Assessment of Probe Type for Measuring Pasta TextureMANTHEY, F. A; DICK, T.Cereal foods world. 2012, Vol 57, Num 2, pp 56-62, issn 0146-6283, 7 p.Article

Almonds for Nutritious and Delightful Breakfast CerealsSHELKE, K; MILLER, R. A.Cereal foods world. 2012, Vol 57, Num 2, pp 64-67, issn 0146-6283, 4 p.Article

ProteinsCereal foods world. 2012, Vol 57, Num 5, issn 0146-6283, 28 p.Serial Issue

Enrichment of Whole Grain Foods with Soluble Fiber: Enhancing Health Benefits and Remedying a Critical ShortfallNIBA, L.Cereal foods world. 2012, Vol 57, Num 6, pp 256-260, issn 0146-6283, 5 p.Article

Food Processing and Packaging: Issues, Challenges, and the AACC International E&P DivisionLAMSAL, Buddhi.Cereal foods world. 2011, Vol 56, Num 2, issn 0146-6283, [15 p.]Serial Issue

Health & NutritionMCCLEARY, Barry V.Cereal foods world. 2011, Vol 56, Num 3, issn 0146-6283, 20 p.Serial Issue

Colloidal Protein Particles Can Be Used to Develop a Gluten-free BreadVAN RIEMSDIJK, L. E; DER GOOT, A. J. Van.Cereal foods world. 2011, Vol 56, Num 5, pp 201-204, issn 0146-6283, 4 p.Article

Creating Healthy and Innovative Kid-Preferred Flavors for Breakfast Cereals and Baked GoodsDEBIASE, T; LIVERMORE, A; HOGAN, C et al.Cereal foods world. 2011, Vol 56, Num 5, pp 206-208, issn 0146-6283, 3 p.Article

Caracterizing the Size and Molecular Weight Distribution of Starch: Why It Is Important and Why It Is Hard : QualityGILBERT, R. G; GIDLEY, M. J; Cereal foods world. 2010, Vol 55, Num 3, pp 139-143, issn 0146-6283, 5 p.Article

Rye, Oats, and Weight ManagementPOUTANEN, K; LYLY, M; JUVONEN, K et al.Cereal foods world. 2010, Vol 55, Num 2, pp 66-69, issn 0146-6283, 4 p.Article

Product DevelopmentKHAN, Khalil.Cereal foods world. 2010, Vol 55, Num 1, issn 0146-6283, [34 p.]Serial Issue

And the PDC Winner Is: KSU's Sweet-Tasting and Gluten-Free Waffle Cones!DANIEL, M. J; DODD, A. L.Cereal foods world. 2010, Vol 55, Num 1, pp 9-11, issn 0146-6283, 3 p.Article

Baby Boomers: An Important Demographic in Search of New ProductsDORNBLASER, L.Cereal foods world. 2010, Vol 55, Num 5, pp 224-225, issn 0146-6283, 2 p.Article

Rye, a Healthy Cereal Full of Dietary FiberAMAN, P; ANDERSSON, A. A. M; RAKHA, A et al.Cereal foods world. 2010, Vol 55, Num 5, pp 231-234, issn 0146-6283, 4 p.Article

Healthy BakingCAMIRE, Mary Ellen.Cereal foods world. 2009, Vol 54, Num 1, issn 0146-6283, 26 p.Serial Issue

Team Tropical Pretzels Win with Their Flavorful Fruit-and Nut-Filled SnackKRUSEMARK, K. S; MARSTON, K. G.Cereal foods world. 2009, Vol 54, Num 1, pp 5-7, issn 0146-6283, 3 p.Article

Looking ahead : Most-mentioned Food and Ingredient Trends for 2009ARANOWSKI, A. L.Cereal foods world. 2009, Vol 54, Num 1, pp 15-17, issn 0146-6283, 3 p.Article

Eco TrendsCAMIRE, Mary Ellen.Cereal foods world. 2009, Vol 54, Num 2, issn 0146-6283, 47 p.Serial Issue

Collaborative Study on Updated Method 10-52 : Baking Quality of Cookie Flour-Micro Method (Sugar-Snap Cookie)BETTGE, Arthur D; KWEON, Meera.Cereal foods world. 2009, Vol 54, Num 2, pp 70-73, issn 0146-6283, 4 p.Article

Increasing Dietary Fiber in Foods: The Case for Phosphorylated Cross-Linked Resistant Starch, a Highly Concentrated Form of Dietary FiberWOO, K. S; MANINGAT, C. C; SEIB, P. A et al.Cereal foods world. 2009, Vol 54, Num 5, pp 217-223, issn 0146-6283, 7 p.Article

Health & Nutrition FrontiersBRUINSMA, Bernie.Cereal foods world. 2008, Vol 53, Num 2, issn 0146-6283, 49 p.Serial Issue

Is Sodium Reduction the Next Target in the Better-For-You Formulation Trend?HEIDOLPH, B. B.Cereal foods world. 2008, Vol 53, Num 1, pp 21-27, issn 0146-6283, 7 p.Article

Quality Assurance & Food SafetyBRUINSMA, Bernie.Cereal foods world. 2008, Vol 53, Num 4, issn 0146-6283, [36 p.]Serial Issue

Going with the Flow : Computational Fluid Dynamics simulation of Dough MixersCONNELLY, R. K.Cereal foods world. 2008, Vol 53, Num 4, pp 198-204, issn 0146-6283, 7 p.Article

Flavor and Texture as Critical Sensory Parameters of Consumer Acceptance of Barley PastaSINESIO, F; PAOLETTI, F; D'EGIDIO, M. G et al.Cereal foods world. 2008, Vol 53, Num 4, pp 206-213, issn 0146-6283, 8 p.Article