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1. Cereal foods world
American Association of Cereal Chemists
Cereal foods world, ISSN 0146-6283, 1975
Céréales (Aliment) | Banques | United States | Moulins à farine | Periodicals | Cereal products industry | Chimie industrielle | Cereal products | Périodiques
Journal
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2. Engineering aspects of cereal and cereal-based products
by Reis Correia, Paula Maria dos, 1967 and Guiné, Raquel Pinho Ferreira
2013, Contemporary food engineering, ISBN 1439887020, xix, 347
Food industry and trade | Cereal products
Book
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3. Gluten-free cereal products and beverages
by Dal Bello, Fabio and Arendt, Elke
2008, 1st ed., Food science and technology, ISBN 0123737397, xvi, 445 p., [6] p. of plates
Gluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of... 
Industrial chemistry & manufacturing technologies | Gluten-free foods | Gluten-free diet
Book
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4. Corn: culture, processing, products
by Inglett, G. E. 1928
1970, Major feed and food crops in agriculture and food series., ISBN 9780870550881, ix, 369
Corn | Maïs | Corn products industry
Book
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5. Technology of functional cereal products
by Hamaker, Bruce R
2008, Woodhead Publishing in food science, technology and nutrition, ISBN 1420066730, xx, 548
Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and... 
Produits céréaliers | Produits céréaliers enrichis | Nutraceutiques | Functional foods | Cereal products | Enriched cereal products | Industrial chemistry & manufacturing technologies
Book
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6. Bioconversion of cereal products
by Godon, B and Boudreau, Armand
1994, ISBN 9781560816003, xvi, 219
Biotechnology | Cereal products
Book
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7. Journal of cereal science
Journal of cereal science, ISSN 0733-5210, 1983
Produits céréaliers | Periodicals | Cereal products | Céréales (Aliment)
Journal
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8. Proposed fortification policy for cereal-grain products
National Research Council (U.S). Food and Nutrition Board
1974, ISBN 0309022320, vii, 36
Produits céréaliers enrichis | Enriched cereal products
Book
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9. Full Text Food industry by-products used as functional ingredients of bakery products
by Martins, Z.E and Pinho, O and Ferreira, I.M.P.L.V.O
Trends in Food Science & Technology, ISSN 0924-2244, 09/2017, Volume 67, pp. 106 - 128
Functional ingredients obtained from industrial by-products (BP) are a promising vehicle for the nutritional improvement of traditional bakery products and may... 
Functional ingredients | Biscuits | Agroindustry by-products | Cakes | Bread | FOOD SCIENCE & TECHNOLOGY | RICE BRAN | BREWERS SPENT GRAIN | PHYSICOCHEMICAL PROPERTIES | WHEAT BREAD | GRAPE SEED POWDER | DIETARY FIBER | SENSORY PROPERTIES | TOTAL PHENOLIC CONTENT | QUALITY CHARACTERISTICS | DOUGH RHEOLOGY | Wineries | Legumes | Vegetables | Cereals | Nuts | Nutrition | Baked goods | Ingredients | Byproducts | Food production | Oilseeds | By products | Minerals | Properties (attributes) | Diet | Food industry | Bakery products | Dough | Sensory properties | Food processing industry | Dietary fiber | Wheat
Journal Article
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10. Storage of cereal grains and their products
by Christensen, Clyde M and American Association of Cereal Chemists
1982, 3rd ed., ISBN 0913250236, 544
Entreposage | Céréales | Storage | Grain
Book
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11. Cereals and cereal products
: Third supplement to McCance and Widdowson's The composition of foods
by Holland, B and Unwin, I. D and Buss, D. H and McCance, R. A and Royal Society of Chemistry (Great Britain) and Great Britain. Ministry of Agriculture, Fisheries and Food
1988, ISBN 9780851867434, ix, 147
Analyse | Produits céréaliers | Céréales | Cereal products | Grain | Analysis
Book
