Works matching IS 00090352 AND DT 2015 AND VI 92 AND IP 2

Results: 14

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 224, doi. 10.1094/CCHEM-07-14-0149-R

By:

Zhao, Cindy J.;
Kinner, Mathias;
Wismer, Wendy;
Gänzle, Michael G.

Publication type:

Article

Improvement of Dry-Fractionation Ethanol Fermentation by Partial Germ Supplementation.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 218, doi. 10.1094/CCHEM-08-14-0177-R

By:

Ramchandran, Divya;
Wang, Ping;
Dien, Bruce;
Liu, Wei;
Cotta, Michael A.;
Singh, Vijay

Publication type:

Article

Quality and Fortificant Retention of Rice Noodles as Affected by Flour Particle Size.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 211, doi. 10.1094/CCHEM-01-14-0011-R

By:

Malahayati, Nura;
Muhammad, Kharidah;
Bakar, Jamilah;
Karim, Roselina

Publication type:

Article

Analysis of Genotype, Environment, and Their Interaction Effects on the Phytochemicals and Antioxidant Capacities of Red Rice (Oryza sativa L.).

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 204, doi. 10.1094/CCHEM-06-14-0126-R

By:

Shao, Yafang;
Xu, Feifei;
Chen, Yaling;
Huang, Yan;
Beta, Trust;
Bao, Jinsong

Publication type:

Article

Retrogradation of Rice Flour Gel and Dough: Plasticization Effects of Some Food Additives.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 198, doi. 10.1094/CCHEM-07-14-0165-R

By:

Ploypetchara, Thongkorn;
Suwannaporn, Prisana;
Pechyen, Chiravoot;
Gohtani, Shoichi

Publication type:

Article

Effects of a Dual-Frequency Frequency-Sweeping Ultrasound Treatment on the Properties and Structure of the Zein Protein.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 193, doi. 10.1094/CCHEM-03-14-0043-R

By:

Ren, Xiaofeng;
Wei, Xun;
Ma, Haile;
Zhou, Huiji;
Guo, Jingjing;
Mao, Shuyun;
Hu, An

Publication type:

Article

Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 185, doi. 10.1094/CCHEM-08-14-0170-R

By:

Santiago‐Ramos, David;
Figueroa‐Cárdenas, Juan de Dios;
Véles‐Medina, José Juan;
Mariscal‐Moreno, Rosa María;
Reynoso‐Camacho, Rosalía;
Ramos‐Gómez, Minerva;
Gaytán‐Martínez, Marcela;
Morales‐Sánchez, Eduardo

Publication type:

Article

Repeatability Precision of the Falling Number Procedure Under Standard and Modified Methodologies.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 177, doi. 10.1094/CCHEM-07-14-0156-R

By:

Delwiche, Stephen R.;
Vinyard, Bryan T.;
Bettge, Arthur D.

Publication type:

Article

In Vitro Starch Digestibility of Gluten-Free Spaghetti Based on Maize, Chickpea, and Unripe Plantain Flours.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 171, doi. 10.1094/CCHEM-06-14-0124-R

By:

Bello‐Perez, Luis A.;
Flores‐Silva, Pamela C.;
Utrilla‐Coello, Rubi G.;
Agama‐Acevedo, Edith;
Hamaker, Bruce R.

Publication type:

Article

Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 161, doi. 10.1094/CCHEM-07-14-0168-R

By:

Saleh, Mohammed;
Mehyar, Ghadeer;
Amr, Ayed;
Ondier, George

Publication type:

Article

The Rheo Extrusion Meter, a New Device for Measuring Wheat Flour Baking Absorption and Dough Consistency: Principle and Applications.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 154, doi. 10.1094/CCHEM-03-14-0046-R

By:

Pareyt, Bram;
Vanneste, Jacques;
Brijs, Kristof;
Delcour, Jan A.

Publication type:

Article

Waxy Soft White Wheat: Extrusion Characteristics and Thermal and Rheological Properties.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 145, doi. 10.1094/CCHEM-03-14-0039-R

By:

Kowalski, Ryan J.;
Morris, Craig F.;
Ganjyal, Girish M.

Publication type:

Article

Selenium-Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic, Milling, and Baking Factors.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 134, doi. 10.1094/CCHEM-05-14-0110-RW

By:

Lazo‐Vélez, Marco A.;
Chávez‐Santoscoy, Alejandra;
Serna‐Saldivar, Sergio O.

Publication type:

Article

Probing the Properties of Dough with Low-Intensity Ultrasound.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 121, doi. 10.1094/CCHEM-11-13-0244-IA

By:

Scanlon, Martin G.;
Page, John H.

Publication type:

Article