| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A phenomic-metabolomic pipeline for assessing the seed traits in the gluten free orphan cereal, Eragrostis tef
|
Girija, Aiswarya
|
|
|
108 |
C |
p.
|
artikel
|
| 2 |
Changes in the physicochemical properties of maize endosperm, endosperm fractions, and isolated starches because of nixtamalization
|
Gutiérrez-Cortez, Elsa
|
|
|
108 |
C |
p.
|
artikel
|
| 3 |
Drought and heat stress effects on gluten protein composition and its relation to bread-making quality in wheat
|
Olckers, Schae-Lee
|
|
|
108 |
C |
p.
|
artikel
|
| 4 |
Dual detection of native and deamidated gluten residues using the novel monoclonal antibody, 2D4
|
Benoit, Lora
|
|
|
108 |
C |
p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
|
108 |
C |
p.
|
artikel
|
| 6 |
Effect of extrusion and semi-solid enzymatic hydrolysis modifications on the quality of wheat bran and steamed bread containing bran
|
Zhang, Shujing
|
|
|
108 |
C |
p.
|
artikel
|
| 7 |
Effect of oil content and enzymatic treatment on dough rheology and physical properties of 3D-printed cereal snack
|
Habuš, Matea
|
|
|
108 |
C |
p.
|
artikel
|
| 8 |
Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat
|
Kumari, Anita
|
|
|
108 |
C |
p.
|
artikel
|
| 9 |
Effects of different waxy rice varieties and their starch on the taste quality of zongzi
|
Chen, Yi
|
|
|
108 |
C |
p.
|
artikel
|
| 10 |
Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu
|
Zong, Xuyan
|
|
|
108 |
C |
p.
|
artikel
|
| 11 |
Effects of rye cultivars and management intensity on volatile profile of rye-based spirit distillates
|
Pielech-Przybylska, Katarzyna
|
|
|
108 |
C |
p.
|
artikel
|
| 12 |
Effects of soaking conditions on the quality and in vitro starch digestibility of extruded whole buckwheat noodles
|
Zhang, Shuyi
|
|
|
108 |
C |
p.
|
artikel
|
| 13 |
Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility
|
Yang, Jingjie
|
|
|
108 |
C |
p.
|
artikel
|
| 14 |
Enrichment of bakery products with different formulations of bioactive microconstituents from black Corinthian grape: Impact on physicochemical and rheological properties in dough matrix and final product
|
Nikolaou, Evgenia N.
|
|
|
108 |
C |
p.
|
artikel
|
| 15 |
Evaluation and genetic variation of lutein content in Chinese common wheat
|
Li, Xiao-Hua
|
|
|
108 |
C |
p.
|
artikel
|
| 16 |
Evaluation of hypolipidemic, antioxidant, atherogenic index and cardiac risk suppressing effects of unpolished maniki madhuri rice extract and HPLC analysis of phenolics compounds
|
Sen, Saikat
|
|
|
108 |
C |
p.
|
artikel
|
| 17 |
Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles
|
Li, Jie
|
|
|
108 |
C |
p.
|
artikel
|
| 18 |
Impact of sourdough fermentation on FODMAPs and amylase-trypsin inhibitor levels in wheat dough
|
Boakye, Prince G.
|
|
|
108 |
C |
p.
|
artikel
|
| 19 |
Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles
|
Huang, Ruihan
|
|
|
108 |
C |
p.
|
artikel
|
| 20 |
Lipid content and fatty acid profile of various European and Canadian hulled and naked oat genotypes
|
Pokhrel, Kshitiz
|
|
|
108 |
C |
p.
|
artikel
|
| 21 |
Machine learning and experimental testing for prediction of breakage rate of maize kernels based on components contents
|
Qiao, Mengmeng
|
|
|
108 |
C |
p.
|
artikel
|
| 22 |
Optimization of radio frequency heating protocols based on free radical control to improve the storage stability of highland barley
|
Wang, Xuezhen
|
|
|
108 |
C |
p.
|
artikel
|
| 23 |
Rapid resolution of types and proportions of broken grains using hyperspectral imaging and optimization algorithm
|
Lei, Yu
|
|
|
108 |
C |
p.
|
artikel
|
| 24 |
Relationship between the fracture morphology and energy of brown rice during processing
|
Yang, Liu
|
|
|
108 |
C |
p.
|
artikel
|
| 25 |
Screening methods for cereal grains with different starch components: A mini review
|
Sheng, Wenjing
|
|
|
108 |
C |
p.
|
artikel
|
| 26 |
Spray-drying to improve the functionality of amaranth protein via ultrasonic-assisted Maillard conjugation with red seaweed polysaccharide
|
Naik, Rishi Ravindra
|
|
|
108 |
C |
p.
|
artikel
|
| 27 |
Structural characterization and in vitro antioxidant and hypoglycemic activities of degraded polysaccharides from sweet corncob
|
Ma, Yongqiang
|
|
|
108 |
C |
p.
|
artikel
|
| 28 |
The influence of selected polyphenols on the gluten structure - A study on gluten dough with application of FT-IR and FT-Raman spectroscopy
|
Krekora, Magdalena
|
|
|
108 |
C |
p.
|
artikel
|
| 29 |
The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making
|
Parenti, Ottavia
|
|
|
108 |
C |
p.
|
artikel
|
| 30 |
The use of amino acids as anti-browning agents in rice parboiling: Effects on quality attributes of three South American genotypes
|
Figueiredo, Eliane Lemke
|
|
|
108 |
C |
p.
|
artikel
|
| 31 |
Trehalose-induced changes in the aggregation behavior and structural properties of wheat gluten
|
Zhang, Xia
|
|
|
108 |
C |
p.
|
artikel
|
| 32 |
Variation in starch physicochemical properties of rice with different genic allele combinations in two environments
|
Zhao, Jiajia
|
|
|
108 |
C |
p.
|
artikel
|
| 33 |
Zein and gluten interactions: A rheological and confocal Raman microscopy study
|
Sadat, Azin
|
|
|
108 |
C |
p.
|
artikel
|
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