January-February 2002, Volume 79, Number 1

Acknowledgment of Reviewers.
Publication no. C-2001-1210-01O.
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Instructions to Authors.
Publication no. C-2001-1210-02O.

REVIEW: Zein: A History of Processing and Use.
J. W. Lawton. Publication no. C-2001-1203-01R.
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NOTE: Structure of Amylopectins from ae-Containing Maize Starches.
J. D. Klucinec and D. B. Thompson. Publication no. C-2001-1203-02R.
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Amylopectin Nature and Amylose-to-Amylopectin Ratio as Influences on the Behavior of Gels of Dispersed Starch.
J. D. Klucinec and D. B. Thompson. Publication no. C-2001-1203-03R.
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Effects of Product Temperature and Moisture Content on Viscoelastic Properties of Glutinous Rice Extrudates.
G. C.-C. Chuang and A.-I. Yeh. Publication no. C-2001-1203-04R.  
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Wheat Intercultivar Differences in Susceptibility of Glutenin Protein to Effects of Bug (Eurygaster integriceps) Protease.
D. Sivri, H. D. Sapirstein, W. Bushuk, and H. Köksel. Publication no. C-2001-1203-05R.
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Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor.
C. Thiele, M. G. Gänzle, and R. F. Vogel. Publication no. C-2001-1203-06R.
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Prediction of Texture of Cooked White Rice by Near-Infrared Reflectance Analysis of Whole-Grain Milled Samples.
J.-F. Meullenet, A. Mauromoustakos, T. Bellman Horner, and B. P. Marks. Publication no. C-2001-1203-07R.
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Steady and Dynamic Shear Rheological Properties of Starch and Decolorized Hsian-tsao Leaf Gum Composite Systems.
L.-S. Lai and C.-L. Liao. Publication no. C-2001-1204-01R.
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Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles.
D. W. Hatcher, M. J. Anderson, R. G. Desjardins, N. M. Edwards, and J. E. Dexter. Publication no. C-2001-1204-02R.
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Effects of Heat-Moisture Treatment and Lipids on Gelatinization and Retrogradation of Maize and Potato Starches.
E. Miyoshi. Publication no. C-2001-1204-03R.
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Tetraploid Wheat—A Resource for Genetic Improvement of Durum Wheat Quality.
M. J. Sissons and R. A. Hare. Publication no. C-2001-1204-04R.
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Effects of Fortification and Enrichment of Maize Tortillas on Growth and Brain Development of Rats Throughout Two Generations.  
C. Stylianopoulos, S. O. Serna Saldívar, and G. A. MacKinney. Publication no. C-2001-1204-05R.
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Evaluation of a Near-Infrared Reflectance Spectrometer as a Granulation Sensor for First-Break Ground Wheat: Studies with Hard Red Winter Wheats.  
M. C. Pasikatan, J. L. Steele, E. Haque, C. K. Spillman, and G. A. Milliken. Publication no. C-2001-1204-06R.
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Effects of Various Steeping Periods on Physical and Sensory Characteristics of Yukwa (Korean Rice Snack).  
H. S. Chun, S. B. Cho, and H. Y. L. Kim. Publication no. C-2001-1204-07R.
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Understanding the Mechanism of Cross-Linking Agents (POCl(3), STMP, and EPI) Through Swelling Behavior and Pasting Properties of Cross-Linked Waxy Maize Starches.  
J. B. Hirsch and J. L. Kokini. Publication no. C-2001-1205-01R.
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Frequency Dependence of Viscoelastic Properties of Bread Crumb and Relation to Bread Staling.  
F. C. Wang and X. S. Sun. Publication no. C-2001-1205-02R.
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Study of a Small-Scale Laboratory Wet-Milling Procedure for Wheat.  
D. Wang and D. S. Chung. Publication no. C-2001-1205-03R.
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Effect of Steeping Conditions (Sulfur Dioxide, Lactic Acid, and Temperature) on Starch Yield, Starch Quality, and Germ Quality from the Intermittent Milling and Dynamic Steeping Process (IMDS) for a Brazilian Corn Hybrid.  
M. S. J. Manzoni, S. N. Kronka, and J. F. Lopes-Filho. Publication no. C-2001-1205-04R.
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NOTE: Granular Cold Water Gelling Starch Prepared from Chickpea Starch Using Liquid Ammonia and Ethanol.  
R. Jackowski, Z. Czuchajowska, and B.-K. Baik. Publication no. C-2001-1205-05R.
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Influence of Mixing Conditions and Rest Time on Capillary Flow Behavior of Wheat Flour Dough.  
B. Cuq, E. Yildiz, and J. Kokini. Publication no. C-2001-1205-06R.
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Effect of Glass Transition and Cross-Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram.  
I. Toufeili, I. A. Lambert, and J. L. Kokini. Publication no. C-2001-1205-07R.
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Two-Dimensional Vibration Spectroscopy of Rice Quality and Cooking.  
F. E. Barton, II, D. S. Himmelsbach, A. M. McClung, and E. L. Champagne. Publication no. C-2001-1206-01R.
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Plant Sterols in Cereals and Cereal Products.  
V. Piironen, J. Toivo, and A.-M. Lampi. Publication no. C-2001-1206-02R.
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Simplified Dilute Acetic Acid Based Extraction Procedure for Fractionation and Analysis of Wheat Flour Protein by Size Exclusion HPLC and Flow Field-Flow Fractionation.  
T. Ueno, S. G. Stevenson, K. R. Preston, M. J. Nightingale, and B. M. Marchylo. Publication no. C-2001-1206-03R.
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Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping Time.  
J. L. Fernández-Muñoz, M. E. Rodríguez, R. C. Pless, H. E. Martínez-Flores, M. Leal, J. L. Martinez, and L. Baños. Publication no. C-2001-1206-04R.
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