Subject Index to Volume 85.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 848, doi. 10.1094/CCHEM-85-6-0848
- Publication type:
- Article
Works matching IS 00090352 AND DT 2008 AND VI 85 AND IP 6
Results: 21
1
2
Author Index to Volume 85.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 843, doi. 10.1094/CCHEM-85-6-0843
- Publication type:
- Article
3
Sorghum Protein Extraction by Sonication and Its Relationship to Ethanol Fermentation.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 837, doi. 10.1094/CCHEM-85-6-0837
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- Article
4
Assessing Fermentation Quality of Grain Sorghum for Fuel Ethanol Production Using Rapid Visco‐Analyzer.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 830, doi. 10.1094/CCHEM-85-6-0830
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- Publication type:
- Article
5
Quantitation of LMW‐GS to HMW‐GS Ratio in Wheat Flours.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 824, doi. 10.1094/CCHEM-85-6-0824
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- Publication type:
- Article
6
Associations Between Vrs1 Alleles and Grain Quality Traits in Spring Barley Hordeum vulgare L.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 817, doi. 10.1094/CCHEM-85-6-0817
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- Publication type:
- Article
7
Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.).
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 808, doi. 10.1094/CCHEM-85-6-0808
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- Publication type:
- Article
8
Thioredoxin h System and Wheat Seed Quality.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 799, doi. 10.1094/CCHEM-85-6-0799
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- Publication type:
- Article
9
Effect of Sorghum Decortication and Use of Protease Before Liquefaction with Thermoresistant α‐Amylase on Efficiency of Bioethanol Production.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 792, doi. 10.1094/CCHEM-85-6-0792
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- Publication type:
- Article
10
Development and Validation of Prediction Models for Rice Surface Lipid Content and Color Parameters Using Near‐Infrared Spectroscopy: A Basis for Predicting Rice Degree of Milling.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 787, doi. 10.1094/CCHEM-85-6-0787
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- Publication type:
- Article
11
Ingredient Characterization and Hardening of High‐Protein Food Bars: an NMR State Diagram Approach.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 780, doi. 10.1094/CCHEM-85-6-0780
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- Publication type:
- Article
12
Lysophosphatidylcholine Identified as Channel‐Associated Phospholipid of Maize Starch Granules.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 776, doi. 10.1094/CCHEM-85-6-0776
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- Publication type:
- Article
13
Dynamic QTL Analysis on Rice Fat Content and Fat Index Using Recombinant Inbred Lines.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 769, doi. 10.1094/CCHEM-85-6-0769
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- Publication type:
- Article
14
Rheological Properties of Wheat Flour Dough and Their Relationship with Bread Volume. II. Dynamic Oscillation Measurements.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 762, doi. 10.1094/CCHEM-85-6-0762
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- Publication type:
- Article
15
Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep‐Recovery Measurements.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 753, doi. 10.1094/CCHEM-85-6-0753
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- Publication type:
- Article
16
Commercial Evaluation of a Continuous Micronutrient Fortification Process for Nixtamal Tortillas.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 746, doi. 10.1094/CCHEM-85-6-0746
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- Publication type:
- Article
17
Increasing Slowly Digestible Starch Content of Normal and Waxy Maize Starches and Properties of Starch Products.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 738, doi. 10.1094/CCHEM-85-6-0738
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- Publication type:
- Article
18
Effects of Selected Barley Cultivars and Their Pearling Fractions on Inhibition of Human LDL Oxidation In Vitro Using a Modified Conjugated Dienes Method.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 730, doi. 10.1094/CCHEM-85-6-0730
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- Publication type:
- Article
19
Understanding Consumer Preference for Functional Barley Tortillas Through Sensory, Demographic, and Behavioral Data.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 721, doi. 10.1094/CCHEM-85-6-0721
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- Publication type:
- Article
20
Stability of Vitamin E in Wheat Flour and Whole Wheat Flour During Storage.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 716, doi. 10.1094/CCHEM-85-6-0716
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- Publication type:
- Article
21
Modified Wheat Starches Increase Bread Yield.
- Published in:
- Cereal Chemistry, 2008, v. 85, n. 6, p. 713, doi. 10.1094/CCHEM-85-6-0713
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- Publication type:
- Article