Food Technology Innovations: Formulating Grain-based Foods that Support Dietary GuidanceMARQUART, Len; HAUGE, Denise.Cereal foods world. 2012, Vol 57, Num 1, pp 10-12, issn 0146-6283, 3 p.Article

Methods for Reducing Microbial Contamination of Wheat Flour and on FunctionalityROSE, D. J; BIANCHINI, A; MARTINEZ, B et al.Cereal foods world. 2012, Vol 57, Num 3, pp 104-109, issn 0146-6283, 6 p.Article

Quality MeasuresCereal foods world. 2012, Vol 57, Num 2, issn 0146-6283, 25 p.Serial Issue

New Cerear Value Chain: From Seed to SewageMORELL, M. K.Cereal foods world. 2012, Vol 57, Num 2, pp 44-49, issn 0146-6283, 6 p.Article

Dietary Fiber Analysis: Challenges of AutomationKOMAREK, A. R.Cereal foods world. 2012, Vol 57, Num 2, pp 50-54, issn 0146-6283, 5 p.Article

Polymerization Reactions of Wheat Gluten: The Pretzel CaseROMBOUTS, I; LAGRAIN, B; BRIJS, K et al.Cereal foods world. 2012, Vol 57, Num 5, pp 203-207, issn 0146-6283, 5 p.Article

Consumers' Changing Attitudes About FoodCAMERON, J.Cereal foods world. 2011, Vol 56, Num 1, pp 32-33, issn 0146-6283, 2 p.Article

Food SafetyCereal foods world. 2011, Vol 56, Num 4, issn 0146-6283, [17 p.]Serial Issue

Sodium Reduction in the Baking IndustrySKELLERN, S; BRIGGS, M; MANNING, K et al.Cereal foods world. 2011, Vol 56, Num 5, pp 196-199, issn 0146-6283, 4 p.Article

Collaborative Study Report: Determination of Insoluble, Soluble, and Total Dietary Fiber (Codex Definition) by an Enzymatic-Gravimetric Method and Liquid ChromatographyMCCLEARY, Barry V; DEVRIES, Jonathan W; RADER, Jeanne I et al.Cereal foods world. 2011, Vol 56, Num 6, pp 238-247, issn 0146-6283, 10 p.Article

Perspective on Wheat Quality: Why Does the Definition Keep Changing ? : QualityBETTGE, A. D; FINNIE, S. M.Cereal foods world. 2010, Vol 55, Num 3, pp 128-131, issn 0146-6283, 4 p.Article

Open Innovation Gaining Momentum in the Food IndustryBELLAIRS, J.Cereal foods world. 2010, Vol 55, Num 1, pp 4-6, issn 0146-6283, 3 p.Article

Development of an Integrated Total Dietary Fiber Method Consistent with the Codex Alimentarius DefinitionMCCLEARY, Barry V.Cereal foods world. 2010, Vol 55, Num 1, pp 24-28, issn 0146-6283, 5 p.Article

Sustainabitity: Addressing the Life Cycle of Cereal Food ProductsBALDWIN, C.Cereal foods world. 2010, Vol 55, Num 4, pp 177-179, issn 0146-6283, 3 p.Article

Added Sugars, Nutrient Intakes, and Grain-Based FoodsJONES, J. M.Cereal foods world. 2010, Vol 55, Num 5, pp 226-230, issn 0146-6283, 5 p.Article

A History of Aerated FoodsCAMPBELL, G. M.Cereal foods world. 2009, Vol 54, Num 1, pp 8-14, issn 0146-6283, 7 p.Article

Eco Trends in the Fodd IndustryLARSON, K. A.Cereal foods world. 2009, Vol 54, Num 2, pp 55-57, issn 0146-6283, 3 p.Article

Wheat in the Grain Chain : Managing Production to Optimize Grain QualityWRIGLEY, C. W; GOODING, M. J.Cereal foods world. 2009, Vol 54, Num 2, pp 58-64, issn 0146-6283, 7 p.Article

Ingredient UpdateCereal foods world. 2009, Vol 54, Num 5, issn 0146-6283, [19 p.]Serial Issue

Emerging Issues: What's to ComeATWELL, Bill.Cereal foods world. 2009, Vol 54, Num 6, issn 0146-6283, [ 24 p.]Serial Issue

Functional Oat Ingredients-Opportunities and Challenges for Food TechnologyLEHTINEN, P; KAUKOVIRTA-NORJA, A; SIBAKOV, J et al.Cereal foods world. 2009, Vol 54, Num 6, pp 267-271, issn 0146-6283, 5 p.Article

Role of Salt in BakingMILLER, R. A; HOSENEY, R. C.Cereal foods world. 2008, Vol 53, Num 1, pp 4-6, issn 0146-6283, 3 p.Article

Grain-based Foods : What's New and What's NextDORNBLASER, L.Cereal foods world. 2008, Vol 53, Num 1, pp 29-31, issn 0146-6283, 3 p.Article

Packaging & Processing DevelopmentsBRUINSMA, B.Cereal foods world. 2008, Vol 53, Num 3, issn 0146-6283, 38 p.Serial Issue

The Lifelong Benefits of Inulin and OligofructoseO'NEILL, J.Cereal foods world. 2008, Vol 53, Num 2, pp 65-68, issn 0146-6283, 4 p.Article