Journal of Cereal Science

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Journal of Cereal Science

E-ISSN: 1095-9963
Print ISSN: 0733-5210
Website: http://www.sciencedirect.com/science/journal/07335210
Publisher: Elsevier

3/29
2018

Title: Selenium Biofortification of Rice Grains and Implications on Macronutrients Quality Authors Institution and Address:

3/29
2018

Identification and characterization of phenolic compounds extracted from barley husks by LC-MS and antioxidant activity in vitro

3/16
2018

Extraction of Soluble β-Glucan from Oat and Barley Fractions: Process Efficiency and Dispersion Stability

3/16
2018

Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling

3/16
2018

Optimization of supercritical fluid extraction of polyphenols from oats (Avena sativa L.) and their antioxidant activities

3/16
2018

Effect of drying and ozonation process on naturally contaminated wheat seeds

3/16
2018

UK researchers receive prestigious award for work on wheat genomics

3/16
2018

Influence of the extraction solvent on phenolic content, antioxidant, antimicrobial and antimutagenic activities of brewers’ spent grain

3/16
2018

A closer look at the bread making process and the quality of bread as a function of the degree of preharvest sprouting of wheat (Triticum aestivum)

3/16
2018

Characterising the most critical climatic parameters that impact the quality of spring-wheat (Triticum aestivum L.) on the Canadian Prairies using partial least squares (PLS) analysis

3/16
2018

Profiling polyphenol composition and antioxidant activity in Australian-grown rice using UHPLC Online-ABTS system

3/16
2018

Extraction of purple corn (Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents

3/16
2018

Arsenic, lead and cadmium distribution in the pearled fractions of different winter wheat cultivars (Triticum aestivum L.)

3/16
2018

The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough

3/16
2018

Estimating genetic variation and genetic parameters for grain iron, zinc and protein concentrations in bread wheat genotypes grown in Iran

3/16
2018

Functional and physical properties of cookies enriched with dephytinized oat bran

3/16
2018

Identification of proteins contained in aqueous extracts of wheat bran through a proteomic approach

3/16
2018

Tartary buckwheat malt as ingredient of gluten-free cookies

3/16
2018

Sorption isotherm and state diagram for indica rice starch with and without soluble dietary fiber

3/16
2018

Use of durum wheat clear flour in vital gluten and bioethanol production

3/16
2018

Contribution of zein content and starch characteristics to vitreousness of commercial maize hybrids

3/16
2018

Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality

3/16
2018

Betaine, choline and folate content in different cereal genotypes

3/16
2018

Microstructural changes to proso millet protein bodies upon cooking and digestion

3/16
2018

Analysis of the natural dehydration mechanism during middle and late stages of wheat seeds development by some physiological traits and iTRAQ-based proteomic