Adams, J.F., A. Engstrom. 2000. Dietary intake of whole grain vs. Recommendations. Cereal Foods World 45(2): 75.

Addo, K. 1997. Effects of honey type and level on the baking properties of frozen wheat flour doughs. Cereal Foods World 42(1): 36.

Alexander, R.J. 1998. Sweeteners used in pharmaceuticals. Cereal Foods World 43(5): 386.

Alexander, R.J. 1999. Hydrocolloid gums ö Part I: Natural products. Cereal Foods World 44(9): 684.

Allen, W.G. 1999. Alternative oxidants as dough conditioners. Cereal Foods World 44(9): 642.

Andlauer, W. and P. Furst. 1998. Antioxidative power of phytochemicals with special reference to cereals. Cereal Foods World 43(5): 357.

Andlauer, W. and P. Furst. 1999. Does cereal reduce the risk of cancer? Cereal Foods World 44(2): 76.

Andrews, J. S.; Felt, C. 1941. The Iron Content Of Cereals. Cereal Chemistry 18:819.

Iron, Cereal, Red Dog Flour, Wheat Flour, Milling, Bran, Germ

Andrews, J. S.; Nordgren, R. 1941. The Application Of The Thiochrome Method To The Thiamin Analysis Of Cereals And Cereal Products. Cereal Chemistry 18:686

Thiochrome Method, Thiamin, Cereal, Bioassay, Wheat Cereal, Wheat Flour, Oatmeal, Red Dog Flour, Rice Bran, Rice Polishing, Bread, Corn Meal

Anonymous. 2000. CFW Report: Industry perspectives on food safety issues. Cereal Foods World 45(4): 160.

Appleton, V. B. 1921. Observations On Diet In Labrador. Journal of Home Economics 13:199

Labrador Diet, Dietary Survey, Flour, Meat, Fish, Molasses, Vegetable, Fruit, Butter, Milk, Tea, Cereal

Baublis, A.J., F.M. Clydesdale, E.A. Decker. 2000. Antioxidants in wheat-based breakfast cereals. Cereal Foods World 45(2): 71.

Bekes, F. and P.W. Gras. 1999. In vitro studies on gluten protein functionality. Cereal Foods World 44(8): 580.

Belitz, H.-D., R Kieffer, W. Seilmeier, and H. Wiester. 1986. Structure and function of gluten proteins. Cereal Chemistry 63(4): 336-341.

Benham, G. H. 1942. A Method Of Determining Degree Of Cooking In Cereal Products. Cereal Chemistry 19:597

Cereal Cooking

Berck, B. 1968. Sorption Of Phosphine By Cereal Products. Journal Of Agricultural And Food Chemistry 16:419

Cereal Phosphine

Bielorai, R.; Alumot, E. 1966. Determination Of Residues Of Fumigant Mixture In Cereal Grain By Electron-Capture Gas Chromatography. Journal Of Agricultural And Food Chemistry 14:622

Fumigant, Electron Capture Gas Chromatography, Cereal

Bina, A. F.; Thomas, J.; Brown, E. B. 1941. The Determination Of Nicotinic Acid In Bread And Other Cereal Products. Cereal Chemistry 18:661

Cereal, Bread, Nicotinic Acid, Yeast, Wheat Flour

Binnington, D. S.; Andrews, J. S. 1941. The Distribution Of Vitamin E In Products Of Cereal Milling Year 1941 Cereal Chemistry 18:678

Cereal, Milling, Vitamin E, Mill Yield, Oil, Wheat Flour, Wheat Germ, Wheat Bran, Tocopherol, Bioassay

Brockington, S. F. 1950. Breakfast Cereal Technology. Food Technology 4:396

Cereal Processing

Brooke, C. L. 1968. Enrichment And Fortification Of Cereals And Cereal Products With Vitamins And Minerals. Journal Of Agricultural And Food Chemistry 16:163

Cereal Fortification, Cereal Vitamin, Cereal Mineral

Brown, R. O.; Harrel, C. G. 1944. Use Of Amylograph In The Cereal Laboratory. Cereal Chemistry 21:360

Amylograph

Brumm, P.J. 1998. Enzymatic production of dextrose. Cereal Foods World 43(11): 804.

Bruzzone, C.M. and E.H. Asp. 1999. The cereal science and disease etiology of gluten-sensitive enteropathy. Cereal Foods World 44(2): 109.

Bunting, W. R. 1965. The Stability Of Pyridoxine Added To Cereals. Cereal Chemistry 42:569

Pyridoxine, Cereal Pyridoxine

Burkert, G. M.; Dickson, A. D. 1941. The Action Of The Amylases Of Two Barley Varieties On The Barley Starches. Cereal Chemistry 18:605

Alpha-Amylase, Barley Starch, Nitrogen, Ash, Reducing Power, Moisture, Barley Flour, Beta-Amylase

Caldwell, E.F., R.B. Fast, J. Ievolella, C. Lauhoff, H. Levine, R.C. Miller, L. Slade, B.S. Strahm, P.J. Whalen. 2000. Cooking of ready-to-eat breakfast cereals. Cereal Foods World 45(6): 244.

Campbell, J. A. 1960. Protein Quality. Evaluation Of Protein In Foods For Regulatory Purposes. Journal Of Agricultural And Food Chemistry 8:323

Protein Analysis, Protein Efficiency Ratio, Rat Diet, Protein, Chemical Score, Egg Albumen Limiting Amino Acid, Liver Limiting Amino Acid, Heart Limiting Amino Acid, Brain, Wheat Germ, Wheat Limiting Amino Acid, Gelatin Limiting Amino Acid, Cabbage Protein, Cabbage Protein Efficiency Ratio, Cabbage, Wheat Protein, Wheat Protein Efficiency Ratio, Wheat, Oat Protein, Oat Protein Efficiency Ratio, Oat, Soybean Protein, Soybean Protein Efficiency Ratio, Soybean, Egg Protein, Egg Protein Efficiency Ratio, Beef Protein, Beef Protein Efficiency Ratio, Beef, Milk Protein, Milk Protein Efficiency Ratio, Milk, Bread Protein, Bread Protein Efficiency Ratio, Whole Wheat Bread Protein, Bread, Whole Wheat Bread Protein Efficiency Ratio, Whole Wheat Bread Protein, Cereal Protein, Cereal Protein Efficiency Ratio

Campbell, J. D.; Jones, C. R. 1955. On The Physical Basis Of The Response Of Endosperm Density To Change In Moisture Content. I. Densities Of Dissected And Of Milled Endosperm Particles. Cereal Chemistry 32:325

Endosperm, Endosperm Milling

Cardello, A.V. 1996. The role of the human senses in food behavior: II. Texture. Cereal Foods World 41(6): 469.

Cardello, A.V. 1997. The end of sensory science? Cereal Foods World 42(11): 915.

