• Issue

    Cereal Chemistry: Volume 95, Issue 5

    585-741
    September/October 2018
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ISSUE INFORMATION

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Issue Information

  • Pages: 585-587
  • First Published: 11 September 2018

REVIEW

Cereal phenolic contents as affected by variety and environment

Shiwangni Rao,  Lachlan J. Schwarz,  Abishek B. Santhakumar,  Kenneth A. Chinkwo,  Christopher L. Blanchard, 
  • Pages: 589-602
  • First Published: 10 July 2018

RESEARCH

Corn, potato, and wrinkled pea starches with heat–moisture treatment: Structure and digestibility

Miaomiao Shi,  Qunyu Gao,  Yanqi Liu, 
  • Pages: 603-614
  • First Published: 30 May 2018

Nutritional composition, bioactive compounds, and diabetic enzyme inhibition capacity of three varieties of buckwheat in Japan

Nguyen Ngoc Thanh Tien,  Le Ngoc Dang Trinh,  Naoto Inoue,  Naofumi Morita,  Pham Van Hung, 
  • Pages: 615-624
  • First Published: 30 May 2018

Cereal bran extracts inhibit the formation of advanced glycation endproducts in a bovine serum albumin/glucose model

Gengjun Chen,  Ronald L. Madl,  J. Scott Smith, 
  • Pages: 625-633
  • First Published: 02 June 2018

Composition, functional components, and physical characteristics of grain from staygreen and senescent sorghum lines grown under variable water availability

Yves Emendack,  John Burke,  Scott Bean,  Jeff Wilson,  Chad Hayes,  Haydee Laza, 
  • Pages: 634-645
  • First Published: 11 June 2018

Contribution of cooking and drying to the structure of couscous grains made from durum wheat semolina

Bettina Bellocq,  Thierry Ruiz,  Bernard Cuq, 
  • Pages: 646-659
  • First Published: 19 June 2018

Effect of breadmaking process on mycotoxin content in white and whole wheat breads

Casiane Salete Tibola,  Martha Zavariz de Miranda,  Flávia Fernandes Paiva,  José Mauricio Cunha Fernandes,  Eliana Maria Guarienti,  Marcio Nicolau, 
  • Pages: 660-665
  • First Published: 19 June 2018

Traditional and improved paddy varieties: Composition, protein, pasting, and gluten-free chapati making properties

Parmeet Kaur,  Narpinder Singh,  Priyanka Pal,  Amritpal Kaur, 
  • Pages: 666-678
  • First Published: 22 June 2018

Insight of aroma in brown rice through chemical assessment of 2-Acetyl-1-pyrroline (2AP) in aromatic germplasm of India

Sathish Kumar Peddamma,  Praveen Kumar Ragichedu,  Sekhar Maddala,  Durbha Sanjeeva Rao,  Venkata Subba Rao Lella,  Kalyan Konne,  Prabhakar Sripada,  Gopala Krishnan S,  A. K. Singh,  Seshu Madhav Maganti, 
  • Pages: 679-688
  • First Published: 23 June 2018

Effects of cultivar and aging on parboiled rice properties

Eric Lii,  Andy Mauromoustakos,  Ya-Jane Wang, 
  • Pages: 689-698
  • First Published: 28 June 2018

Study of the functionality of nixtamalized maize flours and tortillas added with microcapsules of ferrous fumarate and folic acid

Fernando Martínez-Bustos,  Alejandro Cruz Sánchez,  Areli del C. Ortega-Martínez,  Ernesto Aguilar-Palazuelos, 
  • Pages: 699-707
  • First Published: 07 July 2018

Milling performance of waxy wheat and wild-type wheat using two laboratory milling methods

Bin Xu,  Andrew Mense,  Kingsly Ambrose,  Robert Graybosch,  Yong-Cheng Shi, 
  • Pages: 708-719
  • First Published: 13 July 2018

Comparison of bench-scale decortication devices to fractionate bran from sorghum

Megan E. Hums,  Robert A. Moreau,  Madhav P. Yadav,  Michael J. Powell,  Stefanie Simon, 
  • Pages: 720-733
  • First Published: 20 July 2018

Trade-off between seed yield components and seed composition traits in sea level quinoa in response to sowing dates

Ramiro N. Curti,  María del Carmen Sanahuja,  Silvina M. Vidueiros,  Anabel N. Pallaro,  Héctor Daniel Bertero, 
  • Pages: 734-741
  • First Published: 24 July 2018