Works matching IS 00090352 AND DT 2019 AND VI 96 AND IP 5

Results: 19

Technological and sensorial quality of berry‐enriched pasta.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 967, doi. 10.1002/cche.10201

By:

Bustos, Mariela C.;
Paesani, Candela;
Quiroga, Fernanda;
León, Alberto Edel

Publication type:

Article

Characterization of phenolic compound antioxidant activity in oat varieties using UHPLC–online ABTS and LC Q‐TOF.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 958, doi. 10.1002/cche.10200

By:

Rao, Shiwangni;
Santhakumar, Abishek B.;
Chinkwo, Kenneth A.;
Blanchard, Christopher L.

Publication type:

Article

Effects of temperature, water activity, and fungal isolate on ochratoxin A accumulation in oat grain inoculated with Penicillium verrucosum and development of a methodology to screen oat cultivars for ochratoxin A accumulation.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 950, doi. 10.1002/cche.10199

By:

Dhungana, Bandana;
Ali, Shaukat;
Byamukama, Emmanuel;
Krishnan, Padmanaban;
Wu, Jixiang;
Caffe‐Treml, Melanie

Publication type:

Article

Historical vs. modern hard red spring wheat: Analysis of the chemical composition.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 937, doi. 10.1002/cche.10198

By:

Simsek, Senay;
Budak, Bilge;
Schwebach, Catherine Suzanne;
Ovando‐Martínez, Maribel

Publication type:

Article

A device for the efficient detection of wheat seeds with waxy endosperm.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 797, doi. 10.1002/cche.10197

By:

Morris, Craig F.;
Kiszonas, Alecia M.

Publication type:

Article

Structural characterization of intermediate wheatgrass (Thinopyrum intermedium) starch.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 927, doi. 10.1002/cche.10196

By:

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

Publication type:

Article

Grain sorghum fractionation in a modified dry grind ethanol process that includes production of an enriched protein fraction.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 920, doi. 10.1002/cche.10195

By:

Johnston, David B.

Publication type:

Article

Effect of sodium chloride, sucrose, and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 908, doi. 10.1002/cche.10194

By:

Abdel‐Aal, El‐Sayed M.;
Rabalski, Iwona;
Hernandez, Marta;
L'Hocine, Lamia;
Patterson, Carol Ann;
Hucl, Pierre

Publication type:

Article

Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 895, doi. 10.1002/cche.10193

By:

Frohlich, Peter;
Young, Gina;
Bourré, Lindsay;
Borsuk, Yulia;
Sarkar, Ashok;
Sopiwnyk, Elaine;
Pickard, Mark;
Dyck, Adam;
Malcolmson, Linda

Publication type:

Article

Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 885, doi. 10.1002/cche.10191

By:

Moin, Abeera;
Ali, Tahira Mohsin;
Hasnain, Abid

Publication type:

Article

Effect of konjac glucomannan on physicochemical properties of quinoa and maize starches.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 878, doi. 10.1002/cche.10188

By:

Zhu, Fan;
Zhang, Yu

Publication type:

Article

Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 866, doi. 10.1002/cche.10187

By:

Johnston, Rachel;
Martin, John M.;
Vetch, Justin M.;
Byker‐Shanks, Carmen;
Finnie, Sean;
Giroux, Michael J.

Publication type:

Article

Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass (Dicentrarchus labrax).

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 856, doi. 10.1002/cche.10186

By:

Calanche, Juan;
Beltrán, Hector;
Marquina, Pedro;
Roncalés, Pedro;
Beltrán, José A.

Publication type:

Article

The effect of using water sumac (Rhus coriaria L.) extract on wheat pan bread quality characteristics.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 847, doi. 10.1002/cche.10185

By:

Al‐Marazeeq, Khaled M.;
Al‐Rousan, Walid;
Al‐obaidy, Khalid;
Al‐obaidy, Mostafa

Publication type:

Article

Effect of extruded mung bean flour on dough rheology and quality of Chinese noodles.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 836, doi. 10.1002/cche.10184

By:

Zhang, Hua;
Meng, Yuejiao;
Liu, Xingli;
Guan, Xiao;
Huang, Kai;
Li, Sen

Publication type:

Article

Biochemical changes associated with electron beam irradiation of rice and links to kernel discoloration during storage.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 824, doi. 10.1002/cche.10183

By:

Mohammadi Shad, Zeinab;
Steen, Emiel;
Devlieghere, Frank;
Mauromoustakos, Andy;
Atungulu, Griffiths G.

Publication type:

Article

Impact of alternative irrigation practices on rice quality.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 815, doi. 10.1002/cche.10182

By:

Graham‐Acquaah, Seth;
Siebenmorgen, Terry J.;
Reba, Michele L.;
Massey, Joseph H.;
Mauromoustakos, Andy;
Adviento‐Borbe, Arlene;
January, Robin;
Burgos, Redentor;
Baltz‐Gray, Joanne

Publication type:

Article

Developing a high‐throughput micromilling protocol for evaluating durum wheat milling performance and semolina quality.

Published in:

Cereal Chemistry, 2019, v. 96, n. 5, p. 802, doi. 10.1002/cche.10181

By:

Wang, Kun;
Taylor, Dale;
Pozniak, Curtis;
Fu, Bin Xiao

Publication type:

Article

Issue Information.

Published in:: Cereal Chemistry, 2019, v. 96, n. 5, p. 793, doi. 10.1002/cche.10075
Publication type:: Article