Carman, J. S.; Smith, H. G.; Havens, G. C.; Murlin, J. R. 1929. The Nutritive Value Of Cereal Breakfast Foods. Ii. Digestibility In Vitro, With A Study Of Methods. Journal of Nutrition 2:91

Breakfast Cereal

Cass Jr., T. F. 1942. These Food Plants Converted To Do A Special War Job. Food Engineering 14(12):43

Cereal Processing, Egg Powder Processing, Confectionery Processing, Dairy Processing, Sugar Processing

Chattopadhyay, H.; Banerjee, S. 1952. Effect Of Germination On The Total Tocopherol Content Of Pulses And Cereals. Food Research 17:402

Pulse, Cereal, Tocopherol

Chattopadhyay, H.; Banerjee, S. 1951. Studies On The Choline Content Of Some Common Indian Pulses And Cereals Both Before And During The Course Of Germination. Food Research 16:230

Pulse, Choline, Cereal, Choline, Germination

Chattopadhyay, H.; Banerjee, S. 1951. Studies On The Choline Content Of Some Common Indian Pulses And Cereals Both Before And During The Course Of Germination. Food Research 16:230

Pulse, Choline, Cereal, Choline, Germination

Chaudhari, R. 1999. Foods of the future: the impact of functional foods in the cereal industry. Cereal Foods World 44(2): 94.

Cho, S. 1998. Estimation of psyllium fiber of ready-to-eat cereals. Cereal Foods World 43(5): 368.

Cho, S. 1998. Estimation of psyllium fiber of ready-to-eat cereals. Cereal Foods World 43(5): 368.

Clarke, J. A. K.; Kennedy, B. M. 1962. Availability Of Lysine In Wholewheat Bread And In Selected Breakfast Cereals. Journal of Food Science 27:609

Whole Wheat Bread Lysine, Breakfast Cereal

Clough, H. D.; Carman, J. S.; Austin, E. M. 1930. The Nutritive Value Of Cereal Breakfast Foods. Iv. The Response Of The Human Stomach. Journal Of Nutrition 3:1

Breakfast Cereal

Coles, C.M. 2001. New rapid assays used in food microbiology. Cereal Foods World 46(4): 153.

Craig, S.A.S., J.F. Holden, J.P. Troup, M.H. Auerbach, and H.I. Frier. 1998. Polydextrose as soluble fiber: physiological and analytical aspects. Cereal Foods World 43(5): 370.

Csonka, F. A. 1941. Amino Acids In Oats And Oat Milling Products, Including Rolled Oats. Cereal Chemistry 18:523

Oat, Rolled Oat, Milling, Middlings, Shorts, Cystine, Tryptophan, Tyrosine, Arginine, Histidine, Nitrogen, Lysine, Amino Acid, Breakfast Cereal

Cunningham, D. K.; Geddes, W. F.; Anderson, J. A. 1955. Preparation And Chemical Characteristics Of The Cohesive Proteins Of Wheat, Barley, Rye, And Oats. Cereal Chemistry 32:91

Wheat Protein, Barley Protein, Rye Protein, Oat Protein

Cunningham, N. T. 1931. The Cooking Of Cereal Porridges. Cereal Chemistry 8:403

Cereal, Starch Gelatinization, Colorimetric Method Iodine

D'Appolonia, B.L. and W.H. Kunerth. 1984. The Farinograph Handbook. The American Associationof Cereal Chemists, 3340 Pilot Knob Road, St. Paul, Minnesota 55121, USA.

De Muelenaere, H. J. H.; Chen, M. L.; Harper, A. E. 1967. Assessment Of Factors Influencing Estimation Of Availability Of Threonine, Isoleucine, And Valine In Cereal Products. Journal Of Agricultural And Food Chemistry 15:318

Cereal Threonine, Cereal Isoleucine, Cereal Valine

De Muelenaere, H. J. H.; Chen, M. L.; Harper, A. E. 1967. Assessment Of Factors Influencing Estimation Of Lysine Availability In Cereal Products. Journal Of Agricultural And Food Chemistry 15:310

Cereal Lysine

Defelice, S.L. 1998. Where is the first nutraceutical cereal company? Cereal Foods World 43(5): 351.

Devor, A. W. 1954. Cereal Carbohydrate Determination. Sulfonated 1-Naphthol, And Anthrone Reactions Applied To Sulfuric Acid Extract Of Cereals. Journal Of Agricultural And Food Chemistry 2:1290

Anthrone Method, Cereal, Oat, Nitrogen, Carbohydrate, Crude Fiber, Polysaccharide, Glucose, Rye, Corn, Wheat, Durum Wheat, Millet, Shredies, Soybean Wheat, Rye Krysp, Wheat Starch, Corn Starch, Wheaties, Rye Flour, Wheat Flour, Corn Meal

Dickens, D.; Sheets, O. 1952. Cereal Enrichment And Diets Of Farm Sharecropper Families. Journal Of Home Economics 44:433

Sharecropper Diet, Southern Diet, Cereal, Enrichment, Thiamin, Niacin, Riboflavin, Iron, Calcium, Vitamin A, Ascorbic Acid, Protein, Energy

Dogan, I.S. and C.E. Walker. 1999. Effects of impingement oven parameters and formula variation on sugar snap cookies. Cereal Foods World 44(8): 597.

Dowling, T.S. 1997. Fumonisin and its toxic effects. Cereal Foods World 42(1): 13.

Dubois, M. and B. Juhue. 2000. The importance of experimental milling for determining rheological parameters as measured by the alveograph. Cereal Foods World 45(8): 385.

Duncan, A. 1955. New Industry Research In Foods. Cereal. Journal Of Home Economics 47:171

Cereal, Weight Reducing Diet, Rat Growth

Earle, F. R.; Curtis, J. J.; Hubbard, J. E. 1946. Composition Of The Component Parts Of The Corn Kernel. Cereal Chemistry 23:504

Corn Kernel

Eggitt, P. W. R.; Ward, L. D. 1953. The Chemical Estimation Of Vitamin-E Activity In Cereal Products. I. The Tocopherol Pattern Of Wheat-Germ Oil. Journal Of The Science Of Food And Agriculture 4:569

Wheat Germ Oil, Tocopherol, Vitamin E

Eiss, M. (edited transcript). 2001. Irradiation: Technology and Current Events. Cereal Foods World 46(1): 10.

Eklund, A. B.; Goddard, V. R. 1945. Stability Of Thiamin Chloride (Vitamin B1) In Mineral And Vitamin-Fortified Cereal. Food Research 10:365

Vitamin B1, Cereal Fortification, Cereal Mineral, Cereal Thiamin Chloride

Faeth, L. and D. Chimenti. 1999. On line, noncontact baking monitor for bread. Cereal Foods World 44(3): 155.

Feast, S. 2001. Potential applications of electronic noses in cereals. Cereal Foods World 46(4): 159.

Figueroa, W. G.; Sargent, F.; Imperiale, L.; Morey, G. R.; Paynter, C. R.; Vorhaus, L. J.; Kark, R. M. 1953. Lack Of Avitaminosis Among Alcoholics: Its Relation To Fortification Of Cereal Products And The General Nutritional Status Of The Population. American Journal Of Clinical Nutrition 1(3):179

Alcoholic Beverage, Avitaminosis

Fung, D.Y.C. 1996. Rapid methods in microbiology for cereal products. Cereal Foods World 41(6): 454- 457.

