Evaluation of Corn Gluten Meal Extracted with Supercritical Carbon Dioxide and Other Solvents: Flavor and Composition.
Y. V. Wu, J. W. King, and K. Warner.
VIEW ABSTRACT | VIEW ARTICLE

Protein- and /3-Glucan Enriched Fractions from High-Protein, High f3-Glucan Barleys by Sieving and Air Classification.
Y. V. Wu, A. C. Stringfellow, and G. E. Inglett.
VIEW ABSTRACT | VIEW ARTICLE

Water-Soluble Dextrins from a-Amylase-Treated Bread and Their Relationship to Bread Firming.
A. A. Akers and R. C. Hoseney.
VIEW ABSTRACT | VIEW ARTICLE

Extrusion Cooking of Corn Meal with Soy Fiber, Salt, and Sugar.
Z. Jin, F. Hsieh, and H. E. Huff.
VIEW ABSTRACT | VIEW ARTICLE

Simple and Rapid Method for Purifying Low Molecular Weight Subunits of Glutenin from Wheat.
V. Melas, M.-H. Morel, J.-C. Autran, and P. Feillet.
VIEW ABSTRACT | VIEW ARTICLE

Acid-Polyacrylamide Gel Electrophoresis of Wheat Glutenins: A New Tool for the Separation of High and Low Molecular Weight Subunits.
M. H. Morel.
VIEW ABSTRACT | VIEW ARTICLE

Disaggregation of Glutenin with Low Concentrations of Reducing Agent and with Sonication: Solubility, Electrophoretic, and Scanning Electron Microscopy Studies.
K. Khan, L. Huckle, andT. Freeman.
VIEW ABSTRACT | VIEW ARTICLE

Influence of Extrusion Conditions on Extrusion Speed, Tempera-ture, and Pressure in the Extruder and on Pasta Quality.
J. Abecassis, R. Abbou, M. Chaurand, M.-H. Morel, and P. Vernoux.
VIEW ABSTRACT | VIEW ARTICLE

Occurence of Protein-Bound Lysylpyrrolaldehyde in Dried Pasta.
P. Resmini and L. Pellegrino.
VIEW ABSTRACT | VIEW ARTICLE

Structure and Properties of Amylose, Amylopectin, and Inter-mediate Materials of Oat Starches.
L. Z. Wang and P. J. White.
VIEW ABSTRACT | VIEW ARTICLE

Correction Equation Development for Falling Number Values from Ground Wheat Meals.
M. Stone, L. Eoff K. Lorenz, G. Hiberli, and B. Allvin.
VIEW ABSTRACT | VIEW ARTICLE

Shear Thinning Properties of Sorghum and Corn Starches.
V. Subramanian, R. C. Hoseney, and P. Bramel-Cox.
VIEW ABSTRACT | VIEW ARTICLE

Factors Affecting the Color and Appearance of Sorghum Starch.
V. Subramanian, R. C. Hoseney, and P. Bramel-Cox.
VIEW ABSTRACT | VIEW ARTICLE

Preparation and Effect of Cell-Wall Hydrolysate from Wheat Bran on Mixing Properties of Dough.
K. Shiiba, H. Yamada, H. Hara, and K. Okada.
VIEW ABSTRACT | VIEW ARTICLE

Location of Amylose in Normal Starch Granules. II. Locations of Phosphodiester Cross-Linking Revealed by Phosphorus-31 Nuclear Magnetic Resonance.
T. Kasemsuwan, and J. Jane.
VIEW ABSTRACT | VIEW ARTICLE

Freeze-Dried Wheat Water Solubles from a Starch-Gluten Washing Stream: Functionality in Angel Food Cakes and Nutritional Properties Compared with Oat Bran.
B. B. Maziya-Dixon,C. F. Klopfenstein, and C. E. Walker.
VIEW ABSTRACT | VIEW ARTICLE

Rice Amylose Analysis by Near-Infrared Transmittance Spectros-copy.
C. P. Villareal, N. M. De La Cruz, and B. 0. Juliano.
VIEW ABSTRACT | VIEW ARTICLE

Sponge-and-Dough Bread: Effects of Oxidants on Bread and Oven Rise Properties of a Canadian Red Spring Wheat Patent Flour.
Y. Yamada and K. R. Preston.
VIEW ABSTRACT | VIEW ARTICLE

Structural Studies of (1-3),(1-4)-l3-D-Glucans by 13C-Nuclear Magnetic Resonance Spectroscopy and by Rapid Analysis of Cellulose-Like Regions Using High-Performance Anion-Exchange Chromatography of Oligosaccharides Released by Lichenase.
P. J. Wood, J. Weisz, and B. A. Blackwell.
VIEW ABSTRACT | VIEW ARTICLE

Note: Factors Affecting the Extractability of the Glutenin Macropolymer.
P. L. Weegels, T. Flissebaalje, and R. J. Hamer.
VIEW ABSTRACT | VIEW ARTICLE

Recently Accepted Manuscripts
VIEW ABSTRACT | VIEW ARTICLE