Whole Grains and Health, Evidence from Observational and Intervention Studies.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 167, doi. 10.1094/CCHEM-87-2-0167
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2010 AND VI 87 AND IP 2
Results: 16
1
2
Regulatory Aspects for Whole Grain and Whole Grain Food: An EU Perspective.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 162, doi. 10.1094/CCHEM-87-2-0162
- Publication type:
- Article
3
Promoting Cereal Grain and Whole Grain Consumption: An Australian Perspective.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 159, doi. 10.1094/CCHEM-87-2-0159
- Publication type:
- Article
4
Grains for Health: A Look to the Past and Insights into the Future.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 155, doi. 10.1094/CCHEM-87-2-0155
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- Publication type:
- Article
5
REVIEW: Regulatory Aspects of Whole Grain and Whole Grain Foods: Definitions and Labeling.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 150, doi. 10.1094/CCHEM-87-2-0150
- Publication type:
- Article
6
Morphologies and Thermal Properties of Hydroxypropylated High‐Amylose Corn Starch.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 144, doi. 10.1094/CCHEM-87-2-0144
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- Publication type:
- Article
7
Aroma Compounds in Buckwheat (Fagopyrum esculentum Moench) Groats, Flour, Bran, and Husk.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 141, doi. 10.1094/CCHEM-87-2-0141
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- Publication type:
- Article
8
Evaluating Sugar‐Snap Cookie Quality Using Digital Image Analysis.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 137, doi. 10.1094/CCHEM-87-2-0137
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- Publication type:
- Article
9
Rye Flour Extraction Rate Affects Maillard Reaction Development, Antioxidant Activity, and Acrylamide Formation in Bread Crisps.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 131, doi. 10.1094/CCHEM-87-2-0131
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- Publication type:
- Article
10
Characterization of Indigestible Carbohydrates in Various Fractions from Wheat Processing.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 125, doi. 10.1094/CCHEM-87-2-0125
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- Publication type:
- Article
11
Identification of Quantitative Trait Loci Affecting Grain Fat Content in Rice (Oryza sativa L.).
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 118, doi. 10.1094/CCHEM-87-2-0118
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- Publication type:
- Article
12
Physicochemical and Rheological Analysis of Flour Mill Streams.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 112, doi. 10.1094/CCHEM-87-2-0112
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- Publication type:
- Article
13
Association of Size‐Exclusion HPLC of Endosperm Proteins with Dough Mixing and Breadmaking Characteristics in a Recombinant Inbred Population of Hard Red Spring Wheat.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 104, doi. 10.1094/CCHEM-87-2-0104
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- Publication type:
- Article
14
Laboratory Yields and Process Stream Compositions from E‐Mill and Dry‐Grind Corn Processes Using a Granular Starch Hydrolyzing Enzyme.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 100, doi. 10.1094/CCHEM-87-2-0100
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- Publication type:
- Article
15
Effects of Soil Type and Tillage on Protein and Starch Quality in Three Related Wheat Genotypes.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 95, doi. 10.1094/CCHEM-87-2-0095
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- Publication type:
- Article
16
Importance of Protein‐Rich Components in Emulsifying Properties of Corn Fiber Gum.
- Published in:
- Cereal Chemistry, 2010, v. 87, n. 2, p. 89, doi. 10.1094/CCHEM-87-2-0089
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- Publication type:
- Article