January-February 2007, Volume 84, Number 1

Acknowledgment of Reviewers.
DOI: 10.1094/CCHEM-84-1-0iii.
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Instructions to Authors.
DOI: 10.1094/CCHEM-84-1-000v.

Composition of Functional Lipids in Hulled and Hulless Barley in Fractions Obtained by Scarification and in Barley Oil.
R. A. Moreau, R. A. Flores, and K. B. Hicks. DOI: 10.1094/CCHEM-84-1-0001.
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Effects of Ground Corn Particle Size on Ethanol Yield and Thin Stillage Soluble Solids.
K. Naidu, V. Singh, D. B. Johnston, K. D. Rausch, and M. E. Tumbleson. DOI: 10.1094/CCHEM-84-1-0006.
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Comparison of Raw Starch Hydrolyzing Enzyme with Conventional Liquefaction and Saccharification Enzymes in Dry-Grind Corn Processing.
P. Wang, V. Singh, H. Xue, D. B. Johnston, K. D. Rausch, and M. E. Tumbleson. DOI: 10.1094/CCHEM-84-1-0010.
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Investigation of Digestibility In Vitro and Physicochemical Properties of A- and B-Type Starch from Soft and Hard Wheat Flour.
Q. Liu, Z. Gu, E. Donner, I. Tetlow, and M. Emes. DOI: 10.1094/CCHEM-84-1-0015.
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Gelatinizing, Pasting, and Gelling Properties of Potato and Amaranth Starch Mixtures.
A. Gunaratne and H. Corke. DOI: 10.1094/CCHEM-84-1-0022.
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Functional Properties of Hydroxypropylated, Cross-Linked, and Hydroxypropylated Cross-Linked Tuber and Root Starches.
A. Gunaratne and H. Corke. DOI: 10.1094/CCHEM-84-1-0030.
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Influences of Baking and Thawing Conditions on Quality of Par-Baked French Bread.
C. S. Park and B.-K. Baik. DOI: 10.1094/CCHEM-84-1-0038.
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NOTE: Pressurized Solvent Extraction of Genistein and Its beta-Glucoside Conjugates from Soybean Flours and Soy-Based Foods.
J. M. Downing, O. K. Chung, P. A. Seib, and J. D. Hubbard. DOI: 10.1094/CCHEM-84-1-0044.
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Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta.
R. E. Cubadda, M. Carcea, E. Marconi, and M. C. Trivisonno. DOI: 10.1094/CCHEM-84-1-0048.
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Oat Tocols: Saponification vs. Direct Extraction and Analysis in High-Oil Genotypes.
D. M. Peterson, C. M. Jensen, D. L. Hoffman, and B. Mannerstedt-Fogelfors. DOI: 10.1094/CCHEM-84-1-0056.
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Pretreatment and Enzymatic Hydrolysis of Sorghum Bran.
D. Y. Corredor, S. Bean, and D. Wang. DOI: 10.1094/CCHEM-84-1-0061.
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NOTE: A Device for the Preparation of Cereal Endosperm Bricks.
C. F. Morris, K. Pecka, and A. D. Bettge. DOI: 10.1094/CCHEM-84-1-0067.
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Dynamic Monitoring of Dough Mixing Using Near-Infrared Spectroscopy: Physical and Chemical Outcomes.
A. Aït Kaddour, C. Barron, M.-H. Morel, and B. Cuq. DOI: 10.1094/CCHEM-84-1-0070.
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Effects on Soft Wheat (Triticum aestivum L.) Quality of Increased Puroindoline Dosage.
J. B. Campbell, J. M. Martin, F. Crutcher, F. D. Meyer, D. R. Clark, and M. J. Giroux. DOI: 10.1094/CCHEM-84-1-0080.
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Correcting Head Rice Yield for Surface Lipid Content (Degree of Milling) Variation.
N. T. W. Cooper and T. J. Siebenmorgen. DOI: 10.1094/CCHEM-84-1-0088.
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Characterization of Thermal Traits of Starches from Argentinian Maize Inbreds: Genotypic and Crop Year Variability.
G. Eyhérabide, F. Borrás, J. Robutti, D. Presello, and P. White. DOI: 10.1094/CCHEM-84-1-0092.
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Correlation Between NIR Spectra and RVA Parameters During Germination of Maize.
R. Juhász, S. Gergely, Á. Szabóki, and A. Salgó. DOI: 10.1094/CCHEM-84-1-0097.
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Rheological Properties of Starch Gels from Wheat Mutants with Reduced Amylose Content.
T. Sasaki, T. Yasui, C. Kiribuchi-Otobe, T. Yanagisawa, M. Fujita, and K. Kohyama. DOI: 10.1094/CCHEM-84-1-0102.
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