Volume 74

Journal of Cereal Science

Volume 74

1

Lower grain nitrogen content of wheat at elevated CO 2 can be improved through post-anthesis NH 4 + supplement

Fernando, Nimesha, Hirotsu, Naoki, Panozzo, Joe, Tausz, Michael, Norton, Robert M., Seneweera, Saman

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 2.53 MB

english, 2017

2

The agronomic performance and nutritional content of oat and barley varieties grown in a northern maritime environment depends on variety and growing conditions

Chappell, Andrew, Scott, Karen P., Griffiths, Irene A., Cowan, Alexander A., Hawes, Cathy, Wishart, John, Martin, Peter

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 302 KB

english, 2017

3

Extraction and purification of an endo-1,4-β-xylanase from wheat malt

Guo, Xiao, Jin, Yuhong, Du, Jinhua

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 817 KB

english, 2017

4

Responses of glutamine synthetase activity and gene expression to nitrogen levels in winter wheat cultivars with different grain protein content

Zhang, Meiwei, Ma, Dongyun, Ma, Geng, Wang, Chenyang, Xie, Xudong, Kang, Guozhang

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 557 KB

english, 2017

5

Assessment of biochemical markers identified in wheat for monitoring barley grain tissue

Barron, Cécile, Holopainen-Mantila, Ulla, Sahlstrom, Stefan, Hotekjolen, Ann Katrin, Lullien-Pellerin, Valérie

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.64 MB

english, 2017

6

Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties

Rafe, Ali, Sadeghian, Alireza

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.20 MB

english, 2017

7

An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology

Cetiner, B., Acar, O., Kahraman, K., Sanal, T., Koksel, H.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 972 KB

english, 2017

8

A new lean no time test baking method with improved discriminating power

Dupuis, Brigitte, Fu, Bin Xiao

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1022 KB

english, 2017

9

An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking

Masatcioglu, Tugrul M., Sumer, Zeynep, Koksel, Hamit

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.32 MB

english, 2017

10

Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality

Kissing Kucek, Lisa, Dyck, Elizabeth, Russell, June, Clark, Liz, Hamelman, Jeffrey, Burns-Leader, Sharon, Senders, Stefan, Jones, Jenny, Benscher, David, Davis, Michael, Roth, Greg, Zwinger, Steve, So

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.49 MB

english, 2017

11

Bioactivity and chemical components of Thai rice in five stages of grain development

Jiamyangyuen, S., Nuengchamnong, N., Ngamdee, P.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.91 MB

english, 2017

12

Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties

Yazar, Gamze, Duvarci, Ozlem, Tavman, Sebnem, Kokini, Jozef L.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.72 MB

english, 2017

13

Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters

Rebellato, Ana Paula, Castro Lima, Jessica, Silva, Joyce Grazielle Siqueira, Steel, Caroline Joy, Lima Pallone, Juliana Azevedo

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 271 KB

english, 2017

14

Detect unique molecular structure associated with physiochemical properties in CDC varieties of oat grain with unique nutrient traits [Feed Type vs. Milling Type] in comparison with barley grain using advanced molecular spectroscopy as a non-destructive biological tool

Prates, Luciana L., Yu, Peiqiang

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.41 MB

english, 2017

15

Identification and molecular characterization of novel LMW-m and -s glutenin genes, and a chimeric -m/-i glutenin gene in 1A chromosome of three diploid Triticum species

Cuesta, Susana, Alvarez, Juan B., Guzmán, Carlos

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 3.34 MB

english, 2017

16

Protein-starch matrix microstructure during rice flour pastes formation

Saleh, Mohammed I.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 3.29 MB

english, 2017

17

Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy

Nawrocka, Agnieszka, Miś, Antoni, Niewiadomski, Zbigniew

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.68 MB

english, 2017

18

Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses

Gartaula, Ghanendra, Dhital, Sushil, Pleming, Denise, Gidley, Michael J.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 19.16 MB

english, 2017

19

Sorghum starch properties as affected by growing season, hybrid, and kernel maturity

Kaufman, R.C., Wilson, J.D., Bean, S.R., Xu, F., Shi, Y.-C.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 2.65 MB

english, 2017

20

Application of image analysis to optimization of the bread-making process based on the acceptability of the crust color

