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	题名	作者	年代	出处	被引量
1	Whole grain phytochemicals and health显示文摘	Rui Hai Liu	2007	Journal of Cereal Science2007，，3：	4
2	Sorghum and millet phenols and antioxidants显示文摘	Linda Dykes Lloyd W. Rooney	2006	Journal of Cereal Science2006，，3：	2
3	Waxy wheat as a functional food for human consumption显示文摘	Shuzo Fujita Takako Kumagai Mashimi Yanagimachi Suguru Sakuraba Ryuichi Sanpei Mika Yamoto Haruka Tohara	2012	Journal of Cereal Science2012，，3：	2
4	Wheat bran tissue fractionation using biochemical markers显示文摘	Carole Antoine Stéphane Peyron Valérie Lullien-Pellerin Jo?l Abecassis Xavier Rouau	2004	Journal of Cereal Science2004，，3：	2
5	Ageing of Stored Rice: Changes in Chemical and Physical Attributes显示文摘	Z. Zhou K. Robards S. Helliwell C. Blanchard	2002	Journal of Cereal Science2002，，1：	2
6	Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding显示文摘	Youna Hemery Marc Chaurand Ulla Holopainen Anna-Maija Lampi Pekka Lehtinen Vieno Piironen Abdelkrim Sadoudi Xavier Rouau	2010	Journal of Cereal Science2010，，1：	2
7	Effect of additives on flavonoids, d - chiro -Inositol and trypsin inhibitor during the germination of tartary buckwheat seeds显示文摘	Li Wang Xiaodan Li Meng Niu Ren Wang Zhengxing Chen	2013	Journal of Cereal Science2013，，2：	2
8	Functional properties of wheat glutenin 显示文摘	Weegels P L Hamer R J	1996	Journal of Cereal Science1996，23，：	2
9	Glutenin macropolymer:a gel formed by glutenin particles 显示文摘	Don C Lichtendonk W Plijter	2003	Journal of Cereal Science2003，37，：	2
10	Rheology of mixture of glutenin subfractions显示文摘	Tsiami A A Bot A	1997	Journal of Cereal Science1997，26，：	2
11	Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality显示文摘	J. Zhu S. Huang K. Khan L. O?Brien	2001	Journal of Cereal Science2001，，2：	2
12	Barley for food: Characteristics, improvement, and renewed interest显示文摘	Byung-Kee Baik Steven E. Ullrich	2008	Journal of Cereal Science2008，，2：	2
13	Application of polymer science to protein of gluten显示文摘	Singh H MacRitche F	2001	Journal of Cereal Science2001，33，：	2
14	Size characterisation of wheat proteins,particularly glutenin,by asymmertrical Flow Field-Flow Fraction显示文摘	Wahlund K G Gustavsson M	1996	Journal of Cereal Science1996，23，：	2
15	Size characterisation of glutenin polymers by HPS显示文摘	Carceller J L Aussenac T	2001	Journal of Cereal Science2001，33，：	2
16	Characterisation and functional properties of Australian rice protein isolates显示文摘	Samson Agboola Darren Ng Dominic Mills	2005	Journal of Cereal Science2005，，3：	2
17	On the elasticity of wheat gluten显示文摘	Belton P S	1998	Journal of Cereal Science1998，29，：	2
18	Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved显示文摘	VAN DER BORGHT A GOESAERT H VERAVERBEKE W S	2005	Journal of Cereal Science2005，41，3：	1
19	Interaction of heat- moisture conditions and physical properties in oat processing: II Flake quality显示文摘	Gates F K Sontag Strohm T Stoddard F L	2008	Journal of Cereal Science2008，，48：	1
20	Identification of new puroindoline genotypes and their relationship to flour texture among wheat cultivars显示文摘	Ohnishi N Nagamine T	2005	Journal of Cereal Science2005，41，：	1

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