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Results 1 to 25 of 3721

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Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened BreadBAIK, Byung-Kee; IN HWA HAN.Cereal chemistry. 2012, Vol 89, Num 6, pp 269-275, issn 0009-0352, 7 p.Article

Ethanol-Production Performance of Ozone-Treated Tannin Grain Sorghum FlourSHUPING YAN; XIAORONG WU; FAUBION, Jon et al.Cereal chemistry. 2012, Vol 89, Num 1, pp 30-37, issn 0009-0352, 8 p.Article

Investigation of Soft Wheat Flour Quality Factors Associated with Sponge Cake Sensory TendernessNAKAMURA, Kazuhiro; TANIGUCHI, Yoshinori; TAIRA, Masato et al.Cereal chemistry. 2012, Vol 89, Num 2, pp 79-83, issn 0009-0352, 5 p.Article

Stress Relaxation of Wheat Kernels and Their Relationship with Milling, Rheological, and Breadmaking Quality of WheatFIGUEROA, J. D. C; MANUEL, C. I; HERNANDEZ-ESTRADA, Z. J et al.Cereal chemistry. 2012, Vol 89, Num 4, pp 211-216, issn 0009-0352, 6 p.Article

Stable Isotope Dilution Gas Chromatography―Time-of-Flight Mass Spectrometry Method for Determining Niacin in RiceJAE KWANG KIM; PARK, Soo-Yun; HA, Sun-Hwa et al.Cereal chemistry. 2011, Vol 88, Num 4, pp 397-399, issn 0009-0352, 3 p.Article

Carotenoid Value Addition of Cereal Products by Monoculture and Mixed-Culture Fermentation of Phaffia rhodozyma and Sporobolomyces roseusANANDA, Nanjundaswamy; VADLANI, Praveen V.Cereal chemistry. 2011, Vol 88, Num 5, pp 467-472, issn 0009-0352, 6 p.Article

Comparison of Oil, Shortening, and a Structured Shortening on Wheat Dough Rheology and Starch Pasting PropertiesHUSCHKA, Brittany; CHALLACOMBE, Carolyn; MARANGONI, Alejandro G et al.Cereal chemistry. 2011, Vol 88, Num 3, pp 253-259, issn 0009-0352, 7 p.Article

Effects of LAB Fermentation on Physical Properties of Oat Flour and Its Suitability for Noodle MakingJINGJING WAN; WEINING HUANG; JING ZHONG et al.Cereal chemistry. 2011, Vol 88, Num 2, pp 153-158, issn 0009-0352, 6 p.Article

Effects of an Industrial Milling Process on Change of Headspace Volatiles in Yihchuan Aromatic RiceLIU, Tai-Ti; YANG, Tsung-Shi.Cereal chemistry. 2011, Vol 88, Num 2, pp 137-141, issn 0009-0352, 5 p.Article

Increased Yield of Bread Containing Citrus Peel FiberMILLER, Rebecca A.Cereal chemistry. 2011, Vol 88, Num 2, pp 174-178, issn 0009-0352, 5 p.Article

Influence of Jet-Cooking Prowashonupana Barley Flour on Phenolic Composition, Antioxidant Activities, and Viscoelastic PropertiesINGLETT, George E; CHEN, Diejun; BERHOW, Mark et al.Cereal chemistry. 2011, Vol 88, Num 3, pp 315-320, issn 0009-0352, 6 p.Article

Resistant Starch and Starch Thermal Characteristics in Exotic Corn Lines Grown in Temperate and Tropical EnvironmentsPOLLAK, Linda M; PAUL SCOTT, M; DUVICK, Susan A et al.Cereal chemistry. 2011, Vol 88, Num 5, pp 435-440, issn 0009-0352, 6 p.Article

Storage Stability of Flour-Blasted Brown RiceGURAYA, Harmeet S; PATINDOL, James A.Cereal chemistry. 2011, Vol 88, Num 1, pp 56-63, issn 0009-0352, 8 p.Article

