CFW Plexus
Latest Publications

TOTAL DOCUMENTS

322

(FIVE YEARS 0)

H-INDEX

1

(FIVE YEARS 0)

Published By Scientific Societies

2168-118x

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Food regulations regarding antioxidants and health.

CFW Plexus ◽

10.1094/cplex-2013-1226-51w ◽

2013 ◽

Author(s):

Satya Jonnalagadda

Keyword(s):

Food Regulations

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In vitro antioxidant assays: Are they relevant?

CFW Plexus ◽

10.1094/cplex-2013-1226-49w ◽

2013 ◽

Author(s):

Dejian Huang

Keyword(s):

Antioxidant Assays

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Opportunities for professionals in the cereal science and bakery industry.

CFW Plexus ◽

10.1094/cplex-2013-1226-44w ◽

2013 ◽

Author(s):

D'Anne Hayman

Keyword(s):

Bakery Industry

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How NDSU prepares students to be productive professionals in the food industry.

CFW Plexus ◽

10.1094/cplex-2013-1226-43w ◽

2013 ◽

Author(s):

Clifford Hall

Keyword(s):

Food Industry

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California rice-Capturing quality.

CFW Plexus ◽

10.1094/cplex-2013-1226-41w ◽

2013 ◽

Author(s):

Kent McKenzie ◽

V. Andaya ◽

F. Jodari ◽

S. Samonte ◽

C. Andaya

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Perspectives on the future of corn feedstocks.

CFW Plexus ◽

10.1094/cplex-2013-1226-37w ◽

2013 ◽

Author(s):

Steve Petersen

Keyword(s):

The Future

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Whole-grain food structure, phytochemical bioavailability and potential health effects: From a reductionist to a holistic approach.

CFW Plexus ◽

10.1094/cplex-2013-1226-29w ◽

2013 ◽

Author(s):

Anthony Fardet

Keyword(s):

Health Effects ◽

Holistic Approach ◽

Whole Grain ◽

Potential Health ◽

Food Structure

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Processing to enhance ingredient functionality of whole grains.

CFW Plexus ◽

10.1094/cplex-2013-1226-89w ◽

2013 ◽

Author(s):

Jeffrey Casper ◽

S. Finnie ◽

J. Turner

Keyword(s):

Whole Grains

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Effect of fiber enrichment level and fiber particle size on the extrusion properties of split yellow pea flour.

CFW Plexus ◽

10.1094/cplex-2013-1226-86w ◽

2013 ◽

Author(s):

Peter Frohlich ◽

G. Boux ◽

L. Malcolmson

Keyword(s):

Particle Size ◽

Pea Flour

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On the viscoelastic mechanisms in cereal proteins: How can we use structural models on gluten viscoelasticity to functionalize non-gluten proteins?

CFW Plexus ◽

10.1094/cplex-2013-1226-19w ◽

2013 ◽

Author(s):

Bruce Hamaker ◽

M. Fevzioglu ◽

O. Campanella

Keyword(s):

Structural Models ◽

Gluten Proteins ◽

Cereal Proteins

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