| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2014
|
37 |
C |
p. I-II
nvt p.
|
artikel
|
| 2 |
Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products
|
Oliveira, Pedro M.
|
|
2014
|
37 |
C |
p. 78-95
18 p.
|
artikel
|
| 3 |
Editorial Board
|
|
|
2014
|
37 |
C |
p. IFC-
1 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
2014
|
37 |
C |
p. IBC-
1 p.
|
artikel
|
| 5 |
Enzymatic and bacterial conversions during sourdough fermentation
|
Gänzle, Michael G.
|
|
2014
|
37 |
C |
p. 2-10
9 p.
|
artikel
|
| 6 |
Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
|
Wolter, A.
|
|
2014
|
37 |
C |
p. 44-50
7 p.
|
artikel
|
| 7 |
How the sourdough may affect the functional features of leavened baked goods
|
Gobbetti, Marco
|
|
2014
|
37 |
C |
p. 30-40
11 p.
|
artikel
|
| 8 |
Influence of particle size on bioprocess induced changes on technological functionality of wheat bran
|
Coda, Rossana
|
|
2014
|
37 |
C |
p. 69-77
9 p.
|
artikel
|
| 9 |
Microbial ecology of sourdough fermentations: Diverse or uniform?
|
De Vuyst, L.
|
|
2014
|
37 |
C |
p. 11-29
19 p.
|
artikel
|
| 10 |
Preface: Sourdough – multifunctional process technology for future food challenges
|
Poutanen, Kaisa
|
|
2014
|
37 |
C |
p. 1-
1 p.
|
artikel
|
| 11 |
Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation
|
Coda, Rossana
|
|
2014
|
37 |
C |
p. 51-58
8 p.
|
artikel
|
| 12 |
Starter cultures for cereal based foods
|
Brandt, Markus J.
|
|
2014
|
37 |
C |
p. 41-43
3 p.
|
artikel
|
| 13 |
Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten
|
Rizzello, Carlo Giuseppe
|
|
2014
|
37 |
C |
p. 59-68
10 p.
|
artikel
|
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