Twin-Screw Extrusion Processing of Rainbow Trout (Oncorhynchus mykiss) Feeds Using Various Levels of Corn-Based Distillers Dried Grains with Solubles (DDGS)AYADI, Ferouz Y; MUTHUKUMARAPPAN, K; ROSENTRATER, Kurt A et al.Cereal chemistry. 2011, Vol 88, Num 4, pp 363-374, issn 0009-0352, 12 p.Article

Use of Mixolab in Predicting Rice QualityLIHONG XIE; NENG CHEN; SHAOQING TANG et al.Cereal chemistry. 2011, Vol 88, Num 4, pp 333-337, issn 0009-0352, 5 p.Article

Physicochemical Properties of Oat Varieties and Their Potential for BreadmakingHÜTTNER, Edith K; DAL BELLO, Fabio; ZANNINI, Emanuele et al.Cereal chemistry. 2011, Vol 88, Num 6, pp 602-608, issn 0009-0352, 7 p.Article

Relationships Between Simple Grain Quality Parameters for the Estimation of Sorghum and Maize Hardness in Commercial Hybrid CultivarsCHIREMBA, Constance; ROONEY, Lloyd W; TAYLOR, John R. N et al.Cereal chemistry. 2011, Vol 88, Num 6, pp 570-575, issn 0009-0352, 6 p.Article

Textural and Bile Acid-Binding Properties of Muffins Impacted by Oat β-Glucan with Different Molecular WeightsSAYAR, Sedat; JANNINK, Jean-Luc; WHITE, Pamela J et al.Cereal chemistry. 2011, Vol 88, Num 6, pp 564-569, issn 0009-0352, 6 p.Article

Application of RVA and Time-Lapse Photography to Explore Effects of Extent of Chlorination, Milling Extraction Rate, and Particle-Size Reduction of Flour on Cake-Baking FunctionalityKWEON, Meera; SLADE, Louise; LEVINE, Harry et al.Cereal chemistry. 2010, Vol 87, Num 5, pp 409-414, issn 0009-0352, 6 p.Article

Aroma Compounds in Buckwheat (Fagopyrum esculentum Moench) Groats, Flour, Bran, and HuskJANES, Damjan; PROSEN, Helena; KREFT, Ivan et al.Cereal chemistry. 2010, Vol 87, Num 2, pp 141-143, issn 0009-0352, 3 p.Article

Biofortification of Durum Wheat with Zinc and Iron : Durum wheat pasta symposiumCAKMAK, Ismail; PFEIFFER, Wolfgang H; MCCLAFFERTY, Bonnie et al.Cereal chemistry. 2010, Vol 87, Num 1, pp 10-20, issn 0009-0352, 11 p.Article

Comparison of Antioxidant Components and Activity of Buckwheat and Wheat FloursSEDEJ, Ivana; MANDIC, Anamarija; SAKAC, Marijana et al.Cereal chemistry. 2010, Vol 87, Num 5, pp 387-392, issn 0009-0352, 6 p.Article

Effects of Cumin and Ginger as Antioxidants on Dough Mixing Properties and Cookie QualityABDEL-SHAFI ABDEL-SAMIE, Mohamed; JINGJING WAN; WEINING HUANG et al.Cereal chemistry. 2010, Vol 87, Num 5, pp 454-460, issn 0009-0352, 7 p.Article

Effects of Extraction Rates of Wheat Flour on Phyllo (Yufka) Properties at Different Storage TemperaturesERBAS, Mustafa; USLU, Mustafa K; DEMIR, Muammer et al.Cereal chemistry. 2010, Vol 87, Num 5, pp 398-402, issn 0009-0352, 5 p.Article

Effects of Soil Type and Tillage on Protein and Starch Quality in Three Related Wheat GenotypesWILKES, Meredith A; SEUNG, David; LEVAVASSEUR, Gilles et al.Cereal chemistry. 2010, Vol 87, Num 2, pp 95-99, issn 0009-0352, 5 p.Article

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