Cereal Chemistry: Vol 100, No 2

To the best of our knowledge, the results could be useful in developing quinoa-added Makgeolli as a good-tasting antioxidant functional alcohol drink.

Open Access

Unveiling the impact of durum wheat protein quantity and quality on textural properties and microstructure of cooked pasta

Kun Wang, Curtis J. Pozniak, Yuefeng Ruan, Bin Xiao Fu,

Pages: 484-499
First Published: 22 November 2022

Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles

Yibo Li, Guoqin Yao, Kemeng Zhao, Wangyang Shen, Zhan Wang, Kai Fan, Xiwu Jia,

Pages: 500-511
First Published: 04 December 2022

A new method for detecting proanthocyanidin content in wheat reveals the relationship between R-1 gene to grain color deepness

Eiko Himi, Takakazu Matsuura, Hideho Miura, Naoya Yoshihara, Masahiko Maekawa,

Pages: 512-521
First Published: 28 November 2022

Determining the geographical origin of durum wheat samples by combining strontium isotope ratio and multielemental analyses

Carlo Monti, Daniele Cavanna, Ilia Rodushkin, Arianna Monti, Andrea Leporati, Michele Suman,

Pages: 522-531
First Published: 08 December 2022

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Cereal Chemistry: Volume 100, Issue 2

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ISSUE INFORMATION

Issue Information

CENTENARY REVIEW

Wheat gluten: A functional protein still challenging to replace in gluten-free cereal-based foods

REVIEW

Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: A systematic review and meta-analysis

MINI-REVIEW

Opportunities to increase whole grain intake within the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)

NOTES

Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality

Effect of phytase corn addition on ethanol yield and distillers' dried grains with soluble profile in corn dry-grind process

RESEARCH ARTICLES

Identification of key taste components in two aromatic rice varieties by widely targeted metabolomics in China

Possibility of using wheat germ and wheat germ protein isolate for high-protein pasta production

Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate

The effect of cold plasma pretreatment on GABA, γ-oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination

Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.)

Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product

Effects of moderate-intensity pulsed electric field on the structure and physicochemical properties of foxtail millet (Setaria italica) prolamin

Extrusion cooking of food-to-food fortified wholegrain sorghum-based porridges enhances Caco-2 ferritin formation

The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties

Effects of low-pressure radio-frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours

Geographical discrimination of fresh instant rice according to non-destructive analysis of flavor profiles

HSQC-NMR-based profiling approaches for raffinose family oligosaccharides in pulses

Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties

Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft-bite white salted noodles

Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties

Quality characteristics and antioxidant activities of Korean traditional rice and quinoa-based wine “Makgeolli”