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Cereal Chemistry
May/June 2001 – Volume 78, Number 3

Image Analysis of Whole Grains: A Noninvasive Method to Predict Semolina Yield in Durum Wheat
Cereal Chemistry 78:217-221
Influence of Temper Duration and Weight Distance on System Output in the Corn Dry-Milling Process
Cereal Chemistry 78:222-225
Effect of L-Cysteine on the Rheological Properties of Wheat Flour
Cereal Chemistry 78:226-230
Mechanical Properties of Wheat Seed Coats
Cereal Chemistry 78:231-235
Accessibility of Starch Granules to Fatty Acyl Amides¹
Cereal Chemistry 78:236-242
Application of Oat Oil in Breadbaking
Cereal Chemistry 78:243-248
Comparison of Physicochemical Properties and Structures of Sugary-2 Cornstarch with Normal and Waxy Cultivars¹
Cereal Chemistry 78:249-256
An Improved Method for Using a Microsatellite in the Rice Waxy Gene to Determine Amylose Class
Cereal Chemistry 78:257-260
Effect of Amylose Content on Expansion of Extruded Rice Pellet
Cereal Chemistry 78:261-266
Replacement of Shortening in Yellow Layer Cakes by Corn Dextrins
Cereal Chemistry 78:267-271
Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing
Cereal Chemistry 78:272-277
Stability of Oat Avenanthramides
Cereal Chemistry 78:278-281
Detection of Wheat Preharvest Sprouting Using a Pregelatinized Starch Substrate and Centrifugation
Cereal Chemistry 78:282-285
Mechanical Starch Damage Effects on Wheat Flour Tortilla Texture
Cereal Chemistry 78:286-293
Two-Site Sandwich ELISA for Discriminating Different Gli-1 (gliadin)/Glu-3 (LMW-glutenin subunit) Alleles in Hexaploid Wheat
Cereal Chemistry 78:294-302
Effect of Steeping Treatment on Pasting and Thermal Properties of Sorghum Starches
Cereal Chemistry 78:303-306
Plasticization and Self Assembly in the Starch Granule
Cereal Chemistry 78:307-314
Thermal Properties and Paste and Gel Behaviors of Starches Recovered from Accessions Used in the Germplasm Enhancement of Maize Project¹
Cereal Chemistry 78:315-321
Relationships of Selected Physical, Chemical, and Sensory Parameters in Oat Grain, Rolled Oats, and Cooked Oatmeal—A Three-Year Study with Eight Cultivars
Cereal Chemistry 78:322-329
Compositional, Physical, and Wet-Milling Properties of Accessions Used in Germplasm Enhancement of Maize Project¹
Cereal Chemistry 78:330-335
Heterosis in Compositional, Physical, and Wet-Milling Properties of Adapted × Exotic Corn Crosses¹
Cereal Chemistry 78:336-341
Effect of Sucrose on Starch Conversion and Glass Transition of Nonexpanded Maize and Wheat Extrudates
Cereal Chemistry 78:342-348
Detecting Corn Syrup in Barley Malt Extracts
Cereal Chemistry 78:349-353
Effects of Postharvest Parameters on Functional Changes During Rough Rice Storage
Cereal Chemistry 78:354-357
Near-Infrared Reflectance Analysis for Prediction of Cooked Rice Texture
Cereal Chemistry 78:358-362
Cultivar-by-Environment Interactions for Wheat Quality Traits in Semiarid Conditions
Cereal Chemistry 78:363-367
Effects of Break-Roll Differential on Semolina and Spaghetti Quality
Cereal Chemistry 78:368-371

DisplayTitleCereal ChemistryMay/June 2001 – Volume 78, Number 3

DisplayTitle
Cereal Chemistry
May/June 2001 – Volume 78, Number 3