Gardze, C.; Bowers, J. A.; Caul, J. F. 1979. Effect Of Salt And Texture Soy Level On Sensory Characteristics Of Beef Patties. Journal Of Food Science 44:460

Soybean, Sensory Characteristics, Beef Aroma, Cereal Aroma, Flavor, Cereal Flavor, Flavor Profile, Hedonic Test, Juiciness, Saltiness

Gentry, J.W. Jr., K.L. Harris, and J.T. Luce. 2001. History and importance of qualitative microentomological determinations. Cereal Foods World 46(4): 162.

Glattes, H. and W. Seibel. 1997. EU grain market and intervention system based on ICC standard methods. Cereal Foods World 42(11): 913.

Glicksman, M. 1965. The Importance Of Hydrophilic Gum Constituents In Processed Foods. Food Technology 19(6):53(943)

Hydrophilic Gum, Agar, Furcellaran, Carrageenan, Alginate, Pectin, Cereal Gum, Starch, Gum Arabic, Gum Karaya, Gum Tragacanth, Gum Ghatti, Guar Gum, Locust Bean, Gum, Psyltium Seed, Gum, Chitin, Gelatin

Gordon, D.T. 2001. Oat products and dietary fiber. Cereal Foods World 46(4): 152.

Grider, J. 2000. Update on the U.S. breakfast cereals market. Cereal Foods World 45(6): 240.

Grider, J. 1996June. State of the Industry Report- Breakfast Cereals in the U.S. Cereal Foods World 41: 483-487.

Hallfrisch, J., K.M. Behall. 2000. Improvement in insulin and glucose responses related to grains. Cereal Foods World 45(2): 66.

Hamilton, R. H. 1964. Metabolism Of Herbicides. Tolerance Of Several Grass Species To 2-Chloro-S-Triazine Herbicides In Relation To Degradation And Content Of Benzoxazinone Derivatives. Journal Of Agricultural And Food Chemistry 12:14

Herbicide, Herbicide, Benzoxazinone, Milo, Sorghum, Corn, Rye, Wheat, Oat, Barley

Hargrave, G. E. 1953. Drier Appearing Doughs Resulting From Use Of Fungal Amylase - Problems In Baking. Bakers Digest 27(6):130

Cereal, Amylase, Fungal Amylase, Protease, Amylase, Sponge Cake

Harrigan, K.A. 1997. Particle size analysis using automated image analysis. Cereal Foods World 42(1): 30.

Harrigan, K.A. and S. Bussmann. 1999. Digital image analysis of bran contamination in wheat flour. Cereal Foods World 44(1): 12.

Harris, R. H.; Banasik, O. 1948. A Further Inquiry Regarding Effect Of Electrolytes On Swelling Of Cereal Starches. Food Research 13:70

Cereal Starch

Hart, J. R. 1967. A Method For Detecting Mixtures Of Artificially Dried Corn With High-Moisture Corn. Cereal Chemistry 44:601

Corn, Moisture, Dried Corn

Hedberg, C. 1999. A new look at food safety: Microbiological hazards associated with produce and cereals: Public health departments' response. Cereal Foods World 44(4): 182.

Henry, R.J., H.L. Ko, and S. Weining. 1997. Identification of cereals using DNA-based technology. Cereal Foods World 42(1): 26.

Herrman, T.J., T.M. Loughin, and M.D. Schrock. 1997 Combine loss and grain cleanliness in Kansas hard winter wheat. Cereal Foods World 4211): 869.

Hoffpauer, D.W. and R.E. Bonnette, III. 1998. Enrichment update on folic acid. Cereal Foods World 43(5): 365.

Hotaling, N.; Fenton, F. 1945. Cereal-Extended Ground Pork Meat Loaves: Their Palatability. Journal Of Home Economics 37:629

Soybean Grits, Soybean Pork Loaf, Canning, Freezing, Oat-Pork Loaf, Flavor, Odor, Consistency, Moistness, Cracked Wheat-Pork Loaf

Howe, E. E.; Jansen, G. R.; Gilfillan, E. W. 1965. Amino Acid Supplementation Of Cereal Grains As Related To The World Food Supply. American Journal Of Clinical Nutrition 16:315

Cereal, Amino Acid Supplementation, Amino Acid Supplementation, Protein Intake, Rice, Consumption, Rice, Protein, Wheat, Consumption, Wheat, Protein, Corn, Vegetable, Consumption, Corn, Vegetable, Protein, Millet, Grain, Consumption, Millet, Grain, Protein, Teff, Consumption, Teff, Protein, Bulgur, Protein Efficiency Ratio, Bulgur, Amino Acid Supplementation, Whole Wheat, Protein Efficiency Ratio, Whole Wheat, Amino Acid Supplementation, Casein, Protein Efficiency Ratio, Casein, Amino Acid Supplementation, Rice, Protein Efficiency Ratio, Rice, Amino Acid Supplementation, Corn, Protein Efficiency Ratio, Corn, Vegetable, Amino Acid Supplementation, Millet, Protein Efficiency Ratio, Millet, Protein Efficiency Ratio, Millet, Grain, Amino Acid Supplementation, Protein Efficiency Ratio, Sorghum, Amino Acid Supplementation, Rye, Protein Efficiency Ratio, Rye, Amino Acid Supplementatiom, Oat, Protein Efficiency Ratio, Oat, Grain, Amino Acid Supplementation

Howe, E. E.; Jansen, G. R.; Gilfillan, E. W. 1965. Amino Acid Supplementation Of Cereal Grains As Related To The World Food Supply. American Journal Of Clinical Nutrition 16:315

Cereal, Amino Acid Supplementation, Protein Intake, Rice, Consumption, Rice, Protein, Wheat, Consumption, Wheat, Protein, Corn, Vegetable, Consumption, Corn, Vegetable, Protein, Millet, Grain, Consumption, Millet, Grain, Protein, Teff, Consumption, Teff, Protein, Bulgur, Protein Efficiency Ratio, Bulgur, Amino Acid Supplementation, Whole Wheat, Protein Efficiency Ratio, Whole Wheat, Casein, Casein, Rice, Rice, Corn, Corn, Vegetable, Millet, Grain, Sorghum, Rye, Amino Acid Supplementatiom, Oat, Oat, Grain,

Hsu, H.W., L.D. Satterlee and J.G. Kendrick. 1977. Computer blending predetermines properties of protein foods. Part I. Experimental design. Food Prod. Develop. 11(7): 52.

This paper reports the development of a computer simulation to blend animal and vegetable proteins for optimum nutritional and esthetic quality. A range of protein sources is used.

Hsu, H.W., L.D. Satterlee and J.G. Kendrick. 1977. Computer blending predetermines properties of protein foods. Part II. Results and discussion. Food Prod. Develop. 11(8): 70.

Computer simulations which use composition and functional properties of protein containing ingredients were developed for bread, cookies, pastas and snacks. The formulas for the simulated products were prepared in the laboratory to evaluate the validity of the simulations.

Huang, D. 2001. Selecting an optimum starch for snack development. Cereal Foods World 46(6): 237.

Hunt, C. L. 1918. A Quick Method Of Calculating Food Values. Journal Of Home Economics 10:212

Fuel, Food, Fruit, Sweets, Protein Rich Cereal, Vegetable

Ingersoll, B. 1912. Possiblity Of Kaffir Corn For Human Food Journal Of Home Economics 4:145

Kaffir Corn Meal, Protein, Flavor, Sorghum

Jacobs, D. Jr., M. Pereira, J. Slavin, and L. Marquart. 2000. Defining the impact of whole-grain intake on chronic disease. Cereal Foods World 45(2): 51.

