| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An analysis of the correlations between the hardness index and selected physicochemical properties of wheat grain
|
Kaliniewicz, Zdzisław
|
|
|
110 |
C |
p.
|
artikel
|
| 2 |
A study on the estimation of dough sheeting behaviour and textural properties of baklava from commercial flour properties
|
Acar, Oguz
|
|
|
110 |
C |
p.
|
artikel
|
| 3 |
Brewing characteristics, physicochemical constituents, and antioxidant activity of the infusions of colored highland barley roasted at different times
|
Wang, Cong
|
|
|
110 |
C |
p.
|
artikel
|
| 4 |
Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation
|
Kłosok, Konrad
|
|
|
110 |
C |
p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
|
110 |
C |
p.
|
artikel
|
| 6 |
Effect of anthocyanins on mechanical and physicochemical properties of wheat dough
|
Li, Yueqin
|
|
|
110 |
C |
p.
|
artikel
|
| 7 |
Effects of foliar spraying of potassium fertilizer on the contents of microelement, phytic acid and HMW-GS in wheat flour
|
Gu, Xiao Yan
|
|
|
110 |
C |
p.
|
artikel
|
| 8 |
Effects of the storage temperature and time of corn from the center and extremities of corncob on quality parameters
|
Timm, Newiton da Silva
|
|
|
110 |
C |
p.
|
artikel
|
| 9 |
Exploring the role of the liquid phase in dough made with sprouted wheat wholemeal in bread production
|
Cao, Wei
|
|
|
110 |
C |
p.
|
artikel
|
| 10 |
Genetic variability, G × E interaction and stability for iron and zinc content in sorghum grains in advanced breeding lines
|
Madhusudhana, R.
|
|
|
110 |
C |
p.
|
artikel
|
| 11 |
Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance
|
Hryhorenko, Nataliia
|
|
|
110 |
C |
p.
|
artikel
|
| 12 |
¿How yield, milling and baking quality are affected by the presence of Puccinia graminis and Zymoseptoria tritici in bread wheat grown under different environmental conditions?
|
Rozo-Ortega, Ginna P.
|
|
|
110 |
C |
p.
|
artikel
|
| 13 |
Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread
|
Cao, Hongwei
|
|
|
110 |
C |
p.
|
artikel
|
| 14 |
Observation of the microstructure of a bi-extended hydrated dough and hydrated gluten under large strain and extremely low strain-rates: Results of an initial study
|
Dedey, Kossigan Bernard
|
|
|
110 |
C |
p.
|
artikel
|
| 15 |
Quick-cooking laminated white salted noodle development
|
Soncin Alfaro, Gabriely M.
|
|
|
110 |
C |
p.
|
artikel
|
| 16 |
Sodium glutamate and glutamic acid decarboxylase as alternative for classical chemical leavening in wheat (pan)cake batter systems
|
Ravier, Elias
|
|
|
110 |
C |
p.
|
artikel
|
| 17 |
Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour
|
Sun, Binghua
|
|
|
110 |
C |
p.
|
artikel
|
| 18 |
The critical roles of α-amylase and amyloglucosidase in improving the quality of black waxy corn beverages: Special attentions to the color and flavor
|
Xiang, Yake
|
|
|
110 |
C |
p.
|
artikel
|
| 19 |
The effects of wheat variety, sourdough treatment and sourdough level on nutritional characteristics of whole wheat bread
|
Seis Subaşı, Asiye
|
|
|
110 |
C |
p.
|
artikel
|
| 20 |
The influence of cropping system, weather conditions and genotype on arabinoxylan content in wheat and barley grains
|
Korge, Mailiis
|
|
|
110 |
C |
p.
|
artikel
|
| 21 |
The role of long-term storage and temperature in modulating cooking qualities and physicochemical properties of foxtail millet
|
Liu, Zhenyu
|
|
|
110 |
C |
p.
|
artikel
|
| 22 |
Transformation of endoxylanase treated red rice bran into a potential ready-to-use functional food ingredient through drum drying: Impact on physicochemical, nutraceutical, storage, and product forming properties
|
I, Sapna
|
|
|
110 |
C |
p.
|
artikel
|
| 23 |
Wheat polysaccharides and gluten effect on water migration and structure in noodle doughs: An 1H LF-NMR study
|
Liu, Ling
|
|
|
110 |
C |
p.
|
artikel
|
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