Issue Information

Issue Information
Veröffentlicht: (2024)

Issue Information
Veröffentlicht: (2025)

Issue Information
Veröffentlicht: (2025)

Issue Information
Veröffentlicht: (2026)

Issue Information
Veröffentlicht: (2025)

Issue Information
Veröffentlicht: (2025)

Issue Information
Veröffentlicht: (2026)

Prediction models to evaluate baking quality instruments for commercial wheat flour
von: Louise Selga, et al.
Veröffentlicht: (2024)

Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.
von: Alejandra García‐Alonso, et al.
Veröffentlicht: (2024)

QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22
von: Rabiu Sani Shawai, et al.
Veröffentlicht: (2024)

Mechanism of crack formation in corn during microwave drying process
von: Tongsheng Sun, et al.
Veröffentlicht: (2024)

The impact of mechanical scouring and moisture conditioning on the in vitro protein digestibility and quality of roller‑milled green lentil (Lens culinaris) and yellow pea (Pisum sativum)
von: Adam J. Franczyk, et al.
Veröffentlicht: (2024)

Drying techniques for precooked hybrid rice to ensure quality of instantized rice
von: Anne A. Okeyo, et al.
Veröffentlicht: (2024)

Effects of different timing and rate of glyphosate application on the residue level, grain quality, and processing performance of two Canadian malting barley varieties
von: Marta S. Izydorczyk, et al.
Veröffentlicht: (2024)

Guthrie's legacy: The scientific discipline of cereal chemistry
von: Ferenc Békés
Veröffentlicht: (2024)

Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass ( Thinopyrum intermedium )
von: Leslie A. Loehr, et al.
Veröffentlicht: (2024)

Effects of elevated CO 2 concentration gradients on rice grain quality under two cultivation practices in cold region
von: Yuting Li, et al.
Veröffentlicht: (2024)

Effects of extrusion on the stability and digestibility of instant coix seed porridge
von: Youke Duan, et al.
Veröffentlicht: (2024)

Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products
von: Yanmei Wei, et al.
Veröffentlicht: (2024)

Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing
von: Dai Shi, et al.
Veröffentlicht: (2024)

High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles
von: Fengyun Ma, et al.
Veröffentlicht: (2024)

Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals
von: Rose Otema Baah, et al.
Veröffentlicht: (2024)

The health benefits of wheat versus oats
von: Xin Qi, et al.
Veröffentlicht: (2024)

Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy
von: Vishal Kondal, et al.
Veröffentlicht: (2024)

Quality characteristic of instant rice produced using microwave‐assisted hot air drying
von: Anne A. Okeyo, et al.
Veröffentlicht: (2024)

Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes
von: Bindu Regonda, et al.
Veröffentlicht: (2024)

Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications
von: Si Nhat Nguyen, et al.
Veröffentlicht: (2024)

Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients
von: Daniel J. Skylas, et al.
Veröffentlicht: (2024)

Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate
von: Aihua Liu, et al.
Veröffentlicht: (2024)

Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties
von: Jana van Rooyen, et al.
Veröffentlicht: (2024)

Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide
von: Arun Kumar, et al.
Veröffentlicht: (2024)

Impact of frozen storage under static electric field on frozen gluten rheological properties
von: Yanyan Zhang, et al.
Veröffentlicht: (2024)

Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4
von: Tanya Jeradechachai, et al.
Veröffentlicht: (2024)

Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties
von: Yinghui Long, et al.
Veröffentlicht: (2024)

Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties
von: Susane Trevisan, et al.
Veröffentlicht: (2024)

Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter
von: Olajide Emmanuel Adedeji, et al.
Veröffentlicht: (2024)