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Journal of Cereal Science

Journal of Cereal Science

SCI

中文名称：谷物科学杂志

ISSN：0733-5210
出版周期：6 issues a year

发文量：1441

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1.Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking.

机译：面包制作过程中气泡生长和泡沫形成的快速X射线断层扫描分析。
- 作者：Babin P;Valle G della;Chiron H;Cloetens P;Hoszowska J;Pernot P;Reguerre A L;Salvo L;Dendievel R
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
2.Event-specific qualitative and quantitative PCR detection of MON863 maize based upon the 3'-transgene integration sequence.

机译：基于3'-转基因整合序列的MON863玉米事件特异性定性和定量PCR检测。
- 作者：Aihu Pan;Litao Yang;Songci Xu;Changsong Yin;Kewei Zhang;Zhenying Wang;Dabing Zhang
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
- CORN GENETIC TECHNIQUES;
- GENETICS NOVEL FOODS;
- PLANTS GM FOODS;
- PCR TRANSGENIC PLANTS;
3.Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers.

机译：燕麦（Avena sativa L.）油体和与之相关的E-维生素的表征。
- 作者：White D A;Fisk I D;Gray D A
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
- OATS PHENOLS VITAMINS VITAMERS;
4.HMW-GS affect the properties of glutenin particles in GMP and thus flour quality.

机译：HMW-GS影响GMP中的谷蛋白颗粒特性，从而影响面粉质量。
- 作者：Don C;Mann G;Bekes F;Hamer R J
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
- cereals;
- crop quality;
- flour mills;
- glutenins;
- plant proteins;
- wheat;
- wheat flour;
- rheological properties;
- deletions;
- translocation lines;
5.Raman spectroscopic study of rice globulin.

机译：水稻球蛋白的拉曼光谱研究。
- 作者：Ellepola S W;Choi S M;Phillips D L;Ma C Y
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- GLOBULINS;
- HEATING;
- RICE;
- CONFORMATION;
6.Influence of redox-reactions catalysed by homo- and hetero-fermentative lactobacilli on gluten in wheat sourdoughs.

机译：同型和异型发酵乳杆菌催化的氧化还原反应对小麦面团中面筋的影响。
- 作者：Vermeulen N;Kretzer J;Machalitza H;Vogel R F;Gaenzle M G
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
7.Partial least-squares regression study of the effects of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodles.

机译：小麦面粉成分，蛋白质和淀粉品质特性对蒸制方便面含油量影响的偏最小二乘回归研究。
- 作者：Wu J;Aluko R E;Corke H
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
- chemical composition;
- food quality;
- hardness;
- instant foods;
- noodles;
- protein;
- starch;
- wheat flour;
8.Y-type gene specific markers for enhanced discrimination of high-molecular weight glutenin alleles at the Glu-B1 locus in hexaploid wheat.

机译：Y型基因特异性标记，可增强对六倍体小麦Glu-B1基因座上高分子量谷蛋白等位基因的识别。
- 作者：Lei Z S;Gale K R;He Z H;Gianibelli C;Larroque O;Xia X C;Butow B J;Ma W
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- GENE CLONING;
- GLUTENIN;
- PHYSICAL PROPERTIES;
- WHEAT;
- MARKER GENES;
- MOL;
- WT.;
9.Differential accumulation of sulfur-rich and sulfur-poor wheat flour proteins is affected by temperature and mineral nutrition during grain development.

机译：谷物发育过程中，温度和矿物质营养会影响富硫和贫硫小麦面粉蛋白质的差异积累。
- 作者：DuPont F M;Hurkman W J;Vensel W H;Chan R;Lopez R;Tanaka C K;Altenbach S B
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- endosperm;
- nitrogen fertilizers;
- NPK fertilizers;
- phosphorus fertilizers;
- plant development;
- potassium fertilizers;
- protein content;
- temperature;
- wheat;
- wheat flour;
10.N- and S-fertiliser effects on grain composition, industrial quality and end-use in durum wheat.

机译：氮肥和硫肥对硬粒小麦籽粒组成，工业品质和最终用途的影响。
- 作者：Lerner S E;Seghezzo M L;Molfese E R;Ponzio N R;Cogliatti M;Rogers W J
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- application rates;
- crop quality;
- cultivars;
- nitrogen fertilizers;
- seeds;
- sulfur fertilizers;
11.Purification of wheat flour high-molecular-weight glutenin subunits by fast protein liquid chromatography.

机译：快速蛋白质液相色谱法纯化小麦粉高分子量谷蛋白亚基。
- 作者：Wang YinPing;Liu LinLi;Zhao HuiXian;Sun GenLou;Guo AiGuang
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
- alleles;
- cultivars;
- gene expression;
- genes;
- glutenins;
- liquid chromatography;
- loci;
- purification;
- wheat;
- wheat flour;
12.Effect of heat on rheology of gluten fractions from flours with different bread-making quality.

机译：热量对不同制面包粉的面筋流变学的影响。
- 作者：Stathopoulos C E;Tsiami A A;Dobraszczyk B J;Schofield J D
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
13.Mixing behaviour of a zero-developed dough compared to a flour-water mixture.

机译：与面粉-水混合物相比，零显影面团的混合行为。
- 作者：Peighambardoust S H;Goot A J van der;Boom R M;Hamer R J
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- cultivars;
- flours;
- food processing;
- gluten;
- mixing;
- rheology;
- viscoelasticity;
- water;
- wheat;
14.Novel food and non-food uses for sorghum and millets.

机译：高粱和小米的新型食品和非食品用途。
- 作者：Taylor J R N;Schober T J;Bean S R
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
- chemical composition;
- pentosans;
- phenolic compounds;
- prolamins;
- reviews;
15.Identification of novel secaloindoline-a and secaloindoline-b alleles in CIMMYT hexaploid triticale lines.

