|
January-February
1996,
Volume 73, Number 1
Improvements in Cereal Protein Separations by
Capillary Electrophoresis: Resolution and Reproducibility.
G. L. Lookhart and S. R. Bean.
VIEW ABSTRACT
| VIEW ARTICLE
Image Texture Analysis for Discrimination of Mill Fractions of
Hard and Soft Wheat.
I. Y. Zayas and J. L. Steele.
VIEW ABSTRACT
| VIEW ARTICLE
Changes in the Glutathione Content and Breadmaking Performance
of White Wheat Flour During Short-Term Storage.
X. Chen and J. D. Schofield.
VIEW ABSTRACT
| VIEW ARTICLE
Bread Staling: A Calorimetric Approach.
A. Schiraldi, L. Piazza, and M. Riva.
VIEW ABSTRACT
| VIEW ARTICLE
Wine Yeast Preferment for Enhancing Bread Aroma and Flavor.
C. M. McKinnon, P Gélinas, and R. E. Simard.
VIEW ABSTRACT
| VIEW ARTICLE
Effect of alpha-Glucosyl Rutin as Improvers for Wheat Dough and
Breadmaking.
N. Morita, K. Nakata, Z. Hamauzu, and I. Toyosawa.
VIEW ABSTRACT
| VIEW ARTICLE
Molecular Characterization of Some Amylopectins.
L. A. Bello-Pérez, O. Paredes-López, P. Roger, and P. Colonna.
VIEW ABSTRACT
| VIEW ARTICLE
Extraction of Oat Gum from Oat Bran: Effects of Process on
Yield, Molecular Weight Distribution, Viscosity and (1-3)(1-4)-beta-D-Glucan
Content of the Gum.
M. U. Beer, E. Arrigoni, and R. Amadň.
VIEW ABSTRACT
| VIEW ARTICLE
Comparison of In Vitro and In Vivo Measures of Resistant Starch
in Selected Grain Products.
J. A. Marlett and M. J. Longacre.
VIEW ABSTRACT
| VIEW ARTICLE
Effect of Pump Rate and Table Slope on Starch Recovery for a
100-g Laboratory Wet-Milling Procedure.
S. K. Singh and S. R. Eckhoff.
VIEW ABSTRACT
| VIEW ARTICLE
A 100-g Laboratory Corn Wet-Milling Procedure.
S. R. Eckhoff, S. K. Singh, B. E. Zehr, K. D. Rausch, E. J. Fox, A. K. Mistry,
A. E. Haken, Y. X. Niu, S. H. Zou, P. Buriak, M. E. Tumbleson, and P. L. Keeling.
VIEW ABSTRACT
| VIEW ARTICLE
Reduced Browning in Raw Oriental Noodles by Heat and Moisture
Treatment of Wheat.
K. R. Vadlamani and P. A. Seib.
VIEW ABSTRACT
| VIEW ARTICLE
Gel-Chromatography Fractionation and Thermal Characterization
of Rice Starch Affected by Hydrothermal Treatment.
S. Lu, C.-Y. Chen, and C.-Y. Lii.
VIEW ABSTRACT
| VIEW ARTICLE
Sulfur Dioxide in Acid Environment Facilitates Corn Steeping.
R. Biss and U. Cogan.
VIEW ABSTRACT
| VIEW ARTICLE
Production of Food Malt from Hull-less Barley.
R. S. Bhatty.
VIEW ABSTRACT
| VIEW ARTICLE
Effect of Selected Organic and Inorganic Acids on Corn
Wet-Milling Yields.
L. Du, B. Li, J. F. Lopes-Filho, C. R. Daniels, and S. R. Eckhoff.
VIEW ABSTRACT
| VIEW ARTICLE
A Ready-to-Eat Breakfast Cereal from Food-Grade Sorghum.
L. P. Cruz y Celis, L. W. Rooney, and C. M. McDonough.
VIEW ABSTRACT
| VIEW ARTICLE
Cholesterol-Lowering by Rice Bran and Rice Bran Oil
Unsaponifiable Matter in Hamsters.
T. S. Kahlon, F. I. Chow, M. M. Chiu, C. A. Hudson, and R. N. Sayre.
VIEW ABSTRACT
| VIEW ARTICLE
Effects of Cysteine on Free Radical Production and Protein
Modification in Extruded Wheat Flour.
B. K. Koh, M. V. Karwe, and K. M. Schaich.
VIEW ABSTRACT
| VIEW ARTICLE
Effects of Nitrogen Fertilization and Maturation Conditions on
Protein Aggregates and on the Breadmaking Quality of Soissons, a Common Wheat
Cultivar.
Y.-Q. Jia, V. Masbou, T. Aussenac, J.-L. Fabre, and P. Debaeke.
VIEW ABSTRACT
| VIEW ARTICLE
Characterization of Acetic Acid Soluble and Insoluble Fractions
of Glutenin of Bread Wheat.
B. Dupuis, W. Bushuk, and H. D. Sapirstein.
VIEW ABSTRACT
| VIEW ARTICLE
Procedure for Isolating Monomeric Proteins and Polymeric
Glutenin of Wheat Flour.
B. X. Fu and H. D. Sapirstein.
VIEW ABSTRACT
| VIEW ARTICLE
Phase Separation of Wheat Flour Dough Studied by
Ultracentrifugation and Stress Relaxation. I. Influence of Water Content.
H. Larsson and A.-C. Eliasson.
VIEW ABSTRACT
| VIEW ARTICLE
Phase Separation of Wheat Flour Dough Studied by
Ultracentrifugation and Stress Relaxation. II. Influence of Mixing Time,
Ascorbic Acid, and Lipids.
H. Larsson and A.-C. Eliasson.
VIEW ABSTRACT
| VIEW ARTICLE
NOTE: Mixing Wheat Flour and Ice to Form Undeveloped Dough.
D. T. Campos, J. F. Steffe, and P. K. W. Ng.
VIEW ABSTRACT
| VIEW ARTICLE
Erratum.
VIEW
ERRATUM
|
