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Cereal Chemistry
May/June 2008 – Volume 85, Number 3

Comparative Study of Activity and Heat Stability of Limit Dextrinase in 16 Barley Cultivars
Cereal Chemistry 85:271-275
Effects of Nighttime Temperature During Kernel Development on Rice Physicochemical Properties
Cereal Chemistry 85:276-282
Extractability, Structure and Molecular Weight of β-Glucan from Canadian Rye (Secale cereale L.) Whole Meal
Cereal Chemistry 85:283-288
Isolation, Fractionation, and Structural Characteristics of Alkali-Extractable β-Glucan from Rye Whole Meal
Cereal Chemistry 85:289-294
Role of Gluten in Flour Tortilla Staling
Cereal Chemistry 85:295-300
Effects of Transglutaminase on Rheology, Microstructure, and Baking Properties of Frozen Dough
Cereal Chemistry 85:301-306
Effects of Sorghum Type and Milling Process on the Sensory Characteristics of Sorghum Porridge
Cereal Chemistry 85:307-313
Effects of Steeping Temperatures and Periods of Waxy Rice on Expansion Properties of Gangjung (a traditional Korean oil-puffed rice snack)
Cereal Chemistry 85:314-321
Relationship of Ethanol Yield to Agronomic and Seed Quality Characteristics of Small Grains¹
Cereal Chemistry 85:322-328
Influence of Starch and Gluten Characteristics on Rheological Properties of Wheat Flour Gel at Small and Large Deformation
Cereal Chemistry 85:329-334
Storage of Wheat Grains at Elevated Temperatures Increases Solubilization of Glutenin Subunits
Cereal Chemistry 85:335-338
Composite Durum Wheat Flour/Plantain Starch White Salted Noodles: Proximal Composition, Starch Digestibility, and Indigestible Fraction Content
Cereal Chemistry 85:339-343
Effect of Moisture Content and Tempering Method on the Functional and Sensory Properties of Popped Sorghum¹
Cereal Chemistry 85:344-350
Compressive Strength of Wheat Endosperm: Analysis of Endosperm Bricks¹
Cereal Chemistry 85:351-358
Compressive Strength of Wheat Endosperm: Comparison of Endosperm Bricks to the Single Kernel Characterization System¹
Cereal Chemistry 85:359-365
Endogenous Action of Cysteine Endopeptidase and Three Carboxypeptidases on Triticale Prolamins
Cereal Chemistry 85:366-371
Effect of Storage Temperature and Flour Water Content on Lipids, Lipoxygenase Activity, and Oxygen Uptake During Dough Mixing
Cereal Chemistry 85:372-378
Influences of Acid and Alkali on Mechanical Properties of Compression-Molded Gluten Bioplastics
Cereal Chemistry 85:379-383
Changes in Rice with Variable Temperature Parboiling: Thermal and Spectroscopic Assessment
Cereal Chemistry 85:384-390
Determining the Role of Starch in Flour Tortilla Staling Using α-Amylase
Cereal Chemistry 85:391-396
Influence of Cooking Conditions on the Protein Matrix of Sorghum and Maize Endosperm Flours
Cereal Chemistry 85:397-402
Influence of Shaping and Orientation of Structures on Rheological Properties of Wheat Flour Dough Measured in Dynamic Shear and in Biaxial Extension
Cereal Chemistry 85:403-408
Analysis of Quality Protein Changes in Nixtamalized QPM Flours as a Function of the Steeping Time
Cereal Chemistry 85:409-416
A New Device for Studying Deep-Frying Behavior of Batters and Resulting Crust Properties
Cereal Chemistry 85:417-424
Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics
Cereal Chemistry 85:425-432
Barrier and Mechanical Properties of Starch-Clay Nanocomposite Films
Cereal Chemistry 85:433-439
A Standardized Method for the Instrumental Determination of Cooked Spaghetti Firmness
Cereal Chemistry 85:440-444

DisplayTitleCereal ChemistryMay/June 2008 – Volume 85, Number 3

DisplayTitle
Cereal Chemistry
May/June 2008 – Volume 85, Number 3