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Volume 95
Main
Journal of Cereal Science
Volume 95
Journal of Cereal Science
Volume 95
1
Relationship between specific weight of spring barley and malt quality
Hoyle, Aaron
,
Brennan, Maree
,
Pitts, Nicholas
,
Jackson, Gail E.
,
Hoad, Steve
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 766 KB
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2020
2
Effect of high temperature stress during ripening on the accumulation of key storage compounds among Japanese highly palatable rice cultivars
Ishimaru, Tsutomu
,
Miyazaki, Masayuki
,
Shigemitsu, Takanari
,
Nakata, Masaru
,
Kuroda, Masaharu
,
Kondo, Motohiko
,
Masumura, Takehiro
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 1.16 MB
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2020
3
Selenium in Se-enriched tartary buckwheat (Fagopyrum tataricum L. Gaertn.): Its molecular form and changes during processing
Niu, Qianwen
,
Dong, Rui
,
Messia, Maria Cristina
,
Ren, Tian
,
Hu, Xinzhong
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 585 KB
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2020
4
GlutoPeak parameters of whole wheat flours for gluten quality evaluation in soft wheat breeding programs
Karaduman, YaÅar
,
Sayaslan, Abdülvahit
,
Akın, Arzu
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 1.42 MB
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2020
5
Influence of wheat variety and dough preparation on FODMAP content in yeast-leavened wheat breads
Longin, C.F.H.
,
Beck, H.
,
Gütler, A.
,
Gütler, H.
,
Heilig, W.
,
Zimmermann, J.
,
Bischoff, S.C.
,
Würschum, T.
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 1.12 MB
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2020
6
Comparative study on the effects of buckwheat by roasting: Antioxidant properties, nutrients, pasting, and thermal properties
Ma, Qian
,
Zhao, Yue
,
Wang, Hong-Lu
,
Li, Jing
,
Yang, Qing-Hua
,
Gao, Li-Cheng
,
Murat, Toktar
,
Feng, Bai-Li
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 3.24 MB
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2020
7
Variation in amylose concentration to enhance wheat flour extrudability
Hellemans, T.
,
Nekhudzhiga, H.
,
Van Bockstaele, F.
,
Wang, Y.J.
,
Emmambux, M.N.
,
Eeckhout, M.
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 890 KB
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2020
8
Production of syrup rich in arabinoxylan oligomers and antioxidants from wheat bran by alkaline pretreatment and enzymatic hydrolysis, and applicability in baking
Pihlajaniemi, Ville
,
Mattila, Outi
,
Koitto, Taru
,
Nikinmaa, Markus
,
Heiniö, Raija-Liisa
,
Sorsamäki, Lotta
,
Siika-aho, Matti
,
Nordlund, Emilia
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 3.92 MB
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2020
9
Development of β-glucan enriched wheat bread using soluble oat fiber
Ortiz de Erive, Maria
,
He, Fuli
,
Wang, Tao
,
Chen, Guibing
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 2.24 MB
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2020
10
Gelatinization and pasta making conditions for buckwheat gluten-free pasta
De Arcangelis, Elisa
,
Cuomo, Francesca
,
Trivisonno, Maria Carmela
,
Marconi, Emanuele
,
Messia, Maria Cristina
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 3.15 MB
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2020
11
Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation
Chen, Yan
,
Wu, Yue
,
Fu, Jie
,
Fan, Qinghan
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 2.16 MB
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2020
12
Effect of curdlan on the quality of frozen-cooked noodles during frozen storage
Liang, Ying
,
Qu, Zhuoting
,
Liu, Mei
,
Wang, Jinshui
,
Zhu, Mengfei
,
Liu, Zhilei
,
Li, Jie
,
Zhan, Xiaobei
,
Jia, Feng
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 2.19 MB
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2020
13
Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound
Tomé Constantino, Augusto Bene
,
Garcia-Rojas, Edwin Elard
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 1.85 MB
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2020
14
Immunochemical analysis of oat avenins in an oat cultivar and landrace collection
Ahola, Hanna G.
,
Sontag-Strohm, Tuula S.
,
Schulman, Alan H.
,
Tanhuanpää, Pirjo
,
Viitala, Sirja
,
Huang, Xin
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 4.02 MB
Your tags:
2020
15
Digital imaging as a tool to study the structure of porous baked foods
Rahimi, Jamshid
,
Baur, Joachim
,
Singh, Ashutosh
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 7.74 MB
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2020
16
The mesoscopic structure in wheat flour dough development
Li, Fang
,
Zhang, Yingquan
,
Guo, Boli
,
Wei, Yimin
,
Don, Clyde
,
Pan, Weichun
,
Zhang, Bo
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 1.52 MB
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2020
17
Genetic analysis of iron and zinc concentrations in bread wheat grains
Amiri, Reza
,
Bahraminejad, Sohbat
,
Cheghamirza, Kianoosh
,
Arzani, Ahmad
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 491 KB
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2020
18
Effects of spraying exogenous cytokinin or spermine on the starch physicochemical properties of waxy maize exposed to post-silking high temperature
Yan, Yini
,
Wang, Longfei
,
Lu, Dalei
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 4.72 MB
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2020
19
Understanding how the cooking methods affected structures and digestibility of native and heat-moisture treated rice starches
Xie, Xinhua
,
Qi, Lei
,
Xu, Chao
,
Shen, Yue
,
Wang, Hongwei
,
Zhang, Hua
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 2.30 MB
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2020
20
Variability and cluster analysis of arabinoxylan content and its molecular profile in crossed wheat lines
Szentmiklóssy, Marietta
,
Török, Kitti
,
Pusztai, Ãva
,
Kemény, Sándor
,
Tremmel-Bede, Karolina
,
Rakszegi, Marianna
,
Tömösközi, Sándor
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 3.77 MB
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2020
21
The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph
Sun, Xinyang
,
Koksel, Filiz
,
Scanlon, Martin G.
,
Nickerson, Michael T.
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 1.47 MB
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2020
22
The composition of floury and vitreous endosperm affects starch digestibility kinetics of the whole maize kernel
Zurak, Dora
,
Kljak, Kristina
,
Grbeša, Darko
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 379 KB
Your tags:
2020
23
Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads
Espinosa-RamÃrez, Johanan
,
Garzon, Raquel
,
Serna-Saldivar, Sergio O.
,
Rosell, Cristina M.
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 154 KB
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2020
24
Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch
Ma, Mengting
,
Zhang, Yu
,
Chen, Xiaojing
,
Li, Haitao
,
Sui, Zhongquan
,
Corke, Harold
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 8.58 MB
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2020
25
Editorial Board
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 41 KB
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2020
26
Characterization of pre-gelatinized maize starch-zein blend films produced at alkaline pH
Teklehaimanot, Welday Hailu
,
Ray, Suprakas Sinha
,
Emmambux, M. Naushad
Journal:
Journal of Cereal Science
Year:
2020
File:
PDF, 777 KB
Your tags:
2020
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