Works matching IS 00090352 AND DT 2020 AND VI 97 AND IP 2

Results: 36

Effects of dynamic low temperature during the grain filling stage on starch morphological structure, physicochemical properties, and eating quality of soft japonica rice.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 540, doi. 10.1002/cche.10268

By:

Hu, Yajie;
Li, Luan;
Tian, Jinyu;
Zhang, Chengxin;
Wang, Jie;
Yu, Enwei;
Xing, Zhipeng;
Guo, Baowei;
Wei, Haiyan;
Huo, Zhongyang;
Zhang, Hongcheng

Publication type:

Article

Evaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 527, doi. 10.1002/cche.10267

By:

Espinosa‐Ramírez, Johanan;
Rosell, Cristina M.;
Serna‐Saldivar, Sergio O.;
Pérez‐Carrillo, Esther

Publication type:

Article

Comparison of different experimental breadmaking methods and their associations with flour quality parameters in hard red spring wheat.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 515, doi. 10.1002/cche.10266

By:

Baasandorj, Tsogtbayar;
Ohm, Jae‐Bom;
Simsek, Senay

Publication type:

Article

Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypes.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 505, doi. 10.1002/cche.10265

By:

Cetiner, Buket;
Tömösközi, Sándor;
Török, Kitti;
Salantur, Ayten;
Koksel, Hamit

Publication type:

Article

A study on volatile metabolites screening by HS‐SPME‐GC‐MS and HS‐GC‐IMS for discrimination and characterization of white and yellowed rice.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 496, doi. 10.1002/cche.10264

By:

Zhang, Xiaoxu;
Dai, Zhen;
Fan, Xiaojing;
Liu, Meng;
Ma, Jianfei;
Shang, Wenting;
Liu, Jinguang;
Strappe, Padraig;
Blanchard, Chris;
Zhou, Zhongkai

Publication type:

Article

Effects of drying methods (hot air, microwave, and superheated steam) on physicochemical and nutritional properties of bulgur prepared from high‐amylose and waxy hull‐less barley.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 483, doi. 10.1002/cche.10263

By:

Dueck, Clifford;
Cenkowski, Stefan;
Izydorczyk, Marta S.

Publication type:

Article

Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 472, doi. 10.1002/cche.10262

By:

Villanova, Franciene Almeida;
El Halal, Shanise Lisie Mello;
Vanier, Nathan Levien;
Polidoro, Edimara;
Wang, Ya‐Jane;
Oliveira, Maurício

Publication type:

Article

Properties and bread‐baking performance of wheat flour composited with germinated pulse flours.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 459, doi. 10.1002/cche.10261

By:

Setia, Rashim;
Dai, Zhixin;
Nickerson, Michael T.;
Sopiwnyk, Elaine;
Malcolmson, Linda;
Ai, Yongfeng

Publication type:

Article

Recovering phosphorus as a coproduct from corn dry grind plants: A techno‐economic evaluation.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 449, doi. 10.1002/cche.10260

By:

Juneja, Ankita;
Cusick, Roland;
Singh, Vijay

Publication type:

Article

Evaluation of a standard reference material for falling number measurement.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 441, doi. 10.1002/cche.10259

By:

Delwiche, Stephen R.;
Rausch, Steven R.;
Vinyard, Bryan T.

Publication type:

Article

Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 429, doi. 10.1002/cche.10258

By:

Konieczny, Dellaney;
Stone, Andrea K.;
Nosworthy, Matthew G.;
House, James D.;
Korber, Darren R.;
Nickerson, Michael T.;
Tanaka, Takuji

Publication type:

Article

Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 416, doi. 10.1002/cche.10257

By:

Kumitch, Hayley M.;
Stone, Andrea K.;
Nickerson, Michael T.;
Korber, Darren R.;
Tanaka, Takuji

Publication type:

Article

Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 404, doi. 10.1002/cche.10256

By:

Hernández‐Becerra, Ezequiel;
Contreras‐Jiménez, Brenda;
Vuelvas‐Solorzano, Alma;
Millan‐Malo, Beatriz;
Muñoz‐Torres, Carolina;
Oseguera‐Toledo, Miguel E.;
Rodriguez‐Garcia, Mario E.

Publication type:

Article

Experimental cake‐baking method applicable to nonchlorinated flour.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 394, doi. 10.1002/cche.10255

By:

Baik, Byung‐Kee;
Donelson, Thomas

Publication type:

Article

Effect of processing on the hydroxycinnamic acids, flavones, and cellular antioxidant activity of tortillas supplemented with sorghum bran.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 382, doi. 10.1002/cche.10254

By:

Buitimea‐Cantúa, Nydia E.;
Serna‐Saldívar, Sergio O.

