| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Accumulation characteristics and structural properties of starch in different spatial positions of wheat endosperm under nitrogen application
|
Yang, Jiaqing
|
|
|
112 |
C |
p.
|
article
|
| 2 |
A comparative study of colored wheat lines across laboratories for validation of their phytochemicals and antioxidant activity
|
Sharma, Anjali
|
|
|
112 |
C |
p.
|
article
|
| 3 |
A novel kneading method for improving the quality of whole wheat dough and bread
|
Sun, Juan
|
|
|
112 |
C |
p.
|
article
|
| 4 |
Ball milling alters the extractability and colloidal state of oat proteins
|
Janssen, Frederik
|
|
|
112 |
C |
p.
|
article
|
| 5 |
Changes in physico-chemical properties and water status of durum wheat constituents in pasta due to processing and cooking
|
Laurent, Marie
|
|
|
112 |
C |
p.
|
article
|
| 6 |
Changes in the properties of major components of frozen raw noodles during frozen storage
|
Liu, Hui
|
|
|
112 |
C |
p.
|
article
|
| 7 |
Cold plasma-assisted buckwheat grain dehulling and farinographical properties of dehulled buckwheat flour
|
Zhang, Yifu
|
|
|
112 |
C |
p.
|
article
|
| 8 |
Collection of invited papers from the 20th ICC Conference 2022 “Future Challenges for Cereal Science and Technology” held in Vienna, 5–7 July 2022
|
Schleining, Gerhard
|
|
|
112 |
C |
p.
|
article
|
| 9 |
Developing flavor profiles for wheat varieties in a breeding program
|
Loy, Ryan
|
|
|
112 |
C |
p.
|
article
|
| 10 |
Dynamics of physico-chemical properties towards understanding the optimum ageing of basmati and non-basmati rice (Oryza sativa L.) for consumer preferences
|
Thakare, Swapnil S.
|
|
|
112 |
C |
p.
|
article
|
| 11 |
Editorial Board
|
|
|
|
112 |
C |
p.
|
article
|
| 12 |
Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars
|
Deng, Lili
|
|
|
112 |
C |
p.
|
article
|
| 13 |
Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough
|
Nirmala Prasadi, V.P.
|
|
|
112 |
C |
p.
|
article
|
| 14 |
Effects of nitrogen fertilization rate and environment on the composition of alkylresorcinols in three elite winter wheat cultivars
|
Zhi, Lei
|
|
|
112 |
C |
p.
|
article
|
| 15 |
Genetic dissection of popping quality traits in tropical popcorn (Zea mays L. var. everta)
|
Kaur, Sukhdeep
|
|
|
112 |
C |
p.
|
article
|
| 16 |
Germination of tartary buckwheat at various light strengths to enhance flavonoid content and scale-up of the process using smart-farm systems
|
Shin, Jiyoung
|
|
|
112 |
C |
p.
|
article
|
| 17 |
Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough
|
Chen, Ning
|
|
|
112 |
C |
p.
|
article
|
| 18 |
Influence of cooking and texture attributes of far infrared radiated Japonica rice during storage
|
Ding, Chao
|
|
|
112 |
C |
p.
|
article
|
| 19 |
Inhibitory mechanism of sodium dihydrogen phosphate and ascorbic acid on browning in yellow alkaline noodles
|
Tang, Ying-Ying
|
|
|
112 |
C |
p.
|
article
|
| 20 |
Insights into the aggregation structure and physicochemical properties of heat-moisture treated wheat starch and its associated effects on noodle quality
|
Wang, Hongwei
|
|
|
112 |
C |
p.
|
article
|
| 21 |
Investigation of the effect of particle size of corn fiber, as potential raw material, on techno-functional and physicochemical properties
|
Bazán-Colque, Ronel Joel
|
|
|
112 |
C |
p.
|
article
|
| 22 |
Making leavened bread from nixtamalized whole sorghum
|
Canelo-Álvarez, Fátima
|
|
|
112 |
C |
p.
|
article
|
| 23 |
Physicochemical properties of starch in rice flour with different hardening rates of glutinous rice cake (mochi)
|
Honda, Yuji
|
|
|
112 |
C |
p.
|
article
|
| 24 |
Physicochemical, structural, and functional properties of microfluidic modified dietary fiber from fresh corn bracts
|
Geng, Ningning
|
|
|
112 |
C |
p.
|
article
|
| 25 |
Preparation of germinated brown rice with high γ-aminobutyric acid content and short root by magnetic field treatment
|
Chen, Caiwen
|
|
|
112 |
C |
p.
|
article
|
| 26 |
Production of gluten-free beer brewing from sorghum malts mashed without external enzyme preparations
|
Gasiński, Alan
|
|
|
112 |
C |
p.
|
article
|
| 27 |
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads
|
Tu, Yi
|
|
|
112 |
C |
p.
|
article
|
| 28 |
Storage of brown rice and its physicochemical properties under high temperature and humidity negative air ions environment
|
Wang, Baihui
|
|
|
112 |
C |
p.
|
article
|
| 29 |
Structures and digestibility of B-type high-amylose rice starches compared with A-type high-amylose rice starches
|
No, Junhee
|
|
|
112 |
C |
p.
|
article
|
| 30 |
The effects of freeze-thaw cycles on the rheological properties of yeasted and non-yeasted frozen bread doughs
|
Shan, Shengyue
|
|
|
112 |
C |
p.
|
article
|
| 31 |
Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread
|
Vidhyalakshmi, R.
|
|
|
112 |
C |
p.
|
article
|
| 32 |
Vacuum modification of wheat bread with encapsulated rosehip extract: Evaluation of physicochemical and microstructural properties
|
Tuta Şimşek, Sezin
|
|
|
112 |
C |
p.
|
article
|
| 33 |
Valorization of protein from by-product of purified rice starch industry: Protein hydrolysates exhibit a potential heat resistance and protease inhibition besides foam formation and stability properties
|
Ha, Nguyen Cong
|
|
|
112 |
C |
p.
|
article
|
| 34 |
Yudane bread produced using amorphous wheat flour processed in a shear and heat milling machine
|
Yano, Hiroko
|
|
|
112 |
C |
p.
|
article
|
Journal description