Jansen, G. R.; Dimaio, L. R.; Hause, N. L. 1962. Cereal Proteins. Amino Acid Composition And Lysine Supplementation Of Teff. Journal Of Agricultural And Food Chemistry 10:62

Teff Lysine Supplementation, Cereal Protein, Ethiopian Diet, Millet Amino Acid, Teff Protein Efficiency Ratio, Pearl Millet Protein Efficiency Ratio, Teff Lysine, Teff Histidine, Teff Arginine, Teff Threonine, Teff Methionine, Teff Cystine, Teff Valine, Teff Leucine, Teff Isoleucine, Teff Phenylalanine, Teff Tyrosine, Teff Tryptophan, Millet Lysine, Millet Histidine, Millet Arginine, Millet Threonine, Millet Methionine, Millet Cystine, Millet Valine, Millet Leucine, Millet Isoleucine, Millet Phenylalanine, Millet Tyrosine, Millet Tryptophan, Egg Lysine, Egg Histidine, Egg Arginine, Egg Threonine, Egg Methionine, Egg Cystine, Egg Valine, Egg Leucine, Egg Isoleucine, Egg Phenylalanine, Egg Tyrosine, Egg Tryptophan

Jezequel, V. 1998. Curdlan: a new functional beta-glucan. Cereal Foods World 43(5): 361.

Jezequel, V. 1998. Curdlan: a new functional beta-glucan. Cereal Foods World 43(5): 361.

Joglekar, A. 1999. Reducing transmission of variance. Cereal Foods World 44(3): 161.

Johnson, J.A. and B.S. Miller, 1961. Browning of baked products. Bakers Digest 35(5): 52.

This is a review concerning the browning reaction of baked products. The types of browning, the basic reactions and evidence that supports the data are given. The control and process of browning in cakes and cookies are included.

Jones, D. B.; Divine, J. P. 1944. The Protein Nutritional Value Of Soybean, Peanut, And Cottonseed Flours And Their Values As Supplements To Wheat Flour. Journal Of Nutrition 28:41

Flour, Protein Value, Protein Value, Wheat Flour, Cottonseed Flour, Soybean Flour, Peanut Flour

Jones, J.M. 1998. "Healthy" definition extended to enriched grains, frozen and canned vegetables, and perhaps, salt. Cereal Foods World 43(7): 592.

Jones, J.M. 1998. Interaction of genes and diet. Cereal Foods World 43(5): 380.

Jones, J.M. 1998. Whole grains, fiber and colon cancer- Who would have thought that this would spawn a controversy? Cereal Foods World 43(11): 808.

Jones, J.M. 1999. The new unified eating plan from the big four health organizations. Cereal Foods World 44(8): 606.

Jones, Julie M. 1997. Fiber, saccharides, and health. Cereal Foods World 42(8): 713.

Jones, M.J. 1997. Dietary advice, gender differences, and longevity. Cereal Foods World 42(11): 921.

Kalm, P. 1974. Description Of Maize. Economic Botany 28(2):105

Cereal, North America

Kasarda, D.D. 1999. glutenin polymers: the invitro to in vivo transition. Cereal Foods World 44(8): 566.

Khush, G. S. 1963. Cytogenetic And Evolutionary Studies In Secale. Iii. Cytogenetics Of Weedy Ryes And Origin Of Cultivated Rye. Economic Botany (17):60

Cereal, Rye, Cytological Data, Secale

Kinsey, J.D. 1998. Food safety-why now? Cereal Foods World 43(4): 224.

Kinsey, J.D. 1998. Private labels gain on national brands. Cereal Foods World 43(7): 590.

Kinsey, J.D. 1999. What's new - what's not. Cereal Foods World 42(11): 919.

Kinsey, J.D. 2000. A hierarchy of food preferences: a driving force behind industry change. Cereal Foods World 45(8): 391.

Kinsey, J.D. 2001. Food costs from two views. Cereal Foods World 46(6): 250.

Knutsson, K.; Selinus, R. 1970. Fasting In Ethiopia. An Anthropological And Nutritional Study. American Journal Of Clinical Nutrition 23:956

Nutrition, Anthropology, Ethiopia, Fasting, Cereal Tef, Eragrostis Tef, Chili, Enjera, Fenugreek, Nug Seed, Niger Seed, Sunflower Seed, Ethiopian Diet, Food Habit, Fish, Fasting, Corn, Barley, Onion, Niger Oil, Butter, Berberre, Kale, Potato, Seljo, Wot, Allicha, Food Consumption, Zigawot, Honey Wine, Tejj, Dorowot

Kohn, S. 1999. Update on the U.S. Baking industry. Cereal Foods World 44(3): SR-5.

Krishnan, P.G., D.L. Reeves, K.D. Kephart, N. Thiex, and M. Calimente. 2000. Robustness of near infrared reflectance spectroscopy measurement of fatty acids and oil concentrations in oats. Cereal Foods Worldæ 45(11): 513.

Kubomura, K. 1998. Instant noodles in Japan. Cereal Foods World 43(4): 194.

Kunze, O.R. 2001. Effect of drying on grain quality-moisture readsorption causes fissured grains. Cereal Foods World 48(1): 16.

Lafiandra, D., S. Masci, C. Blumenthal, C.W. Wrigley. 1999. The formation of glutenin polymer in practice. Cereal Foods World 44(8): 572.

Lajoie, M.S., P.K. Goldstein, and D. Geeding-Schild. 1996June. Use of bicarbonates in extrusion processing of ready-to-eat cereals. Cereal Foods World 41(6): 448, 450-451.

Lane, R.H., T.C. Nelsen, and S.E. Seibert. 2000. Collaborative evaluation of a qualitative test for peroxidase in oat products (AACC Method 22-80). Cereal Foods World 45(6): 262.

Lauter, F.-R. 2000. GMO labeling: The need for and status of GM-DNA quantification. Cereal Foods World 45(8): 389.

Lee, S. H.; Labuza, T. P. 1975. Destruction Of Ascorbic Acid As A Function Of Water Activity. Journal Of Food Science 4o:37o

Model System, Seaweed, Mixed Cereal, Orange Juice, Water Activity, Glycerol, Corn Oil, Microcrystalline Cellulose, Freeze Drying, Water Activity, Vapor Pressure, Moisture, Thermal Conductivity Gas Chromatograph, Ascorbic Acid, Vitamin Degradation, Dichloroindophenol Titration, Hysteresis, Half-Life

Lens, J.-P., W.J. Mulder, and P. Kolster. 1999. Modification of wheat gluten for nonfood applications. Cereal Foods World 44(1): 5.

