Effect of Aqueous Impregnation of Rice Kernels with Gum Arabic and Xanthan on Storage Stability of Frozen Rice Cakes.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 640, doi. 10.1094/CCHEM-01-17-0004-N
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2017 AND VI 94 AND IP 3
Results: 41
1
2
Influence of Foliar Fungicide Treatment on Lipolytic Enzyme Activity of Whole Wheat.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 633, doi. 10.1094/CCHEM-11-16-0279-R
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- Publication type:
- Article
3
Effect of Processing on Viscosity and Molecular Weight of (1,3)(1,4)-β-Glucan in Western Australian Oat Cultivars.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 625, doi. 10.1094/CCHEM-11-16-0268-R
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- Publication type:
- Article
4
Fermentation of Colored Quinoa Seeds with Neurospora intermedia to Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 619, doi. 10.1094/CCHEM-10-16-0264-R
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- Publication type:
- Article
5
Aromatic Composition and Physicochemical Characteristics of Crackers Containing Barley Fractions.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 611, doi. 10.1094/CCHEM-10-16-0256-R
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- Publication type:
- Article
6
Physicochemical and Sensory Analysis of U.S. Rice Varieties Developed for the Basmati and Jasmine Markets.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 602, doi. 10.1094/CCHEM-09-16-0244-R
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- Publication type:
- Article
7
Volatile Organic Compounds of Whole-Grain Soft Winter Wheat.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 594, doi. 10.1094/CCHEM-09-16-0243-R
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- Publication type:
- Article
8
Pearling Affects the Lipid Content and Composition and Lipase Activity Levels of Wheat (Triticum aestivum L.) Roller Milling Fractions.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 588, doi. 10.1094/CCHEM-09-16-0242-R
- By:
- Publication type:
- Article
9
Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 581, doi. 10.1094/CCHEM-09-16-0234-R
- By:
- Publication type:
- Article
10
Modified Orcinol-Ferric Chloride Colorimetric Assay for Water-Extractable Arabinoxylan in Wheat.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 576, doi. 10.1094/CCHEM-09-16-0230-R
- By:
- Publication type:
- Article
11
Protein Profile and Molecular Markers Related to the Baking Quality of Brazilian Wheat Cultivars.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 568, doi. 10.1094/CCHEM-09-16-0227-R
- By:
- Publication type:
- Article
12
Cluster Analysis of Historical and Modern Hard Red Spring Wheat Cultivars Based on Parentage and HPLC Analysis of Gluten-Forming Proteins.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 560, doi. 10.1094/CCHEM-08-16-0223-R
- By:
- Publication type:
- Article
13
Physicochemical Properties of Pueraria Root Starches and Their Effect on the Improvement of Buckwheat Noodle Quality.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 554, doi. 10.1094/CCHEM-08-16-0219-R
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- Publication type:
- Article
14
Alkylation of Free Thiol Groups During Extraction: Effects on the Osborne Fractions of Wheat Flour.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 546, doi. 10.1094/CCHEM-08-16-0216-R
- By:
- Publication type:
- Article
15
Physical and Functional Characteristics of Broken Rice Kernels Caused by Moisture-Adsorption Fissuring.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 539, doi. 10.1094/CCHEM-08-16-0214-R
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- Publication type:
- Article
16
Vitamin D<sub>3</sub>: Preconcentration and Determination in Cereal Samples Using Ultrasonic-Assisted Extraction and Microextraction Method.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 532, doi. 10.1094/CCHEM-08-16-0209-R
- By:
- Publication type:
- Article
17
Physicochemical and Digestion Characteristics of Starch and Fiber-Rich Subfractions from Four Pulse Bagasses.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 524, doi. 10.1094/CCHEM-08-16-0208-R
- By:
- Publication type:
- Article
18
Enhancement of Nutritional and Antioxidant Properties of Brown Rice Flour Through Solid-State Yeast Fermentation.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 519, doi. 10.1094/CCHEM-08-16-0204-R
- By:
- Publication type:
- Article
19
Effects of Salt, Polyethylene Glycol, and Water Content on Dough Rheology for Two Red Spring Wheat Varieties.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 513, doi. 10.1094/CCHEM-09-16-0240-R
