheat Kernel Size Effects on Near‐Infrared Reflectance Spectra and Color Classification.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 34, doi. 10.1094/CCHEM.1999.76.1.34
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- Publication type:
- Article
26
Single Wheat Kernel Color Classification by Using Near‐Infrared Reflectance Spectra.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 30, doi. 10.1094/CCHEM.1999.76.1.30
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- Publication type:
- Article
27
Kernel Properties and Pasta‐Making Quality of Five European Spelt Wheat (Triticum spelta L.) Cultivars.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 25, doi. 10.1094/CCHEM.1999.76.1.25
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- Publication type:
- Article
28
Intestinal Contents Supernatant Viscosity of Rats Fed Oat‐Based Muffins and Cereal Products.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 21, doi. 10.1094/CCHEM.1999.76.1.21
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- Publication type:
- Article
29
Effect of Temperature and Screw Speed on Stability of Fumonisin B<sub>1</sub> in Extrusion‐Cooked Corn Grits.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 16, doi. 10.1094/CCHEM.1999.76.1.16
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- Article
30
Mixograph Absorption Determination by Response Surface Methodology.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 9, doi. 10.1094/CCHEM.1999.76.1.9
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- Article
31
Predicting the Number of Dominant R Alleles in Single Wheat Kernels Using Visible and Near‐Infrared Reflectance Spectra.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 6, doi. 10.1094/CCHEM.1999.76.1.6
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- Publication type:
- Article
32
Characterization of Starch Recovered from Wet‐Milled Corn Fiber.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 3, doi. 10.1094/CCHEM.1999.76.1.3
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- Publication type:
- Article
33
Pilot‐Scale Isolation of Water‐Extractable Arabinoxylans from Rye.
- Published in:
- Cereal Chemistry, 1999, v. 76, n. 1, p. 1, doi. 10.1094/CCHEM.1999.76.1.1
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- Publication type:
- Article