Journal of Cereal Science von Bwanganga Tawaba, Jean-Claude, Bera, François, Thonart, Philippe

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Journal of Cereal Science von Escarnot, Emmanuelle, Aguedo, Mario, Paquot, Michel

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Special issue of the Journal of Cereal Science “Gluten-free in the context of cereal science: Scientific advances, achievements and prospects” von Zannini, Emanuele, Rosell, Cristina M.

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Corrigendum to ‘Effect Of Suppressing The Synthesis Of Different Kafirin Sub-Classes On Grain Endosperm Texture, Protein Body Structure And Protein Nutritional Quality In Improved Sorghum Lines’ [Journal of Cereal Science 54/1 volume (2011) 160–167] von da Silva, Laura S., Jung, Rudolf, Zhao, Zuo-yo, Glassman, Kimberly, Grootboom, Andile W., Mehlo, Luke, O'Kennedy, Maretha M., Taylor, Janet, Taylor, John R.N.

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Journal of Cereal Science – Reviewers in 2009

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Erratum to “Sorghum kafirin film property modification with hydrolysable and condensed tannins” [Journal of Cereal Science 2004 (40) 127–135] von Emmambux, M.N., Stading, M., Taylor, J.R.N.

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Raw data of Call et al. (2020), Journal of Cereal Science 93: 102974 von Call, Lisa, Kapeller, Mathias, Grausgruber, Heinrich, Reiter, Elisabeth, Schoenlechner, Regine, D'Amico, Stefano

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Erratum to “On the effect of lactic acid on blood glucose and insulin responses to cereal products: mechanistic studies in healthy subjects and in vitro [Journal of Cereal Science 36 (2002) 339–346]” von Östman, E.M., Nilsson, M., Liljeberg Elmståhl, H.G.M., Molin, G., Björck, I.M.E.

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Impact of the Baking Duration on Bread Staling Kinetics von Le-Bail, Alain, Agrane, Soumya, Queveau, Delphine

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Consumers of organic foods – value segments and liking of bread von Kihlberg, Iwona, Risvik, Einar

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Applying the Scientific Method to Learn from Mistakes and Approach Truth von MacRitchie, Finlay

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The origin and early development of wheat glutenin particles von van Herpen, T.W.J.M., Cordewener, J.H.G., Klok, H.J., Freeman, J., America, A.H.P., Bosch, D., Smulders, M.J.M., Gilissen, L.J.W.J., Shewry, P.R., Hamer, R.J.

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Mixing history affects gluten protein recovery, purity, and glutenin re-assembly capacity from optimally developed flour–water batters von Auger, Frederic, Morel, Marie-Helene, Dewilde, Muriel, Redl, Andreas

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Structure and Trends of Worldwide Research on Durum Wheat by Bibliographic Mapping von Blanco, Antonio

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Crucial role of amylose in the rising of gluten- and additive-free rice bread von Aoki, Noriaki, Kataoka, Tomomori, Nishiba, Yoichi

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Cultivar differences in lipoxygenase activity affect volatile compound formation in dough from wheat mill stream flour von Narisawa, Tomoyuki, Nakajima, Hideo, Umino, Marie, Kojima, Tokiko, Yamashita, Haruyuki, Kiribuchi-Otobe, Chikako, Yamada, Masaharu, Asakura, Tomiko

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Effect of the U genome on grain hardness in nascent synthetic hexaploids derived from interspecific hybrids between durum wheat and Aegilops umbellulata von Okada, Moeko, Ikeda, Tatsuya M., Yoshida, Kentaro, Takumi, Shigeo

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Corrigendum to “Ultrasonication assisted pearl millet starch-germ complexing: Evaluation of starch characteristics and its influence on glycaemic index of bread” [J. Cereal. Sci. 112 (July 2023) 103686] von Vidhyalakshmi, R., Prabhasankar, Pichan, Meera, M.S.

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Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.) von Navruz-Varli, Semra, Sanlier, Nevin

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Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran von Zhu, Yu, Chu, Jiaxi, Lu, Zhaoxin, Lv, Fengxia, Bie, Xiaomei, Zhang, Chong, Zhao, Haizhen

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