| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Accumulation of γ-aminobutyric acid and modifications of phenolic profiles and antioxidant capacity of foxtail millets during germination
|
Li, Chunqiu
|
|
|
114 |
C |
p.
|
article
|
| 2 |
A facile strategy for fabricating structural rice-pea binary protein-based gel: Characterization and formation mechanism
|
Ding, Jian
|
|
|
114 |
C |
p.
|
article
|
| 3 |
A high protein ancient wheat species: Einkorn
|
Gazza, Laura
|
|
|
114 |
C |
p.
|
article
|
| 4 |
An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage
|
Pleming, Denise
|
|
|
114 |
C |
p.
|
article
|
| 5 |
An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics
|
Rolandelli, Guido
|
|
|
114 |
C |
p.
|
article
|
| 6 |
Biotransformation of wheat proteins with Lactobacillus sp. following high hydrostatic pressure pre-treatment to reduce gluten immunoreactivity
|
Brzozowski, Bartosz
|
|
|
114 |
C |
p.
|
article
|
| 7 |
Combined effect of hydrothermal treatments and drying temperature on the physicochemical, milling, and nutritional characteristics of foxtail millet
|
Kaur, Tejinder
|
|
|
114 |
C |
p.
|
article
|
| 8 |
Comparing bread-making properties of white and whole wheat flours from 64 different genotypes: A correlation analysis
|
Li, Cheng
|
|
|
114 |
C |
p.
|
article
|
| 9 |
Comparison of a rapid enzymatic assay with column chromatography and nuclear magnetic resonance methods for free asparagine detection and quantification in wheat
|
Xie, Yi
|
|
|
114 |
C |
p.
|
article
|
| 10 |
Comparison of hydration water properties of common and durum wheat brans upon grinding with different loading modes
|
Barbar, Reine
|
|
|
114 |
C |
p.
|
article
|
| 11 |
Crop management options to help increase maize grain carotenoid levels
|
Saenz, Ezequiel
|
|
|
114 |
C |
p.
|
article
|
| 12 |
2-DE-based and shotgun proteomics approach in the analysis of the seed proteome of a low phytic acid rice (Oryza sativa, ssp. japonica) mutant
|
Emami, Kaveh
|
|
|
114 |
C |
p.
|
article
|
| 13 |
Debranning of wheat: Quality of flour and thermomechanical, microstructural, and extensional properties of dough
|
Wu, Qinglan
|
|
|
114 |
C |
p.
|
article
|
| 14 |
Determining factors of durum wheat bread loaf volume and alveograph characteristics under optimal, drought and heat stress conditions
|
Labuschagne, Maryke
|
|
|
114 |
C |
p.
|
article
|
| 15 |
Development and application of a laboratory baking test for the characterisation of wholemeal oat flours
|
Farkas, Alexandra
|
|
|
114 |
C |
p.
|
article
|
| 16 |
Development of healthy synbiotic corn-based snack: Nutritional composition and effect of agave fructan-alginate coating on survival of Lactobacillus acidophilus
|
Castillo-Escandón, Valeria
|
|
|
114 |
C |
p.
|
article
|
| 17 |
Dissecting the genetic basis of grain weight and size in common oat by genome-wide association study
|
Yan, Honghai
|
|
|
114 |
C |
p.
|
article
|
| 18 |
Editorial Board
|
|
|
|
114 |
C |
p.
|
article
|
| 19 |
Effect of microwave and hot air radiofrequency treatments on physicochemical and functional properties of foxtail millet flour and its protein isolate
|
Rao, Madaraboina Venkateswara
|
|
|
114 |
C |
p.
|
article
|
| 20 |
Effect of salt and kansui on rheology, water mobility and physicochemical properties of long-chain inulin non-fermented dough and its noodles quality
|
Yue, Chonghui
|
|
|
114 |
C |
p.
|
article
|
| 21 |
Effects of region, genotype, harvest year and their interactions on volatile organic compounds in wheat kernels
|
Liu, Yu
|
|
|
114 |
C |
p.
|
article
|
| 22 |
Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough
|
Lyu, Kai
|
|
|
114 |
C |
p.
|
article
|
| 23 |
Effects of xylanase on starch isolation and functional properties of waxy wheat flour
|
Gu, Zhonghua
|
|
|
114 |
C |
p.
