| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A method to estimate the temperature at which the physical properties of dried noodles change
|
Adachi, Shuji
|
|
|
111 |
C |
p.
|
artikel
|
| 2 |
Analysis of compositional differences between commercial rice grains by the study of the photoluminescence response
|
García-Salcedo, Ángela J.
|
|
|
111 |
C |
p.
|
artikel
|
| 3 |
A rapid GC-FID method for determination of endogenous glutathione in wheat flour
|
Skall-Thorkildsen, Marie Christine
|
|
|
111 |
C |
p.
|
artikel
|
| 4 |
Behavior of protein aggregates via electrostatic interactions or hydrogen bonds during dough formation
|
Iwaki, Sonoo
|
|
|
111 |
C |
p.
|
artikel
|
| 5 |
Carbohydrates in Kangaroo grass (Themeda triandra Forssk.) grain and perspectives on its food potential
|
Cowley, James M.
|
|
|
111 |
C |
p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
|
111 |
C |
p.
|
artikel
|
| 7 |
Effect of post-milling process on the oxidation of the rice bran
|
Najamuddin, Ulfah
|
|
|
111 |
C |
p.
|
artikel
|
| 8 |
Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough
|
Li, Wen
|
|
|
111 |
C |
p.
|
artikel
|
| 9 |
Effects of gluten-phenolic acids interaction on the gluten structure and functional properties of gluten and phenolic acids
|
Welc-Stanowska, Renata
|
|
|
111 |
C |
p.
|
artikel
|
| 10 |
Effects of milling behavior on the distribution of nutrients and storage properties of highland barley graded powder
|
Gu, Yingjie
|
|
|
111 |
C |
p.
|
artikel
|
| 11 |
Effects of tempering with phosphoric acid and potassium carbonate solutions on microbial load of wheat flour streams and quality properties of flour
|
Yang, Wen
|
|
|
111 |
C |
p.
|
artikel
|
| 12 |
Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure
|
Guo, Wen-Tao
|
|
|
111 |
C |
p.
|
artikel
|
| 13 |
Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation
|
Starzyńska-Janiszewska, Anna
|
|
|
111 |
C |
p.
|
artikel
|
| 14 |
Genome-wide association study of alkylresorcinols content in 161 wheat cultivars
|
Zhao, Cong
|
|
|
111 |
C |
p.
|
artikel
|
| 15 |
Improving microbial quality of wheat flour using ethanol-water mixture as a tempering solution
|
Ari Akin, Pervin
|
|
|
111 |
C |
p.
|
artikel
|
| 16 |
Influence mechanism of tempering for storage quality of dried rice based on the evaluation of physicochemical and sensory characteristics and mitochondrial function and structure
|
He, Xudong
|
|
|
111 |
C |
p.
|
artikel
|
| 17 |
Influence of carob flour ingredients on wheat-based systems
|
Saitta, Francesca
|
|
|
111 |
C |
p.
|
artikel
|
| 18 |
Influence of chemical modification approaches on physicochemical and structural properties of dietary fiber from oat
|
Kanwar, Punam
|
|
|
111 |
C |
p.
|
artikel
|
| 19 |
Lexicon development and quantitative descriptive analysis of Chinese steamed bread
|
Wang, Yuan-Hui
|
|
|
111 |
C |
p.
|
artikel
|
| 20 |
Mechanism of electron beam irradiation on the lipid metabolism of paddy during high temperature storage
|
Liu, Xiao
|
|
|
111 |
C |
p.
|
artikel
|
| 21 |
Modeling the mixing power curve to assess bread dough rheological behavior
|
Hugon, F.
|
|
|
111 |
C |
p.
|
artikel
|
| 22 |
Quantitative proteomics analysis reveals the anthocyanin biosynthetic mechanism in barley
|
Zhang, Guoqiang
|
|
|
111 |
C |
p.
|
artikel
|
| 23 |
Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosides
|
Krekora, Magdalena
|
|
|
111 |
C |
p.
|
artikel
|
| 24 |
Starch structural reasons for the effects of SSIIIa deficiency on the textural and digestive properties of cooked rice
|
Zhang, Zhongwei
|
|
|
111 |
C |
p.
|
artikel
|
| 25 |
Study of morphological, structural, pasting, thermal, and vibrational changes in maize and isolated maize starch during germination
|
Nieves-Hernández, María G.
|
|
|
111 |
C |
p.
|
artikel
|
| 26 |
The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough
|
Ge, Wenju
|
|
|
111 |
C |
p.
|
artikel
|
| 27 |
Wheat grain quality changes with water stress, zinc, and iron applications predicted by the solvent retention capacity (SRC)
|
Shoormij, Fatemeh
|
|
|
111 |
C |
p.
|
artikel
|
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