Works matching IS 00090352 AND DT 2022 AND VI 99 AND IP 4

Results: 23

Characterization of einkorn and durum wheat flours by GlutoPeak and evaluation of pasta quality made of various substitution ratios of einkorn.

Published in:: Cereal Chemistry, 2022, v. 99, n. 4, p. 958, doi. 10.1002/cche.10570
Publication type:: Article

Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 709, doi. 10.1002/cche.10561

By:

Sun, Xinyang;
Koksel, Filiz;
Scanlon, Martin G.;
Nickerson, Michael T.

Publication type:

Article

Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 920, doi. 10.1002/cche.10551

By:

Li, Xuejie;
Zhang, Jian;
Liu, Xingli;
Zhang, Jie;
Qu, Niannian;
Wen, Yaqing

Publication type:

Article

Effect of high‐pressure CO<sub>2</sub> injection on the physicochemical properties and lipoxygenase activity of extruded rice bran.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 947, doi. 10.1002/cche.10550

By:

Gao, Yuxuan;
Zhang, Yu;
Jin, Tie

Publication type:

Article

Grass pea (Lathyrus sativus L.) protein yield and functionality as affected by extraction method: Alkaline, ultrasound‐assisted, and ultrasound pretreatment extraction.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 931, doi. 10.1002/cche.10549

By:

Youshanlouei, Yeganeh Azimi;
Kiani, Hossein;
Mousavi, Mohammad;
Mousavi, Zeinab E.

Publication type:

Article

Release of <sup>14</sup>C‐labeled carbon dioxide from ascorbic acid during straight dough wheat bread making.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 731, doi. 10.1002/cche.10548

By:

Beghin, Alice S.;
Ooms, Nand;
Brijs, Kristof;
Pareyt, Bram;
Delcour, Jan A.

Publication type:

Article

Effect of extruded corn flour addition on the quality characteristics of fine dried noodles.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 895, doi. 10.1002/cche.10547

By:

Xu, Fei;
Chen, Jie;
Wang, Lei;
Liu, Shuhang

Publication type:

Article

Estimation of grain quality parameters in rice for high‐throughput screening with near‐infrared spectroscopy and deep learning.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 907, doi. 10.1002/cche.10546

By:

Ravichandran, Prabahar;
Viswanathan, Sadhasivam;
Ravichandran, Sridhar;
Pan, Ya‐Jun;
Chang, Young K.

Publication type:

Article

Vulnerability analysis using evidence‐based traceability in the grain supply chain.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 860, doi. 10.1002/cche.10545

By:

Sharma, Richa;
Hurburgh, Charles;
Mosher, Gretchen A.

Publication type:

Article

Surface disinfection influences the antioxidant capacity and GABA content of saline‐treated brown rice (Oryza sativa L.).

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 884, doi. 10.1002/cche.10544

By:

Toyoizumi, Tomoyasu;
Ikegaya, Atsushi;
Kosugi, Toru

Publication type:

Article

Comparison of quality of appearance, cooking quality, and protein content of green‐labeled rice and conventional rice.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 873, doi. 10.1002/cche.10543

By:

Hu, Xianqiao;
Zhang, Weixing;
Lu, Lin;
Shao, Yafang;
Chen, Mingxue;
Zhu, Zhiwei;
Mou, Renxiang

Publication type:

Article

Prediction of tannin, protein, and total phenolic content of grain sorghum using image analysis and machine learning.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 843, doi. 10.1002/cche.10542

By:

Nazari, Leyla;
Khazaei, Azim;
Ropelewska, Ewa

Publication type:

Article

Physicochemical characterization and functional properties of flours from North‐western Argentina bean (Phaseolus vulgaris L.) cultivars.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 850, doi. 10.1002/cche.10541

By:

Nagai, Nadia F.;
Argel, Natalia S.;
Andrés, Silvina C.

Publication type:

Article

Prediction of wheat quality parameters combining Raman, fluorescence, and near‐infrared spectroscopy (NIRS).

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 830, doi. 10.1002/cche.10540

By:

Nagel‐Held, Johannes;
Kaiser, Leonie;
Longin, Carl Friedrich Horst;
Hitzmann, Bernd

Publication type:

Article

Improved agronomic biofortification of sweetcorn achieved using foliar rather than soil Zn applications.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 819, doi. 10.1002/cche.10539

By:

Cheah, Zhong Xiang;
Harper, Stephen M.;
O'Hare, Tim J.;
Kopittke, Peter M.;
Bell, Michael J.

Publication type:

Article

A microchemical analysis of acid values in stored wheat.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 811, doi. 10.1002/cche.10538

By:

Li, Ping;
Yang, Wei;
Cong, Fangdi;
Zhang, Ailin;
Zhang, Shulin;
Wang, Yingchao;
Su, Yongpeng;
Liu, Daying;
Liu, Haixue;
Li, Tao

Publication type:

Article

Influence of amyloglucosidase, glucose oxidase, and transglutaminase on the technological quality of gluten‐free bread.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 802, doi. 10.1002/cche.10537

By:

Ebling, César D.;
Thys, Roberta C. S.;
Klein, Manuela P.

Publication type:

Article

Toward bioeconomy of a multipurpose cereal: Cell wall chemistry of Sorghum is largely buffered against stem sugar content.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 786, doi. 10.1002/cche.10536

By:

Kanbar, Adnan;
Schäfer, Daniela S.;
Keller, Judith;
Nick, Peter;
Bunzel, Mirko

Publication type:

Article

Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 724, doi. 10.1002/cche.10535

By:

Almirudis‐Echeverria, Socrates J.;
Torres‐Chávez, Patricia I.;
Ramírez‐Wong, Benjamin;
Ledesma‐Osuna, Ana I.;
Montaño‐Leyva, Beatriz;
Espinoza‐Acosta, José L.;
Sánchez‐Machado, Dalia I.

Publication type:

Article

Quantification of fructans in cereal‐based bioethanol stillage based on a simplified analytical method.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 737, doi. 10.1002/cche.10533

By:

Zimmermann, Andreas;
Kaltschmitt, Martin

Publication type:

Article

Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 762, doi. 10.1002/cche.10532

By:

Perera, Suneru P.;
Konieczny, Dellaney;
Ding, Ke;
Hucl, Pierre;
L'Hocine, Lamia;
Nickerson, Michael T.

Publication type:

Article

Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions.

Published in:

Cereal Chemistry, 2022, v. 99, n. 4, p. 751, doi. 10.1002/cche.10531

By:

Fernando, Supun;
Manthey, Frank A.

Publication type:

Article

Issue Information.

Published in:: Cereal Chemistry, 2022, v. 99, n. 4, p. 705, doi. 10.1002/cche.10451
Publication type:: Article