| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour
|
Li, Meng-jia
|
|
|
104 |
C |
p.
|
artikel
|
| 2 |
Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles
|
Ji, Xiangqing
|
|
|
104 |
C |
p.
|
artikel
|
| 3 |
Analysis of Fhb1 gene and resistance to Fusarium head blight in 3,177 diverse wheat accessions
|
Zheng, Nannan
|
|
|
104 |
C |
p.
|
artikel
|
| 4 |
An evaluation of selected engineering properties of polish durum wheat grain
|
Kaliniewicz, Zdzisław
|
|
|
104 |
C |
p.
|
artikel
|
| 5 |
Anthocyanin biofortified colored wheat modifies gut microbiota in mice
|
Kapoor, Payal
|
|
|
104 |
C |
p.
|
artikel
|
| 6 |
A promising strategy for mechanically modified wheat flour by milling of wheat endosperm
|
Tian, Xiaoling
|
|
|
104 |
C |
p.
|
artikel
|
| 7 |
A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis
|
Zhu, Shuyun
|
|
|
104 |
C |
p.
|
artikel
|
| 8 |
Black rice anthocyanins alleviate hyperuricemia in mice: Possible inhibitory effects on xanthine oxidase activity by cyanidin 3-O-glucoside
|
Feng, Lan-jie
|
|
|
104 |
C |
p.
|
artikel
|
| 9 |
Changes in biological activity and gut microbiota of digestion of rice glutelin during storage
|
Zhang, Tai
|
|
|
104 |
C |
p.
|
artikel
|
| 10 |
Characterization and regeneration potential of vital wheat gluten treated with non-thermal plasma
|
Barros, Jefferson H.T.
|
|
|
104 |
C |
p.
|
artikel
|
| 11 |
Characterization of wheat lacking B-type starch granules
|
Saccomanno, Benedetta
|
|
|
104 |
C |
p.
|
artikel
|
| 12 |
Clean-label breadmaking: Size exclusion HPLC analysis of proteins in dough supplemented with additives vs hard red spring wheat flour
|
Rahman, Md Mahfuzur
|
|
|
104 |
C |
p.
|
artikel
|
| 13 |
Comparative evaluation of physicochemical and fermentative responses of three sorghum varieties from dryland and irrigated land and the properties of proteins from distillers’ grains
|
Zhao, Jikai
|
|
|
104 |
C |
p.
|
artikel
|
| 14 |
Cryoprotective effect of wheat gluten enzymatic hydrolysate on fermentation properties of frozen dough
|
Zhang, Yanyan
|
|
|
104 |
C |
p.
|
artikel
|
| 15 |
Development of a pluronic-zein-curcumin drug delivery system with effective improvement of hydrophilicity, stability and sustained-release
|
Ye, Liping
|
|
|
104 |
C |
p.
|
artikel
|
| 16 |
Dietary fiber variation in ancient and modern wheat species: Einkorn, emmer, spelt and hard red spring wheat
|
Kulathunga, Jayani
|
|
|
104 |
C |
p.
|
artikel
|
| 17 |
Editorial Board
|
|
|
|
104 |
C |
p.
|
artikel
|
| 18 |
Effect of ball milling treatment on the structural, physicochemical and digestive properties of wheat starch, A- and B-type starch granules
|
Han, Ni
|
|
|
104 |
C |
p.
|
artikel
|
| 19 |
Evaluation of endogenous enzyme-induced chemical transformations of flavonoid glycosides to aglycones and ethyl-rutinoside in different Tartary buckwheat edible tissues
|
Xiao, Yuan
|
|
|
104 |
C |
p.
|
artikel
|
| 20 |
Exploring the influence of weather on gluten strength of hard red spring wheat (Triticum aestivum L.) on the Canadian Prairies
|
Mkhabela, Manasah
|
|
|
104 |
C |
p.
|
artikel
|
| 21 |
Genetic basis of barley contributions to beer flavor
|
Sayre-Chavez, Brooke
|
|
|
104 |
C |
p.
|
artikel
|
| 22 |
Mycorrhizal biofertilization improves grain yield and quality of hulless Barley (Hordeum vulgare ssp. nudum L.) under water stress conditions
|
Jerbi, Maroua
|
|
|
104 |
C |
p.
|
artikel
|
| 23 |
Opportunities and challenges for wholegrain staple foods in sub-Saharan Africa
|
Taylor, John R.N.
|
|
|
104 |
C |
p.
|
artikel
|
| 24 |
Physicochemical composition, fermentable sugars, free amino acids, phenolics, and minerals in brewers' spent grains obtained from craft brewing operations
|
Jin, Zhao
|
|
|
104 |
C |
p.
|
artikel
|
| 25 |
Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties
|
Zhao, Yang
|
|
|
104 |
C |
p.
|
artikel
|
| 26 |
Quality characteristics, texture properties and moisture migration of fresh brown rice noodles under different storage and temperatures conditions
|
Qiao, Cong-Cong
|
|
|
104 |
C |
p.
|
artikel
|
| 27 |
Rancidity-induced rice bran protein oxidation causes kidney injury in mice via oxidative stress and inflammatory response
|
Li, Fang
|
|
|
104 |
C |
p.
|
artikel
|
| 28 |
Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS
|
Sezer, Banu
|
|
|
104 |
C |
p.
|
artikel
|
| 29 |
Reducing deoxynivalenol content in wheat by a combination of gravity separation and milling and characterization of the flours produced
|
Zhang, Chen
|
|
|
104 |
C |
p.
|
artikel
|
| 30 |
Sorghum and its potential for the Western diet
|
Rumler, Rubina
|
|
|
104 |
C |
p.
|
artikel
|
| 31 |
The globulin aggregation characteristics induced by salt and alkali and its effects on dough processing quality
|
Zhang, Li-Li
|
|
|
104 |
C |
p.
|
artikel
|
| 32 |
The physicochemical stability of oat-based drinks
|
Patra, Tiffany
|
|
|
104 |
C |
p.
|
artikel
|
| 33 |
The roles of starch branching enzymes and starch synthase in the biosynthesis of amylose in rice
|
Okpala, Nnaemeka Emmanuel
|
|
|
104 |
C |
p.
|
artikel
|
| 34 |
Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushi
|
Molina, Carla N.
|
|
|
104 |
C |
p.
|
artikel
|
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