Acknowledgment of Reviewers.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. iii, doi. 10.1094/CCHEM.2002.79.1.iii
- Publication type:
- Article
Works matching IS 00090352 AND DT 2002 AND VI 79 AND IP 1
Results: 26
1
2
Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping Time.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 162, doi. 10.1094/CCHEM.2002.79.1.162
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- Publication type:
- Article
3
Simplified Dilute Acetic Acid Based Extraction Procedure for Fractionation and Analysis of Wheat Flour Protein by Size Exclusion HPLC and Flow Field‐Flow Fractionation.
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- Cereal Chemistry, 2002, v. 79, n. 1, p. 155, doi. 10.1094/CCHEM.2002.79.1.155
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- Publication type:
- Article
4
Plant Sterols in Cereals and Cereal Products.
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- Cereal Chemistry, 2002, v. 79, n. 1, p. 148, doi. 10.1094/CCHEM.2002.79.1.148
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- Publication type:
- Article
5
Two‐Dimensional Vibration Spectroscopy of Rice Quality and Cooking.
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- Cereal Chemistry, 2002, v. 79, n. 1, p. 143, doi. 10.1094/CCHEM.2002.79.1.143
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- Publication type:
- Article
6
Effect of Glass Transition and Cross‐Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 138, doi. 10.1094/CCHEM.2002.79.1.138
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- Publication type:
- Article
7
Influence of Mixing Conditions and Rest Time on Capillary Flow Behavior of Wheat Flour Dough.
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- Cereal Chemistry, 2002, v. 79, n. 1, p. 129, doi. 10.1094/CCHEM.2002.79.1.129
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- Publication type:
- Article
8
Granular Cold Water Gelling Starch Prepared from Chickpea Starch Using Liquid Ammonia and Ethanol.
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- Cereal Chemistry, 2002, v. 79, n. 1, p. 125, doi. 10.1094/CCHEM.2002.79.1.125
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- Publication type:
- Article
9
Effect of Steeping Conditions (Sulfur Dioxide, Lactic Acid, and Temperature) on Starch Yield, Starch Quality, and Germ Quality from the Intermittent Milling and Dynamic Steeping Process (IMDS) for a Brazilian Corn Hybrid.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 120, doi. 10.1094/CCHEM.2002.79.1.120
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- Publication type:
- Article
10
Study of a Small‐Scale Laboratory Wet‐Milling Procedure for Wheat.
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- Cereal Chemistry, 2002, v. 79, n. 1, p. 115, doi. 10.1094/CCHEM.2002.79.1.115
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- Publication type:
- Article
11
Frequency Dependence of Viscoelastic Properties of Bread Crumb and Relation to Bread Staling.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 108, doi. 10.1094/CCHEM.2002.79.1.108
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- Publication type:
- Article
12
Understanding the Mechanism of Cross‐Linking Agents (POCl<sub>3</sub>, STMP, and EPI) Through Swelling Behavior and Pasting Properties of Cross‐Linked Waxy Maize Starches.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 102, doi. 10.1094/CCHEM.2002.79.1.102
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- Publication type:
- Article
13
Effects of Various Steeping Periods on Physical and Sensory Characteristics of Yukwa (Korean Rice Snack).
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 98, doi. 10.1094/CCHEM.2002.79.1.98
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- Publication type:
- Article
14
Evaluation of a Near‐Infrared Reflectance Spectrometer as a Granulation Sensor for First‐Break Ground Wheat: Studies with Hard Red Winter Wheats.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 92, doi. 10.1094/CCHEM.2002.79.1.92
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- Publication type:
- Article
15
Effects of Fortification and Enrichment of Maize Tortillas on Growth and Brain Development of Rats Throughout Two Generations.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 85, doi. 10.1094/CCHEM.2002.79.1.85
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- Publication type:
- Article
16
Tetraploid Wheat—A Resource for Genetic Improvement of Durum Wheat Quality.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 78, doi. 10.1094/CCHEM.2002.79.1.78
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- Publication type:
- Article
17
Effects of Heat‐Moisture Treatment and Lipids on Gelatinization and Retrogradation of Maize and Potato Starches.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 72, doi. 10.1094/CCHEM.2002.79.1.72
- Publication type:
- Article
18
Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 64, doi. 10.1094/CCHEM.2002.79.1.64
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- Publication type:
- Article
19
Steady and Dynamic Shear Rheological Properties of Starch and Decolorized Hsian‐tsao Leaf Gum Composite Systems.
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- Cereal Chemistry, 2002, v. 79, n. 1, p. 58, doi. 10.1094/CCHEM.2002.79.1.58
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- Publication type:
- Article
20
Prediction of Texture of Cooked White Rice by Near‐Infrared Reflectance Analysis of Whole‐Grain Milled Samples.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 52, doi. 10.1094/CCHEM.2002.79.1.52
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- Publication type:
- Article
21
Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 45, doi. 10.1094/CCHEM.2002.79.1.45
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- Publication type:
- Article
22
Wheat Intercultivar Differences in Susceptibility of Glutenin Protein to Effects of Bug (Eurygaster integriceps) Protease.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 41, doi. 10.1094/CCHEM.2002.79.1.41
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- Publication type:
- Article
23
Effects of Product Temperature and Moisture Content on Viscoelastic Properties of Glutinous Rice Extrudates.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 36, doi. 10.1094/CCHEM.2002.79.1.36
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- Publication type:
- Article
24
Amylopectin Nature and Amylose‐to‐Amylopectin Ratio as Influences on the Behavior of Gels of Dispersed Starch.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 24, doi. 10.1094/CCHEM.2002.79.1.24
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- Publication type:
- Article
25
Structure of Amylopectins from ae‐Containing Maize Starches.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 19, doi. 10.1094/CCHEM.2002.79.1.19
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- Publication type:
- Article
26
Zein: A History of Processing and Use.
- Published in:
- Cereal Chemistry, 2002, v. 79, n. 1, p. 1, doi. 10.1094/CCHEM.2002.79.1.1
- Publication type:
- Article