Rapid Differentiation of Oat Cultivars and of Rice Cultivars by Capillary Zone Electrophoresis.
G. L. Lookhart and S. R. Bean.
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Sulfhydryl Analysis. I. Determination of Free Sulfhydryls in Wheat Flour Doughs.
D. C. Andrews, R. A. Caldwell, and K. J. Quail.
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Moisture Redistribution Throughout the Bread Loaf During Staling and Its Effect on Mechanical Properties.
L. Piazza and P. Masi.
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Sulfhydryl Analysis. II. Free Sulfhydryl Content of Heated Doughs from Two Wheat Cultivars and Effect of Potassium Bromate.
D. C. Andrews, R. A. Caldwell, and K. J. Quail.
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Effectiveness of Granular Cold-Water-Soluble Starch as a Controlled-Release Matrix.
J. Chen and J. Jane.
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Genetic Variation for Starch Thermal and Functional Properties Among Nonmutant Maize Inbreds.
M. R. Campbell, L. M. Pollak, and P. J. White.
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In Situ Location of a Starch Granule Protein in Durum Wheat Endosperm by Immunocytochemistry.
P. Rayas-Duarte, S. F. Robinson, and T. P. Freeman.
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Differentiation of Hard Red Wheat by Near-Infrared Analysis of Bulk Samples.
S. R. Delwiche, Y.-R. Chen, and W. R. Hruschka.
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Assessment of Enzyme-Linked Immunoassay of Rye Secalins as a Tool in the Prediction of 1RS Wheat Quality.
Y. W. Seo, R. A. Graybosch, C. J. Peterson, and D. R. Shelton.
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Classification of Hard Red Wheat by Feedforward Backpropagation Neural Networks.
Y. R. Chen, S. R. Delwiche, and W. R. Hruschka.
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A Soup Model Study Comparing Flour Peak Viscosity During Heating and Viscosity of Flour Gels During Reheating.
C. S. Gaines, A. Kassuba, and P. L. Finney.
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Volatile Flavor Components of Breads Made from Hard Red Winter Wheat and Hard White Winter Wheat.
C.-Y. Chang, L. M. Seitz, and E. Chambers IV.
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Retention of Ergot Alkaloids in Wheat During Processing.
J. E. Fajardo, J. E. Dexter, M. M. Roscoe, and T. W. Nowicki.
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Stabilization of Brown Rice Products Using Ethanol Vapors as an Antioxidant Delivery System.
E. T. Champagne and C. C. Grimm.
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Reversed-Phase High-Performance Liquid Chromatography of Oat Proteins: Application to Cultivar Comparison and Analysis of the Effect of Wet Processing.
A. Lapveteläinen, J. A. Bietz, and F. R. Huebner.
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Characterization and Digestibility of Basmati Rice (Oryza sativa L. var. Dehraduni) Storage Proteins.
D. F. Steenson and S. K. Sathe.
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Milling Quality as Affected by Brown Rice Temperature.
T. R. Archer and T. J. Siebenmorgen.
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Ferguson Plot Analysis of High Molecular Weight Glutenin Subunits by Capillary Electrophoresis.
W. E. Werner.
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Contribution of the High Molecular Weight Glutenin Subunit 21* to Breadmaking Quality of Swedish Wheats.
E. Johansson and G. Svensson.
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Prediction of Dough Rheological Properties Using Neural Networks.
R. Ruan, S. Almaer, and J. Zhang.
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Cake-Baking (High-Ratio White Layer) Properties of Egg White, Bovine Blood Plasma, and Their Protein Fractions.
M. Ö. Raeker and L. A. Johnson.
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Erratum.
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