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Cereal Chemistry
January/February 1999 – Volume 76, Number 1

Acknowledgment of Reviewers

Pilot-Scale Isolation of Water-Extractable Arabinoxylans from Rye
Cereal Chemistry 76:1-2
Characterization of Starch Recovered from Wet-Milled Corn Fiber
Cereal Chemistry 76:3-5
Predicting the Number of Dominant R Alleles in Single Wheat Kernels Using Visible and Near-Infrared Reflectance Spectra
Cereal Chemistry 76:6-8
Mixograph Absorption Determination by Response Surface Methodology¹
Cereal Chemistry 76:9-15
Effect of Temperature and Screw Speed on Stability of Fumonisin B₁ in Extrusion-Cooked Corn Grits¹
Cereal Chemistry 76:16-20
Intestinal Contents Supernatant Viscosity of Rats Fed Oat-Based Muffins and Cereal Products¹
Cereal Chemistry 76:21-24
Kernel Properties and Pasta-Making Quality of Five European Spelt Wheat (Triticum spelta L.) Cultivars
Cereal Chemistry 76:25-29
Single Wheat Kernel Color Classification by Using Near-Infrared Reflectance Spectra
Cereal Chemistry 76:30-33
Single Wheat Kernel Size Effects on Near-Infrared Reflectance Spectra and Color Classification
Cereal Chemistry 76:34-37
Effect of Dough Processing Conditions and DATEM on Norwegian Hearth Bread Prepared from Frozen Dough
Cereal Chemistry 76:38-44
Relationship Between Kernel Size Features and Test Weight in Triticum durum
Cereal Chemistry 76:45-49
Evaluation of Starch Properties of Wheats Used for Chinese Yellow-Alkaline Noodles in Japan
Cereal Chemistry 76:50-55
Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice
Cereal Chemistry 76:56-62
Effects of Processing Parameters on Physical Properties of Corn Starch Extrudates Expanded Using Supercritical CO₂ Injection¹
Cereal Chemistry 76:63-69
Molecular Mobility in Glassy Bread: A Multispectroscopy Approach
Cereal Chemistry 76:70-77
Relaxations Below Glass Transition Temperature in Bread and Its Components
Cereal Chemistry 76:78-81
Optimization of Fermentation Temperature and Mash Specific Gravity for Fuel Alcohol Production
Cereal Chemistry 76:82-86
Thermal Expansion of Flour-Water Dough Measured with a Dynamic Mechanical Analyzer¹
Cereal Chemistry 76:87-91
β-Glucanase Activity and Molecular Weight of β-Glucans in Barley After Various Treatments
Cereal Chemistry 76:92-95
Comparison Between Alkali and Conventional Corn Wet-Milling: 100-g Procedures
Cereal Chemistry 76:96-99
Effect of Oxidation on the Dynamic Rheological Properties of Wheat Flour-Water Doughs¹
Cereal Chemistry 76:100-104
Dynamic Rheological Properties of Wheat Starch-Gluten Doughs¹
Cereal Chemistry 76:105-109
Effects of Sampling and Wheat Grade on Precision and Accuracy of Kernel Features Determined by Digital Image Analysis
Cereal Chemistry 76:110-115
Molecular Characterization of Wheat Amylopectins by Multiangle Laser Light Scattering Analysis¹
Cereal Chemistry 76:116-121
Paste Particle and Bean Size as Related to Sweetened Azuki Paste Quality
Cereal Chemistry 76:122-128
Nonstarch Polysaccharides from Preprocessed Wheat Bran: Carbohydrate Analysis and Novel Rheological Properties¹
Cereal Chemistry 76:129-133
Polymorphism of Aspartic Proteinases in Resting and Germinating Barley Seeds
Cereal Chemistry 76:134-138
Variation in Grain Mass, Grain Nitrogen, and Starch B-Granule Content Within Wheat Heads
Cereal Chemistry 76:139-144
Survey of Starch Particle-Size Distribution in Wheat and Related Species
Cereal Chemistry 76:145-149
Fusarium Head Blight: Effect of Fungal Proteases on Wheat Storage Proteins
Cereal Chemistry 76:150-158
Lipase Activity and Lipid Metabolism During Oat Malting
Cereal Chemistry 76:159-163
SDS-Protein Gel Test for Prediction of Bread Loaf Volume
Cereal Chemistry 76:164-172

DisplayTitleCereal ChemistryJanuary/February 1999 – Volume 76, Number 1

DisplayTitle
Cereal Chemistry
January/February 1999 – Volume 76, Number 1