Index to Volume 78 Author Index.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 743, doi. 10.1094/CCHEM.2001.78.6.743
- Publication type:
- Article
Works matching IS 00090352 AND DT 2001 AND VI 78 AND IP 6
Results: 17
1
2
Separation and Quantification of HMW Glutenin Subunits by Capillary Electrophoresis.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 737, doi. 10.1094/CCHEM.2001.78.6.737
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- Article
3
Evaluation of a Near‐Infrared Reflectance Spectrometer as a Granulation Sensor for First‐Break Ground Wheat: Studies with Six Wheat Classes.
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- Cereal Chemistry, 2001, v. 78, n. 6, p. 730, doi. 10.1094/CCHEM.2001.78.6.730
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- Publication type:
- Article
4
Influence of Arabinoxylans and Endoxylanases on Pasta Processing and Quality. Production of High‐Quality Pasta with Increased Levels of Soluble Fiber.
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- Cereal Chemistry, 2001, v. 78, n. 6, p. 721, doi. 10.1094/CCHEM.2001.78.6.721
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- Publication type:
- Article
5
Development of a Germination Process for Producing High β‐Glucan, Whole Grain Food Ingredients from Oat.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 715, doi. 10.1094/CCHEM.2001.78.6.715
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- Article
6
Effect of Drying Treatment Conditions on Sensory Profile of Germinated Oat.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 707, doi. 10.1094/CCHEM.2001.78.6.707
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- Publication type:
- Article
7
Influence of Amylose Content on Properties of Wheat Starch and Breadmaking Quality of Starch and Gluten Blends.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 701, doi. 10.1094/CCHEM.2001.78.6.701
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- Publication type:
- Article
8
Sensory Characteristics of Grain Sorghum Hybrids with Potential for Use in Human Food.
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- Cereal Chemistry, 2001, v. 78, n. 6, p. 693, doi. 10.1094/CCHEM.2001.78.6.693
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- Publication type:
- Article
9
Comparison of Protease Digestion at Neutral pH with Alkaline Steeping Method for Rice Starch Isolation.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 690, doi. 10.1094/CCHEM.2001.78.6.690
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- Publication type:
- Article
10
Production of Boiling‐Stable Granular Resistant Starch by Partial Acid Hydrolysis and Hydrothermal Treatments of High‐Amylose Maize Starch.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 680, doi. 10.1094/CCHEM.2001.78.6.680
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- Publication type:
- Article
11
Optimizing Conditions for Experimental Oat Dehulling.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 675, doi. 10.1094/CCHEM.2001.78.6.675
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- Publication type:
- Article
12
Quantitative Genetic Basis of Gelatinization Temperature of Rice.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 666, doi. 10.1094/CCHEM.2001.78.6.666
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- Publication type:
- Article
13
Isolation of Polar Lipid Classes from Wheat Flour Extracts by Preparative High‐Performance Liquid Chromatography.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 663, doi. 10.1094/CCHEM.2001.78.6.663
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- Publication type:
- Article
14
Molecular Modeling of Unusual Spiral Structure in Elastomeric Wheat Seed Protein.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 658, doi. 10.1094/CCHEM.2001.78.6.658
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- Publication type:
- Article
15
Bread Quality Relationship with Rheological Measurements of Wheat Flour Dough.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 654, doi. 10.1094/CCHEM.2001.78.6.654
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- Publication type:
- Article
16
Correlation Between Starch Retrogradation and Water Mobility as Determined by Differential Scanning Calorimetry (DSC) and Nuclear Magnetic Resonance (NMR).
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 647, doi. 10.1094/CCHEM.2001.78.6.647
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- Publication type:
- Article
17
Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits.
- Published in:
- Cereal Chemistry, 2001, v. 78, n. 6, p. 635, doi. 10.1094/CCHEM.2001.78.6.635
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- Publication type:
- Article