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Cereal Chemistry

Cereal Chemistry
紙マイクロデジタル雑誌
American Association of Cereal Chemists<Z53-G387>
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Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality

Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality
デジタル記事
2022-09-25Cereal Chemistry100 2p.277-283
全国の図書館
  • 掲載誌（ISSN）00090352

Surface disinfection influences the antioxidant capacity and GABA content of saline‐treated brown rice (<i>Oryza sativa</i> L.)

Surface disinfection influences the antioxidant capacity and GABA content of saline‐treated brown rice (<i>Oryza sativa</i> L.)
デジタル記事
2022-04-13Cereal Chemistry99 4p.884-894
全国の図書館
  • 掲載誌（ISSN）00090352

Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties

Nitrogen fertilization levels influence the physicochemical properties of floury rice varieties
デジタル記事
2021-09-12Cereal Chemistry98 6p.1259-1270
全国の図書館
  • 掲載誌（ISSN）00090352

Grain weight and the concentrations of phenylpropanoid glycosides and γ‐oryzanol in response to heat stress during ripening in rice

Grain weight and the concentrations of phenylpropanoid glycosides and γ‐oryzanol in response to heat stress during ripening in rice
デジタル記事
2021-03-31Cereal Chemistry98 4p.858-865
全国の図書館
  • 掲載誌（ISSN）00090352

Effects of processing methods of rice gel on starch digestibility and textural properties

Effects of processing methods of rice gel on starch digestibility and textural properties
デジタル記事
2020-12-21Cereal Chemistry98 3p.450-461
全国の図書館
  • 掲載誌（ISSN）00090352

Effects of barley β‐glucan with various molecular weights partially hydrolyzed by endogenous β‐glucanase on glucose tolerance and lipid metabolism in mice

Effects of barley β‐glucan with various molecular weights partially hydrolyzed by endogenous β‐glucanase on glucose tolerance and lipid metabolism in mice
デジタル記事
2020-08-18Cereal Chemistry97 5p.1056-1065
全国の図書館
  • 掲載誌（ISSN）00090352

High‐molecular‐weight glutenin subunit compositions in current Chinese commercial wheat cultivars and the implication on Chinese wheat breeding for quality

High‐molecular‐weight glutenin subunit compositions in current Chinese commercial wheat cultivars and the implication on Chinese wheat breeding for quality
デジタル記事
2020-05-04Cereal Chemistry97 4p.762-771
全国の図書館
  • 掲載誌（ISSN）00090352

Stabilization treatment of rice bran alters phenolic content and antioxidant activity

Stabilization treatment of rice bran alters phenolic content and antioxidant activity
デジタル記事
2020-01-07Cereal Chemistry97 2p.281-292
全国の図書館
  • 掲載誌（ISSN）00090352

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability
デジタル記事
2019-10-28Cereal Chemistry97 2p.163-171
全国の図書館
  • 掲載誌（ISSN）00090352

Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values

Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values
デジタル記事
2019-10-03Cereal Chemistry96 6p.1060-1067
全国の図書館
  • 掲載誌（ISSN）00090352

Separation and identification of antioxidant peptides from foxtail millet (<i>Setaria italica</i>) prolamins enzymatic hydrolysate

Separation and identification of antioxidant peptides from foxtail millet (<i>Setaria italica</i>) prolamins enzymatic hydrolysate
デジタル記事
2019-09-11Cereal Chemistry96 6p.981-993
全国の図書館
  • 掲載誌（ISSN）00090352

Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley

Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley
デジタル記事
2019-07-17Cereal Chemistry97 1p.39-52
全国の図書館
  • 掲載誌（ISSN）00090352

Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour

Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour
デジタル記事
2018-12-04Cereal Chemistry96 2p.263-272
全国の図書館
  • 掲載誌（ISSN）00090352

Effect of heat‐moisture treatment of germinated wheat on the quality of Chinese white salted noodles

Effect of heat‐moisture treatment of germinated wheat on the quality of Chinese white salted noodles
デジタル記事
2018-11-29Cereal Chemistry96 1p.115-128
全国の図書館
  • 掲載誌（ISSN）00090352

Relationship between fatty acid composition and starch properties of 30 <i>japonica</i> rice cultivars

Relationship between fatty acid composition and starch properties of 30 <i>japonica</i> rice cultivars
デジタル記事
2018-11-05Cereal Chemistry96 2p.228-242
全国の図書館
  • 掲載誌（ISSN）00090352

Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch

Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch
デジタル記事
2018-06-15Cereal Chemistry95 4p.543-554
全国の図書館
  • 掲載誌（ISSN）00090352

Comparison of Starch Physicochemical Properties of Waxy Rice Cultivars with Different Hardening Rates

Comparison of Starch Physicochemical Properties of Waxy Rice Cultivars with Different Hardening Rates
紙記事
John Wiley & Sons, AACC INTERNATIONAL2018-02-17Cereal Chemistry = Cereal Chemistry94 4p.699-704
全国の図書館

Analysis of protein composition in rice cultivar used for sake brewing, and their effects on nitrogen compounds in sake

Analysis of protein composition in rice cultivar used for sake brewing, and their effects on nitrogen compounds in sake
デジタル記事
2018-02-12Cereal Chemistry95 2p.320-329
全国の図書館
  • 掲載誌（ISSN）00090352

Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review

Factors affecting Asian wheat noodle color and time‐dependent discoloration—A review
デジタル記事
2018-02-10Cereal Chemistry95 2p.189-205
全国の図書館
  • 掲載誌（ISSN）00090352