机译：在CIMMYT六倍体小黑麦系中鉴定新的secaloindoline-a和secaloindoline-b等位基因。
- 作者：Li GenYing;He ZhongHu;Pena R J;Xia XianChun;Lillemo M;Sun QiXin
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
- alleles amino acid sequences;
- crop quality;
- hexaploidy kernels lines plant proteins;
- triticale;
16.Effect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation.

机译：喷射蒸煮的小麦面筋/卵磷脂混合物对玉米和大米淀粉回生的影响。
- 作者：Mohamed A;Peterson S C;Grant L A;Rayas Duarte P
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
- amylose drying gelation maize maize starch;
- phosphatidylcholines rice steaming wheat gluten;
17.Molecular characterization of dimeric alpha-amylase inhibitor genes in wheat and development of genome allele-specific primers for the genes located on chromosome 3BS and 3DS.

机译：小麦中二聚体α-淀粉酶抑制剂基因的分子表征以及位于3BS和3DS染色体上的基因的基因组等位基因特异性引物的开发。
- 作者：Wang JiRui;Yan ZeHong;Wei YuMing;Nevo E;Baum B R;Zheng YouLiang
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
18.Analysis of heat-damage indices in breakfast cereals: influence of composition.

机译：早餐谷物的热损伤指数分析：组成的影响。
- 作者：Rufian Henares J A;Delgado Andrade C;Morales F J
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- ALDEHYDES;
- CEREAL PRODUCTS;
- FIBRE;
- FURANS;
- MAILLARD REACTION;
- PROCESSING;
- TEMPERATURE;
- BREAKFAST CEREALS;
- DIETARY FIBRE;
- FURFURAL;
- HYDROXYMETHYLFURFURAL;
- MAILLARD REACTION PRODUCTS;
- TEMP;
19.The pattern of the linear viscoelastic behaviour of wheat flour dough asdelineated from the effects of water content and high molecular weight gluteninsubunits composition.

机译：由水分含量和高分子量谷蛋白亚基组成的影响确定了小麦粉面团线性粘弹性行为的模式。
- 作者：Lefebvre J.;Mahmoudi N.
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- MOL. WT.;
- VISCOELASTICITY;
- WHEAT DOUGH;
- DOUGH;
- GLUTENIN;
- PHYSICAL PROPERTIES;
- RHEOLOGICAL PROPERTIES;
- WATER;
- WHEAT;
20.Measurement of genetic and environmental variation in barley (Hordeum vulgare) grain hardness

机译：大麦（Hordeum vulgare）籽粒硬度的遗传和环境变异测量
- 作者：Fox G P;Osborne B;Bowman J;Kelly A;Cakir M;Poulsen D;Inkerman A;Henry R
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- barley;
- chromosomes;
- cultivars;
- genetic markers;
- genetic variation;
- genotype environment interaction;
- hardness;
- heritability;
- inheritance;
- lines;
- particle size;
- quantitative trait loci;
- seeds;
21.Analysis of the milling reduction of bread wheat farina: physical andbiochemical characterisation.

机译：面包小麦粉的研磨减少分析：物理和生化特征。
- 作者：Greffeuille V.;Abecassis J.;Barouh N.;Villeneuve P.;Mabille F.;Bar LHelgouach C.;Lullien-Pellerin V.
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- CV;
- FARINA;
- SIZE;
- GLYCOLIPIDS;
- MILLING;
- PARTICLES;
- PHOSPHOLIPIDS;
- PHYSICAL PROPERTIES;
- STARCH;
- WHEAT;
22.Formation, characterization, and glucose response in mice to rice starchwith low digestibility produced by citric acid treatment.

机译：柠檬酸处理产生的低消化率大米淀粉对小鼠的形成，表征和葡萄糖反应。
- 作者：Sang Ick Shin;Chang Joo Lee;Dae-Ik Kim;Hyun Ah Lee;Jong-Joo Cheong;Koo Min Chung;Moo-Yeol Baik;Cheon Seok Park;Chung Ho Kim;Tae Wha Moon
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- ANIMAL MODELS;
- RESISTANT STARCH;
- RICE STARCH;
- CITRIC ACID;
- DIGESTIBILITY;
- GELATION;
- HEATING;
- RHEOLOGICAL PROPERTIES;
- RICE;
- STARCH;
23.Effect of nitrogen application rate on content of glutenin macropolymer and high molecular weight glutenin subunits in grains of two winter wheat cultivars.

机译：施氮量对两个冬小麦品种籽粒中谷蛋白大分子和高分子量谷蛋白亚基含量的影响。
- 作者：Yue HongWei;Jiang Dong;Dai TingBo;Qin XiaoDong;Jing Qi;Cao WeiXing
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- application rates;
- chemical composition;
- crop quality;
- cultivars;
- glutenins;
- nitrogen fertilizers;
- plant composition;
- protein content;
- wheat;
- winter wheat;
24.Assessment of commercial milling potential of hard wheat by measurement of the rheological properties of whole grain.

机译：通过测量全谷物的流变特性评估硬质小麦的商业碾磨潜力。
- 作者：Osborne B G;Henry R J;Southan M D
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- crop quality;
- endosperm;
- hard wheat;
- milling quality;
- rheological properties;
- wheat;
- wheat bran;
25.Detection of mutations in the 7A allele of wheat (Triticum aestivum) granule-bound starch synthase (Wx-7A) with a monoclonal antibody produced by targeted peptide immunisation.

机译：用靶向肽免疫产生的单克隆抗体检测小麦（Triticum aestivum）颗粒结合淀粉合酶（Wx-7A）7A等位基因中的突变。
- 作者：Giersch T M;Wu MingJie;Duncan L;Zhao XiaoChun;Chin J
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- adjuvants;
- alleles;
- antigens;
- epitopes;
- immune response;
- ligases;
- mutants;
- mutations;
- nucleotide sequences;
- peptides;
- starch granules;
- wheat;
26.Fourier modelling, analysis and interpretation of high-resolution mixograph data

机译：高分辨率混合仪数据的傅立叶建模，分析和解释
- 作者：Verbyla A P;Saint Pierre C;Peterson C J;Ross A S;Appels R
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- application rates;
- cultivars;
- data analysis;
- doughs;
- irrigation;
- nitrogen fertilizers;
- rheology;
- time series;
- wheat;
- winter wheat;
27.Consumer perceptions of healthy cereal products and production methods.

