Pigmented Heirloom Beans: Nutritional and Cooking Quality Characteristics.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 363, doi. 10.1094/CCHEM-04-16-0117-R
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2017 AND VI 94 AND IP 2
Results: 27
1
2
Chemical and Physical Characteristics of Proso Millet (Panicum miliaceum)-Based Products.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 357, doi. 10.1094/CCHEM-07-16-0185-R
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- Publication type:
- Article
3
Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles.
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- Cereal Chemistry, 2017, v. 94, n. 2, p. 349, doi. 10.1094/CCHEM-07-16-0187-R
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- Publication type:
- Article
4
Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starch.
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- Cereal Chemistry, 2017, v. 94, n. 2, p. 341, doi. 10.1094/CCHEM-04-16-0083-R
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- Publication type:
- Article
5
Effect of Heat Treatments on Microbial Load and Associated Changes to β-Glucan Physicochemical Properties in Whole Grain Barley.
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- Cereal Chemistry, 2017, v. 94, n. 2, p. 333, doi. 10.1094/CCHEM-04-16-0099-R
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- Publication type:
- Article
6
Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole-Grain Barley.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 325, doi. 10.1094/CCHEM-04-16-0100-R
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- Publication type:
- Article
7
Changes in the Phenolic Acid Content and Antioxidant Activity During Kernel Development of Corn (Zea mays L.) and Relationship with Mycotoxin Contamination.
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- Cereal Chemistry, 2017, v. 94, n. 2, p. 315, doi. 10.1094/CCHEM-05-16-0155-R
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- Publication type:
- Article
8
Predicting Buckwheat Flavonoids Bioavailability in Different Food Matrices Under In Vitro Simulated Human Digestion.
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- Cereal Chemistry, 2017, v. 94, n. 2, p. 310, doi. 10.1094/CCHEM-03-16-0054-R
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- Publication type:
- Article
9
Modeling Distillers Dried Grains with Solubles (DDGS) Mass Flow Rate as Affected by Drying and Storage Conditions.
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- Cereal Chemistry, 2017, v. 94, n. 2, p. 298, doi. 10.1094/CCHEM-04-16-0114-R
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- Publication type:
- Article
10
Diversity in Antioxidant Capacity, Phenolic Contents, and Flavonoid Contents of 42 Edible Beans from China.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 291, doi. 10.1094/CCHEM-03-16-0061-R
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- Publication type:
- Article
11
Effect of Digestive Enzyme Treatment on Antioxidant Properties of Germinated Green Gram Fortified with Minerals.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 284, doi. 10.1094/CCHEM-04-16-0088-R
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- Publication type:
- Article
12
Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 277, doi. 10.1094/CCHEM-04-16-0115-R
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- Publication type:
- Article
13
Alternate Dough Preparation Protocol for Extensigraph Test of Dough Strength.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 270, doi. 10.1094/CCHEM-04-16-0091-R
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- Publication type:
- Article
14
Molecular Size Distribution and Amylase Resistance of Maize Starch Nanoparticles Prepared by Acid Hydrolysis.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 262, doi. 10.1094/CCHEM-02-16-0028-R
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- Publication type:
- Article
15
Infrared Drying Characteristics of Long-Grain Hybrid, Long-Grain Pureline, and Medium-Grain Rice Cultivars.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 251, doi. 10.1094/CCHEM-07-16-0181-R
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- Publication type:
- Article
16
Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 242, doi. 10.1094/CCHEM-01-16-0015-R
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- Publication type:
- Article
17
Effect of Complexation Temperature on Thermal Properties and Enzymatic Hydrolysis of Starch-Oleic Acid Complexes.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 237, doi. 10.1094/CCHEM-01-16-0008-R
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- Publication type:
- Article
18
Effects of Tempering Time, Ca(OH)<sub>2</sub> Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 230, doi. 10.1094/CCHEM-03-16-0058-R
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- Publication type:
- Article
19
Creep Recovery of Wet Gluten and High-Molecular-Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 223, doi. 10.1094/CCHEM-03-16-0049-R
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- Publication type:
- Article
20
Influence of Soft Kernel Texture on the Flour, Water Absorption, Rheology, and Baking Quality of Durum Wheat.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 215, doi. 10.1094/CCHEM-06-16-0163-R
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- Publication type:
- Article
21
Assessment of Corn Quality for Nixtamalization: Development of a Convenient Bench-Top Cooking Method.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 207, doi. 10.1094/CCHEM-01-16-0004-R
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- Publication type:
- Article
22
Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 199, doi. 10.1094/CCHEM-03-16-0073-R
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- Publication type:
- Article
23
Natural Variation and Genome-Wide Association Study of Antioxidants in a Diverse Sorghum Collection.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 190, doi. 10.1094/CCHEM-03-16-0075-R
- By:
- Publication type:
- Article
24
Effect of RS4 Resistant Starch on Dietary Fiber Content of White Pan Bread.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 185, doi. 10.1094/CCHEM-03-16-0048-R
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- Publication type:
- Article
25
Solid-State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans (Phaseolus angularis).
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 177, doi. 10.1094/CCHEM-03-16-0046-R
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- Publication type:
- Article
26
Volatile Profiles of 13 Foxtail Millet Commercial Cultivars (Setaria italica Beauv.) from China.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 170, doi. 10.1094/CCHEM-01-16-0007-R
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- Publication type:
- Article
27
Wet Processing of Barley Grains into Concentrates of Proteins, β-Glucan, and Starch.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 2, p. 161, doi. 10.1094/CCHEM-09-14-0202-R
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- Publication type:
- Article