| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advances in xylooligosaccharides from grain byproducts: Extraction and prebiotic effects
|
Yan, Feng
|
|
|
|
2 |
p. 98-106
|
artikel
|
| 2 |
Behavioral Response of Lasioderma serricorne to Materials from Cinnamomum camphora
|
Jianhua, LYU
|
|
2018
|
|
2 |
p. 109-112
|
artikel
|
| 3 |
Considerations for gluten free foods - pearl and finger millet processing and market demand
|
Selladurai, Manivannan
|
|
|
|
2 |
p. 59-70
|
artikel
|
| 4 |
Consumer acceptability and sensory profiling of sesame oils obtained from different processes
|
Yin, Wenting
|
|
|
|
2 |
p. 39-48
|
artikel
|
| 5 |
Degradation of glucosinolates in rapeseed meal by Lactobacillus delbrueckii and Bacillus subtilis
|
Zhang, Zhenyu
|
|
|
|
2 |
p. 70-76
|
artikel
|
| 6 |
Difference among the quality indices, chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods
|
Yang, Haoduo
|
|
|
|
2 |
p. 70-78
|
artikel
|
| 7 |
Editorial Board
|
|
|
2019
|
|
2 |
p. ii
|
artikel
|
| 8 |
Editorial Board
|
|
|
|
|
2 |
p. ii
|
artikel
|
| 9 |
Effect of black and white sesame on lowering blood lipids of rats with hyperlipidemia induced by high-fat diet
|
Li, Chenxi
|
|
|
|
2 |
p. 57-63
|
artikel
|
| 10 |
Effect of Mono-, Di-, and Trihydric Alcohols on Lipase-Catalyzed Alcoholysis of Phosphatidylcholine in Hexane
|
Yingying, YANG
|
|
2018
|
|
2 |
p. 105-108
|
artikel
|
| 11 |
Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality
|
Jinxin, LI
|
|
2018
|
|
2 |
p. 77-84
|
artikel
|
| 12 |
Effect of the degree of milling on the physicochemical properties, pasting properties and in vitro digestibility of Simiao rice
|
Wang, Zhiming
|
|
|
|
2 |
p. 45-53
|
artikel
|
| 13 |
Effect of ultrasound and microwave pretreatment on sprouting, GABA, bioactive compounds, and other physicochemical properties of sorghum
|
Deore, Anagha
|
|
|
|
2 |
p. 91-99
|
artikel
|
| 14 |
Effects of Chinese chestnut powder on starch digestion, texture properties, and staling characteristics of bread
|
Wang, Lei
|
|
|
|
2 |
p. 82-90
|
artikel
|
| 15 |
Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread
|
Di, CHEN
|
|
2018
|
|
2 |
p. 85-90
|
artikel
|
| 16 |
Effects of vitamin C on the structural and functional characteristics of wheat gluten
|
Jia, Feng
|
|
|
|
2 |
p. 79-86
|
artikel
|
| 17 |
Efficiency of Oryza punctata extract on glucose regulation: Inhibition of α-amylase and α-glucosidase activities
|
Prasad, Balasubramaniam Jaya
|
|
2019
|
|
2 |
p. 44-48
|
artikel
|
| 18 |
Front Matter 2 - Flyer
|
|
|
|
|
2 |
p. iii
|
artikel
|
| 19 |
Image Analysis of the Sugar-reduced Muffin Formulated with Stevianna® or Inulin as a Sugar Replacer
|
Jingrong, GAO
|
|
2018
|
|
2 |
p. 63-71
|
artikel
|
| 20 |
Improvement of whole wheat dough and bread properties by emulsifiers
|
Tebben, Lauren
|
|
|
|
2 |
p. 59-69
|
artikel
|
| 21 |
Interaction of monopalmitate and carnauba wax on the properties and crystallization behavior of soybean oleogel
|
Yang, Shuaishuai
|
|
|
|
2 |
p. 49-56
|
artikel
|
| 22 |
Interactive effect of hot air roasting processes on the sensory property, allergenicity, and oil extraction of sesame (Sesamum indicum L.) seeds
|
He, Shudong
|
|
|
|
2 |
p. 71-81
|
artikel
|
| 23 |
Lipophilization of Phenolic Acids through Esterification Using p-toluenesulfonic Acid as Catalyst
|
Jingnan, CHEN
|
|
2018
|
|
2 |
p. 91-96
|
artikel
|
| 24 |
Method for pests detecting in stored grain based on spectral residual saliency edge detection
|
Qin, Yao
|
|
2019
|
|
2 |
p. 33-38
|
artikel
|
| 25 |
Novel heating technologies to improve fermentation efficiency and quality in wheat products: A short review
|
Wang, Zhen
|
|
|
|
2 |
p. 81-87
|
artikel
|
| 26 |
Preparation of DHA- and EPA-enriched Glycerides by Enzymatic Interesterification Using Tuna Oil and Capric Acid
|
Shaohua, LIANG
|
|
2018
|
|
2 |
p. 97-104
|
artikel
|
| 27 |
Production of a novel non-toxic γ-PGA/casein composite hydrogel using MTG and optimization by response surface methodology
|
Wang, Xin
|
|
|
|
2 |
p. 71-80
|
artikel
|
| 28 |
Proteomic analysis reveals the differential proteins of endosperm between soft and hard wheat varieties
|
Jia, Feng
|
|
2019
|
|
2 |
p. 27-32
|
artikel
|
| 29 |
Research progress on properties of pre-gelatinized starch and its application in wheat flour products
|
Ma, Hao
|
|
|
|
2 |
p. 87-97
|
artikel
|
| 30 |
Role of essential oils in food safety: Antimicrobial and antioxidant applications
|
Bhavaniramya, Sundaresan
|
|
2019
|
|
2 |
p. 49-55
|
artikel
|
| 31 |
Study on crystallization behavior of Tibet butter
|
Ma, Chuanguo
|
|
|
|
2 |
p. 62-70
|
artikel
|
| 32 |
Study on Isolation and Raman Spectroscopy of Glycinin in Soybean Protein
|
Haicheng, YIN
|
|
2018
|
|
2 |
p. 72-76
|
artikel
|
| 33 |
Textural and functional analysis of sorghum flour cookies as ice cream inclusions
|
Myers, J.S.
|
|
|
|
2 |
p. 100-111
|
artikel
|
| 34 |
The influence of different heating rates on mortality of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae)
|
Kang, Yulong
|
|
|
|
2 |
p. 64-69
|
artikel
|
| 35 |
The variation of two extracellular enzymes and soybean meal bitterness during solid-state fermentation of Bacillus subtilis
|
Yin, Haicheng
|
|
2019
|
|
2 |
p. 39-43
|
artikel
|
| 36 |
Vanillin and its derivatives, potential promising antifungal agents, inhibit Aspergillus flavus spores via destroying the integrity of cell membrane rather than cell wall
|
Li, Qian
|
|
|
|
2 |
p. 54-61
|
artikel
|
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