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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
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
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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
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Author(s):
Dejian Huang
Keyword(s):
Antioxidant Assays
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Opportunities for professionals in the cereal science and bakery industry.
CFW Plexus
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10.1094/cplex-2013-1226-44w
◽
2013
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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
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10.1094/cplex-2013-1226-43w
◽
2013
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Author(s):
Clifford Hall
Keyword(s):
Food Industry
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California rice-Capturing quality.
CFW Plexus
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10.1094/cplex-2013-1226-41w
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2013
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Author(s):
Kent McKenzie
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V. Andaya
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F. Jodari
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S. Samonte
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C. Andaya
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Perspectives on the future of corn feedstocks.
CFW Plexus
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10.1094/cplex-2013-1226-37w
◽
2013
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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
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10.1094/cplex-2013-1226-29w
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2013
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Author(s):
Anthony Fardet
Keyword(s):
Health Effects
◽
Holistic Approach
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Whole Grain
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Potential Health
◽
Food Structure
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Processing to enhance ingredient functionality of whole grains.
CFW Plexus
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10.1094/cplex-2013-1226-89w
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2013
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Author(s):
Jeffrey Casper
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S. Finnie
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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
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10.1094/cplex-2013-1226-86w
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2013
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Author(s):
Peter Frohlich
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G. Boux
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L. Malcolmson
Keyword(s):
Particle Size
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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
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10.1094/cplex-2013-1226-19w
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2013
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Author(s):
Bruce Hamaker
◽
M. Fevzioglu
◽
O. Campanella
Keyword(s):
Structural Models
◽
Gluten Proteins
◽
Cereal Proteins
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