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1
Extraction of β-Glucan from Oat Bran in Laboratory Scale
Extraction of β-Glucan from Oat Bran in Laboratory Scale
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Extraction of β-Glucan from Oat Bran in Laboratory Scale

Cereal chemistry, 2009-11, Vol.86 (6), p.601-608 [Peer Reviewed Journal]

AACC International ;ISSN: 0009-0352 ;EISSN: 1943-3638 ;DOI: 10.1094/CCHEM-86-6-0601

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2
Gastrointestinal Release of β-Glucan and Pectin Using an In Vitro Method
Gastrointestinal Release of β-Glucan and Pectin Using an In Vitro Method
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Gastrointestinal Release of β-Glucan and Pectin Using an In Vitro Method

Cereal chemistry, 2011-07, Vol.88 (4), p.385-390 [Peer Reviewed Journal]

AACC International ;2015 INIST-CNRS ;ISSN: 0009-0352 ;EISSN: 1943-3638 ;DOI: 10.1094/CCHEM-11-10-0169 ;CODEN: CECHAF

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3
Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
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Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread

Cereal chemistry, 2008-03, Vol.85 (2), p.109-114 [Peer Reviewed Journal]

AACC International ;2008 INIST-CNRS ;Copyright American Association of Cereal Chemists Mar/Apr 2008 ;ISSN: 0009-0352 ;EISSN: 1943-3638 ;DOI: 10.1094/cchem-85-2-0109 ;CODEN: CECHAF

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4
Effect of pH and Sodium Chloride on Wheat Flour Dough Properties: Ultracentrifugation and Rheological Measurements
Effect of pH and Sodium Chloride on Wheat Flour Dough Properties: Ultracentrifugation and Rheological Measurements
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Effect of pH and Sodium Chloride on Wheat Flour Dough Properties: Ultracentrifugation and Rheological Measurements

Cereal chemistry, 2002-07, Vol.79 (4), p.544-545 [Peer Reviewed Journal]

AACC International ;2002 INIST-CNRS ;Copyright American Association of Cereal Chemists Jul/Aug 2002 ;ISSN: 0009-0352 ;EISSN: 1943-3638 ;DOI: 10.1094/CCHEM.2002.79.4.544 ;CODEN: CECHAF

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5
Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs
Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs
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Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs

Cereal chemistry, 2002-03, Vol.79 (2), p.203 [Peer Reviewed Journal]

ISSN: 0009-0352 ;EISSN: 1943-3638 ;DOI: 10.1094/CCHEM.2002.79.2.203

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6
Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions
Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions
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Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions

Cereal chemistry, 2005, Vol.82 (1), p.44-52 [Peer Reviewed Journal]

AACC International ;2005 INIST-CNRS ;ISSN: 0009-0352 ;ISSN: 1943-3638 ;EISSN: 1943-3638 ;DOI: 10.1094/CC-82-0044 ;CODEN: CECHAF

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7
Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements
Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements
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Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements

Cereal chemistry, 2005-07, Vol.82 (4), p.375-384 [Peer Reviewed Journal]

AACC International ;2005 INIST-CNRS ;ISSN: 0009-0352 ;EISSN: 1943-3638 ;DOI: 10.1094/cc-82-0375 ;CODEN: CECHAF

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8
Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough
Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough
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Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough

Cereal chemistry, 2003-05, Vol.80 (3), p.281-284 [Peer Reviewed Journal]

AACC International ;2003 INIST-CNRS ;Copyright American Association of Cereal Chemists May/Jun 2003 ;ISSN: 0009-0352 ;EISSN: 1943-3638 ;DOI: 10.1094/cchem.2003.80.3.281 ;CODEN: CECHAF

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9
Adsorption of protein fractions from wheat onto methylated silica surfaces
Adsorption of protein fractions from wheat onto methylated silica surfaces
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Adsorption of protein fractions from wheat onto methylated silica surfaces

Cereal chemistry, 1996, Vol.73 (4), p.499-505 [Peer Reviewed Journal]

1996 INIST-CNRS ;ISSN: 0009-0352 ;EISSN: 1943-3638 ;CODEN: CECHAF

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10
Dietary iber content and composition in six reals at different extraction rates
Dietary iber content and composition in six reals at different extraction rates
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Dietary iber content and composition in six reals at different extraction rates

Cereal chemistry, 1984, Vol.61 (1), p.14 [Peer Reviewed Journal]

ISSN: 0009-0352 ;EISSN: 1943-3638

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11
Extrusion cooking and dietary fiber. Effect on dietary fiber content and on degradation in the rat intestinal tract
Extrusion cooking and dietary fiber. Effect on dietary fiber content and on degradation in the rat intestinal tract
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Extrusion cooking and dietary fiber. Effect on dietary fiber content and on degradation in the rat intestinal tract

Cereal chemistry, 1984, Vol.61 (174-179) [Peer Reviewed Journal]

ISSN: 0009-0352 ;EISSN: 1943-3638

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12
Effects on polysaccharides during baking and storage of bread--in vitro and in vivo studies
Effects on polysaccharides during baking and storage of bread--in vitro and in vivo studies
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Effects on polysaccharides during baking and storage of bread--in vitro and in vivo studies

Cereal chemistry, 1988, Vol.65 (1), p.1-8 [Peer Reviewed Journal]

ISSN: 0009-0352 ;EISSN: 1943-3638 ;CODEN: CECHAF

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