| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A kinetic study of bread staling by differential scanning calorimetry and compressibility measurements. The effect of added monoglyceride
|
Russell, Peter L.
|
|
1983
|
|
4 |
p. 297-303
7 p.
|
artikel
|
| 2 |
A kinetic study of bread staling by differential scanning calorimetry and compressibility measurements. The effect of different grists
|
Russell, Peter L.
|
|
1983
|
|
4 |
p. 285-296
12 p.
|
artikel
|
| 3 |
Alteration to grain, flour and dough quality in three wheat types with variation in soil sulfur supply
|
Moss, H.J.
|
|
1983
|
|
4 |
p. 255-264
10 p.
|
artikel
|
| 4 |
α-amylase content of premature unsprouted wheat grains
|
Cornford, C.A.
|
|
1985
|
|
4 |
p. 295-304
10 p.
|
artikel
|
| 5 |
Amyloglucosidase-catalysed erosion of native, surface-modified and chlorine-treated wheat starch granules. The influence of surface protein
|
Greenwell, P.
|
|
1985
|
|
4 |
p. 279-293
15 p.
|
artikel
|
| 6 |
Announcement
|
|
|
1984
|
|
4 |
p. 293-
1 p.
|
artikel
|
| 7 |
A relationship between the amylose and lipid contents of starches from diploid cereals
|
Morrison, W.R.
|
|
1984
|
|
4 |
p. 257-271
15 p.
|
artikel
|
| 8 |
A screening test for grain hardness in sorghum employing density grading in sodium nitrate solution
|
Hallgren, L.
|
|
1983
|
|
4 |
p. 265-274
10 p.
|
artikel
|
| 9 |
Assessment of the potential breadmaking quality of hard wheats by reversed-phase high-performance liquid chromatography of gliadins
|
Huebner, F.R.
|
|
1986
|
|
4 |
p. 379-388
10 p.
|
artikel
|
| 10 |
Author index
|
|
|
1986
|
|
4 |
p. 401-403
3 p.
|
artikel
|
| 11 |
Author index
|
|
|
1983
|
|
4 |
p. 305-306
2 p.
|
artikel
|
| 12 |
Author index
|
|
|
1984
|
|
4 |
p. 295-296
2 p.
|
artikel
|
| 13 |
Author index
|
|
|
1985
|
|
4 |
p. 389-390
2 p.
|
artikel
|
| 14 |
13C Solid state nuclear magnetic resonance study of wheat gluten
|
Belton, P.S.
|
|
1985
|
|
4 |
p. 305-317
13 p.
|
artikel
|
| 15 |
Diversity of grain protein and bread wheat quality
|
Branlard, G.
|
|
1985
|
|
4 |
p. 345-354
10 p.
|
artikel
|
| 16 |
Diversity of grain proteins and bread wheat quality
|
Branlard, G.
|
|
1985
|
|
4 |
p. 329-343
15 p.
|
artikel
|
| 17 |
Dough development for breadmaking under controlled atmospheres
|
Marston, P.E.
|
|
1986
|
|
4 |
p. 335-344
10 p.
|
artikel
|
| 18 |
Editorial
|
T.G.,
|
|
1986
|
|
4 |
p. 299-300
2 p.
|
artikel
|
| 19 |
Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi
|
Adeyemi, I.A.
|
|
1986
|
|
4 |
p. 353-360
8 p.
|
artikel
|
| 20 |
Enzymic degradation of phytate (myo-inositol Hexaphosphate) in whole grain flour suspension and dough. A comparison between 31P NMR spectroscopy and a ferric ion method
|
Frølich, W.
|
|
1986
|
|
4 |
p. 325-334
10 p.
|
artikel
|
| 21 |
Extrusion cooking of barley starch for the production of glucose syrup and ethanol
|
Linko, P.
|
|
1983
|
|
4 |
p. 275-284
10 p.
