| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A kinetic model for predicting shelf-life of fresh extruded rice-shaped kernels (FER)
|
Li, Lu
|
|
|
|
4 |
p. 187-193
|
artikel
|
| 2 |
Antimicrobial and cytotoxic potential of seeds and flowers crude extracts of sunflower
|
Al-Shukaili, Nuzha Bint Mahdi Bin Ali
|
|
|
|
4 |
p. 103-108
|
artikel
|
| 3 |
Cellulose derived biochar: Preparation, characterization and Benzo[a]pyrene adsorption capacity
|
Yang, Qiaoli
|
|
|
|
4 |
p. 182-190
|
artikel
|
| 4 |
Detection and inactivation of allergens in soybeans: A brief review of recent research advances
|
Mulalapele, Lina Tokuna
|
|
|
|
4 |
p. 191-200
|
artikel
|
| 5 |
Effect of the degree of milling on the microstructure and composition of japonica rice
|
Liu, Jie
|
|
|
|
4 |
p. 194-203
|
artikel
|
| 6 |
Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles
|
Zhang, Jian
|
|
|
|
4 |
p. 97-102
|
artikel
|
| 7 |
Enzymatic preparation of mono- and diacylglycerols: A review
|
Zheng, Jiawei
|
|
|
|
4 |
p. 185-205
|
artikel
|
| 8 |
Evaluation of yields and quality parameters of oils from Cornus wilsoniana fruit extracted by subcritical n-butane extraction and conventional methods
|
Xiao, Jingjing
|
|
|
|
4 |
p. 204-212
|
artikel
|
| 9 |
Formula and Quality Study of Multigrain Noodles
|
Jing, QI
|
|
2018
|
|
4 |
p. 157-162
|
artikel
|
| 10 |
Front Matter
|
|
|
|
|
4 |
p. ii
|
artikel
|
| 11 |
Front Matter 2 - Flyer
|
|
|
|
|
4 |
p. ii
|
artikel
|
| 12 |
Functional butter for reduction of consumption risk and improvement of nutrition
|
Cheng, Shujie
|
|
|
|
4 |
p. 172-184
|
artikel
|
| 13 |
Microstructure observation of multilayers separated from wheat bran
|
Tian, Xiaoling
|
|
|
|
4 |
p. 165-173
|
artikel
|
| 14 |
Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
|
Irondi, Emmanuel Anyachukwu
|
|
|
|
4 |
p. 163-171
|
artikel
|
| 15 |
Optimization for quantification of sorghum tannins by Ferric ammonium citrate assay
|
Wang, Xujuan
|
|
|
|
4 |
p. 146-153
|
artikel
|
| 16 |
Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase (Gox) and pentosanase (Pn) enzyme innovation
|
Bilal, Muhammad
|
|
|
|
4 |
p. 219-226
|
artikel
|
| 17 |
Phosphatidylserine: An overview on functionality, processing techniques, patents, and prospects
|
Chen, Jingnan
|
|
|
|
4 |
p. 206-218
|
artikel
|
| 18 |
Prevalence of Wolbachia in 10 Tenebrionidae stored-product insects and spatiotemporal infection dynamics in Tribolium confusum (Jaquelin Du Val) (Coleoptera: Tenebrionidae)
|
Lu, Yujie
|
|
|
|
4 |
p. 85-90
|
artikel
|
| 19 |
Production of biscuits by substitution with different ratios of yellow pea flour
|
Zhao, Jikai
|
|
|
|
4 |
p. 91-96
|
artikel
|
| 20 |
Quality prediction of freshly-harvested wheat using GlutoPeak during postharvest maturation
|
Mu, Mengyu
|
|
|
|
4 |
p. 174-181
|
artikel
|
| 21 |
Recent advances in quality deterioration and improvement of starch in frozen dough
|
Feng, Wenjuan
|
|
|
|
4 |
p. 154-163
|
artikel
|
| 22 |
RETRACTED: Health benefits of black rice – A review
|
Prasad, Balasubramaniam Jaya
|
|
|
|
4 |
p. 109-113
|
artikel
|
| 23 |
Retraction notice to "Health benefits of black rice – A review". [GAOST 2 (2019) 109 - 113]
|
Prasad, Balasubramaniam Jaya
|
|
|
|
4 |
p. 172
|
artikel
|
| 24 |
Review on Volatile Flavor Components of Roasted Oilseeds and Their Products
|
Cuicui, LI
|
|
2018
|
|
4 |
p. 151-156
|
artikel
|
| 25 |
Sorption equilibrium moisture and isosteric heat of Chinese wheat bran products added to rice to increase its dietary fibre content
|
Li, Xingjun
|
|
|
|
4 |
p. 149-164
|
artikel
|
| 26 |
Strategies for controlling biofilm formation in food industry
|
Zhu, Tingwei
|
|
|
|
4 |
p. 179-186
|
artikel
|
| 27 |
Studies of the quality parameters of blended oils and sensory evaluation of gram flour products
|
Sura, Mounica
|
|
|
|
4 |
p. 138-145
|
artikel
|
| 28 |
The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review
|
Mtelisi Dube, Nhlanhla
|
|
|
|
4 |
p. 164-171
|
artikel
|
| 29 |
The potential of legume-derived proteins in the food industry
|
Goldstein, Neta
|
|
|
|
4 |
p. 167-178
|
artikel
|
| 30 |
The Sizes of Sitophilus zeamais in Different Life Stage
|
Le, JI
|
|
2018
|
|
4 |
p. 163-170
|
artikel
|
| 31 |
Using dynamic dewpoint isotherms to determine the optimal storage conditions of inert dust-treated hard red winter wheat
|
Yao, Kouame
|
|
|
|
4 |
p. 127-137
|
artikel
|
| 32 |
Xylo-Oligosaccharide Preparation through Enzyme Hydrolysis of Hemicelluloses Isolated from Press Lye
|
Tiangui, WANG
|
|
2018
|
|
4 |
p. 171-176
|
artikel
|
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