|
article
|
| 24 |
Enhancing the parboiling of pantanal rice with ultrasound-assisted hydration: Mass transfer kinetics and bioactive properties
|
Rodrigues Aires, Marcela
|
|
|
114 |
C |
p.
|
article
|
| 25 |
Enzymatic characteristics and potential natural inhibitors of oat lipase
|
Xiang, Yuting
|
|
|
114 |
C |
p.
|
article
|
| 26 |
Evaluation of the effects of thermal processing on antioxidant activity and digestibility of green tea noodles: Based on polyphenol stability and starch structure
|
Yu, Kun
|
|
|
114 |
C |
p.
|
article
|
| 27 |
Exploiting pseudocereals as novel high protein grains
|
Vidaurre-Ruiz, Julio
|
|
|
114 |
C |
p.
|
article
|
| 28 |
Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics
|
Liu, Yuanxiao
|
|
|
114 |
C |
p.
|
article
|
| 29 |
Impact of cooking, parboiling and fermentation on nutritional components, predicted glycemic index and pasting properties of rice
|
Bagchi, Torit Baran
|
|
|
114 |
C |
p.
|
article
|
| 30 |
Influence of hot-air drying on the starch structure and physicochemical properties of two corn cultivars cultivated in East China
|
Wang, Xiaofeng
|
|
|
114 |
C |
p.
|
article
|
| 31 |
In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects
|
Ge, Rui
|
|
|
114 |
C |
p.
|
article
|
| 32 |
Light abrasive decortication of heavy metal contaminated quinoa and rice from southern Perú reduces lead and arsenic contamination, but not cadmium
|
Román-Ochoa, Yony
|
|
|
114 |
C |
p.
|
article
|
| 33 |
Multi-dimensional research on brown rice fracture characteristics and mechanism under quasi-static compression
|
Xiao, Xuan
|
|
|
114 |
C |
p.
|
article
|
| 34 |
Partial C-terminal truncation of Bx and Dy high molecular weight glutenin subunits after conserved aspartate
|
Bacala, Ray
|
|
|
114 |
C |
p.
|
article
|
| 35 |
Polyamines in Canadian barley grains: Determination of their content and relationship with protein level
|
Nguyen, Si Nhat
|
|
|
114 |
C |
p.
|
article
|
| 36 |
Potential of germinated brown rice in beer brewing
|
Zhao, Xinyi
|
|
|
114 |
C |
p.
|
article
|
| 37 |
Relationships between starch molecular components and eating and cooking qualities of rice using single-segment substitution lines with different Wx loci
|
Lin, Lingshang
|
|
|
114 |
C |
p.
|
article
|
| 38 |
Rice bran is a key structure affecting high nutrition and low toxicity of indica hybrid rice (Oryza sativa L.)
|
Fan, Yu
|
|
|
114 |
C |
p.
|
article
|
| 39 |
Solid-state fermentation of grain sorghum to produce Chinese liquor: Effect of grain properties and fermenting culture
|
Liu, Meicen
|
|
|
114 |
C |
p.
|
article
|
| 40 |
Structural characteristics variations of dough incorporated with long-chain inulin modified by phosphorylation
|
Zhao, Yingyu
|
|
|
114 |
C |
p.
|
article
|
| 41 |
Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles
|
Li, Yun-Tong
|
|
|
114 |
C |
p.
|
article
|
| 42 |
The place of spelt wheat among plant protein sources
|
Rakszegi, Marianna
|
|
|
114 |
C |
p.
|
article
|
| 43 |
Understanding the impact of water-extractable cereal flour constituents on network formation in gluten-starch dough
|
Monterde, Viena
|
|
|
114 |
C |
p.
|
article
|
| 44 |
Water absorption kinetics of blue maize (Zea mays L.) and influence on wet-milling properties
|
Uriarte-Aceves, Perla Marysol
|
|
|
114 |
C |
p.
|
article
|
| 45 |
Whole wheat flour replaced by sprouted wheat improves phenolic compounds profile, rheological and bread-making properties
|
Cauduro, Tatiana
|
|
|
114 |
C |
p.
|
article
|
| 46 |
Widely targeted metabolomics provides insights into the effect of parboiling treatment on the nutritional quality of black rice based on its improved cooking characteristics
|
Wu, Xin
|
|
|
114 |
C |
p.
|
article
|
| 47 |
Wild barley genomic resources for drought adaptability and quality improvement
|
Najafipour, Baran
|
|
|
114 |
C |
p.
|
article
|
Journal description