Involvement of the Protein Network in the in vitro Degradation of Starch from Spaghetti and Lasagne: a Microscopic and Enzymic Study

By Fardet A.   Hoebler C.   Baldwin P.M.   Bouchet B.   Gallant D.J.    

Journal of Cereal Science, Vol. 27, Iss. 2, 1998-03 ,pp. : 133-145

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Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility

By Duodu K.G.   Nunes A.   Delgadillo I.   Parker M.L.   Mills E.N.C.   Belton P.S.   Taylor J.R.N.  

Journal of Cereal Science, Vol. 35, Iss. 2, 2002-03 ,pp. : 161-174

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On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro

By Östman E.M.   Nilsson M.   Liljeberg Elmståhl H.G.M.   Molin G.   Björck I.M.E.  

Journal of Cereal Science, Vol. 36, Iss. 3, 2002-11 ,pp. : 339-346

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Identification by In Vitro Translation and Northern Blot Analysis of Heat Shock mRNAs Isolated from Wheat Seeds Exposed to Different Temperatures During Ripening

By Treglia A.   Spano G.   Rampino P.   Giangrande E.   Nocco G.   Mita G.   Di Fonzo N.   Perrotta C.  

Journal of Cereal Science, Vol. 30, Iss. 1, 1999-07 ,pp. : 33-38

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Cereal Beta -Amylases

By Ziegler P.  

Journal of Cereal Science, Vol. 29, Iss. 3, 1999-05 ,pp. : 195-204

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