Comparison of Physical, Chemical, and Functional Properties of Moringa peregrina (Al-Yassar or Al-Ban) and Soybean Proteins.
H. A. Al-Kahtani and A. A. Abou-Arab.
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Modification of Some Physicochemical Properties of Wheat Flour Pentosans by an Enzyme Complex Recommended for Baking.
X. Rouau and D. Moreau.
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Mixograph Studies. VI. Combined Effects of Charge (pH), Activated Double-Bond Compounds, and Oxidants on Dough Mixing Properties.
C. Kerr, R. C. Hoseney, and J. M. Faubion.
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Avenanthramides A Group of Phenolic Antioxidants in Oats.
L. Hall Dimberg, 0. Theander, and H. Lingnert.
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Structural Heterogeneity of Wheat Endosperm Arabinoxylans.
M. S. Izydorczyk and C. G. Biliaderis.
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Effects of Flour Type and Dough Retardation Time on the Sensory Characteristics of Pizza Crust.
D. M. Larsen, C. S. Setser, and J. M. Faubion.
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Screening for Stable High Head Rice Yields in Rough Rice.
B. 0. Juliano, C. M. Perez, and F. Cuevas-Perez.
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Effects of Storage History and Hybrid on Carbon Dioxide Production by Rewetted Shelled Corn.
B. P. Marks, R. L. Stroshine, and L. D. Dunkle.
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Effect of Wheat Moisture Content on Hardness Scores Determined by Near-Infrared Reflectance and on Hardness Score Standardization.
W. R. Windham, C. S. Gaines, and R. G. Leffler.
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Differences in Kafirin Composition During Endosperm Development and Germination in Sorghum Cultivars of Varying Hardness.
H. Mazhar and A. Chandrashekar.
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Effect of High Pressure on the Crystalline Structure of Various Starch Granules.
Y. Hibi, T Matsumoto, and S. Hagiwara.
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Effects of Drying Temperature, Starch Damage, Sprouting, and Additives on Spaghetti Quality Characteristics.
L. A. Grant, J. W. Dick, and D. R. Shelton.
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Quantitative Estimation of Corn Endosperm Vitreosity by Video Image Analysis.
F. C. Felker and J. W Paulis.
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Albumin Fraction from Spring, Winter, and Soft Wheats Protein and Associated Carbohydrate Identified by Gel Filtration Chromatography and Gel Electrophoresis.
J. D. C. Figueroa and K. Khan.
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Machine Recognition of Weevil Damage in Wheat Radiographs.
P. M. Keagy and T. F. Schatzki.
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Protein Concentrates and Prime Starch from Wheat Flours.
Z. Czuchajowska and Y. Pomeranz.
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Effects of Twin-Screw Extrusion on the Physical Properties of Dietary Fiber and Other Components of Whole Wheat and Wheat Bran and on the Baking Quality of the Wheat Bran.
W.-M. Wang, C. F. Klopfenstein, and J. G. Ponte, Jr..
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Effect of Twin-Screw Extrusion on the Nutritional Quality of Wheat, Barley, and Oats.
W.-M. Wang, and C. F. Klopfenstein.
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Combined Effect of Protein Content and High-Temperature Drying Systems on Pasta Cooking Quality.
P. Novaro, M. G. D'Egidio, B. M. Mariani, and S. Nardi.
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Prediction of Wet-Milling Starch Yield from Corn by Near-Infrared Spectroscopy.
R. L. Wehling, D. S. Jackson, D. G. Hooper, and A. R. Ghaedian.
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A Laboratory Wet-Milling Procedure to Increase Reproducibility and Accuracy of Product Yields.
S. R. Eckhoff K. D. Rausch, E. J. Fox, C. C. Tso, X. Wu, Z. Pan, and P. Buriak.
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Milling Characteristics of Various Rough Rice Kernel Thickness Fractions.
H. Sunand T. J. Siebenmorgen.
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Effects of McGill No. 2 Miller Settings on Surface Fat Concentation of Head Rice.
K. E. Bennett, T. J. Siebenmorgen, and A. Mauromoustakos.
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Effects of Flour-to-Water Ratio and Time of Testing on Sorghum Porridge Firmness as Determined by a Uniaxial Compression Test.
A. A. Mohamed, B. R. Hamaker, and A. Aboubacar.
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The Dahlquist Criterion: Applicability of a Rheological Criterion to the Loss of Pressure-Sensitive Tack in Flour-Water Dough.
S. S. Heddleson, D. D. Hamann, and D. R. Lineback.
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Analysis of the Grain-Protectant Pesticides Chlorpyrifos-Methyl and Methoprene with a 15-Min Immunoassay for Field or Elevator Use.
S. L. Edward, A. S. Hill, P. Ashworth, J. Matt, and J. H. Skerritt.
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Varietal Differences in Amylopectin Staling of Cooked Waxy Milled Rices.
C. P. Villareal, B. 0. Juliano, and S. Hizukuri.
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Recently Accepted Manuscripts..
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NOTE: Isolation and Composition of a Natural Dye from the Stems of Sorghum bicolor (L.) Moench subsp. americanum caudatum.
J.-P. Rey, J.-L. Pousset, J. Levesque,and P. Wanty.
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NOTE: Physical, Chemical, and Baking Properties of Wheat Dried with Microwave Energy.
L. E. Campaha, M. E. Sempe, and R. R. Filgueira.
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NOTE: A Method to Evaluate the Lime-Cooking Properties of Corn (Zea mays).
S. 0. Serna-Saldivar, M. H. Gomez, H. D. Almeida-Dominguez, A. Islas-Rubio, and L. W. Rooney.
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