| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Biochemical analysis of a novel allele of the OsPPDKB gene associated with floury endosperm
|
Muroyama, Ryuji
|
|
|
107 |
C |
p.
|
artikel
|
| 2 |
Comparative effects of black pigmented and non-pigmented brown rice on hypolipidemic activity and their mechanisms of action in high fat diet-induced hamsters
|
Wu, Shu-Jing
|
|
|
107 |
C |
p.
|
artikel
|
| 3 |
Compression and shear fracture behavior of single rice paddy under effect of husking operation
|
Yang, Liu
|
|
|
107 |
C |
p.
|
artikel
|
| 4 |
Curdlan-induced rheological, thermal and structural property changes of wheat dough components during heat treatment
|
Kuang, Jiwei
|
|
|
107 |
C |
p.
|
artikel
|
| 5 |
Differences in bread protein digestibility traced to wheat cultivar traits
|
Lavoignat, Mélanie
|
|
|
107 |
C |
p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
|
107 |
C |
p.
|
artikel
|
| 7 |
Effect of extruded wheat bran on volatile and physicochemical properties of bread during its shelf life
|
Pan, Qinmin
|
|
|
107 |
C |
p.
|
artikel
|
| 8 |
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley
|
Marconi, Ombretta
|
|
|
107 |
C |
p.
|
artikel
|
| 9 |
Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces
|
Peralta-Veran, Liliana
|
|
|
107 |
C |
p.
|
artikel
|
| 10 |
Electrical properties measurement: A nondestructive method to determine the quality of bread doughs during fermentation
|
Massah, Jafar
|
|
|
107 |
C |
p.
|
artikel
|
| 11 |
Enhanced expression of PDX1 accumulates vitamin B6 in transgenic wheat seeds
|
Mohsin, Samreen
|
|
|
107 |
C |
p.
|
artikel
|
| 12 |
Environmental and cultivar variability in composition, content and biological activity of phenolic acids and alkylresorcinols of winter wheat grains from a multi-site field trial across Europe
|
Kowalska, Iwona
|
|
|
107 |
C |
p.
|
artikel
|
| 13 |
Estimating technological quality parameters of bread wheat using sensor-based Normalized Difference Vegetation Index
|
Savaşlı, Erdinç
|
|
|
107 |
C |
p.
|
artikel
|
| 14 |
Formation and release of cooked rice aroma
|
Lina, Guan
|
|
|
107 |
C |
p.
|
artikel
|
| 15 |
Genetic analysis of maize genotypes possessing novel combination of opaque2 and opaque16 genes affecting higher accumulation of lysine and tryptophan in kernels
|
Chand, Gulab
|
|
|
107 |
C |
p.
|
artikel
|
| 16 |
Gentle debranning as a technology to reduce microbial and deoxynivalenol levels in common wheat (Triticum aestivum L.) and its application in milling industry
|
Qi, Yajing
|
|
|
107 |
C |
p.
|
artikel
|
| 17 |
Grain beta-glucan as selection criteria for wort beta-glucan in malt barley improvement
|
Kumar, Dinesh
|
|
|
107 |
C |
p.
|
artikel
|
| 18 |
Grain quality and yield potential of hybrids from quality and non-quality protein maize inbred lines
|
Amegbor, I.K.
|
|
|
107 |
C |
p.
|
artikel
|
| 19 |
Identification and validation of candidate genes for high calcium content in finger millet [Eleusine coracana (L.) Gaertn.] through genome-wide association study
|
Sharma, Divya
|
|
|
107 |
C |
p.
|
artikel
|
| 20 |
Influences of feed moisture on the structure and physicochemical properties of high amylose corn starch-flax oil complexes during extrusion
|
Zhang, Junjie
|
|
|
107 |
C |
p.
|
artikel
|
| 21 |
Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells
|
Mihaly Cozmuta, L.
|
|
|
107 |
C |
p.
|
artikel
|
| 22 |
Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates
|
Du, Jin
|
|
|
107 |
C |
p.
|
artikel
|
| 23 |
Introgression of gluten protein genes associated with the D-genome of bread wheat into durum wheat
|
Camerlengo, F.
|
|
|
107 |
C |
p.
|
artikel
|
| 24 |
Malting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties
|
Gasiński, Alan
|
|
|
107 |
C |
p.
|
artikel
|
| 25 |
Microbial quality, safety, sensory acceptability, and proximate composition of a fermented nixtamalized maize (Zea mays L.) beverage
|
Ramos, Patricia Isabel K.
|
|
|
107 |
C |
p.
|
artikel
|
| 26 |
Natural variability for protein digestibility and grain quality traits in a West African Sorghum Association Panel
|
Diatta-Holgate, Elisabeth
|
|
|
107 |
C |
p.
|
artikel
|
| 27 |
Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality
|
Rincón-Aguirre, Alexandra
|
|
|
107 |
C |
p.
|
artikel
|
| 28 |
Nutritional quality screening of oat groats by vibrational spectroscopy using field-portable instruments
|
Zhu, Kuanrong
|
|
|
107 |
C |
p.
|
artikel
|
| 29 |
Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy
|
Kłosok, Konrad
|
|
|
107 |
C |
p.
|
artikel
|
| 30 |
Potential of bread wheat (Triticum aestivum) affected by the yellow-berry physiological disorder for the production of brewing malts
|
Padilla-Torres, C.V.
|
|
|
107 |
C |
p.
|
artikel
|
| 31 |
Rapid test to record the impact of bakery additives on starch gelatinization: Amylases, hydrocolloids and emulsifiers
|
Gasparre, Nicola
|
|
|
107 |
C |
p.
|
artikel
|
| 32 |
Ripening rice grains under low temperature for the high loaf volume and slow firming of gluten-free rice bread without additives
|
Aoki, Noriaki
|
|
|
107 |
C |
p.
|
artikel
|
| 33 |
Solid-state fermentation by Rhizopus oryzae improves flavor of wheat bran for application in food
|
Wu, Jianfu
|
|
|
107 |
C |
p.
|
artikel
|
| 34 |
Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues
|
Naibaho, Joncer
|
|
|
107 |
C |
p.
|
artikel
|
| 35 |
The location of iron and zinc in grain of conventional and biofortified lines of sorghum
|
Gaddameedi, Anil
|
|
|
107 |
C |
p.
|
artikel
|
| 36 |
The potential of personalized nutrition for improving wholegrain consumption
|
de Hoogh, Iris M.
|
|
|
107 |
C |
p.
|
artikel
|
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