Works matching IS 00090352 AND DT 2025 AND VI 102 AND IP 1

Results: 19

Value‐added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 226, doi. 10.1002/cche.10858

By:

Nalbandian, Elizabeth;
Park, Daun;
Camerino, Natalie;
Ganjyal, Girish M.

Publication type:

Article

Optimizing lab methods for consistent rice milling analysis.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 199, doi. 10.1002/cche.10856

By:

Olaoni, Samuel O.;
Regonda, Bindu;
Luthra, Kaushik;
Atungulu, Griffiths G.

Publication type:

Article

The role of red rice in craft beer: A sensory and nutritional evaluation.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 211, doi. 10.1002/cche.10854

By:

Santana, Julius Cesar O.;
Pereira de Gusmão, Rennan;
Tejo Cavalcanti, Monica;
de Luna Freire, Kristerson Reinaldo;
Moreira de Carvalho, Leila;
Sousa Galvão, Mercia;
Madruga, Marta Suely;
Abrantes da Silva Souza, Thaisa;
Lisboa, Hugo M.;
Nascimento, Amanda P. S.

Publication type:

Article

Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 157, doi. 10.1002/cche.10853

By:

Şahin, Nazlı;
Cingöz, Ali;
Sayaslan, Abdulvahit

Publication type:

Article

Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 181, doi. 10.1002/cche.10852

By:

Regonda, Bindu;
Luthra, Kaushik;
January, Robin;
Atungulu, Griffiths G.

Publication type:

Article

Study on the correlation between aroma compounds and texture of cooked rice: A case study of 15 Japonica rice species from Northeast China.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 167, doi. 10.1002/cche.10851

By:

Ye, Guodong;
Guan, Lina;
Zhang, Min;
Li, Sixuan;
Mi, Yongjie

Publication type:

Article

Effect of tea polyphenols on the quality of frozen cooked noodles.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 117, doi. 10.1002/cche.10850

By:

Ping, Yali;
Zhang, Lanxi;
Li, Hua;
Chen, Zhenzhen;
Wang, Qingyuan;
Fang, Xiaoxue

Publication type:

Article

Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 144, doi. 10.1002/cche.10849

By:

Espinoza‐Acosta, José L.;
Navarro‐Eúan, Melina J.;
Buitimea‐Cantúa, Nydia E.;
Chan‐Higuera, Jesús E.;
Bernal‐Mercado, Ariadna T.;
Dórame‐Miranda, Ramón F.;
Gerardo‐Rodríguez, Jesús E.

Publication type:

Article

Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 80, doi. 10.1002/cche.10848

By:

Shahid, Asifa;
Haq, Muhammad Abdul;
Hussain, Naveed;
Nawaz, Haq;
Xu, Jiaxing

Publication type:

Article

Effect of pH shifting and temperature on the functional properties of a commercial pea protein isolate.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 89, doi. 10.1002/cche.10847

By:

Higa, Federica;
Nickerson, Colten;
Nickerson, Michael T.

Publication type:

Article

Anti‐mold properties of fermented apple juice in bread.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 5, doi. 10.1002/cche.10845

By:

Gélinas, Pierre;
Rémillard, Nathalie

Publication type:

Article

Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 53, doi. 10.1002/cche.10843

By:

Kumar, Arun;
Mudgal, Swasti;
Jain, Ishika;
Singh, Narpinder

Publication type:

Article

Comparative analysis of different carrier agents on functional, structural, and thermal properties of spray‐dried probiotic Lactobacillus casei powder.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 64, doi. 10.1002/cche.10842

By:

Sharma, Poorva;
Nickerson, Michael T.;
Korber, Darren R.

Publication type:

Article

Ultrasonic‐assisted enhancement of malt characteristics in amaranth: A study on physicochemical, amino acid, sugar profile, rheological properties, and muffin making.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 34, doi. 10.1002/cche.10841

By:

Awasthi, Tamanna;
Singh, Narpinder;
Nishinari, Katsuyoshi

Publication type:

Article

Synthesis and characterization of hybrid gold‐coated cereal particles from sorghum bran flour and wheat bran flour.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 23, doi. 10.1002/cche.10840

By:

Norton, Amie E.;
Kim, Min Jung;
Peiris, Kamaranga H. S.;
Cox, Sarah;
Tilley, Michael;
Smolensky, Dmitriy;
Bean, Scott R.

Publication type:

Article

Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 11, doi. 10.1002/cche.10839

By:

Perera, Suneru P.;
Briggs, Connie;
Hucl, Pierre;
L'Hocine, Lamia;
Nickerson, Michael T.

Publication type:

Article

The impact of mechanical scouring and moisture conditioning on the in vitro protein digestibility and quality of roller‑milled green lentil (Lens culinaris) and yellow pea (Pisum sativum).

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 126, doi. 10.1002/cche.10831

By:

Franczyk, Adam J.;
Bui, Nguyen;
Chen, Jiayi;
Boyd, Lindsey;
Wang, Ning;
Sopiwnyk, Elaine;
Sarkar, Ashok;
Neufeld, Jason;
Paliwal, Jitendra;
Nickerson, Michael;
House, James D.

Publication type:

Article

Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread.

Published in:

Cereal Chemistry, 2025, v. 102, n. 1, p. 102, doi. 10.1002/cche.10821

By:

Belaineh, Yemane G.;
Bean, Scott R.;
Aramouni, Fadi M.;
Wu, Xiaorong;
Liu, Sanzhen;
Tesso, Tesfaye T.

Publication type:

Article

Issue Information.

Published in:: Cereal Chemistry, 2025, v. 102, n. 1, p. 1, doi. 10.1002/cche.10796
Publication type:: Article