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Cereal Chemistry
July/August 2004 – Volume 81, Number 4

A Comparative Study of Fourier Transform Raman and NIR Spectroscopic Methods for Assessment of Protein and Apparent Amylose in Rice
Cereal Chemistry 81:429-433
Prediction of β-Glucan Concentration Based on Viscosity Evaluations of Raw Oat Flours from High β-Glucan and Traditional Oat Lines
Cereal Chemistry 81:434-443
Impact of Storage of Freshly Harvested Paddy Rice on Milled White Rice Flavor
Cereal Chemistry 81:444-449
Application of Pregerminated Brown Rice for Breadmaking
Cereal Chemistry 81:450-455
Quantification of Gliadin by Flow Cytometry
Cereal Chemistry 81:456-458
Rheological Properties of Soft Wheat Flour Doughs: Effect of Salt and Triglycerides
Cereal Chemistry 81:459-468
Accurate Technique for Measuring Color Values of Grain and Grain Products Using a Visible-NIR Instrument
Cereal Chemistry 81:469-474
Production of Bihon-type Noodles from Maize Starch Differing in Amylose Content
Cereal Chemistry 81:475-480
Evaluation of Wheat Polyphenol Oxidase Genes
Cereal Chemistry 81:481-485
Genotype and Environmental Influences on Pasting Properties of Rice Flour
Cereal Chemistry 81:486-489
Reduction of Aflatoxin and Fumonisin Contamination in Yellow Corn by High-Speed Dual-Wavelength Sorting
Cereal Chemistry 81:490-498
Development of an Orange-Flavored Barley β-Glucan Beverage
Cereal Chemistry 81:499-503
Ultrasonic Investigation of the Effect of Mixing Under Reduced Pressure on the Mechanical Properties of Bread Dough
Cereal Chemistry 81:504-510
Effects of Arabinoxylans on Activation of Murine Macrophages and Growth Performance of Broiler Chicks
Cereal Chemistry 81:511-514
Molecular Structure and Some Physicochemical Properties of Buckwheat Starches
Cereal Chemistry 81:515-520
Significance of Amylose Content of Wheat Starch on Processing and Textural Properties of Instant Noodles
Cereal Chemistry 81:521-526
Rapid Screening to Identify Unusual Thermal Starch Traits from Bulked Corn Kernels
Cereal Chemistry 81:527-532
Use of Size-Exclusion High-Performance Liquid Chromatography for Wheat Quality Prediction in Ethiopia
Cereal Chemistry 81:533-537
Characteristics of Granular Cold-Water Gelling Starches of Cereal Grains and Legumes Prepared Using Liquid Ammonia and Ethanol
Cereal Chemistry 81:538-543
Comparison of Three Extraction Systems for Determining Surface Lipid Content of Thickness-Fractionated Milled Rice
Cereal Chemistry 81:544-548
Prediction of Sugar-Snap Cookie Diameter Using Sucrose Solvent Retention Capacity, Milling Softness, and Flour Protein Content
Cereal Chemistry 81:549-552

DisplayTitleCereal ChemistryJuly/August 2004 – Volume 81, Number 4

DisplayTitle
Cereal Chemistry
July/August 2004 – Volume 81, Number 4