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Articles (96)

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1-10 of 96 results for corn meal

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Select article: Emulsifying Properties of Chemically Deamidated Corn (Zea Mays) Gluten Meal

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Research article

First published 2010-6

Emulsifying Properties of Chemically Deamidated Corn (Zea Mays) Gluten Meal

I. Flores, V. Cabra, M.C. Quirasco [...]

Food Science and Technology International

Select article: Rheological properties of corn meal dough / Propiedades reológicas de la pasta de harina de maíz

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Research article

First published 1999-2

Rheological properties of corn meal dough / Propiedades reológicas de la pasta de harina de maíz

T. Lo, R.G. Moreira, E. Castell-Pérez

Food Science and Technology International

Select article: Lessened Incidence of Caries when Casein Replaces Milk in the Coarse Corn Meal Diet

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Research article

First published 1938-4

Lessened Incidence of Caries when Casein Replaces Milk in the Coarse Corn Meal Diet

C. A. Lilly

Experimental Biology and Medicine

Select article: Effect of Moisture Content and Screw Speed on the Physical Chemical Properties of an Extruded Crab-based Snack

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Research article

First published 2005-04

Effect of Moisture Content and Screw Speed on the Physical Chemical Properties of an Extruded Crab-based Snack

V. A. Obatolu, D. I. Skonberg, M. E. Camire [...]

Food Science and Technology International

Select article: Various Antibiotics and 3-Nitro-4-Hydroxyphenyl Arsonic Acid in Corn-Peanut Meal Rations for Swine. ∗

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Research article

First published 1951-12

Various Antibiotics and 3-Nitro-4-Hydroxyphenyl Arsonic Acid in Corn-Peanut Meal Rations for Swine. ∗

Harold D. Wallace, William A. Ney, Tony J. Cunha

Experimental Biology and Medicine

Select article: Note: Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry/Nota: Efecto del contenido de húmedad en las propiedades reológicas de masa de maíz cocida usando viscometría de compresión entre dos platos lubricados

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Research article

First published 1995-2

Note: Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry/Nota: Efecto del contenido de húmedad en las propiedades reológicas de masa de maíz cocida usando viscometría de compresión entre dos platos lubricados

R.G. Moreira, T.-Er Lo, M.E. Castell-Perez

Food Science and Technology International

Select article: Effect of Storage Temperature on Survival and Recovery of Thermal and Extrusion Injured Escherichia coli K-12 in Whey Protein Concentrate and Corn Meal

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Research article

First published 2013-01

Effect of Storage Temperature on Survival and Recovery of Thermal and Extrusion Injured Escherichia coli K-12 in Whey Protein Concentrate and Corn Meal

Dike O. Ukuku, Sudarsan Mukhopadhyay, Charles Onwulata

Foodborne Pathogens and Disease

Select article: Nicotinic Acid and Pantothenic Acid Content of Sunflower Seed Meal and Some Oil Seed Products. ∗

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Research article

First published 1946-11

Nicotinic Acid and Pantothenic Acid Content of Sunflower Seed Meal and Some Oil Seed Products. ∗

Avis Rector, Harry G. Day, L. S. McClung

Experimental Biology and Medicine

Select article: Use of a Deficient Ration for Chicks in Bioassay of Gonadotrophic Hormones. ∗

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Research article

First published 1953-11

Use of a Deficient Ration for Chicks in Bioassay of Gonadotrophic Hormones. ∗

John J. Lane, John R. Paysinger

Experimental Biology and Medicine

Select article: An outbreak of aflatoxin poisoning in dogs associated with aflatoxin B1–contaminated maize products

Free access

Case report

First published 2013-3

An outbreak of aflatoxin poisoning in dogs associated with aflatoxin B1–contaminated maize products

Angelica Terezinha Barth Wouters, Renata Assis Casagrande, Flademir Wouters [...]

Journal of Veterinary Diagnostic Investigation

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