Leveille, G. A. 1975. The Importance Of Dietary Fiber In Food. Bakers Digest 49(2):34

Dietary Fiber, Whole Wheat, Bread, Baked Product, Cellulose, Whole Wheat, Bread, Baked Product, Hemicellulose, Whole Wheat, Bread, Baked Product, Pentosan, Whole Wheat, Bread, Baked Product, Lignin, Bread, Baked Product, Cellulose, Bread, Baked Product, Hemicellulose, Bread, Baked Product, Pentosan, Bread, Baked Product, Lignin, Shredded Wheat Cereal, Cellulose, Shredded Wheat Cereal, Pentosan, Shredded Wheat Cereal, Hemicellulose, Shredded Wheat Cereal, Lignin, Wheat Flake Cereal, Cellulose, Wheat Flake Cereal, Hemicellulose, Wheat Flake Cereal, Pentosan, Wheat Flake Cereal, Lignin, Plasma,Cholesterol, Liver, Fat, Feces, Sterol, Cancer

Leverton, R. M.; Coggs, M. C. 1951. Food Choices Of Nebraska Children. Journal Of Home Economics 43:176

Preference, Food Selection, Dietary Survey, Apple, Cantaloupe, Orange, Prune, Raisin, Green Bean, Cabbage, Carrot, Green Pepper, Buttermilk, Cheese, Cottage Cheese, Cereal, Yellow Corn Meal, Leaf Lettuce, Onion, Parsnip, Green Pea, Potato, Sweet Potato, Rutabaga, Squash, Greens, Whole Wheat Bread, Oatmeal, Egg, Canned Fish, Oleomargarine, Spinach, Tomato, Turnip, Brain, Heart, Tongue, Liver, Liver Sausage, Milk, Navy Bean, Soybean, Dried Pea

Levine, L. 1996. Some more discussion about ceral flaking and a little bit about dough sheeting. Cereal Foods World 41(6): 466.

Levine, L. 1998. Some miscellaneous thoughts about extruder energy balances and vacuum venting. Cereal Foods World 43(6): 442.

Levine, L. 1999. The effect of differing geometries on extruder screw performance, Part III. Cereal Foods World44(9): 681.

Levine, L. 1999. The effect of differing geometries on extruder screw performance. Cereal Foods World 44(3): 162.

Levine, L. 2001. Dimensional analysis of flow in high-shear homogenizers. Cereal Foods World 46(1): 24.

Levine, L. 2001. Extruder screw performance, Part V. Cereal Foods World 46(4): 169.

Levine, L. 2001. Extruder screw performance, Part VI. Cereal Foods World 46(6): 248.

Lewicki, P. P.; Busk, G. C.; Peterson, P. L.; Labuza, T. P. 1978. Determination Of Factors Controlling Accurate Measurement Of Aw By The Vapor Pressure Manometric Technique. Journal Of Food Science 43:244

Water Activity, Vapor Pressure Manometer, Lithium Chloride, Sodium Chloride, Lithium Sulfate, Copper Chloride, Magnesium Nitrate, Magnesium Chloride, Beef Stick, Beef, Sausage, Dog, , Corn Flakes, Breakfast Cereal, Raisin, Gelatin, Gel

Lin, P.-Y., Z. Czuchajowska. 1997. General characteristics and milling performance of club wheat vs soft white winter wheat. Cereal Foods World 42(11): 861

Lin, R., W. Li., H. Corke. 1998. Spotlight on Shanxi Province China: Its minor crops and specialty foods. Cereal Foods World 43(4):189.

Lookhart, G.L. 1997. New methods helping to solve the gluten puzzle. Cereal Foods World 42(1): 16.

Lorenz, K.; Lee, V. A. 1977. The Nutritional And Physiological Impact Of Cereal Products In Human Nutrition. Crc Critical Reviews In Food Science And Nutrition 8(4):383

Cereal

MacRitchie, F. 1999. Wheat proteins: characterization and role in flour functionality. Cereal Foods World 44(4): 188.

Maningat, C.C., G.K. Demeritt Jr., R. Chinnaswamy, and S.D. Bassi. 1999. Properties and applications of texturized wheat gluten. Cereal Foods World 44(9): 650.

Mannie, E., E.H. Asp. 1999. Dairy ingredients for bread baking. Cereal Foods World 44(3): 143.

Martin, S.A. and D.W. Anderson. 2000. HACCP adoption in the U.S. food industry. Cereal Foods World 45(4): 152.

Mathewson, P.R. 1998. Common enzyme reactions. Cereal Foods World 43(11): 798.

Mattill, H. A. 1930. The Nutritive Value Of Cereal Breakfast Foods. V. The Biological Value Of Some Cereal Proteins As Determined On Rats. Journal Of Nutrition 3:17

Rat Diet, Cereal, Protein Biological Value, Cereal, Breakfast

Mattill, H. A.; Smith, H. G. 1929. The Nutritive Value Of Cereal Breakfast Foods. Iii. The Rate Of Digestion And Absorption As Determined By Experiments On Rats. Journal Of Nutrition 2:217

Breakfast Cereal

McCleary, B.V. 1999. Enzyme purity and activity in fiber determinations. Cereal Foods World 44(8): 590.

McCleary, B.V. 2001. Two issues in dietary fiber measurement. Cereal Foods World 46(4): 164.

McLaughlin, B. 1998. The art and science of custom flavor creation: an interview with Fikre Menbere. Cereal Foods World 43(6): 418.

McNeill. 1999. Gearing up for the millennium: new healthy fats and oils. Cereal Foods World 44(9): 656.

Midness, L.T. 1999. A new look at Food Safety: Allergens and food safety. Cereal Foods World 44(4): 178.

Miller, H.E., F. Rigelhof, L. Marquart, A. Prakash, and M. Kanter. 2000. Whole-grain products and antioxidants. Cereal Foods World 45(2): 59.

Mullen, J.D. and D.E. Smith. 1968. Protein composition and solubility. Cereal Sci. Today 13: 398.

Willet and Rodco varieties of flour were used to determine the source of differences in mixing properties. The flours, with similar protein contents, were particularly suited to elucidation of the source.

Muller, H.G., M.V. Williams, P.W. Eggitt and J.B.M. Coppock. 1961. Fundamental studies on dough with the Brabender extensograph. I. Determination of stress-strain curves. J. Sci. Food Agric. 12: 513.

This paper reports stretching of flour-water-salt doughs on a Brabender extensograph. A method of converting the empirical load-extension diagrams into stress-strain curves plotted in absolute units is given.

Neff, W.E., W.C. Byrdwell, G.R. List. 2001. A new method to analyze triacylglycerol composition of vegetable oils. Cereal Foods World 46(1): 6.

Niness, K. 1999. Breakfast foods and the health benefits of inulin and oligofructose. Cereal Foods World 44(2): 79.

Niness, K. 1999. Breakfast foods and the health benefits of inulin and oligofructose. Cereal Foods World 44(2): 79.

Noble, I. T.; Dean, M.; Wing, M.; Halliday, E. G. 1933/ In Vitro Digestion Of The Starch Of Long And Short Cooked Cereals. Cereal Chemistry 10:243.

Starch Digestion, Cereal, Diastase, Maltose, Yellow Corn Meal, White Corn Meal, Rolled Oat, Whole Wheat, Farina, Barley, Grain, Endosperm

Nordgren, R.; Andrews, J. S. 1941. The Thiamin Content Of Cereal Grains. Cereal Chemistry 18:802

Thiamin, Wheat, Ash, Soft Wheat, Oat, Corn, Rye, Barley, Grain, Sorghum

O'Brien, L. and R.A. Orth. 1977. Effect of geographic location of growth on wheat milling yield, farinograph properties, flour protein and residue protein. Aust. J. Agric. Res. 28: 5.

