Quantitative Analysis of Benzyl Modification in Waxy Maize Starch by Fourier Transform (FT) Raman Spectroscopy.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 629, doi. 10.1094/CCHEM.2001.78.5.629
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- Publication type:
- Article
Works matching IS 00090352 AND DT 2001 AND VI 78 AND IP 5
Results: 21
1
2
Assessment of Heat‐Damaged Wheat Kernels Using Near‐Infrared Spectroscopy.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 625, doi. 10.1094/CCHEM.2001.78.5.625
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- Publication type:
- Article
3
Effects of Additives and Storage Temperature on Staling Properties of Bagels.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 619, doi. 10.1094/CCHEM.2001.78.5.619
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- Publication type:
- Article
4
Factors Influencing the Characterization of Gluten Proteins by Size‐Exclusion Chromatography and Multiangle Laser Light Scattering (SEC‐MALLS).
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 608, doi. 10.1094/CCHEM.2001.78.5.608
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- Publication type:
- Article
5
Synergistic Hydrolysis of Crude Corn Starch by α‐Amylases and Glucoamylases of Various Origins.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 603, doi. 10.1094/CCHEM.2001.78.5.603
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- Publication type:
- Article
6
Molecular and Gelatinization Properties of Rice Starches from IR24 and Sinandomeng Cultivars.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 596, doi. 10.1094/CCHEM.2001.78.5.596
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- Publication type:
- Article
7
Starch Characteristics of Waxy and Nonwaxy Tetraploid (Triticum turgidum L. var. durum) Wheats.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 590, doi. 10.1094/CCHEM.2001.78.5.590
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- Publication type:
- Article
8
Categorizing Rice Cultivars Based on Cluster Analysis of Amylose Content, Protein Content and Sensory Attributes.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 551, doi. 10.1094/CCHEM.2001.78.5.551
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- Publication type:
- Article
9
Effect of Hybrid and Physical Properties of Individual Popcorn Kernels on Expansion Volume.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 578, doi. 10.1094/CCHEM.2001.78.5.578
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- Publication type:
- Article
10
Performance of European Artificial Neural Network (ANN) Calibrations for Moisture and Protein in Cereals Using the Danish Near‐Infrared Transmission (NIT) Network.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 572, doi. 10.1094/CCHEM.2001.78.5.572
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- Publication type:
- Article
11
Use of Two Endoxylanases with Different Substrate Selectivity for Understanding Arabinoxylan Functionality in Wheat Flour Breadmaking.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 564, doi. 10.1094/CCHEM.2001.78.5.564
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- Publication type:
- Article
12
Effect of Temperature, Exposure Duration, and Moisture Content on Color and Viscosity of Rice.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 559, doi. 10.1094/CCHEM.2001.78.5.559
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- Publication type:
- Article
13
Genetic Diversity in Properties of Starch from Zimbabwean Sorghum Landraces.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 583, doi. 10.1094/CCHEM.2001.78.5.583
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- Publication type:
- Article
14
Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 543, doi. 10.1094/CCHEM.2001.78.5.543
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- Publication type:
- Article
15
Farinograph Responses for Wheat Flour Dough Fortified with Wheat Gluten Produced by Cold‐Ethanol or Water Displacement of Starch.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 538, doi. 10.1094/CCHEM.2001.78.5.538
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- Publication type:
- Article
16
Optimizing Quantitative Reproducibility in High‐Performance Capillary Electrophoresis (HPCE) Separations of Cereal Proteins.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 530, doi. 10.1094/CCHEM.2001.78.5.530
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- Publication type:
- Article
17
Use of Sonication to Probe Wheat Gluten Structure.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 526, doi. 10.1094/CCHEM.2001.78.5.526
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- Publication type:
- Article
18
Significance of Aegilops tauschii Glutenin Genes on Breadmaking Properties of Wheat.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 521, doi. 10.1094/CCHEM.2001.78.5.521
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- Publication type:
- Article
19
Activity and Inhibition of Polyphenol Oxidase in Extracts of Bran and Other Milling Fractions from a Variety of Wheat Cultivars.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 514, doi. 10.1094/CCHEM.2001.78.5.514
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- Publication type:
- Article
20
Starch and By‐Products from a Laboratory‐Scale Barley Starch Isolation Procedure.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 507, doi. 10.1094/CCHEM.2001.78.5.507
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- Publication type:
- Article
21
Use of Near‐Isogenic Wheat Lines to Determine Protein Composition‐Functionality Relationships.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 5, p. 501, doi. 10.1094/CCHEM.2001.78.5.501
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- Publication type:
- Article