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Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products
Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products
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Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products

Sugita Konishi, Y.(National Inst. of Health Science, Tokyo (Japan)) ; Park, B.J ; Kobayashi Hattori, K ; Tanaka, T ; Chonan, T ; Yoshikawa, K ; Kumagai, S

Bioscience, biotechnology, and biochemistry, 2006-07, Vol.70 (7), p.1764-1768 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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2
Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study
Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study
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Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study

McCleary, B.V. (Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland.) ; Gibson, T.S ; Mugford, D.C

Journal of AOAC International, 1997-05, Vol.80 (3), p.571-579 [Periódico revisado por pares]

Gaithersburg, MD: AOAC International

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3
Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects
Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects
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Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects

Kohyama, K.(National Food Research Inst., Tsukuba, Ibaraki (Japan)) ; Sawada, H ; Nonaka, N ; Kobori, C ; Hayakawa, F ; Sasaki, T

Bioscience, biotechnology, and biochemistry, 2007-02, Vol.71 (2), p.358-365 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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4
Physicochemical, Microbial, and Sensory Evaluation of Cook-chilled Korean Traditional Rice Cake (Backseolgi) During Storage via Various Packaging Methods
Physicochemical, Microbial, and Sensory Evaluation of Cook-chilled Korean Traditional Rice Cake (Backseolgi) During Storage via Various Packaging Methods
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Physicochemical, Microbial, and Sensory Evaluation of Cook-chilled Korean Traditional Rice Cake (Backseolgi) During Storage via Various Packaging Methods

Lee, K.A., Dong-A University, Busan, Republic of Korea ; Kim, K.T., Konkuk University, Seoul, Republic of Korea ; Paik, H.D., Konkuk University, Seoul, Republic of Korea

Food Science and Biotechnology, 2011, 20(4), , pp.1069-1074 [Periódico revisado por pares]

Heidelberg: The Korean Society of Food Science and Technology

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5
Fumonisin contamination of commercial corn-based human foodstuffs
Fumonisin contamination of commercial corn-based human foodstuffs
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Fumonisin contamination of commercial corn-based human foodstuffs

Sydenham, Eric W ; Shephard, Gordon S ; Thiel, Pieter G ; Marasas, Walter F. O ; Stockenstrom, Sonja

Journal of agricultural and food chemistry, 1991-11, Vol.39 (11), p.2014-2018 [Periódico revisado por pares]

American Chemical Society

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6
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
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Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system

Beer, M.U ; Wood, P.J ; Weisz, J ; Fillion, N

Cereal chemistry, 1997-11, Vol.74 (6), p.705-709 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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7
Natural Co-occurrence of Fumonisins and Zearalenone in Cereals and Cereal-Based Foods from Eastern and Southern Africa
Natural Co-occurrence of Fumonisins and Zearalenone in Cereals and Cereal-Based Foods from Eastern and Southern Africa
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Natural Co-occurrence of Fumonisins and Zearalenone in Cereals and Cereal-Based Foods from Eastern and Southern Africa

Doko, M. Bruno ; Canet, C ; Brown, N ; Sydenham, Eric W ; Mpuchane, S ; Siame, Bupe A

Journal of agricultural and food chemistry, 1996-10, Vol.44 (10), p.3240-3243 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Additional Studies on Flavor Components of Corn Tortilla Chips
Additional Studies on Flavor Components of Corn Tortilla Chips
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Additional Studies on Flavor Components of Corn Tortilla Chips

Buttery, Ron G ; Ling, Louisa C

Journal of agricultural and food chemistry, 1998-07, Vol.46 (7), p.2764-2769 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Flavor of cereal products--a review
Flavor of cereal products--a review
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Flavor of cereal products--a review

Grosch, W ; Schieberle, P

Cereal chemistry, 1997-03, Vol.74 (2), p.91-97 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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10
Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption
Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption
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Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption

Harris, M. (University of Massachusetts, Amherst, MA.) ; Peleg, M

Cereal chemistry, 1996-03, Vol.73 (2), p.225-231 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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