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12. Storage of cereal grains and their products
by Sauer, D. B and American Association of Cereal Chemists
1992, 4th ed., AACC monograph series., ISBN 0913250740, 615
Produits céréaliers | Entreposage | Céréales | Storage | Cereal products | Grain
Book
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13. Nutritional value of cereal products, beans, and starches
by Bourne, Geoffrey H
1989, ISBN 9783805549929, vii, 260
Analyse | Beans | Céréales | Haricots | Starch | Grain | Analysis | Amidon
Book
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14. The constituents of wheat and wheat products
by Bailey, Clyde Harold, 1887
1944, American Chemical Society. Monograph series, no. 96, 332
Wheat
Book
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15. Storage of cereal grains and their products
by Christensen, Clyde Martin and American Association of Cereal Chemists
1974, 2nd ed., Monograph series, ISBN 0913250058, Volume 2., 549
Entreposage | Céréales
Book
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16. Technology of functional cereal products
by Hamaker, Bruce R
2008, Woodhead Publishing in food science, technology, and nutrition, ISBN 1420066730
Functional foods | Enriched cereal products | Cereal products
Web Resource
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17. Storage of cereal grains and their products
by Anderson, J. A and Alcock, A. W and American Association of Cereal Chemists
1954, Monograph series / American Association of Cereal Chemists, Volume 2., ix, 515
Céréales | Storage | Diseases and injuries | Grain | Diseases and pests | Séchage | Entreposage | Maladies et fléaux | Maladies et dommages | Drying
Book
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18. Preservation and storage of grains, seeds, and their by-products
: cereals, oilseeds, pulses and animal feed
by Multon, J. L
1988, ISBN 9782852064362, xxiv, 1095
Postharvest physiology | Céréales | Technologie après récolte | Postharvest technology | Grain | Cultures de semences | Seed crops | Physiologie après récolte
Book
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19. Full Text Cultivated Ancient Wheats (Triticum spp.): A Potential Source of Health‐Beneficial Food Products
by Arzani, Ahmad and Ashraf, Muhammad
Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 05/2017, Volume 16, Issue 3, pp. 477 - 488
A sustainable and wholesome food supply is the most important incentive that has led to an increasing interest in ancient wheats over the past few decades.... 
emmer | diversity | Triticum | spp | flour | einkorn | spelt | grain | nutrient rich food | Triticum spp | WHOLE-GRAIN INTAKE | NUTRITIONAL CHARACTERISTICS | FOOD SCIENCE & TECHNOLOGY | AMYLOSE CONTENT | TURGIDUM SSP DICOCCUM | PHENOLIC-ACID | CELIAC-DISEASE | FUNCTIONAL-PROPERTIES | ENVIRONMENTAL-FACTORS | BREAD WHEAT | CHEMICAL-COMPOSITION | Cereals | Food sources | Dietary minerals | Grain | Domestication | Gene pool | Genetic diversity | Minerals | Biodiversity | Vitamins | Climate change | Plant breeding | Food
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20. Full Text Optimisation of selective alkaline extraction for Cr(VI) determination in dairy and cereal products by HPIC–ICPMS using an experimental design
by Hernandez, Fanny and Séby, Fabienne and Millour, Sandrine and Noël, Laurent and Guérin, Thierry
Food Chemistry, ISSN 0308-8146, 01/2017, Volume 214, pp. 339 - 346
This study presents the optimisation through an experimental design then the validation of a method to determine Cr(VI) in certain foodstuffs by... 
Milk and cereal products | Alkaline extraction | Cr(VI) | Method validation | HPIC–ICPMS | HPIC-ICPMS | QUANTIFICATION | STABILITY | FOOD SCIENCE & TECHNOLOGY | PERFORMANCE LIQUID-CHROMATOGRAPHY | CHROMIUM SPECIATION | TRACE-ELEMENTS | NUTRITION & DIETETICS | VESSEL MICROWAVE DIGESTION | CHEMISTRY, APPLIED | FOODSTUFFS | SPECTROMETRY | Dairy Products - analysis | Spectrophotometry, Atomic - methods | Edible Grain - chemistry | Research Design | Chromium - analysis | Cereal products | Index Medicus
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