VOL. 94 · NO. 3 | March 2014
 
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CANADIAN GRAIN COMMISSION, GRAIN RESEARCH LABORATORY 100TH ANNIVERSARY
94(3), (16 September 2013) https://doi.org/10.1139/cjps2012-337
KEYWORDS: barley, simple sequence repeats, microsatellites, variety identification, cultivar identification, Orge, microsatellites, SSR, différenciation des variétés, identification du cultivar
94(3), (16 September 2013) https://doi.org/10.1139/CJPS2012-324
KEYWORDS: Genetically engineered, detection methods, low level presence, tolerance, polymerase chain reaction, Génétiquement modifié, méthodes de détection, présence en faible concentration, tolérance, réaction en chaîne par la polymérase
94(3), (16 September 2013) https://doi.org/10.1139/CJPS2013-075
KEYWORDS: buckwheat, milling, rutin, fagopyritols, dietary fibre, buckwheat flour, bran, Sarrasin, mouture, rutine, fagopyritols, fibres alimentaires, farine de sarrasin, son
94(3), (3 January 2014) https://doi.org/10.1139/CJPS2013-043
KEYWORDS: Ultrasonics, wheat noodles, rheology, ultrasons, nouilles de blé, rhéologie
94(3), (4 March 2014) https://doi.org/10.1139/CJPS2013-118
KEYWORDS: Grain protein, malt extract, starch-degrading enzymes, endosperm modification, Protéines du grain, extrait de malt, enzymes dégradant l'amidon, modification de l'endosperme
94(3), (3 January 2014) https://doi.org/10.1139/CJPS2013-094
KEYWORDS: durum, sprout damage, falling number, quality, Dur, dommages causés par la germination, temps de chute de Hagberg, qualité
94(3), (22 November 2013) https://doi.org/10.1139/CJPS2013-096
KEYWORDS: mycotoxin, processing, pasta, exposure, Mycotoxine, transformation, pâtes, exposition
94(3), (22 November 2013) https://doi.org/10.1139/cjps2012-331
KEYWORDS: Yellow pea, mature and immature, cooking time, physicochemical characteristics, Pois jaune, mature et immature, tenue à la cuisson, propriétés physicochimiques
94(3), (10 December 2013) https://doi.org/10.1139/CJPS2013-229
KEYWORDS: barley, oats, oat bran, barley fibre, beta-glucans, milling, Orge, avoine, son d'avoine, fibres d'orge, bêta-glucanes, mouture
94(3), (4 March 2014) https://doi.org/10.1139/CJPS2013-053
KEYWORDS: Malting barley, malt quality, micro-malting, l'orge brassicole, qualité de le maltage, micro-maltage
94(3), (20 January 2014) https://doi.org/10.1139/cjps2013-018
KEYWORDS: Flax seed, antioxidant, hull, Linum usitatissimum, peroxide, aldehyde, lin, antioxydante, Linum usitatissimum, peroxyde, aldehyde
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