Journal Of Cereal Science

Effect of extraction conditions on phenolic content, anthocyanin content and antioxidant activity of bran extracts from Thai rice cultivars

Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content

Regulations in 2-acetyl-1-pyrroline contents in fragrant rice are associated with water-nitrogen dynamics and plant nutrient contents

Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein

A low calorie and nutritive sorghum powdered drink mix: Influence of tannin on the sensorial and functional properties

Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread

Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)

Flavonoids, anthocyanins, phenolamides, benzoxazinoids, lignans and alkylresorcinols in rye (Secale cereale) and some rye products

Acid hydrolysis of waxy starches with different granule size for nanocrystal production

Does Fe accumulation in durum wheat seeds benefit from improved whole plant sulfur nutrition?