机译：消费者对健康谷物产品和生产方法的看法。
- 作者：Dean M.;Shepherd R.;Arvola A.;Vassallo M.;Winkelmann M.;Claupein E.;Lahteenmaki L.;Raats M. M.;Saba A.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- CONSUMER PERCEPTION;
- MEN;
- WHOLEGRAIN FOODS;
- WOMEN;
- BISCUITS;
- BREAD;
- CEREAL PRODUCTS;
- CONSUMER RESPONSE;
- PASTA;
- POPULATION GROUPS;
28.Strategies for increasing the selenium content of wheat.

机译：提高小麦硒含量的策略。
- 作者：Hawkesford M. J.;Zhao F. J.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- BREEDING;
- SE;
- CULTIVATION;
- FERTILIZERS;
- GENETICS;
- SELENIUM;
- WHEAT;
29.Improving the protein content and composition of cereal grain.

机译：提高谷物的蛋白质含量和组成。
- 作者：Shewry P. R.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- MUTANTS;
- STORAGE PROTEINS;
- CEREALS;
- LYSINE;
- METHIONINE;
- MUTATIONS;
- PROTEINS VEGETABLE;
30.Enhancing the mineral and vitamin content of wheat and maize through plant breeding.

机译：通过植物育种提高小麦和玉米的矿物质和维生素含量。
- 作者：Ortiz-Monasterio J. I.;Palacios-Rojas N.;Meng E.;Pixley K.;Trethowan R.;Pena R. J.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- BREEDING;
- CORN;
- MINERALS;
- WHEAT;
31.Variation for glutenin and waxy alleles in the US hard winter wheat germplasm.

机译：美国硬冬小麦种质中谷蛋白和蜡质等位基因的变异。
- 作者：Shan X Y;Clayshulte S R;Haley S D;Byrne P F
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- alleles;
- cultivars;
- gene frequency;
- genes;
- genotypes;
- germplasm;
- glutenins;
- hard wheat;
- loci;
- wheat;
- winter wheat;
32.Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours.

机译：软糖粉的半甜饼干制造潜力专利的，用天然和重构面粉制成的中切和透明磨粉。
- 作者：Fustier P.;Castaigne F.;Turgeon S. L.;Biliaderis C. G.
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- BISCUIT DOUGH;
- CEREAL FLOURS;
- QUALITY;
- BISCUITS;
- DOUGH;
- FLOURS CEREAL;
- RHEOLOGICAL PROPERTIES;
33.Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving.

机译：发酵过程中脂肪水平，混合压力和温度对面团膨胀能力的影响。
- 作者：Mousia Z.;Campbell G. M.;Pandiella S. S.;Webb C.
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- BREAD DOUGH;
- PROOFING;
- TEMP.;
- AERATION;
- BAKING;
- BREAD;
- DOUGH;
- FATS;
- MIXING;
- PRESSURE;
- TEMPERATURE;
34.Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdoughfermentation.

机译：发酵过程中减少（E）-2-壬烯醛和（E，E）-2,4-癸二烯醛。
- 作者：Vermeulen N.;Czerny M.;Ganzle M. G.;Schieberle P.;Vogel R. F.
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- LACTOBACILLUS SANFRANCISCENSIS;
- SACCHAROMYCES CEREVISIAE;
- SOURDOUGH;
- ALDEHYDES;
- AROMA COMPOUNDS;
- DOUGH;
- FERMENTATION;
- LACTOBACILLUS;
- SACCHAROMYCES;
35.The difference in amylose content within a panicle as affected by the panicle morphology of rice cultivars

机译：水稻穗形态对穗内直链淀粉含量的影响
- 作者：Cheng F M;Zhang Q F;Zhu H J;Zhao N C;Wang F;Chen K M;Zhang G P
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- amylose;
- chemical composition;
- cooking quality;
- cultivars;
- panicles;
- plant composition;
- plant morphology;
- rice;
- seeds;
- spatial distribution;
36.Omega gliadin genes expressed in Triticum aestivum cv. Butte 86. Effects of post-anthesis fertilizer on transcript accumulation during grain development.

机译：在普通小麦中表达的欧米茄麦醇溶蛋白基因。 Butte 86.花后肥料对谷物发育过程中转录本积累的影响。
- 作者：Altenbach S. B.;Kothari K. M.
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- FERTILIZERS;
- GENE EXPRESSION;
- GLIADINS;
- WHEAT;
37.The identification of a barley haze active protein that influences beer haze stability: cloning and characterisation of the barley SE protein as a barley trypsin inhibitor of the chloroform/methanol type.

机译：影响啤酒雾霾稳定性的大麦雾霾活性蛋白的鉴定：作为氯仿/甲醇类型的大麦胰蛋白酶抑制剂的大麦SE蛋白的克隆和表征。
- 作者：Robinson L H;Juttner J;Milligan A;Lahnstein J;Eglinton J K;Evans D E
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- barley;
- beers;
- characterization;
- crop quality;
- DNA cloning;
- genes;
- malt;
- nucleotide sequences;
- plant proteins;
- trypsin inhibitors;
38.Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: studies on gluten, gliadin and glutenin.

机译：静水压力和温度对小麦面筋化学和功能特性的影响：面筋，麦醇溶蛋白和谷蛋白的研究。
- 作者：Kieffer R;Schurer F;Kohler P;Wieser H
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- chemical properties;
- cysteine;
- food processing;
- gliadin;
- glutenins;
- heat treatment;
- peptides;
- pressure treatment;
- temperature;
- thiols;
- wheat gluten;
39.Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7.

