Effect of Variation in Amylose Content and Puroindoline Composition on Bread Quality in a Hard Spring Wheat Population.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 266, doi. 10.1094/CCHEM-85-2-0266
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2008 AND VI 85 AND IP 2
Results: 27
1
2
Distribution of Protein Bodies and Phytate‐Rich Inclusions in Grain Tissues of Low and High Iron Rice Genotypes.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 257, doi. 10.1094/CCHEM-85-2-0257
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- Publication type:
- Article
3
Relationships Between Some Structures and Functionalities of Starches from Wheat Cultivars Grown in East China.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 252, doi. 10.1094/CCHEM-85-2-0252
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- Publication type:
- Article
4
Rapid High‐Performance Liquid Chromatography Determination of Tocopherols and Tocotrienols in Cereals.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 248, doi. 10.1094/CCHEM-85-2-0248
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- Publication type:
- Article
5
Tocopherols, Tocotrienols, and γ‐Oryzanol Contents in Japonica and Indica Subspecies of Rice (Oryza sativa L.) Cultivated in Brazil.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 243, doi. 10.1094/CCHEM-85-2-0243
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- Publication type:
- Article
6
Comparison of Different Methods for Phenotyping Preharvest Sprouting in White‐Grained Wheat.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 238, doi. 10.1094/CCHEM-85-2-0238
- By:
- Publication type:
- Article
7
Fragmentation of Waxy Rice Starch Granules by Enzymatic Hydrolysis.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 182, doi. 10.1094/CCHEM-85-2-0182
- By:
- Publication type:
- Article
8
Extraction and Physicochemical Characterization of Rye β‐Glucan and Effects of Barium on Polysaccharide Molecular Weight.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 174, doi. 10.1094/CCHEM-85-2-0174
- By:
- Publication type:
- Article
9
Measurement of Wheat Hardness by Seed Scarifier and Barley Pearler and Comparison with Single‐Kernel Characterization System.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 165, doi. 10.1094/CCHEM-85-2-0165
- Publication type:
- Article
10
Effect of Barley Flour on Development of Rice‐Based Extruded Snacks.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 115, doi. 10.1094/CCHEM-85-2-0115
- By:
- Publication type:
- Article
11
Green Fluorescent Protein as a Tissue Marker in Transgenic Maize Seed.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 188, doi. 10.1094/CCHEM-85-2-0188
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- Publication type:
- Article
12
Empirical Modeling of Mean Residence Time in a Co‐Rotating Twin‐Screw Extruder with Rice Flour.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 230, doi. 10.1094/CCHEM-85-2-0230
- By:
- Publication type:
- Article
13
Influence of Microwave Heating on Some Physicochemical Properties of Wheat Grain Harvested in Three Consecutive Years.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 224, doi. 10.1094/CCHEM-85-2-0224
- By:
- Publication type:
- Article
14
Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 218, doi. 10.1094/CCHEM-85-2-0218
- By:
- Publication type:
- Article
15
Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β‐Glucan.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 211, doi. 10.1094/CCHEM-85-2-0211
- By:
- Publication type:
- Article
16
Laboratory Wet Milling of Corn: Milling Fraction Correlations and Variations Among Crop Years.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 207, doi. 10.1094/CCHEM-85-2-0207
- By:
- Publication type:
- Article
17
Improved Isolation of Zein from Corn Gluten Meal Using Acetic Acid and Isolate Characterization as Solvent.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 202, doi. 10.1094/CCHEM-85-2-0202
- By:
- Publication type:
- Article
18
Dry‐Milling and Fractionation of Transgenic Maize Seed Tissues with Green Fluorescent Protein as a Tissue Marker.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 196, doi. 10.1094/CCHEM-85-2-0196
- By:
- Publication type:
- Article
19
Compaction of Corn Distillers Dried Grains.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 158, doi. 10.1094/CCHEM-85-2-0158
- By:
- Publication type:
- Article
20
Development of Functional Spaghetti Enriched with Long Chain Omega‐3 Fatty Acids.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 146, doi. 10.1094/CCHEM-85-2-0146
- By:
- Publication type:
- Article
21
Flavor Volatiles of Rice During Cooking Analyzed by Modified Headspace SPME/GC‐MS.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 140, doi. 10.1094/CCHEM-85-2-0140
- By:
- Publication type:
- Article
22
Effect of DDGS, Moisture Content, and Screw Speed on Physical Properties of Extrudates in Single‐Screw Extrusion.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 132, doi. 10.1094/CCHEM-85-2-0132
- By:
- Publication type:
- Article
23
Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 123, doi. 10.1094/CCHEM-85-2-0123
- By:
- Publication type:
- Article
24
Total Phenolics and Antioxidant Potential in Plasma and Urine of Humans After Consumption of Wheat Bran.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 152, doi. 10.1094/CCHEM-85-2-0152
- By:
- Publication type:
- Article
25
Staling Effects When Adding Low Amounts of Normal and Heat‐Treated Barley Flour to a Wheat Bread.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 109, doi. 10.1094/CCHEM-85-2-0109
- By:
- Publication type:
- Article
26
Corn Gluten Meal as a Thermoplastic Resin: Effect of Plasticizers and Water Content.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 102, doi. 10.1094/CCHEM-85-2-0102
- By:
- Publication type:
- Article
27
Effects of Added Minerals on Pasting of Partial Waxy Wheat Flour and Starch and on Noodle Making Properties.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 2, p. 97, doi. 10.1094/CCHEM-85-2-0097
- By:
- Publication type:
- Article