Wheat Varietal Identification by Capillary Electrophoresis of Gliadins and High Molecular Weight Glutenin Subunits.
W. E. Werner, J. E. Wiktorowicz, and D. D. Kasarda.
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A Laboratory-Scale Bagel-Making Procedure.
D. E. Bathand R. C. Hoseney.
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Antigenic Properties of Albumin, Globulin, and Protein Concentrate Fractions from Rice Bran.
P. S. Landers and B. R. Hamaker.
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Stabilities of Several Forms of Vitamin C During Making and Storing of Pup-Loaves of White Pan Bread.
H. Park, P. A. Seib, and O. K. Chung.
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Effect of Dough Properties on Extrusion-Formed and BakedSnacks.
J. Singh, R. C. Hoseney, and J. M. Faubion.
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Moisture-Absorption Characteristics of Laird Lentils and Hardshell Seeds.
J. Tang, S. Sokhansanj, and F. W. Sosulski.
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Antioxidant Activities of Zeins from Different Maize Varieties Against Docosahexaenoic Acid Ethyl Ester.
Y. Matsumura, P. P. Andonova, Y. Hayashi, H. Murakami, and T. Mori.
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Determination of Wheat Proteins in Solution by Dye Binding in Flour, Dough, and Bread Crumb.
L. Eynard, N. Guerrieri, and P. Cerletti.
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Bound Free Fatty Acids in Glucoamylase-Digested Starches of Corn and Sweetpotato.
K. Kitahara, T. Suganuma, and T. Nagahama.
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Structure and Physicochemical Properties of Starches from Oats with Different Lipid Contents.
L. Z. Wang and P. J. White.
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Functional Properties of Oat Starches and Relationships Among Functional and Structural Characteristics.
L. Z. Wangand P. J. White.
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Optimum Popping Moisture Content for Popcorn Kernels of Different Sizes.
A. Song and S. R. Eckhof.
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Individual Kernel Moisture Content of Preshelled and Shelled Popcorn and Equilibrium Isotherms of Popcorn Kernels of Different Sizes.
A. Song and S. R. Eckhoff.
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Dosage Effect at the Sugary-2 Locus on Maize Starch Structure and Function.
M. R. Campbell, P. J. White, and L. M. Pollak.
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Rapid Method for Estimation of Amylose in Maize Starches;
C. A. Knutson and M. J. Grove.
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Enzyme-Resistant Starch. VI. Influence of Sugars on Resistant Starch Formation.
R. C. Eerlingen, I. Van Den Broeck, J. A. Delcour, L. Slade, and H. Levine.
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Effects of Minerals and Apparent Phytase Activity in the Development of the Hard-to-Cook State of Beans.
O. L. Kilmer, P. A. Seib, and R. C. Hoseney.
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Inhibition of Lipase Activity and Oxidation in Brown Rice Products by Extraction with Ethanol Containing Chelators/Acidulants.
E. T. Champagne and R. J. Hron, Sr..
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Characterization of Phosphorus in Starch by 31P-Nuclear Magnetic Resonance Spectroscopy.
S.-T. Lim, T. Kasemsuwan,and J.-L. Jane.
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Effects of Frost Damage and Immaturity on the Quality of Durum Wheat.
J. E. Dexter, B. A. Marchylo, and V. J. Mellish.
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Total Starch Measurement in Cereal Products: Interlaboratory Evaluation of a Rapid Enzymic Test Procedure.
B. V. McCleary, T. S. Gibson, V. Solah, and D. C. Mugford.
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Influence of Dough-Making Conditions on the Concentration of Individual Sugars and Their Utilization During Fermentation.
J. Potus, A. Poiffait, and Roger Drapon.
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Effect of Decorticated Sorghum Addition on the Rheological Properties of Wheat Tortilla Dough.
P. I. Torres, B. Ramirez-Wong, S. O. Serna-Saldivar, and L. W. Rooney.
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Suitability of Lithium Chloride Solutions for Wheat Gliadin Extraction.
F. R. Huebner.
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Note: Effect of Extrusion on Sorghum Kafirin Solubility.
B. R. Hamaker, E. T. Mertz, and J. D. Axtell.
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Note: Effect on Flour Quality from Inclusion of the Hordeum chilense Genome into the Genetic Background of Wheat.
J. B. Alvarez, J. M. Urbano, and L. M. Martin.
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Note: Bound and Free Forms of Barley Limit Dextrinase.
M. J. Sissons, R. C. M. Lance, and W. Wallace.
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Recently Accepted Manuscripts
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