Volume 75

Journal of Cereal Science

Volume 75

1

Identification and characterization of high protein oat lines from a mutagenized oat population

Sunilkumar, Bindu A., Leonova, Svetlana, Öste, Rickard, Olsson, Olof

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 920 KB

english, 2017

2

Wheat ( Triticum aestivum L.) grain proteome response to elevated [CO 2 ] varies between genotypes

S. Arachchige, Pramesha Madurangi, Ang, Ching-Seng, Nicolas, Marc E., Panozzo, Joe, Fitzgerald, Glenn, Hirotsu, Naoki, Seneweera, Saman

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 578 KB

english, 2017

3

Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread

Jia, Chunli, Yang, Wendan, Yang, Zixuan, Ojobi, Omedi Jacob

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.21 MB

english, 2017

4

Silicon fertilization modulates 2-acetyl-1-pyrroline content, yield formation and grain quality of aromatic rice

Mo, Zhaowen, Lei, Shun, Ashraf, Umair, Khan, Imran, Li, Yuan, Pan, Shenggang, Duan, Meiyang, Tian, Hua, Tang, Xiangru

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 352 KB

english, 2017

5

Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats

Xu, Jianteng, Zhang, Wenbin, Adhikari, Koushik, Shi, Yong-Cheng

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.27 MB

english, 2017

6

Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy

Ringsted, Tine, Siesler, Heinz Wilhelm, Engelsen, Søren Balling

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.25 MB

english, 2017

7

Effect of barley flour addition on the physico-chemical properties of dough and structure of bread

Al-Attabi, Zahir Humaid, Merghani, Taha Mohammed, Ali, Amanat, Rahman, Mohammad Shafiur

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 2.11 MB

english, 2017

8

Using NMR to study changes in the characteristic constituents of stored rice

Zheng, Huayan, Du, Xianfeng, Guo, Li, Hu, Jingwei, Xu, Yang, Zhao, Hao

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.20 MB

english, 2017

9

Modification of mechanical polishing operation using preheating systems to improve the bulgur color

Balcı, Fatih, Bayram, Mustafa

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 697 KB

english, 2017

10

Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels

Struyf, Nore, Verspreet, Joran, Verstrepen, Kevin J., Courtin, Christophe M.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.08 MB

english, 2017

11

Effect of particle size of rice bran on gamma-oryzanol content and compounds

Massarolo, Kelly Cristina, Ribeiro, Anelise Christ, Furlong, Eliana Badiale, de Souza Soares, Leonor Almeida

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.24 MB

english, 2017

12

Functional bread: Effect of inulin-type products addition on dough rheology and bread quality

Sirbu, Alexandrina, Arghire, Camelia

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1023 KB

english, 2017

13

Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents

Jeong, Sungmin, Kim, Myeongseon, Yoon, Mi-Ra, Lee, Suyong

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.06 MB

english, 2017

14

Understanding functional properties of mildly refined starch fractions of yellow pea

Geerts, Marlies E.J., Strijbos, Marisa, van der Padt, Albert, van der Goot, Atze Jan

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 867 KB

english, 2017

15

Genome-wide association mapping of phenolic acids in tetraploid wheats

Nigro, Domenica, Laddomada, Barbara, Mita, Giovanni, Blanco, Emanuela, Colasuonno, Pasqualina, Simeone, Rosanna, Gadaleta, Agata, Pasqualone, Antonella, Blanco, Antonio

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.92 MB

english, 2017

16

Barley genotypic β-glucan variation combined with enzymatic modifications direct its potential as a natural ingredient in a high fiber extract

Mikkelsen, Mette S., Meier, Sebastian, Jensen, Morten G., Qin, Fen, Stoica, Iuliana-Madalina, Martens, Helle J., Blennow, Andreas, Jespersen, Birthe M.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 2.10 MB

english, 2017

17

A short-term study of wheat grain protein response to post-anthesis foliar nitrogen application under elevated CO 2 and supplementary irrigation

Sultana, Humaira, Armstrong, Roger, Suter, Helen, Chen, Deli, Nicolas, Marc E.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 636 KB

english, 2017

18

Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta

De Paula, Rosanna, Abdel-Aal, El-Sayed M., Messia, Maria Cristina, Rabalski, Iwona, Marconi, Emanuele

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 879 KB

english, 2017

19

Transgenic sorghum with suppressed synthesis of kafirin subclasses: Effects on flour and dough rheological characteristics

