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RELATIONSHIP BETWEEN SOME DURUM WHEAT PHYSICAL CHARACTERISTICS AND SEMOLINA MILLING PROPERTIESMATSUO RR; DEXTER JE.1980; CANAD. J. PLANT SCI.; CAN; DA. 1980; VOL. 60; NO 1; PP. 49-53; ABS. FRE; BIBL. 12 REF.Article

EFFECT OF SEMOLINA EXTRACTION RATE ON SEMOLINA CHARACTERISTICS AND SPAGHETTI QUALITYDEXTER JE; MATSUO RR.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 841-852; BIBL. 22 REF.Article

THE EFFECT OF GLUTEN PROTEIN FRACTIONS ON PASTA DOUGH RHEOLOGY AND SPAGHETTI-MAKING QUALITY.DEXTER JE; MATSUO RR.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 1; PP. 44-57; BIBL. 1 P. 1/2Article

EFFECT OF WATER CONTENT ON CHANGES IN SEMOLINA PROTEINS DURING DOUGH-MIXINGDEXTER JE; MATSUO RR.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 1; PP. 15-19; BIBL. 35 REF.Article

AMINO ACID COMPOSITION OF MATURING ENDOSPERM FROM HEXAPLOID TRITICALE AND ITS SPRING RYE AND DURUM WHEAT PARENTS = COMPOSITION EN ACIDES AMINES DE L'ALBUMEN EN COURS DE MATURATION DE TRITICALE HEXAPLOIDE ET DES LIGNEES PARENTALES DE SEIGLE ET DE BLE DURDEXTER JE; DRONZEK BL.1975; CANAD. J. PLANT SCI.; CANADA; DA. 1975; VOL. 55; NO 2; PP. 537-546; ABS. FR.; BIBL. 23REFArticle

AMINO ACID COMPOSITION OF THE ENDOSPERM FREE AMINO ACIDS AND PROTEINS FROM A MATURING COMMON WHEAT AND ITS EXTRACTED TETRAPLOID.DEXTER JE; DRONZEK BL.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 3; PP. 674-676; BIBL. 15 REF.Article

NOTE ON THE AMINO ACID COMPOSITION OF PROTEIN FRACTIONS FROM A DEVELOPING TRITICALE AND ITS RYE AND DURUM WHEAT PARENTS = NOTE SUR LA COMPOSITION EN ACIDES AMINES DES FRACTIONS DES PROTEINES D'UN TRITICALE ET DES PARENTS SEIGLE ET BLE DUR, EN COURS DE DEVELOPPEMENTDEXTER JE; DRONZEK BL.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 4; PP. 587-596; BIBL. 15 REF.Article

RELATIONSHIP BETWEEN DURUM WHEAT PROTEIN PROPERTIES AND PASTA DOUGH RHEOLOGY AND SPAGHETTI COOKING QUALITYDEXTER JE; MATSUO RR.1980; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1980; VOL. 28; NO 5; PP. 899-902; BIBL. 30 REF.Article

EFFECT OF STARCH ON PASTA DOUGH RHEOLOGY AND SPAGHETTI COOKING QUALITYDEXTER JE; MATSUO RR.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 3; PP. 190-195; BIBL. 36 REF.Article

EFFECT OF STARCHY KERNELS, IMMATURITY, AND SHRUNKEN KERNELS ON DURUM WHEAT QUALITYDEXTER JE; MATSUO RR.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 395-400; BIBL. 24 REF.Article

COMPARISON OF EXPERIMENTALLY MILLED DURUM WHEAT SEMOLINA TO SEMOLINA PRODUCED BY SOME CANADIAN COMMERCIAL MILLSMATSUO RR; DEXTER JE.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 2; PP. 117-122; BIBL. 21 REF.Article

CHANGES IN SPAGHETTI PROTEIN SOLUBILITY DURING COOKINGDEXTER JE; MATSUO RR.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 5; PP. 394-398; BIBL. 30 REF.Article

PROTEIN SYNTHESIS IN TRITICALE AND ITS DURUM WHEAT AND RYE PARENTS = SYNTHESE DES PROTEINES CHEZ LE TRITICALE ET SES PARENTS BLE DUR ET SEIGLEDEXTER JE; DRONZEK BL.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 4; PP. 577-586; BIBL. 15 REF.Article

