Separation and Characterization of Wheat Protein Fractions by High-Performance Capillary Electrophoresis.
G. Lookhart and S. Bean.
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Maize Kernel Hardness Estimation in Breeding by Near-Infrared Transmission Analysis.
J. L. Robutti.
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Modifications of Starch During Baking: Studied Through Reactivity With Amyloglucosidase.
L. Eynard, N. Guerrieri, and P. Cerletti.
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Cryoresistance of Baker's Yeast Saccharomyces cerevisiae in Frozen Dough: Contribution of Cellular Trehalose.
L. Meric, S. Lambert-Guilois, Olivier Neyreneuf, and D. Richard-Molard.
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Freeze-Thaw Stability of Prefermented Frozen Lean Wheat Doughs: Effect of Flour Quality and Fermentation Time.
J. Räsänen, H. Härkönen, and K. Autio.
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Comparison of Amylose Enrichment Procedures for Food Applications.
M. A. García, M. N. Martino, and N. E. Zaritzky.
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Effect of Certain Surfactants on the Swelling, Solubility, and Amylograph Consistency of Starch.
R. R. Roach and R. C. Hoseney.
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Effect of Certain Surfactants on the Starch in Bread.
R. R. Roach and R. C. Hoseney.
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Surface Staining of Wheat Starch Granules with Remazolbrilliant Blue R Dye and Their Extraction with Aqueous Sodium Dodecyl Sulfate and Mercaptoethanol.
M. Seguchi.
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Changes in Solubility and Distribution of Semolina Proteins Due to Extrusion Processing.
P. Ummadi, W. L. Chenoweth, and P. K. W. Ng.
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Identification of Wheat Genotypes Tolerant to the Effects of Heat Stress on Grain Quality.
C. Blumenthal, F. Bekes, P. W. Gras, E. W. R. Barlow, and C. W. Wrigley.
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NOTE: Characterization of Hard Red Winter Wheat Storage Proteins by Two-Dimensional Electrophoresis and Their Correlations with Selected Quality Parameters.
G. Yang, R. L. Wehling, M. G. Zeece, J. E. Partridge, and D. R. Shelton.
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Relationships Between Polymeric Glutenin and the Quality Characteristics for Seven Common Wheats (Triticum aestivum) Grown in the Field and Greenhouse.
L. El Haddad, T. Aussenac, J.-L. Fabre, and A. Sarrafi.
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Physical Properties of Soybean Meal.
Y. Wang, D. Sup Chung, and C. K. Spillman.
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Soy Protein Isolate/Poly(ethylene oxide) Films.
V. M. Ghorpade, A. Gennadios, M. A. Hanna, and C. L. Weller.
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Composition of Lupinus albus.
A. A. Mohamed and P. Rayas-Duarte.
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Nonstarchy Polysaccharide Analysis of Cotyledon and Hull of Lupinus albus.
A. A. Mohamed and P. Rayas-Duarte.
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Malting Characteristics of Sorghum Cultivars.
T. Beta, L. W. Rooney, and R. D. Waniska.
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Efficient Procedure for Extracting Maize and Sorghum Kernel Proteins Reveals Higher Prolamin Contents Than the Conventional Method.
B. R. Hamaker, A. A. Mohamed, J. E. Habben, C. P. Huang, and B. A. Larkins.
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Nutrient and Microstructural Indices of Maize and Sorghum Responses to Ammonia Pressurization/Depressurization.
N. D. Turner, C. M. McDonough, F. M. Byers, and B. E. Dale.
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Effect of Hydrothermal and Enzymic Treatments on the Viscous Behavior of Dry- and Wet-Milled Oat Brans.
J. Jaskari, K. Henriksson, A. Nieminen, T. Suortti, H. Salovaara, and K. Poutanen.
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Mechanical Behavior of Corn Kernels: Development of a Laboratory Friability Test That Can Predict Milling Behavior.
C. Mestres, F. Matencio, and A. Louis-Alexandre.
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Compositional and Nutritional Characteristics of Spring Einkorn and Spelt Wheats.
E.-S. M. Abdel-Aal, P. Hucl, and F. W. Sosulski.
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Quantification of Glutenin Subunits by Sequential Acetone Precipitation and by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) Coupled with Densitometry Using a Known Quantity of Glutenins as a Standard.
G. Hou and P. K. W. Ng.
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Effect of Mixing Conditions on the Quality of Dough and Biscuits.
A. S. Contamine, J. Abecassis, M.-H. Morel, B. Vergnes, and A. Verel.
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Replacement of Chlorine Treatment for Cake Flour.
C. A. Thomasson, R. A. Miller, and R. C. Hoseney.
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Index to Volume 72.
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