Publication type:

Article

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 373, doi. 10.1002/cche.10253

By:

Cerdán‐Leal, Martín A.;
López‐Alarcón, Cyndy A.;
Ortiz‐Basurto, Rosa I.;
Luna‐Solano, Guadalupe;
Jiménez‐Fernández, Maribel

Publication type:

Article

Evaluation of variation in Ethiopian sorghum injera quality with new imaging techniques.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 362, doi. 10.1002/cche.10252

By:

Fox, Glen;
Nugusu, Yohannes;
Nida, Habte;
Tedessa, Taye;
McLean, Greg;
Jordan, David

Publication type:

Article

Use of objective imaging systems to assess subjective grain appearance traits important to the US rice industry.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 349, doi. 10.1002/cche.10251

By:

McClung, Anna M.;
Chen, Ming‐Hsuan;
Jodari, Farman;
Famoso, Adam N.;
Addison, Christopher K.;
Linscombe, Steven D.;
Ottis, Brian V.;
Moldenhauer, Karen A. K.;
Walker, Timothy W.;
Wilson, Lloyd T.;
McKenzie, Kent S.

Publication type:

Article

Characterization of white flour produced from roasted wheats differing in hardness and protein content.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 339, doi. 10.1002/cche.10250

By:

Germishuys, Zandré;
Delcour, Jan A.;
Deleu, Lomme J.;
Manley, Marena

Publication type:

Article

Physicochemical properties of enzymatically modified pea protein‐enriched flour treated by different enzymes to varying levels of hydrolysis.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 326, doi. 10.1002/cche.10248

By:

Konieczny, Dellaney;
Stone, Andrea K.;
Korber, Darren R.;
Nickerson, Michael T.;
Tanaka, Takuji

Publication type:

Article

Fractionation and characterization of antioxidant peptides from rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 316, doi. 10.1002/cche.10247

By:

Phongthai, Suphat;
Rawdkuen, Saroat

Publication type:

Article

Nutritional and functional properties of durum wheat bran protein concentrate.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 304, doi. 10.1002/cche.10246

By:

Alzuwaid, Nabeel T.;
Sissons, Mike;
Laddomada, Barbara;
Fellows, Christopher M.

Publication type:

Article

Wet milling of deoxynivalenol‐contaminated wheat: Effect on physicochemical properties of starch.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 293, doi. 10.1002/cche.10245

By:

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

Publication type:

Article

Stabilization treatment of rice bran alters phenolic content and antioxidant activity.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 281, doi. 10.1002/cche.10243

By:

Saji, Nancy;
Schwarz, Lachlan J.;
Santhakumar, Abishek B.;
Blanchard, Christopher L.

Publication type:

Article

A rice mutant with a giant embryo has increased levels of lipophilic antioxidants, E vitamers, and γ‐oryzanol fraction.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 270, doi. 10.1002/cche.10242

By:

Chen, Ming‐Hsuan;
Bergman, Christine J.;
Grimm, Casey C.;
McClung, Anna M.

Publication type:

Article

Impacts of size fractionation, commingling, and drying temperature on physical and pasting properties of broken rice kernels.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 256, doi. 10.1002/cche.10241

By:

Bruce, Rebecca M.;
Atungulu, Griffiths G.;
Sadaka, Sammy

Publication type:

Article

Organic acids as antibrowning agents in parboiling: Effects on the technological properties and cooking quality.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 248, doi. 10.1002/cche.10240

By:

Goebel, Jorge Tiago Schwanz;
Ziegler, Valmor;
Ferreira, Cristiano Dietrich;
Paraginski, Ricardo Tadeu;
Elias, Moacir Cardoso

Publication type:

Article

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 235, doi. 10.1002/cche.10239

By:

Tozatti, Patricia;
Fleitas, María Constanza;
Briggs, Connie;
Hucl, Pierre;
Chibbar, Ravindra N.;
Nickerson, Michael T.

Publication type:

Article

Influence of potato pulp on gluten network structure in wheat dough and steamed bread.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 226, doi. 10.1002/cche.10238

By:

Cao, Yanfei;
Yang, Zhe;
Zhang, Haijing;
Guo, Peng;
Dong, Shuang;
Li, Hongjun

Publication type:

Article

Viscoelastic behavior of wheat dough with salt and a salt substitute studied by means of GlutoPeak<sup>®</sup>.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 216, doi. 10.1002/cche.10237

By:

Amoriello, Tiziana;
Carcea, Marina

Publication type:

Article

Milling affects rheological and gel textural properties of rice flour.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 205, doi. 10.1002/cche.10236

By:

Ma, Mengting;
Wen, Yadi;
Qiu, Chen;
Zhan, Qian;
Sui, Zhongquan;
Corke, Harold

Publication type:

Article

Assessing gluten strength with a new small‐scale LASRC method useful for soft wheat breeding programs.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 196, doi. 10.1002/cche.10235

By:

Karaduman, Yaşar

Publication type:

Article

Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 183, doi. 10.1002/cche.10233

By:

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

Publication type:

Article

Effects of particle size on the quality attributes of wheat flour made by the milling process.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 172, doi. 10.1002/cche.10230

By:

Ma, Sen;
Wang, Chongchong;
Li, Li;
Wang, Xiaoxi

Publication type:

Article

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability.

Published in:

Cereal Chemistry, 2020, v. 97, n. 2, p. 163, doi. 10.1002/cche.10229

By:

Aribas, Merve;
Kahraman, Kevser;
Koksel, Hamit

Publication type:

Article

Issue Information.

Published in:: Cereal Chemistry, 2020, v. 97, n. 2, p. 159, doi. 10.1002/cche.10172
Publication type:: Article