| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Characteristics of the barley mutant line ‘N68-411’ with improved balance of malt modification and seed dormancy
|
Kihara, Makoto
|
|
|
109 |
C |
p.
|
artikel
|
| 2 |
Characterization of α-gliadin alleles of Japanese wheat cultivars in relation to flour dough extensibility and celiac disease epitopes
|
Noma, Satoshi
|
|
|
109 |
C |
p.
|
artikel
|
| 3 |
Characterization of multi-scale structure and physicochemical properties of starch from diverse Japonica waxy rice cultivars
|
Chen, Ri
|
|
|
109 |
C |
p.
|
artikel
|
| 4 |
Combining the genes of blue aleurone and purple pericarp in the genotype of spring bread wheat Saratovskaya 29 to increase anthocyanins in grain
|
Efremova, T.T.
|
|
|
109 |
C |
p.
|
artikel
|
| 5 |
Determining levels of water-extractable and water-unextractable arabinoxylan in commercial Swedish wheat flours by a high-throughput method
|
Selga, Louise
|
|
|
109 |
C |
p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
|
109 |
C |
p.
|
artikel
|
| 7 |
Effects of β-amylase hydrolysis on the structural, physicochemical and storage properties of wheat starch
|
Li, Yan
|
|
|
109 |
C |
p.
|
artikel
|
| 8 |
Effects of long-term intake of whole wheat and aleurone-enriched Chinese steamed bread on gut microbiome and liver metabolome in mice fed high-fat diet
|
Sun, Yue
|
|
|
109 |
C |
p.
|
artikel
|
| 9 |
End-use quality of wheat affected by late maturity α-amylase
|
Fairlie, William
|
|
|
109 |
C |
p.
|
artikel
|
| 10 |
Freezing-induced loss of wheat starch granule-associated proteins affected dough quality: From water distribution, rheological properties, microstructure, and gluten development
|
Tao, Han
|
|
|
109 |
C |
p.
|
artikel
|
| 11 |
Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability
|
Cela, Nazarena
|
|
|
109 |
C |
p.
|
artikel
|
| 12 |
HPAEC-PAD analysis for determination of the amino acid profiles in protein fractions from oat flour combined with correction of amino acid loss during hydrolysis
|
Sardari, Roya R.R.
|
|
|
109 |
C |
p.
|
artikel
|
| 13 |
Identification of temporally distributed candidate genes for high iron (Fe) and zinc (Zn) content in wheat (Triticum aestivum L.)
|
Kumar, Jitendra
|
|
|
109 |
C |
p.
|
artikel
|
| 14 |
Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer
|
Zong, Xuyan
|
|
|
109 |
C |
p.
|
artikel
|
| 15 |
Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedure
|
Fan, Xiangqi
|
|
|
109 |
C |
p.
|
artikel
|
| 16 |
Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments
|
Xiong, Gangping
|
|
|
109 |
C |
p.
|
artikel
|
| 17 |
Investigation of the effects of wheat bran with enhanced functionality by nixtamalization on bread properties
|
Argun, Mustafa Şamil
|
|
|
109 |
C |
p.
|
artikel
|
| 18 |
Knowledge of fermentation dynamics allows for reducing sugar levels in yeast-leavened pastry
|
Timmermans, Evelyne
|
|
|
109 |
C |
p.
|
artikel
|
| 19 |
Lactic acid esterification of maize starch in solid state: Assistant effect of pullulanase modification on digestibility and physicochemical properties
|
Fashi, Armin
|
|
|
109 |
C |
p.
|
artikel
|
| 20 |
Linear discriminant analysis of grain quality traits in rice (Oryza sativa L.) using the digital imaging technique
|
C, Deepika
|
|
|
109 |
C |
p.
|
artikel
|
| 21 |
Molecular characterization and evolutionary relationships of avenin-like b gene in Aegilops speltoides
|
Ye, Fahui
|
|
|
109 |
C |
p.
|
artikel
|
| 22 |
Multiyear evaluation of the agronomical and technological properties of a panel of spelt varieties under different cropping environments
|
Hellin, Pierre
|
|
|
109 |
C |
p.
|
artikel
|
| 23 |
Profile of volatile organic compounds (VOCs) produced by selected Lactobacillus strains in buckwheat substrates
|
Starowicz, Małgorzata
|
|
|
109 |
C |
p.
|
artikel
|
| 24 |
Rapid detection of common wheat flour addition to durum wheat flour and pasta using spectroscopic methods and chemometrics
|
Unuvar, A.
|
|
|
109 |
C |
p.
|
artikel
|
| 25 |
Response of heritage and modern wheat varieties to altitude induced stresses by synthesis of volatile compounds. A multivariate statistical analysis
|
De Flaviis, Riccardo
|
|
|
109 |
C |
p.
|
artikel
|
| 26 |
Response of yield, grain quality, and volatile organic compounds of aromatic rice to vermicompost application
|
Ruan, Shaoyi
|
|
|
109 |
C |
p.
|
artikel
|
| 27 |
Rheological properties of dough by addition of wheat bran hydrolysates obtained at different temperatures
|
Cingöz, Ali
|
|
|
109 |
C |
p.
|
artikel
|
| 28 |
Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten
|
Zhu, Shuyun
|
|
|
109 |
C |
p.
|
artikel
|
| 29 |
The optimum cooking time: A possible key index for predicting the deterioration of fresh white-salted noodle
|
Guo, Qin
|
|
|
109 |
C |
p.
|
artikel
|
| 30 |
Use of durum wheat (Triticum Durum L.) with “yellow berry” as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis
|
García-Puebla, Carlos Armando
|
|
|
109 |
C |
p.
|
artikel
|
| 31 |
Variation in oligosaccharide profiles observed with AP-MALDI in different regions of maize kernels after treatment with xylanases
|
Granborg, Jonatan R.
|
|
|
109 |
C |
p.
|
artikel
|
| 32 |
Varietal differences of japonica rice: Intrinsic sensory and physicochemical properties and their changes at different temperatures
|
Kim, Ah-Na
|
|
|
109 |
C |
p.
|
artikel
|
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