- By:
- Publication type:
- Article
20
Accumulation of High-Molecular-Weight Glutenin Subunits in Superior and Inferior Grains of a Winter Wheat, Yangmai 158.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 508, doi. 10.1094/CCHEM-08-16-0202-R
- By:
- Publication type:
- Article
21
Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 502, doi. 10.1094/CCHEM-07-16-0197-R
- By:
- Publication type:
- Article
22
Dry Matter Loss for Hybrid Rough Rice Stored Under Reduced-Oxygen Conditions.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 497, doi. 10.1094/CCHEM-07-16-0198-R
- By:
- Publication type:
- Article
23
Quinoa Tempe as a Value-Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 491, doi. 10.1094/CCHEM-07-16-0186-R
- By:
- Publication type:
- Article
24
<sup>15</sup>N-Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 485, doi. 10.1094/CCHEM-07-16-0183-R
- By:
- Publication type:
- Article
25
Falling Number Sampling Variation Within Trucks at First Point of Sale.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 480, doi. 10.1094/CCHEM-06-16-0180-R
- By:
- Publication type:
- Article
26
Spectroscopic Analysis of Wheat Fractions and Reconstituted Whole Wheat Mixtures by ¹H-NMR and NIR.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 471, doi. 10.1094/CCHEM-06-16-0177-R
- By:
- Publication type:
- Article
27
Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 464, doi. 10.1094/CCHEM-06-16-0166-R
- By:
- Publication type:
- Article
28
Discriminating Oat and Groat Kernels from Other Grains Using Near-Infrared Spectroscopy.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 458, doi. 10.1094/CCHEM-06-16-0162-R
- By:
- Publication type:
- Article
29
Physicochemical and Nutritional Properties of Different Maize Races on Toasted Tortillas.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 451, doi. 10.1094/CCHEM-05-16-0138-R
- By:
- Publication type:
- Article
30
Effects of Heat Stress and Cultivar on the Functional Properties of Starch in Chinese Wheat.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 443, doi. 10.1094/CCHEM-06-16-0179-R
- By:
- Publication type:
- Article
31
Impact of Solid-State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black-Eyed Pea (Vigna unguiculata) Seed Flour.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 437, doi. 10.1094/CCHEM-05-16-0128-R
- By:
- Publication type:
- Article
32
A Single Parameter for Within-Sample Uniformity of Seed Size in Grain, with an Emphasis on Pulses.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 430, doi. 10.1094/CCHEM-04-16-0121-R
- By:
- Publication type:
- Article
33
Effect of Bran Extract from Pigmented Rice Superjami on the Lipid and Glucose Metabolisms in a Postmenopause-Like Model of Ovariectomized Rats.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 424, doi. 10.1094/CCHEM-04-16-0112-R
- By:
- Publication type:
- Article
34
Effect of Nongerminated and Germinated Legumes on Antioxidant, Functional, and Sensory Characteristics of Rice Puddings.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 417, doi. 10.1094/CCHEM-04-16-0103-R
- By:
- Publication type:
- Article
35
Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 409, doi. 10.1094/CCHEM-04-16-0090-R
- By:
- Publication type:
- Article
36
Composition, Functional Properties, Starch Digestibility, and Cookie-Baking Performance of Dry Bean Powders from 25 Michigan-Grown Varieties.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 400, doi. 10.1094/CCHEM-04-16-0089-R
- By:
- Publication type:
- Article
37
Chemical Composition, Pasting, and Thermal Properties of 22 Different Varieties of Peas and Lentils.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 392, doi. 10.1094/CCHEM-04-16-0080-R
- By:
- Publication type:
- Article
38
Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 385, doi. 10.1094/CCHEM-04-16-0079-R
- By:
- Publication type:
- Article
39
Toasting Time and Cooking Formulation Affect Browning Reaction Products Development in Corn Flakes.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 380, doi. 10.1094/CCHEM-03-16-0053-R
- By:
- Publication type:
- Article
40
Definition of the "Purity Protocol" for Producing Gluten-Free Oats.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 377, doi. 10.1094/CCHEM-01-17-0017-VO
- By:
- Publication type:
- Article
41
Opportunities and Challenges in Processing of By-product of Rice Milling Protein as a Food Ingredient.
- Published in:
- Cereal Chemistry, 2017, v. 94, n. 3, p. 369, doi. 10.1094/CCHEM-09-16-0245-RW
- By:
- Publication type:
- Article