Cereal chemistry

Journal

TitleCereal chemistry
ISSN0009-0352
PublisherCereals & Grains Association

Outputs

Sort by: Date Title

The contribution of fibre components to water absorption of wheat grown in the UK

A - Papers appearing in refereed journals
Lovegrove, A., Wood, A., Hassall, K. L., Howes, L., Poole, M, Tosie, P. and Shewry, P. R. 2020. The contribution of fibre components to water absorption of wheat grown in the UK. Cereal chemistry. 97 (5), pp. 940-948. https://doi.org/10.1002/cche.10316

The contribution of fiber components to water absorption of wheat grown in the UK

A - Papers appearing in refereed journals
Lovegrove, A., Wood, A., Hassall, K. L., Howes, L., Poole, M., Tosi, P. and Shewry, P. R. 2020. The contribution of fiber components to water absorption of wheat grown in the UK. Cereal chemistry. pp. 1-9. https://doi.org/10.1002/cche.10316

The contribution of fibre components to water absorption of wheat grown in the UK

A - Papers appearing in refereed journals
Lovegrove, A., Wood, A. J., Hassall, K. L., Howes, L., Poole, M., Tosi, P. and Shewry, P. R. 2020. The contribution of fibre components to water absorption of wheat grown in the UK. Cereal chemistry. https://doi.org/10.1002/cche.10316

Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures

A - Papers appearing in refereed journals
Villanova, F. A., El Halal, S. L. M., Vanier, N. L., Wang, Y-J. and Oliveira, M. 2020. Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures. Cereal chemistry. 97, pp. 472-282. https://doi.org/10.1002/cche.10262

Defect identification in wheat grain by micro-fluidic electrophoresis: sulfur deficiency and bug damage

A - Papers appearing in refereed journals
Uthayakumaran, S., Zhao, F-J., Sivri, D., Roohani, M., Batey, I. L. and Wrigley, C. W. 2007. Defect identification in wheat grain by micro-fluidic electrophoresis: sulfur deficiency and bug damage. Cereal chemistry. 84, pp. 301-303. https://doi.org/10.1094/CCHEM-84-4-0301

Note: Determination of molecular weights of C hordeins by matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS)

A - Papers appearing in refereed journals
Savage, A. W. J., Saletti, R., Foti, S., Shewry, P. R. and Tatham, A. S. 2002. Note: Determination of molecular weights of C hordeins by matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS). Cereal chemistry. 79, pp. 768-770.

Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity

A - Papers appearing in refereed journals
Uthayakumaran, S., Tomoskozi, S., Tatham, A. S., Savage, A. W. J., Gianibelli, M. C., Stoddard, F. L. and Bekes, F. 2001. Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity. Cereal chemistry. 78, pp. 138-141.

Molecular modeling of unusual spiral structure in elastomeric wheat seed protein

A - Papers appearing in refereed journals
Parchment, O., Shewry, P. R., Tatham, A. S. and Osguthorpe, D. J. 2001. Molecular modeling of unusual spiral structure in elastomeric wheat seed protein. Cereal chemistry. 78, pp. 658-662.

In vitro binding of puroindolines to wheat starch granules

A - Papers appearing in refereed journals
Bloch, H. A., Darlington, H. F. and Shewry, P. R. 2001. In vitro binding of puroindolines to wheat starch granules. Cereal chemistry. 78, pp. 74-78.

Atomic force microscopy (AFM) study of interactions of HMW subunits of wheat glutenin

A - Papers appearing in refereed journals
Humphris, A. D. L., Mcmaster, T. J., Miles, M. J., Gilbert, S. M., Shewry, P. R. and Tatham, A. S. 2000. Atomic force microscopy (AFM) study of interactions of HMW subunits of wheat glutenin. Cereal chemistry. 77, pp. 107-110.

N-terminal amino acid sequences show that D hordein of barley and high molecular weight (HMW) secalins of rye are homologous with HMW glutenin subunits of wheat.

A - Papers appearing in refereed journals
Shewry, P. R., Tatham, A. S., Pappin, D. J. and Keen, J. 1988. N-terminal amino acid sequences show that D hordein of barley and high molecular weight (HMW) secalins of rye are homologous with HMW glutenin subunits of wheat. Cereal chemistry. 65, pp. 510-511.

The Beta-Turn conformation in wheat gluten proteins: relationship to gluten elasticity.

A - Papers appearing in refereed journals
Tatham, A. S., Miflin, B. J. and Shewry, P. R. 1985. The Beta-Turn conformation in wheat gluten proteins: relationship to gluten elasticity. Cereal chemistry. 62, pp. 405-412.

The amino-acid-composition of d-hordein - comment

A - Papers appearing in refereed journals
Shewry, P. R. 1984. The amino-acid-composition of d-hordein - comment. Cereal chemistry. 61 (6), pp. 555-555.

Extraction, separation, and polymorphism of the prolamin storage proteins (secalins) of rye

A - Papers appearing in refereed journals
Shewry, P. R., Parmar, S. and Miflin, B. J. 1983. Extraction, separation, and polymorphism of the prolamin storage proteins (secalins) of rye. Cereal chemistry. 60 (1), pp. 1-6.

Maize endosperm proteins compared by sodium dodecyl-sulfate gel-electrophoresis and isoelectric-focusing

A - Papers appearing in refereed journals
Wilson, C. M., Shewry, P. R. and Miflin, B. J. 1981. Maize endosperm proteins compared by sodium dodecyl-sulfate gel-electrophoresis and isoelectric-focusing. Cereal chemistry. 58 (4), pp. 275-281.

Protein-metabolism in developing endosperms of high-lysine and normal barley

A - Papers appearing in refereed journals
Shewry, P. R., Pratt, H. M., Leggatt, M. M. and Miflin, B. J. 1979. Protein-metabolism in developing endosperms of high-lysine and normal barley. Cereal chemistry. 56 (2), pp. 110-117.

A study of some physical properties of flour doughs in relation to their bread-making qualities

A - Papers appearing in refereed journals
Blair, G. W. S. and Halton, P. 1937. A study of some physical properties of flour doughs in relation to their bread-making qualities. Cereal chemistry. 14, pp. 201-219.

A preliminary study of the physical significance of certain properties measured by the Chopin Extensimeter for testing cereal dough

A - Papers appearing in refereed journals
Blair, G. W. S. and Potel, P. 1937. A preliminary study of the physical significance of certain properties measured by the Chopin Extensimeter for testing cereal dough. Cereal chemistry. 14, p. 257.