The milling yield, flour protein, water absorption, development time, dough breakdown and residue protein were measured from flours grown in different geographical locations. Results are reported in this article.

Ofelt, C.W., A.K. Smith and J. M. Mills. 1954. Baking behaviour and oxidation requirements of soy flour. II. Commercial defatted soy flours. Cereal chemistry 31: 23.

Defatted soy flours were examined to determine their effect on dough and bread properties.

Ofelt, C.W., A.K. Smith and J.M. Mills. 1955. Effect of soy flour on amylograms. Cereal chemistry 32: 48.

An amylograph was used to measure the viscosity of starch. Variations in the type of soy flour added and on the starch viscosity are compared with viscosity effects of malt alpha-amylase and beta-amylase on the same starch.

Ohtsubo, K., H. Toyoshima, and H. Okadome. 1998. Quality assay of rice using traditional and novel tools. Cereal Foods World 43(4): 203.

Okamura, T., M.P. Steinberg, M. Tojo and A.I. Nelson. 1978. Water binding by soy flours as measured by wide line NMR. J. Food Sci. 43: 553.

Water binding capacity of heated and cooled full-fat and defatted soy flour was studied. Data is reported.

Olcott, H. S.; Anderson, W. E.; Mendel, L. B. 1935. The Effect Of Cereal Diets On The Composition Of The Body Fat Of The Rat. Journal Of Nutrition 10:517

Cereal Diet, Rat Diet, Body Fat

Onion, D. K. 1964. Corn In The Culture Of The Mohawk Iroquois. Economic Botany 18(1):60

American Indian, Cereal, Corn

Orth, R.A. and W. Bushuk. 1973. Studies of glutenin. I. Comparison of preparative methods. Cereal Chemistry 50: 106

The purpose of this study was to determine the best method of obtaining pure glutenin.

Osborne, B.G. 2000. Recent developments in NIR analysis of grains and grain products. Cereal Foods World 45(1): 11.

Palmer, J. K.; Walter, B. 1974. Determination Of Sucrose, Glucose And Fructose By Liquid Chromatography. Journal Of Agricultural And Food Chemistry 22:709

Liquid Chromatography, Sugar, Glucose, Sucrose, Fructose, Cereal, Grain, Banana, Apple Juice, Grape Juice, Orange Juice, Corn Flakes, Stachyose, Raffinose, Maltose, Lactose, Galactose, Xylose, Mannose, Rhamnose, Fucose

Parman, G. K. 1968. Fortification Of Cereals And Cereal Products With Proteins And Amino Acids. Journal Of Agricultural And Food Chemistry 16:168

Fortification, Cereal Protein, Cereal Amino Acid

Paterson, A.H., Y.-R. Lin, Z. Li, K.F. Schertz, J.F. Doebley, S.R.M. Pinson, S.-C. Liu, J.w. Stansel, J.E. Irvine. 1995September 22. Convergent domestication of cereal crops by independent mutations at corresponding genetic loci. Science 269-1714.

Paulis, J.W., J.S. Wall and W.F. Kwolek. 1974. A rapid turbidimetric analysis for zein in corn and its correlation with lysine content. Journal Agriculture and Food Chemistry 22: 313.

The paper describes a method for estimating lysine in corn of normal and high-lysine type that is rapid, economical and simple.

Peplinski, A.J., O.L. Brekke, E.L. Griffin, G. Hall and L.D. Hill. 1975. Corn quality as influenced by harvest and drying conditions. Cereal Foods World. 20: 145.

The objective of this study was to determine the effects of various combinations of harvest, moisture, combine sheller damage and drying temperature on corn quality. Four varieties of corn were processed under the same conditions and data was collected on the variability of quality.

Perron, C.E., O.M. Lukow, W. Bushuk, and F. Townley-Smith. 1999. The blending potential of diverse wheat cultivars in a frozen dough system. Cereal Foods World 44(9): 667.

Peters, M.J. 2001. Near infrared analyzers in the snack food industry. Cereal Foods World 46(6): 246.

Peters, M.J. 2001. Near infrared analyzers in the snack food industry. Cereal Foods World 46(6): 246.

Petteruti, M. 1999. Standardized testing methods for botanicals. Cereal Foods World 44(2): 96.

Poldermans, B. and P. Schoppink. 1999. Controlling the baking process and product quality with enzymes. Cereal Foods World 44(3): 132.

Pomeranz, Y. 1971. Biochemical And Functional Changes In Stored Cereal Grains. Crc Critical Reviews In Food Technology 2:45

Cereal, Storage

Pomeranz, Y. 1973. Structure And Mineral Composition Of Cereal Aleurone Cells As Shown By Scanning Electron Microscopy. Cereal Chemistry 50:504

Barley, Scanning Electron Microscopy, Cereal, Aleurone Cell, Starch,Rye Bread, X-Ray Microanalysis, Magnesium, Phosphorus, Potassium

Porter, M.A. and L.L. Skarra. 1999. Reducing costs through the inclusion of soy flour in breads. Cereal Foods World 44(9): 632.

Pringle, F.E., E.J. Monahan, E.F. Caldwell. 2000. Packaging of ready-to-eat breakfast cereals. Cereal Foods World 45(6): 255.

Psotka, J. 1999. Utilizing predictive technologies in milling and baking. Cereal Foods World 44(1): 30.

Psotka, J. 2001. Digital image ananlysis of finished food products. Cereal Foods World 46(1): 20.

Rajasekharan, N. 1967. The Use Of Coconut Preparations As A Protein Supplement In Child Feeding. Journal Of Food Science And Technology 4:59

Coconut, Moisture, Coconut Shell, Coconut Kernel, Coconut, Water, Coconut Cake, Copra, Coconut, Protein, Coconut, Fat, Coconut, Fiber, Coconut, Carbohydrate, Coconut, Ash, Coconut Oil, Protein Efficiency Ratio, Infant Food, Cereal, Protein , Coconut, Amino Acid

Randolph, L. F. 1976. Contributions Of Wild Relatives Of Maize To The Evolutionary History Of Domesticated Maize: A Synthesis Of Divergent Hypothesis I. Economic Botany 30(October-December):321

Cereal, Corn

Ranum, P. 1997. Bread, beer, and corn soy blend in Tanzania. Cereal Foods World 42(8): 717.

Ranum, P. 1998. A dialog on enriched white flour and bread. Cereal Foods World 43(5): 384.

Ranum, P. 1999. Improving the nutritional content of rice. Cereal Foods World 44(1): 27.

Ranum, P. 1999. Zinc enrichement of cereal staples. Cereal Foods World 44(8): 604.

Ranum, P. 2000. Fortification of high-extraction wheat flours. Cereal Foods World 45(6): 267.

Rasper, V.F. 1975. Dough rheology at large deformations in simple tensile mode. Cereal chemistry 52: 24r.

This article reports an investigation to determine the practical significance of any relationship of rheological parameters and baking performance of flours.

Reeve, R. M.; Walker, H. G. 1969. The Microscopic Structure Of Popped Cereals. Cereal Chemistry 46:227

Popped Cereal

Riaz, M.N. 1999. Healthy baking with soy ingredients. Cereal Foods World 44(3): 136.

