31. Separation and identification of antioxidant peptides from foxtail millet (Setaria italica) prolamins enzymatic hydrolysate. Issue 6 (11th September 2019) Authors: Ji, Zhongwei; Feng, Ruixue; Mao, Jian Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 981 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
32. Effects of flour quality and drying rates controlled by temperature, air circulation, and relative humidity on the quality of dried white‐salted noodles. Issue 6 (5th September 2019) Authors: Moon, Yujin; Kim, Kyeong Hoon; Kweon, Meera Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 1011 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
33. Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur. Issue 6 (4th October 2019) Authors: Yilmaz, Volkan Arif Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 1093 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
34. Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality. Issue 6 (4th October 2019) Authors: Sabillón, Luis; Stratton, Jayne; Rose, Devin; Bianchini, Andréia Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 1048 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
35. Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values. Issue 6 (3rd October 2019) Authors: Sato, Yukinori Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 1060 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
36. Bioaccessible phenolics and flavonoids from wheat flour products subjected to different processing variables. Issue 6 (26th September 2019) Authors: Oghbaei, Morteza; Prakash, Jamuna Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 1068 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
37. Sprouting of oats: A new approach to quantify compositional changes. Issue 6 (20th August 2019) Authors: Krapf, Julia; Kandzia, Franziska; Brühan, Juliane; Walther, Goeran; Flöter, Eckhard Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 994 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
38. Illustrated step-by-step baking. (2011) Other Names: Bretherton, Caroline; DK Publishing, Inc. Record Type: Book Extent: 1 online resource (544 pages), color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
39. Cereal Grains for Nutrition and Health. Issue 1 (3rd January 2020) Authors: Copeland, Les Journal: Cereal chemistry Issue: Volume 97:Issue 1(2020) Page Start: 7 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
40. Biochemical and technological characterization of two C4 gluten‐free cereals: Sorghum bicolor and Eragrostis tef. Issue 1 (6th October 2019) Authors: Galassi, Elena; Taddei, Federica; Ciccoritti, Roberto; Nocente, Francesca; Gazza, Laura Journal: Cereal chemistry Issue: Volume 97:Issue 1(2020) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