EFFECT OF SMUDGE AND BLACKPOINT, MILDEWED KERNELS, AND ERGOT ON DURUM WHEAT QUALITYDEXTER JE; MATSUO RR.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 1; PP. 63-69; BIBL. 30 REF.Article

SPAGHETTI STICKINESS : SOME FACTORS INFLUENCING STICKINESS AND RELATIONSHIP TO OTHER COOKING QUALITY CHARACTERISTICS = LE CARACTERE COLLANT DES SPAGHETTI : QUELQUES FACTEURS INFLUENCANT LE CARACTERE COLLANT ET LEUR INFLUENCE SUR LES AUTRES CARACTERISTIQUES DE QUALITE A LA CUISSONDEXTER JE; MATSUO RR; MORGAN BC et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1545-1559; 8 P.; BIBL. 40 REF.; 13 TABL.Article

EFFECT OF SPROUT DAMAGE ON DURUM WHEAT AND SPAGHETTI QUALITY. = EFFET DE L'ENDOMMAGEMENT PAR GERMINATION SUR LA QUALITE DU BLE DUR ET DES SPAGHETTI.MATSUO RR; DEXTER JE; MACGREGOR AW et al.1982; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 6; PP. 468-472; BIBL. 40 REF.; 3 FIG./4 TABL.Article

A SCANNING ELECTRON MICROSCOPY STUDY OF WHEAT GLUTENDRONZEK BL; DEXTER JE; MATSUO RR et al.1980; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1980; VOL. 13; NO 4; PP. 162-166; ABS. FRE; BIBL. 23 REF.Article

SCANNING ELECTRON MICROSCOPY STUDY OF SPAGHETTI PROCESSINGMATSUO RR; DEXTER JE; DRONZEK BL et al.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 5; PP. 744-753; BIBL. 11 REF.Article

HIGH TEMPERATURE DRYING: EFFECT ON SPAGHETTI PROPERTIESDEXTER JE; MATSUO RR; MORGAN BC et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1741-1746; BIBL. 26 REF.Article

SCANNING ELECTRON MICROSCOPY OF COOKED SPAGHETTI.DEXTER JE; DRONZEK BL; MATSUO RR et al.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 1; PP. 23-30; BIBL. 27 REF.Article

A RESEARCH NOTE. AN IMPROVED METHOD FOR MILLING SEMOLINA IN THE BUHLER LABORATORY MILL AND A COMPARISON TO THE ALLIS-CHALMERS LABORATORY MILL = NOTE DE RECHERCHE. UNE METHODE AMELIOREE POUR LA MOUTURE DE LA SEMOULE DANS UN MOULIN DE LABORATOIRE BUHLER ET COMPARAISON AVEC LE MOULIN DE LABORATOIRE ALLIS-CHALMERSDEXTER JE; BLACK HC; MATSUO RR et al.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 3; PP. 225-228; ABS. FRE; BIBL. 14 REF.; 2 FIG./1 TABL.Article

RELATIONSHIP OF EXOPROTEOLYTIC AND ENDOPROTEOLYTIC ACTIVITY TO STORAGE PROTEIN HYDROLYSIS IN GERMINATING DURUM AND HARD RED SPRING WHEATPRESTON KR; DEXTER JE; KRUGER JE et al.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 877-888; BIBL. 2 P.Article

EFFECTS OF PROCESSING CONDITIONS AND COAKING TIME ON RIBOFLAVIN, THIAMINE, AND NIACIN LEVELS IN ENRICHED SPAGHETTIDEXTER JE; MATSUO RR; MORGAN BC et al.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 5; PP. 328-332; BIBL. 15 REF.Article

AN IMPROVED METHOD FOR MILLING SEMOLINA IN THE BUHLER LABORATORY MILL AND A COMPARISON TO THE ALLIS-CHALMERS LABORATORY MILLDEXTER JE; BLACK HC; MATSUO RR et al.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 3; PP. 225-228; ABS. FRE; BIBL. 14 REF.Article

A SCANNING ELECTRON MICROSCOPY STUDY OF JAPANESE NOODLESDEXTER JE; MATSUO RR; DRONZEK BL et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 3; PP. 202-208; BIBL. 16 REF.Article

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