机译：通过使用抗真菌菌株植物乳杆菌FST 1.7进行发酵来改善小麦面包的质量和保质期。
- 作者：Bello F dal;Clarke C I;Ryan L A M;Ulmer H;Schober T J;Strom K;Sjogren J;Sinderen D van;Schnurer J;Arendt E K
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- antimicrobial properties;
- bread;
- dipeptides;
- fermentation;
- food contamination;
- food quality;
- in vitro;
- lactic acid;
- microbial contamination;
- moulds;
- phenyllactic acid;
- storage life;
- wheat;
40.Similarities and differences in secondary structure of viscoelastic polymers of maize alpha -zein and wheat gluten proteins.

机译：玉米α-玉米醇溶蛋白和小麦面筋蛋白粘弹性聚合物二级结构的异同。
- 作者：Mejia C D;Mauer L J;Hamaker B R
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- chemical structure;
- maize;
- plant proteins;
- viscoelasticity;
- wheat;
- wheat gluten;
- zein;
41.Crystallinity changes in wheat starch during the bread-making process: starch crystallinity in the bread crust.

机译：面包制作过程中小麦淀粉的结晶度变化：面包皮中的淀粉结晶度。
- 作者：Primo Martin C;Nieuwenhuijzen N H van;Hamer R J;Vliet T van
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- amylopectin;
- bread;
- breadmaking;
- crop quality;
- crystallization;
- starch;
- starch granules;
- wheat;
42.Fermentation-induced changes in the nutritional value of native or germinated rye.

机译：发酵引起的天然或发芽黑麦营养价值的变化。
- 作者：Katina K.;Liukkonen K. H.;Kaukovirta-Norja A.;Adlercreutz H.;Heinonen S. M.;Lampi A. M.;Pihlava J. M.;Poutanen K.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- COMPOSITION;
- SACCHAROMYCES CEREVISIAE;
- WHOLEMEAL;
- FERMENTATION;
- FLOURS CEREAL;
- GERMINATION;
- RYE;
- SACCHAROMYCES;
43.Dough processing in a Couette-type device with varying eccentricity:effect on glutenin macro-polymer properties and dough micro-structure.

机译：在具有不同偏心率的Couette型设备中进行面团加工：对谷蛋白大分子聚合物性能和面团微观结构的影响。
- 作者：Peighambardoust S. H.;Brenk S. van;Goot A. J. van der;Hamer R. J.;Boom R. M.
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- BREAD DOUGH;
- MICROSTRUCTURE;
- SHEAR;
- BREAD;
- DOUGH;
- GLUTENIN;
- MIXING;
- RHEOLOGICAL PROPERTIES;
44.Molar fractions of high-molecular-weight glutenin subunits are stable when wheat is grown under various mineral nutrition and temperature regimens.

机译：当小麦在各种矿物质营养和温度条件下生长时，高分子量谷蛋白亚基的摩尔分数是稳定的。
- 作者：DuPont F M;Chan R;Lopez R
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- albumins;
- gliadin;
- globulins;
- glutenins;
- molecular weight;
- nitrogen fertilizers;
- phosphorus fertilizers;
- potassium fertilizers;
- protein content;
- rheological properties;
- stability;
- temperature;
- trickle irrigation;
- wheat;
45.Mechanical properties of outer layers from near-isogenic lines of common wheat differing in hardness.

机译：普通小麦的近等基因系的外层机械性能不同。
- 作者：Greffeuille V;Mabille F;Rousset M;Oury F X;Abecassis J;Lullien Pellerin V
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- chemical composition;
- ferulic acid;
- hard wheat;
- hardness;
- mechanical properties;
- pericarp;
- phenolic acids;
- wheat;
46.Molecular genetic approaches to increasing mineral availability and vitamin content of cereals.

机译：分子遗传学方法可提高谷物的矿物质利用率和维生素含量。
- 作者：Brinch-Pedersen H.;Borg S.;Tauris B.;Holm P. B.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- FE;
- PHYTASES;
- PHYTATES;
- TRANSFORMATION;
- ZN;
- CEREALS;
- ESTERASES;
- GENE CLONING;
- INOSITOL;
- IRON;
- VITAMINS;
- ZINC;
47.Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten II. Studies on the influence of additives

机译：静水压力和温度对小麦面筋化学和功能特性的影响II。添加剂影响的研究
- 作者：Schurer F;Kieffer R;Wieser H;Koehler P
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- additives;
- cysteine;
- gliadin;
- glutenins;
- rheological properties;
- salts;
- solubility;
- temperature;
- urea;
- wheat;
- wheat gluten;
48.Whole grain phytochemicals and health.

机译：全谷物植物化学物质和健康。
- 作者：Liu R. H.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- ANTIOXIDATIVE ACTIVITY;
- PHYTOCHEMICALS;
- WHOLEGRAIN FOODS;
- CEREAL PRODUCTS;
- HEALTH;
- OXIDATION;
- REVIEWS;
49.Dry processes to develop wheat fractions and products with enhanced nutritional quality.

机译：干法开发具有增强营养品质的小麦馏分和产品。
- 作者：Hemery Y.;Rouau X.;Lullien-Pellerin V.;Barron C.;Abecassis J.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- DEBRANNING;
- FRACTIONATION;
- PROCESSING;
- REVIEWS;
- WHEAT;
50.The antioxidant potential of milling fractions from breadwheat and durum.

机译：面包粉和硬质小麦的碾磨馏分的抗氧化潜力。
- 作者：Liyana Pathirana C M;Shahidi F
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- antioxidant properties;
- milling;
- phenolic compounds;
- semolina;
- wheat;
- wheat bran;
- wheat flour;
51.Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking.

