Alveograph characterization of industrial samples of Danish pastry dough.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1271, doi. 10.1002/cche.10479
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- Publication type:
- Article
Works matching IS 00090352 AND DT 2021 AND VI 98
Results: 124
1
2
Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1259, doi. 10.1002/cche.10478
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- Publication type:
- Article
3
Identification and genetic characterization of extra soft kernel texture in soft kernel durum wheat (Triticum turgidum ssp. durum).
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- Cereal Chemistry, 2021, v. 98, n. 6, p. 1193, doi. 10.1002/cche.10471
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- Publication type:
- Article
4
Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1250, doi. 10.1002/cche.10477
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- Publication type:
- Article
5
Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1227, doi. 10.1002/cche.10475
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- Publication type:
- Article
6
Application of response surface methodology for optimization of wheat flour milling process.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1215, doi. 10.1002/cche.10474
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- Publication type:
- Article
7
Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat (Triticum turgidum ssp. durum).
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1151, doi. 10.1002/cche.10473
- Publication type:
- Article
8
Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1203, doi. 10.1002/cche.10472
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- Publication type:
- Article
9
Effects of cultivars and fertilization levels on the quality of brown and polished rice.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1238, doi. 10.1002/cche.10476
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- Publication type:
- Article
10
Characterization of chemical composition and techno‐functional properties of oat cultivars.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1183, doi. 10.1002/cche.10470
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- Publication type:
- Article
11
Health‐promoting effect of tofus prepared with mung bean and soybean.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1175, doi. 10.1002/cche.10469
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- Publication type:
- Article
12
Effects of Glu‐D1 gene introgressions on soft white spring durum wheat (Triticum turgidum ssp. durum) quality.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1112, doi. 10.1002/cche.10459
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- Publication type:
- Article
13
Content of minerals and deoxynivalenol in the air‐classified fractions of durum wheat.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1101, doi. 10.1002/cche.10458
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- Publication type:
- Article
14
Impact of wheat gluten on the denaturation of egg white and whey proteins.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1282, doi. 10.1002/cche.10468
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- Publication type:
- Article
15
Issue Information.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1147, doi. 10.1002/cche.10302
- Publication type:
- Article
16
Effect of extrusion on physical and chemical properties and storage stability of corn germ.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1135, doi. 10.1002/cche.10464
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- Publication type:
- Article
17
Improvement of wheat cookies' nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1123, doi. 10.1002/cche.10460
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- Publication type:
- Article
18
Phenolic extract from nejayote flour: Bioactive properties and its potential use as an antimicrobial agent of alginate‐based edible coatings.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1165, doi. 10.1002/cche.10467
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- Publication type:
- Article
19
Performance of glucoamylase self‐producing eBOOST™ GT yeast on ethanol production.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 6, p. 1159, doi. 10.1002/cche.10466
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- Publication type:
- Article
20
Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1091, doi. 10.1002/cche.10457
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- Publication type:
- Article
21
Comparison of the effects of raw and cooked adzuki bean on glucose/lipid metabolism and liver function in diabetic mice.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1081, doi. 10.1002/cche.10456
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- Publication type:
- Article
22
Impact of physicochemical properties on the digestibility of Brazilian whole and polished rice genotypes.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1066, doi. 10.1002/cche.10455
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- Publication type:
- Article
23
Determination of soluble wheat protein fractions using the Bradford assay.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1059, doi. 10.1002/cche.10447
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- Publication type:
- Article
24
Corn distillers dried grains with solubles: Production, properties, and potential uses.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 999, doi. 10.1002/cche.10445
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- Publication type:
- Article
25
Use of tea fibers as a source of dietary fiber in wheat flour and bread.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1049, doi. 10.1002/cche.10444
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- Publication type:
- Article
26
The possibilities of using elicitors in the increase of functional value of winter wheat grain under field conditions.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1038, doi. 10.1002/cche.10443
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- Publication type:
- Article
27
Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1027, doi. 10.1002/cche.10442
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- Publication type:
- Article
28
Incorporation of yellow pea flour into white pan bread.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1020, doi. 10.1002/cche.10441
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- Publication type:
- Article
29
Issue Information.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 995, doi. 10.1002/cche.10301
- Publication type:
- Article
30
Corrigendum.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 994, doi. 10.1002/cche.10461
- Publication type:
- Article
31
Effects of alternate wetting and drying irrigation management and air temperature during grainfill on rice grain physicochemical and functionality traits of US inbred varieties.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 980, doi. 10.1002/cche.10440
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- Publication type:
- Article
32
Effects of ambient air dehumidification, air temperature, and drying duration on rough rice quality and pasting properties using fluidized bed and fixed bed dryers.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 968, doi. 10.1002/cche.10438
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- Publication type:
- Article
33
Impact of ground Ajwa (Phoenixdactylifera L.) seeds fortification on physical and nutritional properties of functional cookies and chocolate sauce.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 958, doi. 10.1002/cche.10437
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- Publication type:
- Article
34
Spray‐dried polymeric microparticles fabrication for improvement of Homnil rice extract stability.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 946, doi. 10.1002/cche.10436
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- Publication type:
- Article
35
Influence of temperature on storage characteristics of different rice varieties.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 935, doi. 10.1002/cche.10435
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- Publication type:
- Article
36
Mixed fermentation of corn and pretreated corn stover for fuel ethanol production.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 926, doi. 10.1002/cche.10434
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- Publication type:
- Article
37
Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 912, doi. 10.1002/cche.10433
- By:
- Publication type:
- Article
38
Effects of environment, nitrogen, and sulfur on total phenolic content and phenolic acid composition of winter wheat grain.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 903, doi. 10.1002/cche.10432
- By:
- Publication type:
- Article
39
Relationship between cooking quality of fresh pasta made from durum wheat and protein content and molecular weight distribution parameters.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 891, doi. 10.1002/cche.10431
- By:
- Publication type:
- Article
40
Effectiveness and biochemical basis of wholemeal GlutoPeak test in predicting water absorption and gluten strength of Canadian hard red spring wheat.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 878, doi. 10.1002/cche.10430
- By:
- Publication type:
- Article
41
Impact of glyphosate applied preharvest on oat kernel quality.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 866, doi. 10.1002/cche.10429
- By:
- Publication type:
- Article
42
Grain weight and the concentrations of phenylpropanoid glycosides and γ‐oryzanol in response to heat stress during ripening in rice.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 858, doi. 10.1002/cche.10428
- By:
- Publication type:
- Article
43
Effect of soaking time and temperature on water absorption capacity and dimensional changes of bulgur.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 851, doi. 10.1002/cche.10427
- By:
- Publication type:
- Article
44
Exploring dry grain fractionation as a means to valorize high‐protein malting barley.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 840, doi. 10.1002/cche.10426
- By:
- Publication type:
- Article
45
Effect of particle size and processing method on starch and protein digestibility of navy bean flour.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 829, doi. 10.1002/cche.10422
- By:
- Publication type:
- Article
46
Issue Information.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 4, p. 825, doi. 10.1002/cche.10300
- Publication type:
- Article
47
Modeling of the soaking and drying stages for Senia‐type precooked rice.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 814, doi. 10.1002/cche.10425
- By:
- Publication type:
- Article
48
Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 802, doi. 10.1002/cche.10424
- By:
- Publication type:
- Article
49
Wet milling characteristics of export commodity corn originating from different international geographical locations.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 794, doi. 10.1002/cche.10423
- By:
- Publication type:
- Article
50
Optimization of oat amylase activity during sprouting to enhance sugar production.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 784, doi. 10.1002/cche.10421
- By:
- Publication type:
- Article