Volume 29; Issue 2

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Journal of Cereal Science
Volume 29; Issue 2

Journal of Cereal Science

Volume 29; Issue 2

1

Mapping Quantitative Trait Loci for Starch Granule Traits in Barley

A. Borém, D.E. Mather, D.C. Rasmusson, R.G. Fulcher, P.M. Hayes

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 144 KB

english, 1999

2

Research Note: The Central Domain of High Molecular Weight Glutenin Subunits is Water-Soluble

A.C.A.P.A. Bekkers, E. de Boef, A.A. van Dijk, R.J. Hamer

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 192 KB

english, 1999

3

Research Note: Rapid Single-Step Procedure for Isolating Total Glutenin Proteins of Wheat Flour

B.X. Fu, M.I.P. Kovacs

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 218 KB

english, 1999

4

Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing

E. Guerra-Hernandez, N. Corzo, B. Garcia-Villanova

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 105 KB

english, 1999

5

Mini Review: On the Elasticity of Wheat Gluten

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 101 KB

english, 1999

6

Development of anIn VitroEnzymic Digestion Method for Removal of Starch and Protein and Assessment of its Performance Using Rye andWheat Breads

A.-M. Aura, H. Härkönen, M. Fabritius, K. Poutanen

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 5.63 MB

english, 1999

7

Barley Bulgur: Effect of Processing and Cooking on Chemical Composition

H. Köksel, M.J. Edney, B. Özkaya

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 98 KB

english, 1999

8

Calorific Losses in Maize in Relation to Colonisation by Isolates ofAspergillus ochraceusUnder Different Environmental Conditions

A.J. Ramos, J. Muñoz, S. Marı&amp, #x0301, n, V. Sanchis, N. Magan

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 216 KB

english, 1999

9

Factors Governing Levels and Composition of the Sodium Dodecyl Sulphate-Unextractable Glutenin Polymers During Straight Dough Breadmaking

W.S. Veraverbeke, C.M. Courtin, I.M. Verbruggen, J.A. Delcour

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 153 KB

english, 1999

10

Modelling the Contribution ofAlpha-Amylase,Beta-Amylase and Limit Dextrinase to Starch Degradation During Mashing

A.W. MacGregor, S.L. Bazin, L.J. Macri, J.C. Babb

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 154 KB

english, 1999

11

Epitope Mapping Studies of Broad Specificity Monoclonal Antibodies to Cereal Prolamins

G.M. Brett, E.N.C. Mills, B.J. Goodfellow, R.J. Fido, A.S. Tatham, P.R. Shewry, M.R.A. Morgan

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 593 KB

english, 1999

12

Announcement

Journal:

Journal of Cereal Science

Year:

1999

Language:

english

File:

PDF, 31 KB

english, 1999

13

Erratum

Journal:

Journal of Cereal Science

Year:

1999

File:

PDF, 26 KB

1999