机译：面包制作过程中气泡生长和泡沫形成的快速X射线断层扫描分析。
- 作者：Babin P;Valle G della;Chiron H;Cloetens P;Hoszowska J;Pernot P;Reguerre A L;Salvo L;Dendievel R
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
52.Event-specific qualitative and quantitative PCR detection of MON863 maize based upon the 3'-transgene integration sequence.

机译：基于3'-转基因整合序列的MON863玉米事件特异性定性和定量PCR检测。
- 作者：Aihu Pan;Litao Yang;Songci Xu;Changsong Yin;Kewei Zhang;Zhenying Wang;Dabing Zhang
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
- CORN GENETIC TECHNIQUES;
- GENETICS NOVEL FOODS;
- PLANTS GM FOODS;
- PCR TRANSGENIC PLANTS;
53.Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers.

机译：燕麦（Avena sativa L.）油体和与之相关的E-维生素的表征。
- 作者：White D A;Fisk I D;Gray D A
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
- OATS PHENOLS VITAMINS VITAMERS;
54.HMW-GS affect the properties of glutenin particles in GMP and thus flour quality.

机译：HMW-GS影响GMP中的谷蛋白颗粒特性，从而影响面粉质量。
- 作者：Don C;Mann G;Bekes F;Hamer R J
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
- cereals;
- crop quality;
- flour mills;
- glutenins;
- plant proteins;
- wheat;
- wheat flour;
- rheological properties;
- deletions;
- translocation lines;
55.Raman spectroscopic study of rice globulin.

机译：水稻球蛋白的拉曼光谱研究。
- 作者：Ellepola S W;Choi S M;Phillips D L;Ma C Y
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- GLOBULINS;
- HEATING;
- RICE;
- CONFORMATION;
56.Influence of redox-reactions catalysed by homo- and hetero-fermentative lactobacilli on gluten in wheat sourdoughs.

机译：同型和异型发酵乳杆菌催化的氧化还原反应对小麦面团中面筋的影响。
- 作者：Vermeulen N;Kretzer J;Machalitza H;Vogel R F;Gaenzle M G
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
57.Partial least-squares regression study of the effects of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodles.

机译：小麦面粉成分，蛋白质和淀粉品质特性对蒸制方便面含油量影响的偏最小二乘回归研究。
- 作者：Wu J;Aluko R E;Corke H
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
- chemical composition;
- food quality;
- hardness;
- instant foods;
- noodles;
- protein;
- starch;
- wheat flour;
58.Y-type gene specific markers for enhanced discrimination of high-molecular weight glutenin alleles at the Glu-B1 locus in hexaploid wheat.

机译：Y型基因特异性标记，可增强对六倍体小麦Glu-B1基因座上高分子量谷蛋白等位基因的识别。
- 作者：Lei Z S;Gale K R;He Z H;Gianibelli C;Larroque O;Xia X C;Butow B J;Ma W
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- GENE CLONING;
- GLUTENIN;
- PHYSICAL PROPERTIES;
- WHEAT;
- MARKER GENES;
- MOL;
- WT.;
59.Differential accumulation of sulfur-rich and sulfur-poor wheat flour proteins is affected by temperature and mineral nutrition during grain development.

机译：谷物发育过程中，温度和矿物质营养会影响富硫和贫硫小麦面粉蛋白质的差异积累。
- 作者：DuPont F M;Hurkman W J;Vensel W H;Chan R;Lopez R;Tanaka C K;Altenbach S B
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- endosperm;
- nitrogen fertilizers;
- NPK fertilizers;
- phosphorus fertilizers;
- plant development;
- potassium fertilizers;
- protein content;
- temperature;
- wheat;
- wheat flour;
60.N- and S-fertiliser effects on grain composition, industrial quality and end-use in durum wheat.

机译：氮肥和硫肥对硬粒小麦籽粒组成，工业品质和最终用途的影响。
- 作者：Lerner S E;Seghezzo M L;Molfese E R;Ponzio N R;Cogliatti M;Rogers W J
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- application rates;
- crop quality;
- cultivars;
- nitrogen fertilizers;
- seeds;
- sulfur fertilizers;
61.Purification of wheat flour high-molecular-weight glutenin subunits by fast protein liquid chromatography.

机译：快速蛋白质液相色谱法纯化小麦粉高分子量谷蛋白亚基。
- 作者：Wang YinPing;Liu LinLi;Zhao HuiXian;Sun GenLou;Guo AiGuang
- 期刊名称：《Journal of Cereal Science》 | 2006年第2期
- alleles;
- cultivars;
- gene expression;
- genes;
- glutenins;
- liquid chromatography;
- loci;
- purification;
- wheat;
- wheat flour;
62.Effect of heat on rheology of gluten fractions from flours with different bread-making quality.

机译：热量对不同制面包粉的面筋流变学的影响。
- 作者：Stathopoulos C E;Tsiami A A;Dobraszczyk B J;Schofield J D
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
63.Mixing behaviour of a zero-developed dough compared to a flour-water mixture.

机译：与面粉-水混合物相比，零显影面团的混合行为。
- 作者：Peighambardoust S H;Goot A J van der;Boom R M;Hamer R J
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- cultivars;
- flours;
- food processing;
- gluten;
- mixing;
- rheology;
- viscoelasticity;
- water;
- wheat;
64.Novel food and non-food uses for sorghum and millets.

机译：高粱和小米的新型食品和非食品用途。
- 作者：Taylor J R N;Schober T J;Bean S R
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
- chemical composition;
- pentosans;
- phenolic compounds;
- prolamins;
- reviews;
65.Identification of novel secaloindoline-a and secaloindoline-b alleles in CIMMYT hexaploid triticale lines.

机译：在CIMMYT六倍体小黑麦系中鉴定新的secaloindoline-a和secaloindoline-b等位基因。
- 作者：Li GenYing;He ZhongHu;Pena R J;Xia XianChun;Lillemo M;Sun QiXin
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
- alleles amino acid sequences;
- crop quality;
- hexaploidy kernels lines plant proteins;
- triticale;
66.Effect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation.