|
artikel
|
| 22 |
Flour quality requirements for chinese noodle manufacture
|
Miskelly, D.M.
|
|
1985
|
|
4 |
p. 379-387
9 p.
|
artikel
|
| 23 |
Fractionation and characterisation of γ-Gliadins from bread wheat
|
Popineau, Y.
|
|
1985
|
|
4 |
p. 363-378
16 p.
|
artikel
|
| 24 |
Gel-forming proteins in barley grain and their relationships with malting quality
|
Smith, Derek B.
|
|
1983
|
|
4 |
p. 229-239
11 p.
|
artikel
|
| 25 |
Grain yields and nutritional Qualities of some high-lysine barley hybrids
|
Tallberg, A.
|
|
1986
|
|
4 |
p. 345-352
8 p.
|
artikel
|
| 26 |
High-resolution carbon-13 nuclear magnetic resonance studies of maize proteins
|
Augustine, M.E.
|
|
1986
|
|
4 |
p. 371-378
8 p.
|
artikel
|
| 27 |
Influence of parental lines on the nutritional quality of the protein in winter wheat
|
Kaldy, M.S.
|
|
1986
|
|
4 |
p. 389-399
11 p.
|
artikel
|
| 28 |
Isolation and partial characterisation of γ-Gliadins 40 and 43·5 associated with quality in common wheat
|
Peruffo, A. Dal Belin
|
|
1985
|
|
4 |
p. 355-362
8 p.
|
artikel
|
| 29 |
Location of zein-2 and crosslinked kafirin in maize and sorghum protein bodies
|
Taylor, J.R.N.
|
|
1984
|
|
4 |
p. 249-255
7 p.
|
artikel
|
| 30 |
Magnetic resonance spectroscopy of wheat proteins: a magic-angle-spinning 13C nuclear magnetic resonance and an electron spin resonance spin label study
|
Moonen, Johannes H.E.
|
|
1985
|
|
4 |
p. 319-327
9 p.
|
artikel
|
| 31 |
Monoclonal antibodies to gliadin proteins used to examine cereal grain protein homologies
|
Skerritt, John H.
|
|
1984
|
|
4 |
p. 215-224
10 p.
|
artikel
|
| 32 |
Relationship between amylose content and expansion characteristics of parboiled rice
|
Chinnaswamy, R.
|
|
1984
|
|
4 |
p. 273-279
7 p.
|
artikel
|
| 33 |
Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre
|
Berry, C.S.
|
|
1986
|
|
4 |
p. 301-314
14 p.
|
artikel
|
| 34 |
Results of a collaborative test on the measurement of grain elongation of milled rice during cooking
|
Juliano, B.O.
|
|
1984
|
|
4 |
p. 281-292
12 p.
|
artikel
|
| 35 |
The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions
|
Schofield, J.D.
|
|
1983
|
|
4 |
p. 241-253
13 p.
|
artikel
|
| 36 |
The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white flour
|
Siljeström, M.
|
|
1986
|
|
4 |
p. 315-323
9 p.
|
artikel
|
| 37 |
The half-cystine content of glutenin subunits of wheat determined by reaction with cystamine dihydrochloride and two-dimensional electrophoresis
|
Lawrence, G.J.
|
|
1984
|
|
4 |
p. 225-239
15 p.
|
artikel
|
| 38 |
The protein compositions of the different anatomical parts of sorghum grain
|
Taylor, J.R.N.
|
|
1986
|
|
4 |
p. 361-369
9 p.
|
artikel
|
| 39 |
The relationship between A-type and B-type starch granules in the developing endosperm of wheat
|
Parker, Mary L.
|
|
1985
|
|
4 |
p. 271-278
8 p.
|
artikel
|
| 40 |
Wheat varietal identification by rapid ion-exchange chromatography of gliadins
|
Batey, I.L.
|
|
1984
|
|
4 |
p. 241-248
8 p.
|
artikel
|
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