Works matching IS 00090352 AND DT 2019 AND VI 96 AND IP 3

Results: 19

Functional properties of endosperm protein from size‐fractionated broken rice kernels generated after milling of parboiled and nonparboiled rice.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 590, doi. 10.1002/cche.10158

By:

Bruce, Rebecca M.;
Atungulu, Griffiths G.;
Hettiarachchy, Navam S.;
Horax, Ronny

Publication type:

Article

Effect of sulfur dioxide and lactic acid in steeping water on the extraction of anthocyanins and bioactives from purple corn pericarp.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 575, doi. 10.1002/cche.10157

By:

Li, Qian;
Singh, Vijay;
de Mejia, Elvira Gonzalez;
Somavat, Pavel

Publication type:

Article

Starch hydrolysis kinetics of intermediate wheatgrass (Thinopyrum intermedium) flour and its effects on the unit chain profile of its resistant starch fraction.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 564, doi. 10.1002/cche.10156

By:

Zhong, Yingxin;
Mogoginta, Juan;
Gayin, Joseph;
Annor, George Amponsah

Publication type:

Article

Flour from Triticum polonicum L. as a potential ingredient in bread production.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 554, doi. 10.1002/cche.10155

By:

Suchowilska, Elżbieta;
Szafrańska, Anna;
Słowik, Elżbieta;
Wiwart, Marian

Publication type:

Article

Effect of added sugars and amino acids on acrylamide formation in white pan bread.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 545, doi. 10.1002/cche.10154

By:

Shen, Yanting;
Chen, Gengjun;
Li, Yonghui

Publication type:

Article

Milling and baking quality of hexaploid spring wheat starch synthase IIa (ssIIa) mutants with elevated amylose content.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 532, doi. 10.1002/cche.10153

By:

Hogg, Andrew C.;
Giroux, Michael J.

Publication type:

Article

The structural evolution of water and gluten in refined and whole grain breads: A study of soft and hard wheat breads from postmixing to final product.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 520, doi. 10.1002/cche.10152

By:

Bock, Jayne E.

Publication type:

Article

Quality characteristics and protein composition of durum wheat cultivars released in the last 50 years.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 508, doi. 10.1002/cche.10151

By:

Malalgoda, Maneka;
Ohm, Jae‐Bom;
Manthey, Frank A.;
Elias, Elias M.;
Simsek, Senay

Publication type:

Article

Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 497, doi. 10.1002/cche.10150

By:

Jeon, Soojeong;
Baik, Byung‐Kee;
Kweon, Meera

Publication type:

Article

Wet milling technique applied to deoxynivalenol‐contaminated wheat dry‐milled fractions.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 487, doi. 10.1002/cche.10148

By:

Magallanes López, Ana M.;
Manthey, Frank A.;
Simsek, Senay

Publication type:

Article

Preparation and characterization of rice bran protein‐stabilized emulsion by using ultrasound homogenization.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 478, doi. 10.1002/cche.10147

By:

Sun, Li‐Hui;
Lv, Shi‐Wen;
Chen, Ci‐Hang;
Wang, Can

Publication type:

Article

Damaged starch in pea versus wheat flours: Fragmentation behavior and contribution of fine and coarse fractions.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 465, doi. 10.1002/cche.10146

By:

Monnet, Anne‐Flore;
Eurieult, Alexandre;
Berland, Sophie;
Almeida, Giana;
Jeuffroy, Marie‐Hélène;
Michon, Camille

Publication type:

Article

Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 456, doi. 10.1002/cche.10145

By:

Toledo, Nataly Maria Viva;
Brigide, Priscila;
López‐Nicolás, Rubén;
Frontela, Carmen;
Ros, Gaspar;
Canniatti‐Brazaca, Solange Guidolin

Publication type:

Article

Water‐soluble carbohydrates during fermentation and baking of composite wheat and lentil flour—Implications for enhanced functionality.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 447, doi. 10.1002/cche.10144

By:

Portman, Drew;
Blanchard, Chris;
Maharjan, Pankaj;
Naiker, Mani;
Panozzo, Joe F.

Publication type:

Article

Characterization of a novel folic acid‐fortified ready‐to‐eat parboiled rice.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 439, doi. 10.1002/cche.10143

By:

Wahengbam, Elizabeth D.;
Green, Brian D.;
Hazarika, Manuj K.

Publication type:

Article

Quality of wheat flour and pan bread as influenced by the tempering time and milling system.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 429, doi. 10.1002/cche.10142

By:

Abo‐Dief, Mohammed;
Abo‐Bakr, Taisser;
Youssef, Mohammed;
Moustafa, Ayat

Publication type:

Article

Optimized qualitative and quantitative methods for barley viability testing using triphenyl tetrazolium chloride staining.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 421, doi. 10.1002/cche.10141

By:

Ma, Zengxin;
Liu, Jia;
Dong, Jianjun;
Yu, Junhong;
Huang, Shuxia;
Lin, Hong;
Hu, Shumin;
Wang, Jianfeng

Publication type:

Article

Using big data to predict the likelihood of low falling numbers in wheat.

Published in:

Cereal Chemistry, 2019, v. 96, n. 3, p. 411, doi. 10.1002/cche.10140

By:

Williams, Richard M.;
Diepeveen, Dean A.;
Evans, Fiona H.

Publication type:

Article

Issue Information.

Published in:: Cereal Chemistry, 2019, v. 96, n. 3, p. 407, doi. 10.1002/cche.10073
Publication type:: Article