Kinetics of popping of popcornBYRD, J. E; PERONA, M. J.Cereal chemistry. 2005, Vol 82, Num 1, pp 53-59, issn 0009-0352, 7 p.Article

Preparation and characterisation of 2-formyl-1,4,5,6-tetrahydropyridine, a compound with a cracker-like odourTAKEOKA, Gary R; BUTTERY, Ron G.Food chemistry. 2012, Vol 132, Num 4, pp 2131-2134, issn 0308-8146, 4 p.Article

Quantitative trait loci mapping and meta-analysis across three generations for popping characteristics in popcornDONG YONGBIN; ZHANG ZHONGWEI; SHI QINGLING et al.Journal of cereal science (Print). 2012, Vol 56, Num 3, pp 581-586, issn 0733-5210, 6 p.Article

Effects of moisture content and popping method on popping characteristics of popcornGÖKMEN, Sabri.Journal of food engineering. 2004, Vol 65, Num 3, pp 357-362, issn 0260-8774, 6 p.Article

Time and temperature parameters of corn popping = Les paramètres de durée et de température du soufflage du maïsROSHDY, T. H; HAYAKAWA, K; DAUN, H et al.Journal of food science. 1984, Vol 49, Num 6, pp 1412-1418, issn 0022-1147, 4 p.Article

Quantification of horny and floury endosperm in popcorn and their effects on popping performance in a microwave ovenPORDESIMO, L. O; ANANTHESWARAN, R. C; MATTERN, P. J et al.Journal of cereal science (Print). 1991, Vol 14, Num 2, pp 189-198, issn 0733-5210Article

Effect of moisture content on popcorn popping volume for oil and hot-air popping = Effet de la teneur en eau sur le volume du pop-corn obtenu par soufflage dans l'huile ou dans l'air chaudMETZGER, D. D; HSU, K. H; ZIEGLER, K. E et al.Cereal chemistry. 1989, Vol 66, Num 3, pp 247-248, issn 0009-0352Article

Interactions amongst kernel properties and expansion volume in various popcorn genotypesSOYLU, Süleyman; TEKKANAT, Alper.Journal of food engineering. 2007, Vol 80, Num 1, pp 336-341, issn 0260-8774, 6 p.Article

Popping quality of half-sib families of popcorn = Aptitude au soufflage de familles génétiques demi-apparentées de maïs du type pour popcornSINGH, R. P; SAXENA, A. K; SEHGAL, K. L et al.Journal of food science and technology (Mysore). 1984, Vol 21, Num 2, pp 104-105, issn 0022-1155Article

Studies on popping of popcorn in a microwave oven = Etude sur le soufflage du pop-corn dans un four à microondesLIN, Y. E; ANANTHESWARAN, R. C.Journal of food science. 1988, Vol 53, Num 6, pp 1746-1749, issn 0022-1147Article

Role of the pericarp cellulose matrix as a moisture barrier in microwaveable popcornTANDJUNG, Agung S; JANASWAMY, Srinivas; CHANDRASEKARAN, Rengaswami et al.Biomacromolecules. 2005, Vol 6, Num 3, pp 1654-1660, issn 1525-7797, 7 p.Article

Physical properties of popcorn kernelsKARABABA, Ersan.Journal of food engineering. 2006, Vol 72, Num 1, pp 100-107, issn 0260-8774, 8 p.Article

Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybridsPARK, Donkeun; MAGA, Joseph. A.Food chemistry. 2006, Vol 99, Num 3, pp 538-545, issn 0308-8146, 8 p.Article

Popping behavior and zein coating of popcornWU, P. J; SCHWARTZBERG, H. G.Cereal chemistry. 1992, Vol 69, Num 5, pp 567-573, issn 0009-0352Article

Puffing quality characteristics of some ragi (Eleusine coracana) cultivars = Caractéristiques au soufflage par expansion de quelques cultivars de millet (Eleusine coracana)SHUKLA, S. S; GUPTA, O. P; SHARMA, Y. K et al.Journal of food science and technology (Mysore). 1986, Vol 23, Num 6, pp 329-330, issn 0022-1155Article

Composition and Sensory Evaluation of Popcorn Flake Polymorphisms for a Select Butterfly-Type HybridSWELEY, Jess C; ROSE, Devin J; JACKSON, David S et al.Cereal chemistry. 2011, Vol 88, Num 3, pp 321-327, issn 0009-0352, 7 p.Article

Screening for popping quality in popcornSINGH, R. P; SEHGAL, K. L; BAKHSHI, A. K et al.Journal of food science and technology (Mysore). 1991, Vol 28, Num 5, pp 319-320, issn 0022-1155Article

Detection of fungal damaged popcorn using image property covariance featuresYORULMAZ, Onur; PEARSON, Tom C; ENIS CETIN, A et al.Computers and electronics in agriculture. 2012, Vol 84, pp 47-52, issn 0168-1699, 6 p.Article

The effects of ingredients on popcorn popping characteristicsCEYLAN, Mehmet; KARABABA, Ersan.International journal of food science & technology. 2004, Vol 39, Num 4, pp 361-370, issn 0950-5423, 10 p.Article

Anisotropy in the mechanical properties of extrusion cooked maize foams = Anisotropie des propriétés mécaniques de mousses obtenues par la cuisson-extrusion de maïsHUTCHINSON, R. J; SIMMS, I; SMITH, A. C et al.Journal of materials science letters. 1988, Vol 7, Num 6, pp 666-668, issn 0261-8028Article

Liking of popcorn containing different levels of saltVICKERS, Z; ROBERTS, A.Journal of sensory studies. 1993, Vol 8, Num 2, pp 83-99, issn 0887-8250Article

EFFECTS OF KERNEL PROPERTIES AND POPPING METHODS ON POPCORN QUALITY OF DIFFERENT CORN CULTIVARSERTAS, Nilgün; SOYLU, Süleyman; BILGICLI, Nermin et al.Journal of food process engineering. 2009, Vol 32, Num 4, pp 478-496, issn 0145-8876, 19 p.Article

Effects of Kernel size and genotype on popcorn popping volume and number of unpopped KernelsSONA, A; ECKHOFF, S. R; PAULSEN, M et al.Cereal chemistry. 1991, Vol 68, Num 5, pp 464-467, issn 0009-0352Article

A survey of the occurrence of nivalenol, deoxynivalenol and zearalenone in foodstuffs and health foods in Japan = Analyse de la présence de nivalénol, de désoxynivalénol et de zéaralénone dans les produits alimentaires et dans les produits diététiques au JaponTANAKA, T; HASEGAWA, A; MATSUKI, Y et al.Food additives and contaminants. 1985, Vol 2, Num 4, pp 259-265, issn 0265-203XArticle

Hybrid and environment effects on popcorn kernel physiochemical properties and their relationship to microwave popping performanceSWELEY, Jess C; ROSE, Devin J; JACKSON, David S et al.Journal of cereal science (Print). 2012, Vol 55, Num 2, pp 188-194, issn 0733-5210, 7 p.Article