1. 15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making. Issue 3 (5th December 2016) Authors: Deleu, Lomme J.; Wilderjans, Edith; Van Haesendonck, Ingrid; Brijs, Kristof; Delcour, Jan A. Journal: Cereal chemistry Issue: Volume 94:Issue 3(2017.) Page Start: 485 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making. Issue 3 (5th December 2016) Authors: Deleu, Lomme J.; Wilderjans, Edith; Van Haesendonck, Ingrid; Brijs, Kristof; Delcour, Jan A. Journal: Cereal chemistry Issue: Volume 94:Issue 3(2017.) Page Start: 485 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 1H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour. Issue 2 (1st March 2013) Authors: Lu, Zhanhui; Seetharaman, Koushik Journal: Cereal chemistry Issue: Volume 90:Issue 2(2013.) Page Start: 120 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A comparative evaluation of nutritional characteristics, physical properties, and volatile profiles of sweet corn subjected to different drying methods. Issue 2 (16th December 2021) Authors: Yao, Lianmou; Zhang, Yi; Qiao, Yongjin; Wang, Chunfang; Wang, Xiao; Chen, Bingjie; Kang, Ji; Cheng, Zhaohui; Jiang, Yongming Journal: Cereal chemistry Issue: Volume 99:Issue 2(2022) Page Start: 405 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. A comparative study of the functionality and protein quality of a variety of legume and cereal flours. Issue 6 (15th October 2019) Authors: Stone, Andrea K.; Nosworthy, Matthew G.; Chiremba, Constance; House, James D.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 1159 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. A Comprehensive Survey of Soft Wheat Grain Quality in U.S. Germplasm. Issue 1 (9th January 2013) Authors: Kiszonas, Alecia M.; Fuerst, E. Patrick; Morris, Craig F. Journal: Cereal chemistry Issue: Volume 90:Issue 1(2013.) Page Start: 47 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. A device for the efficient detection of wheat seeds with waxy endosperm. Issue 5 (13th August 2019) Authors: Morris, Craig F.; Kiszonas, Alecia M. Journal: Cereal chemistry Issue: Volume 96:Issue 5(2019) Page Start: 797 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. A microchemical analysis of acid values in stored wheat. Issue 4 (14th March 2022) Authors: Li, Ping; Yang, Wei; Cong, Fangdi; Zhang, Ailin; Zhang, Shulin; Wang, Yingchao; Su, Yongpeng; Liu, Daying; Liu, Haixue; Li, Tao Journal: Cereal chemistry Issue: Volume 99:Issue 4(2022) Page Start: 811 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. A new method for detecting proanthocyanidin content in wheat reveals the relationship between R‐1 gene to grain color deepness. Issue 2 (7th December 2022) Authors: Himi, Eiko; Matsuura, Takakazu; Miura, Hideho; Yoshihara, Naoya; Maekawa, Masahiko Journal: Cereal chemistry Issue: Volume 100:Issue 2(2023) Page Start: 512 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno‐functionalities of pea protein isolate. Issue 1 (20th October 2021) Authors: Vatansever, Serap; Ohm, Jae‐Bom; Simsek, Senay; Hall, Clifford Journal: Cereal chemistry Issue: Volume 99:Issue 1(2022) Page Start: 130 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