Riaz, M.N. 1999. Soybeans as functional foods. Cereal Foods World 44(2): 88.

Rich, D.C. 1998. Artificial intelligence in today's colorant management systems. Cereal Foods World 43(6): 415.

Risch, S.J. 1998. European packaging regulations. Cereal Foods World 43(4): 223.

Robins, B.A. 1954. Formula, dough mixing methods, and keeping qualities of a sweet yeast roll mix. M.S. thesis. Oregon State University, Corvallis, Ore.

Mixogram measurements were determined on sweet roll mix that had been stored different lengths of time.

Ropa, D.J. 1999. The functional role of honey in baked goods. Cereal Foods World 44(3): 140.

Rotruck, J. 1999. A new look at food safety: Genetically modified plants and food safety. Cereal Foods World 44(4): 181.

Rowe, S. 1999. A New Look at Food Safety: Consumer perceptions of food and nutrition news. Cereal Foods World 44(4): 176.

Sahai, D., and D.S. Jackson. 2001June. A novel enzymatic nixtamalization process for producing corn masa flour. Cereal Foods World 46(6): 240.

Saunder, R. M.; Betschart, A. A.; Kohler, G. O. 1975. By-Product Utilization: Preparation Of Cereal Protein Concentrates. Bakers Digest 49(1):49

Protein Concentrate, Cereal Concentrate, Wheat Flour, By-Product, Protein Efficiency Ratio, Protein Digestibility, Triticale, Wheat Short, Wheat Millrun, Wheat Bran, Rice Bran, Triticale Bran, Soybean Bread, Specific Volume, Grain, Bread, Break And Shred, Texture, High Protein Bread

Schroeder, L.f. and R.C. Hoseney. 1978. Mixograph studies. II. Effect of activated double-bond compounds on dough-mixing properties. Cereal Chemistry 55: 348.

Mixograph recordings are shown to indicate the mechanisms of changes that occur during mixing. Other chemical tests were done concurrently with the mixograph evaluations in order to define the changes.

Schultz, A. S.; Atkin, L.; Frey, C. N. 1941. A Preliminary Survey Of The Vitamin B1 Content Of American Cereals. Cereal Chemistry 18:106

Cereal, Thiamin, Barley, Wheat, Oat, Corn, Rye, Buckwheat, Millet

Seib, P.A. 2000. Reduced-amylose wheats and Asian noodles. Cereal Foods World 45(11): 504.

Shadow, W. and A. Carrasco. 2000. Practical single-kernel NIR/Visible analysis for small grains. Cereal Foods World 45(1): 16.

Shammas, E.; Adolph, W. H. 1954. Nutritive Value Of Parboiled Wheat Used In The Near East. Journal Of The American Dietetic Association 30:982

Cereal, Near East, Parboiled Wheat

Shapiro, R. 2000August. The double-edged sword of technological advancement: food authenticity and economic adulteration. Cereal Foods World 45(8): 376.

Shewry, P.R. 1999. The synthesis, processing, and deposition of gluten proteins in the developing wheat grain. Cereal Foods World 44(8): 587.

Shuey, W.C. 1975. Practical instruments for rheological measurements on wheat products. Cereal Chemistry 52: 42r

Instruments used in quality control by cereal technologists to measure the rheological properties of wheat and wheat products are presented in this article. The instruments' applications to basic research and their limitations for adaptation to various measurements are also included.

Shukla, T.P. 1975. Cereal proteins: Chemistry and food applications. CRC Crit. Rev. Food Sci. Nutr. 6: 1.

Commercially grown and newly developed cereal grains are assessed by the author. The chemistry, physical and functional properties, nutritive value and potential food applications are evaluated. A comparative review of wheat proteins is also included.

Shukla, T.P. 1998. Nutraceutical novelties: trends in proprietary technology. Cereal Foods World 43(5): 388.

Shurpalekar, S.R. and C. Prabhavathi. 1976. Brabender farinograph, research extensometer, and Hilliff chapatti press as tools for standardization and objective assessment of chapatti dough. Cereal Chemistry 53: 457

This experiment demonstrated successful use of the Brabender farinograph, Henry Simon Research extensometer and Hilliff chapatti press for standardization and evaluation of chapatti doughs.

Siebenmorgen, T.J. 1998. Influence of postharvest processing on rice quality. Cereal Foods World 43(4): 200.

Simmonds, N. 1965. The Grain Chenopods Of The Tropical American Highlands. Economic Botany 19(3):223

Cereal, Latin America

Singh, N. and M. Cheryan. 1997. Microfiltration for clarification of corn starch hydrolysates. Cereal Foods World 42(1): 21.

Skarra, L. 2000. Role of the outside development company or consultant. Cereal Foods World 45(6): 270.

Skarra, L. 2001. Quality assurance from a different point of view. Cereal Foods World 46(4): 170.

Skukla, T.P. 1999. Genetic modification and enzymes for cereal processing. Cereal Foods World 44(1): 28.

Slavin, J., L. Marquart, D. Jacobs, Jr. 2000. Consumption of whole-grain foods and decreased risk of cancer: proposed mechanisms. Cereal Foods World 45(2): 54.

Smewing, J. 1997. Analyzing the texture of pasta for quality control. Cereal Foods World 42(1): 8.

Smith, A. M.; Agiza, A. H. 1951. The Amino-Acids Of Several Grassland Species, Cereals And Bracken. Journal Of The Science Of Food And Agriculture 2:503

Cereal Amino Acid, Bracken, Amino Acid

Smith, D.E., J.P. Van Buren and J.S. Andrews. 1957. Some effects of oxygen and fat upon the physical and chemical properties of flour doughs. Cereal Chemistry34: 337.

The relationships between oxygen uptake, sulfhydryl value, extensogram height, farinograph, consistency and the lipids of various flours were studied.

Sollars, W.F. 1958. Fractionation and reconstitution procedures for cake flours. Cereal Chemistry 35: 85.

Bleached and unbleached cake flours were evaluated by separation techniques and analysis in yellow, white and angelfood cakes.

Sollars, W.f. and G.L. Rubenthaler. 1975. Flour fractions affecting farinograph absorption. Wheat. Cereal Chemistry 52: 420

This paper reports the results of fractionation and reconstitution techniques in flour. Their application to farinograph absorption is also reported.

Spearing, C. 2001. Reducing extruder wear through material selection. Cereal Foods World 46(6): 233.

Stalling, D.L. 2001. Improving resource utilization through digital exchanges. Cereal Foods World 46(1): 14.

Stamberg, O.E. and C.H. Bailey. 1940. Plasticity of doughs. Cereal Chemistry 17: 37.

Water absorption and farinograms of a variety of flours were reported.

Stamberg, O.E. and C.H. Bailey. 1942. The effect of heat treatment of milk in relation to baking quality as shown by polarograph and farinograph studies. Cereal Chemistry 19: 507.

The farinogram and polarogram were used to evaluate the effect of heated and unheated milk on flour.

Stamberg, O.E. and P.P. Merritt. 1941. Quantity of dough in relation to the use of the farinograph. Cereal Chemistry 18: 627.

The influence of the farinograph upon farinograms of wheats with a range of protein contents is reported.