Castro, Wilson, Oblitas, Jimy, Chuquizuta, Tony, Avila-George, Himer

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 2.96 MB

english, 2017

21

Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks

Tong, Li-Tao, Zhu, Ruizhen, Zhou, Xianrong, Zhong, Kui, Wang, Lili, Liu, Liya, Hu, Xinzhong, Zhou, Sumei

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 732 KB

english, 2017

22

Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness

Santiago-Ramos, David, Figueroa-Cárdenas, Juan de Dios, Véles-Medina, José Juan, Mariscal-Moreno, Rosa María

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.19 MB

english, 2017

23

Genetics and chemistry of pigments in wheat grain – A review

Lachman, Jaromír, Martinek, Petr, Kotíková, Zora, Orsák, Matyáš, Šulc, Miloslav

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.51 MB

english, 2017

24

The Gsp-1 genes encode the wheat arabinogalactan peptide

Wilkinson, Mark D., Tosi, Paola, Lovegrove, Alison, Corol, Delia I., Ward, Jane L., Palmer, Richard, Powers, Stephen, Passmore, Diana, Webster, Gina, Marcus, Susan E., Knox, J. Paul, Shewry, Peter R.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.14 MB

english, 2017

25

A modeling approach in the interpretation of starch pasting properties

Palabiyik, İbrahim, Toker, Omer Said, Karaman, Safa, Yildiz, Önder

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 698 KB

english, 2017

26

Influence of high daytime temperature during the grain filling stage on fissure formation in rice

Abayawickrama, A.S.M.T., Reinke, R.F., Fitzgerald, M.A., Harper, J.D.I., Burrows, G.E.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 729 KB

english, 2017

27

Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing

Hu, Yueming, Wang, Lijuan, Zhu, Hong, Li, Zaigui

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.51 MB

english, 2017

28

Comparative analysis of dough rheology and quality of bread baked from fortified and high-in-fiber flours

Kurek, Marcin Andrzej, Wyrwisz, Jarosław, Karp, Sabina, Brzeska, Magdalena, Wierzbicka, Agnieszka

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 874 KB

english, 2017

29

Development of standard fingerprints of naked oats using chromatography combined with principal component analysis and cluster analysis

Qi, XiGuang, Zhu, Ling, Wang, Chaoqun, Zhang, Hui, Wang, Li, Qian, Haifeng

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 410 KB

english, 2017

30

The heterogeneous distribution of α-amylase and endoxylanase activity over a population of preharvest sprouted wheat kernels and their localization in individual kernels

Olaerts, Heleen, De Bondt, Yamina, Courtin, Christophe M.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 2.85 MB

english, 2017

31

The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion

Zeng, Zicong, Li, Yuting, Yang, Rong, Liu, Chengmei, Hu, Xiuting, Luo, Shunjing, Gong, Ersheng, Ye, Jiangping

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.01 MB

english, 2017

32

In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta

Rafiq, Aasima, Sharma, Savita, Singh, Baljit

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.42 MB

english, 2017

33

Triticale extrudates – Changes of macrostructure, mechanical properties and molecular water dynamics during hydration

Makowska, Agnieszka, Baranowska, Hanna Maria, Michniewicz, Jan, Chudy, Sylwia, Kowalczewski, Przemysław Łukasz

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 723 KB

english, 2017

34

Dough rheological properties and texture of gluten-free pasta based on proso millet flour

Motta Romero, Hollman, Santra, Dipak, Rose, Devin, Zhang, Yue

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.91 MB

english, 2017

35

Definition of the low molecular weight glutenin subunit gene family members in a set of standard bread wheat ( Triticum aestivum L.) varieties

Ibba, Maria I., Kiszonas, Alecia M., Guzmán, Carlos, Morris, Craig F.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 4.39 MB

english, 2017

36

Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation

Gao, Jing, Koh, Audrey Hui Si, Tay, Shia Lyn, Zhou, Weibiao

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 2.32 MB

english, 2017

37

Genetic analysis of barley for Shochu quality

Sadohara, Rie, Iwami, Akihiko, Kajiwara, Yasuhiro, Takashita, Hideharu, March, Timothy J., Coventry, Stewart J., Box, Amanda J., Degner, Sophia, Eglinton, Jason K.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 376 KB

english, 2017

38

The role of cereal science in product development

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 142 KB

english, 2017

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