机译：喷射蒸煮的小麦面筋/卵磷脂混合物对玉米和大米淀粉回生的影响。
- 作者：Mohamed A;Peterson S C;Grant L A;Rayas Duarte P
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
- amylose drying gelation maize maize starch;
- phosphatidylcholines rice steaming wheat gluten;
67.Molecular characterization of dimeric alpha-amylase inhibitor genes in wheat and development of genome allele-specific primers for the genes located on chromosome 3BS and 3DS.

机译：小麦中二聚体α-淀粉酶抑制剂基因的分子表征以及位于3BS和3DS染色体上的基因的基因组等位基因特异性引物的开发。
- 作者：Wang JiRui;Yan ZeHong;Wei YuMing;Nevo E;Baum B R;Zheng YouLiang
- 期刊名称：《Journal of Cereal Science》 | 2006年第3期
68.Analysis of heat-damage indices in breakfast cereals: influence of composition.

机译：早餐谷物的热损伤指数分析：组成的影响。
- 作者：Rufian Henares J A;Delgado Andrade C;Morales F J
- 期刊名称：《Journal of Cereal Science》 | 2006年第1期
- ALDEHYDES;
- CEREAL PRODUCTS;
- FIBRE;
- FURANS;
- MAILLARD REACTION;
- PROCESSING;
- TEMPERATURE;
- BREAKFAST CEREALS;
- DIETARY FIBRE;
- FURFURAL;
- HYDROXYMETHYLFURFURAL;
- MAILLARD REACTION PRODUCTS;
- TEMP;
69.The pattern of the linear viscoelastic behaviour of wheat flour dough asdelineated from the effects of water content and high molecular weight gluteninsubunits composition.

机译：由水分含量和高分子量谷蛋白亚基组成的影响确定了小麦粉面团线性粘弹性行为的模式。
- 作者：Lefebvre J.;Mahmoudi N.
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- MOL. WT.;
- VISCOELASTICITY;
- WHEAT DOUGH;
- DOUGH;
- GLUTENIN;
- PHYSICAL PROPERTIES;
- RHEOLOGICAL PROPERTIES;
- WATER;
- WHEAT;
70.Measurement of genetic and environmental variation in barley (Hordeum vulgare) grain hardness

机译：大麦（Hordeum vulgare）籽粒硬度的遗传和环境变异测量
- 作者：Fox G P;Osborne B;Bowman J;Kelly A;Cakir M;Poulsen D;Inkerman A;Henry R
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- barley;
- chromosomes;
- cultivars;
- genetic markers;
- genetic variation;
- genotype environment interaction;
- hardness;
- heritability;
- inheritance;
- lines;
- particle size;
- quantitative trait loci;
- seeds;
71.Analysis of the milling reduction of bread wheat farina: physical andbiochemical characterisation.

机译：面包小麦粉的研磨减少分析：物理和生化特征。
- 作者：Greffeuille V.;Abecassis J.;Barouh N.;Villeneuve P.;Mabille F.;Bar LHelgouach C.;Lullien-Pellerin V.
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- CV;
- FARINA;
- SIZE;
- GLYCOLIPIDS;
- MILLING;
- PARTICLES;
- PHOSPHOLIPIDS;
- PHYSICAL PROPERTIES;
- STARCH;
- WHEAT;
72.Formation, characterization, and glucose response in mice to rice starchwith low digestibility produced by citric acid treatment.

机译：柠檬酸处理产生的低消化率大米淀粉对小鼠的形成，表征和葡萄糖反应。
- 作者：Sang Ick Shin;Chang Joo Lee;Dae-Ik Kim;Hyun Ah Lee;Jong-Joo Cheong;Koo Min Chung;Moo-Yeol Baik;Cheon Seok Park;Chung Ho Kim;Tae Wha Moon
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- ANIMAL MODELS;
- RESISTANT STARCH;
- RICE STARCH;
- CITRIC ACID;
- DIGESTIBILITY;
- GELATION;
- HEATING;
- RHEOLOGICAL PROPERTIES;
- RICE;
- STARCH;
73.Effect of nitrogen application rate on content of glutenin macropolymer and high molecular weight glutenin subunits in grains of two winter wheat cultivars.

机译：施氮量对两个冬小麦品种籽粒中谷蛋白大分子和高分子量谷蛋白亚基含量的影响。
- 作者：Yue HongWei;Jiang Dong;Dai TingBo;Qin XiaoDong;Jing Qi;Cao WeiXing
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- application rates;
- chemical composition;
- crop quality;
- cultivars;
- glutenins;
- nitrogen fertilizers;
- plant composition;
- protein content;
- wheat;
- winter wheat;
74.Assessment of commercial milling potential of hard wheat by measurement of the rheological properties of whole grain.

机译：通过测量全谷物的流变特性评估硬质小麦的商业碾磨潜力。
- 作者：Osborne B G;Henry R J;Southan M D
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- crop quality;
- endosperm;
- hard wheat;
- milling quality;
- rheological properties;
- wheat;
- wheat bran;
75.Detection of mutations in the 7A allele of wheat (Triticum aestivum) granule-bound starch synthase (Wx-7A) with a monoclonal antibody produced by targeted peptide immunisation.

机译：用靶向肽免疫产生的单克隆抗体检测小麦（Triticum aestivum）颗粒结合淀粉合酶（Wx-7A）7A等位基因中的突变。
- 作者：Giersch T M;Wu MingJie;Duncan L;Zhao XiaoChun;Chin J
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- adjuvants;
- alleles;
- antigens;
- epitopes;
- immune response;
- ligases;
- mutants;
- mutations;
- nucleotide sequences;
- peptides;
- starch granules;
- wheat;
76.Fourier modelling, analysis and interpretation of high-resolution mixograph data

机译：高分辨率混合仪数据的傅立叶建模，分析和解释
- 作者：Verbyla A P;Saint Pierre C;Peterson C J;Ross A S;Appels R
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- application rates;
- cultivars;
- data analysis;
- doughs;
- irrigation;
- nitrogen fertilizers;
- rheology;
- time series;
- wheat;
- winter wheat;
77.Consumer perceptions of healthy cereal products and production methods.