Elhassan, Mohammed S.M., Emmambux, M. Naushad, Taylor, John R.N.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.86 MB

english, 2017

20

Preparation and properties of wheat gluten based bioplastics with fish scale

Thammahiwes, Supakorn, Riyajan, Sa-Ad, Kaewtatip, Kaewta

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 2.16 MB

english, 2017

21

The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

Burešová, Iva, Tokár, Marián, Mareček, Ján, Hřivna, Luděk, Faměra, Oldřich, Šottníková, Viera

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.60 MB

english, 2017

22

Molecular characterization of starches by AF4-MALS-RI: An alternative procedure

Bello-Pérez, Luis A., Rodriguez-Ambriz, Sandra L., Lozano-Grande, Maria A.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 270 KB

english, 2017

23

Wheat flour enriched with oat β -glucan: A study of hydration, rheological and fermentation properties of dough

Wang, Lei, Ye, Fayin, Li, Sheng, Wei, Fubin, Chen, Jinfeng, Zhao, Guohua

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 2.39 MB

english, 2017

24

Model gluten gels

Banc, A., Dahesh, M., Wolf, M., Morel, M.-H., Ramos, L.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 649 KB

english, 2017

25

Gluten and non-gluten proteins of wheat as target antigens in autism, Crohn’s and celiac disease

Vojdani, Aristo, Vojdani, Elroy

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 12.41 MB

english, 2017

26

Interplay between starch and proteins in waxy wheat

Caramanico, Rosita, Barbiroli, Alberto, Marengo, Mauro, Fessas, Dimitrios, Bonomi, Francesco, Lucisano, Mara, Pagani, Maria Ambrogina, Iametti, Stefania, Marti, Alessandra

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.12 MB

english, 2017

27

The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough

Ooms, Nand, Pareyt, Bram, Jansens, Koen J.A., Reyniers, Stijn, Brijs, Kristof, Delcour, Jan A.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1.51 MB

english, 2017

28

Optimization of the ultrasound-assisted extraction of tryptophan and its derivatives from rice ( Oryza sativa ) grains through a response surface methodology

Setyaningsih, Widiastuti, Saputro, Irfan E., Palma, Miguel, Barroso, Carmelo G.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 1012 KB

english, 2017

29

Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread

Luo, Denglin, Liang, Xuping, Xu, Baocheng, Kou, Xuerui, Li, Peiyan, Han, Sihai, Liu, Jianxue, Zhou, Lu

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 341 KB

english, 2017

30

Effects of protein oxidation on gelatinization characteristics during rice storage

Shi, Jiayi, Wu, Meidan, Quan, Mengmeng

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 727 KB

english, 2017

31

The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles

Lambrecht, Marlies A., Rombouts, Ine, Nivelle, Mieke A., Delcour, Jan A.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 636 KB

english, 2017

32

Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles

Chandla, Narender K., Saxena, D.C., Singh, Sukhcharn

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 2.34 MB

english, 2017

33

Characterization of xylan from rice bran and finger millet seed coat for functional food applications

Palaniappan, Ayyappan, Yuvaraj, Shanmuga Sundharam, Sonaimuthu, Saravanan, Antony, Usha

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 2.51 MB

english, 2017

34

Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats

Gomes, Mariana Juste Contin, Infante, Rufino António, da Silva, Bárbara Pereira, Moreira, Maria Eliza de Castro, Dias, Desirrê Moraes, Lopes, Rita de Cássia Stampini Oliveira, Toledo, Renata Celi Lope

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 400 KB

english, 2017

35

Extrusion of a model sorghum-barley blend: Starch digestibility and associated properties

Koa, Su Sin, Jin, Xinglin, Zhang, Jing, Sopade, Peter A.

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 520 KB

english, 2017

36

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

Niu, Meng, Hou, Gary G., Zhao, Siming

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 438 KB

english, 2017

37

Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality

Schönhofen, André, Zhang, Xiaoqin, Dubcovsky, Jorge

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 674 KB

english, 2017

38

Valorization of the whole grains of Triticum aestivum L. and Triticum vulgare L. through the investigation of their biochemical composition and in vitro antioxidant, anti-inflammatory, anticancer and anticalpain activities

Amessis-Ouchemoukh, Nadia, Ouchemoukh, Salim, Benchibane, Tassadit, Hernanz, Dolores, Stinco, Carla M., Rodríguez-Pulido, Francisco J., Heredia, Francisco J., Madani, Khodir, Luis, José

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 654 KB

english, 2017

39

Editorial

MacRitchie, Finlay

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 149 KB

english, 2017

40

IFC - Editorial Board

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 76 KB

english, 2017

41

Calendar

Journal:

Journal of Cereal Science

Year:

2017

Language:

english

File:

PDF, 121 KB

english, 2017