Works matching IS 00090352 AND DT 2022 AND VI 99 AND IP 6
Results: 20
Application of fault tree analysis: Failure mode and effect analysis to evaluate critical factors influencing non‐GM segregation in the US grain and feed supply chain.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1394, doi. 10.1002/cche.10601
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Effect of selenium biofortification on bioaccessibility, antioxidant, and antimicrobial potentials of phenolic compounds in germinated black soybean (Glycine max (L.) Merr).
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1383, doi. 10.1002/cche.10600
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Effect of low‐temperature plasma treatment on the microbial inactivation and physicochemical properties of the oat grain.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1373, doi. 10.1002/cche.10599
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The effect of continuous cooking on the properties of spaghetti and its cooking water.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1331, doi. 10.1002/cche.10598
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γ‐Oryzanol concentrations in various rice genotypes ripened under different air temperatures.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1362, doi. 10.1002/cche.10597
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Investigating diverse barley (Hordeum vulgare L.) germplasm for thermostability of β‐amylase: A key player of diastatic power.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1339, doi. 10.1002/cche.10596
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Characteristics of wheat flour blends with water chestnut flour and effects of different temperature on frozen fermented dough.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1349, doi. 10.1002/cche.10595
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Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1318, doi. 10.1002/cche.10594
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Study on moisture migration mechanism of dough during subfreezing storage.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1308, doi. 10.1002/cche.10593
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Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1296, doi. 10.1002/cche.10592
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Anthocyanin profile and main antioxidants in pigmented wheat grains and related millstream fractions.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1282, doi. 10.1002/cche.10591
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GT‐biplot analysis of some biochemical characteristics and mineral composition of different sorghum (Sorghum bicolor L.) sprouts.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1272, doi. 10.1002/cche.10590
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Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1246, doi. 10.1002/cche.10589
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Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant‐based foods.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1261, doi. 10.1002/cche.10588
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Predicting single kernel and bulk milled rice alkali spreading value and gelatinization temperature class using NIR spectroscopy.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1234, doi. 10.1002/cche.10587
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Prolyl oligopeptidase inhibition and cellular antioxidant activities of a corn gluten meal hydrolysate.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1183, doi. 10.1002/cche.10586
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Aging characteristics of rice dried using microwave at 915 MHz frequency.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1218, doi. 10.1002/cche.10584
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Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1205, doi. 10.1002/cche.10583
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- Article
Assessment and management of the risk of unintended contamination of wheat by soy allergens in silos.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1196, doi. 10.1002/cche.10582
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Issue Information.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 6, p. 1179, doi. 10.1002/cche.10453
- Publication type:
- Article