Stark, A.L., L.D. Satterlee and J.G. Kendrick. 1975. Computer blending and laboratory evaluation of added food proteins for specific functional and nutritional properties. Food Prod. Develop. 9(7): 38.

This article discusses the feasibility and validity of nutrient quality computer simulations for bread fortification, snack fortification, cookie fortification and sausage extension.

Stauffer, J.E. 1996. Kid stuff. Cereal Foods World41(6): 471.

Stauffer, J.E. 1998. Food quality protection act. Cereal Foods World 43(6): 444.

Stauffer, J.E. 1999. Human factors ananlysis. Cereal Foods World 44(4): 199.Marquart, L. 2000. An introduction to whole grains and their health benefits. Cereal Foods World 45(2): 50.

Stauffer, J.E. 1999. Nutraceuticals. Cereals Foods World 44(2): 115.

Stauffer, J.E. 1999. Organic foods. Cereal Foods World 44(9): 677.

Stauffer, J.E. 2000. Food safety in the United States in the year 2000. Cereal Foods World 45(4): 173.

Stauffer, J.E. 2001. Food allergies. Cereal Foods World 46(4): 166.

Stave, J.W., K. Magin, H. Schimmel, T.S. Lawruk, P. Wehling, A.R. Bridges. 2000. AACC collaborative study of a protein method for detection of genetically modified corn. Cereal Foods World 45(11): 497.

Strobel, R.G. and J. Holme. 1963. Chemical composition of the water-soluble constituents of bleached cake flour. Cereal chemistry 40: 361.

Electrophoresis at pH 2.27 was used to fractionate the water-soluble constituents of bleached cake flour. Fractions were analyzed for amino acid composition and ash, moisture, nitrogen and carbohydrate content.

Stuckey, B. N. 1955. Increasing Shelf Life Of Cereals With Phenolic Antioxidants. Food Technology 9:585

Cereal, Shelf Life, Phenolic Antioxidant

Sullivan, B. 1965. Wheat protein research. Fifty years of progress. Cereal Sci. Today 10: 338.

This paper includes discussions of current problems in analysis of the constitution, structure and properties of wheat proteins, particularly gluten.

Sure, B. 1951. Nutritional Values Of Proteins In Various Cereal Breakfast Foods. Food Research 16:161

Cereal Protein, Breakfast Cereal, Protein

Swanson, C.O. and A.C. Andrews. 1943. Factors which influence the physical properties of dough. V. Gluten protein as the main factor affecting the pattern of mixograms. Cereal chemistry 20: 61.

This study investigated the effect of different levels of gluten present in flour on mixogram patterns.

Swanson, C.O. and A.C. Andrews. 1945. Dough development and mechanical gluten dispersion in relation to amount of mixing and to the flour-water ratio. Cereal chemistry 22: 60.

By measuring the stiffness or slackness of dough the investigators determined the rate and amount of dough development as well as the flour-water ratios to see if these variables influenced gluten dispersions. Other factors which could influence gluten dispersions were also investigated.

Swanson, C.O. and J.A. Johnson. 1943. Description of mixograms. Cereal chemistry 20: 39.

This paper deals with describing mixograph curve characteristics. Correlation of these curve characteristics with baking and other quality measurements is also reported.

Thiessen, R. Jr.; Reussner, G. H. Jr. 1958. Amino Acid Supplements. Lysine Supplementation Of A Breakfast Cereal And Milk Combination. Journal Of Agricultural And Food Chemistry 6:368

Milk, Breakfast Cereal, Lysine, Lysine Supplementation

Thorn, J.A. and J.W. Ross. 1960. Determination of yeast growth in doughs. Cereal Chemistry 37: 415.

Yeast cells were quantitatively recovered from dough by a process in which the dough was blended, starch was gelatinized by heat-treatment and the major part of the starch and protein solubilized by digestion with fungal amylase and protease.

Tipples, K.H. and R.H. Kilborn. 1977. Factors affecting mechanical dough development. V. Influence of rest period on mixing and "unmixing" characteristics of dough. Cereal Chemistry 54: 92.

The relationships between mixing, mixograph techniques and procedures, resulting mixograms and bread quality is reported.

Tracey, M.V. 1967. Gluten: New light on an old protein. Cereal Sci. Today 12: 193.

This paper includes a review of knowledge of gluten. A discussion of the nature and composition of wheat gluten is also included.

Trout, T.J., D.C. Kincaid, D.T. Westerman. 1994 Comparison of Russet Burbank yield and quality under furrow and sp r i n k l e r i r r i g a t i o n . A m e r i c a n P o t a t o J o u r n a l 7 1 ( 1 ) : 1 5 .

Trujillo, A.J. 2000. Cereal food industry: Are you HACCP ready? Cereal Foods World 45(4): 157.

Tsai, C.-Y. And A. Dalby. 1974. Comparison of the effect of shrunken-4, opaque-2, opaque-7, and floury-2 genes on the zein content of maize during endosperm development. Cereal chemistry 51: 825.

The zein content and pattern of maize endosperm is reported from shrunken-4, opaque-2, opaque-7 and flour-2 corn. The gene pattern is also discussed in this paper.

Tydrich, L. 1996. New applications for ATP bioluminescence methods. Cereal Foods World 41(6): 463.

Usher, A. 1913. The History Of The Grain Trade In France. Harvard University Press

Cereal, Europe

Van Der Kamp, J.W. 2000. Genetically modified foods in Europe. Cereal Foods World 45(1): 19.

Van Der Sluijs, A.M.C., K.M. Behall, L. Douglass, E. Prather, D.J. Scholfield, and J. Hallfrisch. 1999. Effect of cooking on the beneficial soluble beta-glucans ini oatrim. Cereal Foods World 44(4): 194.

Varughese, G., W.H. Pfeiffer, and R.J. Pena. 1996. Triticale: a successful alternative c rop (Part I). Cereal Foods World 41(6): 474.

Veal, E.F. and A. Mackey. 1962. Dough variation and bread quality. Tech. Bull. 60. Oregon Agric. Exp. Sta., Corvallis, Ore

Large variations in the speed of mixing, temperature during mixing, flour-water ratio and the straight dough procedure were examined to determine the effect of these factors on bread quality.

Yamazaki, W.T. 1947. Note on a rapid method for estimation of mixogram area. Cereal chemistry 24: 518.

A large number of mixograms were studied to develop a method for rapidly estimating the mixogram area.

Vinson, J.A. 1999. The functional food properties of figs. Cereal Foods World 44(2): 82.

Wainwright, B. 1999. Oils and fats for the baking industry. Cereal Foods World 44(3): SR-16.

Walker, C.E. 1999. New flour mill commissioned near Suez. Cereal Foods World 44(1): 10.

Wrigley, C.W. and F. Bekes. 1999. Glutenin-protein formation during the continuum from anthesis to processing. Cereal Foods World 44(8): 562.

Zalik, S. And M. Ostafichuk. 1960. Note on a method of appraising mixogram data. Cereal Chemistry 37: 105.

A new method of evaluating the area of mixograms is compared with the standard method.

Zente, J.A. 2000. Laboratory and in-line moisture and composition measurements. Cereal Foods World 45(1): 5.

Zuckerman, H.W. 2000. Shaped grain products: a new technology for cereal and breakfast foods. Cereal Foods World 45(6): 253.