机译：消费者对健康谷物产品和生产方法的看法。
- 作者：Dean M.;Shepherd R.;Arvola A.;Vassallo M.;Winkelmann M.;Claupein E.;Lahteenmaki L.;Raats M. M.;Saba A.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- CONSUMER PERCEPTION;
- MEN;
- WHOLEGRAIN FOODS;
- WOMEN;
- BISCUITS;
- BREAD;
- CEREAL PRODUCTS;
- CONSUMER RESPONSE;
- PASTA;
- POPULATION GROUPS;
78.Strategies for increasing the selenium content of wheat.

机译：提高小麦硒含量的策略。
- 作者：Hawkesford M. J.;Zhao F. J.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- BREEDING;
- SE;
- CULTIVATION;
- FERTILIZERS;
- GENETICS;
- SELENIUM;
- WHEAT;
79.Improving the protein content and composition of cereal grain.

机译：提高谷物的蛋白质含量和组成。
- 作者：Shewry P. R.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- MUTANTS;
- STORAGE PROTEINS;
- CEREALS;
- LYSINE;
- METHIONINE;
- MUTATIONS;
- PROTEINS VEGETABLE;
80.Enhancing the mineral and vitamin content of wheat and maize through plant breeding.

机译：通过植物育种提高小麦和玉米的矿物质和维生素含量。
- 作者：Ortiz-Monasterio J. I.;Palacios-Rojas N.;Meng E.;Pixley K.;Trethowan R.;Pena R. J.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- BREEDING;
- CORN;
- MINERALS;
- WHEAT;
81.Variation for glutenin and waxy alleles in the US hard winter wheat germplasm.

机译：美国硬冬小麦种质中谷蛋白和蜡质等位基因的变异。
- 作者：Shan X Y;Clayshulte S R;Haley S D;Byrne P F
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- alleles;
- cultivars;
- gene frequency;
- genes;
- genotypes;
- germplasm;
- glutenins;
- hard wheat;
- loci;
- wheat;
- winter wheat;
82.Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours.

机译：软糖粉的半甜饼干制造潜力专利的，用天然和重构面粉制成的中切和透明磨粉。
- 作者：Fustier P.;Castaigne F.;Turgeon S. L.;Biliaderis C. G.
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- BISCUIT DOUGH;
- CEREAL FLOURS;
- QUALITY;
- BISCUITS;
- DOUGH;
- FLOURS CEREAL;
- RHEOLOGICAL PROPERTIES;
83.Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving.

机译：发酵过程中脂肪水平，混合压力和温度对面团膨胀能力的影响。
- 作者：Mousia Z.;Campbell G. M.;Pandiella S. S.;Webb C.
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- BREAD DOUGH;
- PROOFING;
- TEMP.;
- AERATION;
- BAKING;
- BREAD;
- DOUGH;
- FATS;
- MIXING;
- PRESSURE;
- TEMPERATURE;
84.Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdoughfermentation.

机译：发酵过程中减少（E）-2-壬烯醛和（E，E）-2,4-癸二烯醛。
- 作者：Vermeulen N.;Czerny M.;Ganzle M. G.;Schieberle P.;Vogel R. F.
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- LACTOBACILLUS SANFRANCISCENSIS;
- SACCHAROMYCES CEREVISIAE;
- SOURDOUGH;
- ALDEHYDES;
- AROMA COMPOUNDS;
- DOUGH;
- FERMENTATION;
- LACTOBACILLUS;
- SACCHAROMYCES;
85.The difference in amylose content within a panicle as affected by the panicle morphology of rice cultivars

机译：水稻穗形态对穗内直链淀粉含量的影响
- 作者：Cheng F M;Zhang Q F;Zhu H J;Zhao N C;Wang F;Chen K M;Zhang G P
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- amylose;
- chemical composition;
- cooking quality;
- cultivars;
- panicles;
- plant composition;
- plant morphology;
- rice;
- seeds;
- spatial distribution;
86.Omega gliadin genes expressed in Triticum aestivum cv. Butte 86. Effects of post-anthesis fertilizer on transcript accumulation during grain development.

机译：在普通小麦中表达的欧米茄麦醇溶蛋白基因。 Butte 86.花后肥料对谷物发育过程中转录本积累的影响。
- 作者：Altenbach S. B.;Kothari K. M.
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- FERTILIZERS;
- GENE EXPRESSION;
- GLIADINS;
- WHEAT;
87.The identification of a barley haze active protein that influences beer haze stability: cloning and characterisation of the barley SE protein as a barley trypsin inhibitor of the chloroform/methanol type.

机译：影响啤酒雾霾稳定性的大麦雾霾活性蛋白的鉴定：作为氯仿/甲醇类型的大麦胰蛋白酶抑制剂的大麦SE蛋白的克隆和表征。
- 作者：Robinson L H;Juttner J;Milligan A;Lahnstein J;Eglinton J K;Evans D E
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- barley;
- beers;
- characterization;
- crop quality;
- DNA cloning;
- genes;
- malt;
- nucleotide sequences;
- plant proteins;
- trypsin inhibitors;
88.Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: studies on gluten, gliadin and glutenin.

机译：静水压力和温度对小麦面筋化学和功能特性的影响：面筋，麦醇溶蛋白和谷蛋白的研究。
- 作者：Kieffer R;Schurer F;Kohler P;Wieser H
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- chemical properties;
- cysteine;
- food processing;
- gliadin;
- glutenins;
- heat treatment;
- peptides;
- pressure treatment;
- temperature;
- thiols;
- wheat gluten;
89.Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7.

机译：通过使用抗真菌菌株植物乳杆菌FST 1.7进行发酵来改善小麦面包的质量和保质期。
- 作者：Bello F dal;Clarke C I;Ryan L A M;Ulmer H;Schober T J;Strom K;Sjogren J;Sinderen D van;Schnurer J;Arendt E K
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- antimicrobial properties;
- bread;
- dipeptides;
- fermentation;
- food contamination;
- food quality;
- in vitro;
- lactic acid;
- microbial contamination;
- moulds;
- phenyllactic acid;
- storage life;
- wheat;
90.Similarities and differences in secondary structure of viscoelastic polymers of maize alpha -zein and wheat gluten proteins.

机译：玉米α-玉米醇溶蛋白和小麦面筋蛋白粘弹性聚合物二级结构的异同。
- 作者：Mejia C D;Mauer L J;Hamaker B R
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- chemical structure;
- maize;
- plant proteins;
- viscoelasticity;
- wheat;
- wheat gluten;
- zein;
91.Crystallinity changes in wheat starch during the bread-making process: starch crystallinity in the bread crust.

机译：面包制作过程中小麦淀粉的结晶度变化：面包皮中的淀粉结晶度。
- 作者：Primo Martin C;Nieuwenhuijzen N H van;Hamer R J;Vliet T van
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- amylopectin;
- bread;
- breadmaking;
- crop quality;
- crystallization;
- starch;
- starch granules;
- wheat;
92.Fermentation-induced changes in the nutritional value of native or germinated rye.

机译：发酵引起的天然或发芽黑麦营养价值的变化。
- 作者：Katina K.;Liukkonen K. H.;Kaukovirta-Norja A.;Adlercreutz H.;Heinonen S. M.;Lampi A. M.;Pihlava J. M.;Poutanen K.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- COMPOSITION;
- SACCHAROMYCES CEREVISIAE;
- WHOLEMEAL;
- FERMENTATION;
- FLOURS CEREAL;
- GERMINATION;
- RYE;
- SACCHAROMYCES;
93.Dough processing in a Couette-type device with varying eccentricity:effect on glutenin macro-polymer properties and dough micro-structure.

机译：在具有不同偏心率的Couette型设备中进行面团加工：对谷蛋白大分子聚合物性能和面团微观结构的影响。
- 作者：Peighambardoust S. H.;Brenk S. van;Goot A. J. van der;Hamer R. J.;Boom R. M.
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- BREAD DOUGH;
- MICROSTRUCTURE;
- SHEAR;
- BREAD;
- DOUGH;
- GLUTENIN;
- MIXING;
- RHEOLOGICAL PROPERTIES;
94.Molar fractions of high-molecular-weight glutenin subunits are stable when wheat is grown under various mineral nutrition and temperature regimens.

机译：当小麦在各种矿物质营养和温度条件下生长时，高分子量谷蛋白亚基的摩尔分数是稳定的。
- 作者：DuPont F M;Chan R;Lopez R
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- albumins;
- gliadin;
- globulins;
- glutenins;
- molecular weight;
- nitrogen fertilizers;
- phosphorus fertilizers;
- potassium fertilizers;
- protein content;
- rheological properties;
- stability;
- temperature;
- trickle irrigation;
- wheat;
95.Mechanical properties of outer layers from near-isogenic lines of common wheat differing in hardness.

机译：普通小麦的近等基因系的外层机械性能不同。
- 作者：Greffeuille V;Mabille F;Rousset M;Oury F X;Abecassis J;Lullien Pellerin V
- 期刊名称：《Journal of Cereal Science》 | 2007年第2期
- chemical composition;
- ferulic acid;
- hard wheat;
- hardness;
- mechanical properties;
- pericarp;
- phenolic acids;
- wheat;
96.Molecular genetic approaches to increasing mineral availability and vitamin content of cereals.

机译：分子遗传学方法可提高谷物的矿物质利用率和维生素含量。
- 作者：Brinch-Pedersen H.;Borg S.;Tauris B.;Holm P. B.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- FE;
- PHYTASES;
- PHYTATES;
- TRANSFORMATION;
- ZN;
- CEREALS;
- ESTERASES;
- GENE CLONING;
- INOSITOL;
- IRON;
- VITAMINS;
- ZINC;
97.Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten II. Studies on the influence of additives

机译：静水压力和温度对小麦面筋化学和功能特性的影响II。添加剂影响的研究
- 作者：Schurer F;Kieffer R;Wieser H;Koehler P
- 期刊名称：《Journal of Cereal Science》 | 2007年第1期
- additives;
- cysteine;
- gliadin;
- glutenins;
- rheological properties;
- salts;
- solubility;
- temperature;
- urea;
- wheat;
- wheat gluten;
98.Whole grain phytochemicals and health.

机译：全谷物植物化学物质和健康。
- 作者：Liu R. H.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- ANTIOXIDATIVE ACTIVITY;
- PHYTOCHEMICALS;
- WHOLEGRAIN FOODS;
- CEREAL PRODUCTS;
- HEALTH;
- OXIDATION;
- REVIEWS;
99.Dry processes to develop wheat fractions and products with enhanced nutritional quality.

机译：干法开发具有增强营养品质的小麦馏分和产品。
- 作者：Hemery Y.;Rouau X.;Lullien-Pellerin V.;Barron C.;Abecassis J.
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- DEBRANNING;
- FRACTIONATION;
- PROCESSING;
- REVIEWS;
- WHEAT;
100.The antioxidant potential of milling fractions from breadwheat and durum.

机译：面包粉和硬质小麦的碾磨馏分的抗氧化潜力。
- 作者：Liyana Pathirana C M;Shahidi F
- 期刊名称：《Journal of Cereal Science》 | 2007年第3期
- antioxidant properties;
- milling;
- phenolic compounds;
- semolina;
- wheat;
- wheat bran;
- wheat flour;

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