| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of molecular structure, rheology, and thermal characteristics of deacetylated konjac glucomannan-treated gluten during frozen storage
|
Cheng, Bo
|
|
|
117 |
C |
p.
|
artikel
|
| 2 |
Analysis of quinoa roller millstreams: Physical, chemical, and functional properties
|
Ray, Amrita
|
|
|
117 |
C |
p.
|
artikel
|
| 3 |
Analysis of the effect of oat β-glucan on gut microbiota and clarification of their interaction relationship
|
Bai, Junying
|
|
|
117 |
C |
p.
|
artikel
|
| 4 |
A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch
|
Koksel, Hamit
|
|
|
117 |
C |
p.
|
artikel
|
| 5 |
Baking quality of wheat variety mixtures: Describing the mechanisms for mixture effects
|
Beaugendre, Amaury
|
|
|
117 |
C |
p.
|
artikel
|
| 6 |
Can we increase the use of wheat and other cereals as sources of protein?
|
Shewry, Peter R.
|
|
|
117 |
C |
p.
|
artikel
|
| 7 |
Cereal proteins in the human diet: Reflecting on their contributions to daily protein intake
|
Marinangeli, Christopher P.F.
|
|
|
117 |
C |
p.
|
artikel
|
| 8 |
Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment
|
Hu, Yuqian
|
|
|
117 |
C |
p.
|
artikel
|
| 9 |
Demarcating quality improvement mechanisms in fresh yellow alkaline noodles: Insights into water-solid interaction, gluten network development, and starch properties during noodles resting
|
Li, Junkui
|
|
|
117 |
C |
p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
|
117 |
C |
p.
|
artikel
|
| 11 |
Effect of bovine hide gelatin antifreeze peptides on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread
|
Zhang, Chun-Chun
|
|
|
117 |
C |
p.
|
artikel
|
| 12 |
Effect of bran backfilling on the quality and nutritional properties of extruded Tartary buckwheat noodles
|
Tian, Weixi
|
|
|
117 |
C |
p.
|
artikel
|
| 13 |
Effect of bread ingredients and baking techniques on Bacillus coagulans GBI-30 viability during baking and in vitro digestion
|
Cinbaş, Gökçe
|
|
|
117 |
C |
p.
|
artikel
|
| 14 |
Effect of camellia oil gel on rheology, water distribution and microstructure of flour dough for crispy biscuits
|
Zhang, Yuanyuan
|
|
|
117 |
C |
p.
|
artikel
|
| 15 |
Effect of size reduction methods on raw and microwave-parboiled white sorghum and their physico-chemical, functional, rheological, and structural characteristics
|
Dhanya, R.
|
|
|
117 |
C |
p.
|
artikel
|
| 16 |
Effect of the gelatinization level of normal maize starch under extrusion on ferulic acid–starch complex formation
|
Patiño-Rodríguez, Omar
|
|
|
117 |
C |
p.
|
artikel
|
| 17 |
Effect of ultrasound-assisted enzyme pretreatment on γ-aminobutyric acid content, eating quality and starch properties of germinated brown rice
|
Chen, Bing-jie
|
|
|
117 |
C |
p.
|
artikel
|
| 18 |
Effects of deacetylated konjac glucomannan on the quality characteristics, staling and digestion of Chinese steamed bread
|
Fan, Jianwei
|
|
|
117 |
C |
p.
|
artikel
|
| 19 |
Effects of gellan on the quality characteristics of frozen cooked noodles during freeze-thaw cycles
|
Zhao, Jin
|
|
|
117 |
C |
p.
|
artikel
|
| 20 |
Effects of ultrasonic treatment on the texture quality of aged rice flour
|
Guo, Yubao
|
|
|
117 |
C |
p.
|
artikel
|
| 21 |
Efficient arabinoxylan assay for wheat: Exploring variability and molecular marker associations in Wholemeal and refined flour
|
Hernández-Espinosa, Nayelli
|
|
|
117 |
C |
p.
|
artikel
|
| 22 |
Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour
|
Gopika, M.
|
|
|
117 |
C |
p.
|
artikel
|
| 23 |
Enrichment of bread with soluble and insoluble rice bran dietary fibers: A comparative study
|
Ouyang, Kefan
|
|
|
117 |
C |
p.
|
artikel
|
| 24 |
Enzymatic hydrolysis of wheat gluten employing cysteine proteases from noni fruits (Morinda citrifolia L.)
|
Farias, Vilmara Albuquerque de
|
|
|
117 |
C |
p.
|
artikel
|
| 25 |
Feruloylation and hydrolysis of arabinoxylan extracted from wheat bran: Effect on bread quality and shelf-life
|
Pietiäinen, Solja
|
|
|
117 |
C |
p.
|
artikel
|
| 26 |
From Brew to Table: Unleashing the potential of spent grains protein
|
Ahuja, Vishal
|
|
|
117 |
C |
p.
|
artikel
|
| 27 |
Genotypes of common wheat cultivars Bred in south Ukraine can be easily distinguished from any other wheat genotypes
|
Kozub, N.
|
|
|
117 |
C |
p.
|
artikel
|
| 28 |
Identifying QTL for grain protein content independent from grain yield-related traits in durum wheat
|
Nigro, Domenica
|
|
|
117 |
C |
p.
|
artikel
|
| 29 |
Impact of defatting method on oat protein isolate structure-function characteristics
|
Senarathna, Sachini Chamathka
|
|
|
117 |
C |
p.
|
artikel
|
| 30 |
Inactivation of lipase and lipoxygenase in whole wheat flour using atmospheric cold plasma and steam treatments: Kinetics, mechanism, and impact on its compositional properties
|
Chakraborty, Snehasis
|
|
|
117 |
C |
p.
|
artikel
|
| 31 |
Interactions of gliadins with flavonoids and their glycosides studied with application of FT-Raman spectroscopy
|
Krekora, Magdalena
|
|
|
117 |
C |
p.
|
artikel
|
| 32 |
Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread
|
Stinton, Jessica
|
|
|
117 |
C |
p.
|
artikel
|
| 33 |
Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes
|
Arata, Agustín F.
|
|
|
117 |
C |
p.
|
artikel
|
| 34 |
Mechanism of the solubility increase of rice protein-ovalbumin co-assembly and its great potential as an emulsifier in high internal phase emulsion
|
Song, Zufu
|
|
|
117 |
C |
p.
|
artikel
|
| 35 |
Physico-chemical and nutritional properties of different high-amylose wheat breads
|
Iacovino, Silvio
|
|
|
117 |
C |
p.
|
artikel
|
| 36 |
Pilot scale air classification of flours from hulled and hull-less barley for the production of protein enriched ingredients
|
Singh, Amanjeet
|
|
|
117 |
C |
p.
|
artikel
|
| 37 |
Preface to VSI “Increasing the use of cereal grains as sources of protein”
|
Shewry, Peter R
|
|
|
117 |
C |
p.
|
artikel
|
| 38 |
Protein quality of cereals: Digestibility determination and processing impacts
|
Sá, Amanda G.A.
|
|
|
117 |
C |
p.
|
artikel
|
| 39 |
Protein quality of cereals: Technological and functional perspectives
|
Avelar, Zita
|
|
|
117 |
C |
p.
|
artikel
|
| 40 |
Protein-starch interaction plays a key role in controlling starch digestion and postprandial glucose increases for moderately milled quinoa grains
|
Yan, Yu
|
|
|
117 |
C |
p.
|
artikel
|
| 41 |
Special bakery products - Acrylamide formation and bread quality are influenced by potato addition
|
Swiacka, Jagoda
|
|
|
117 |
C |
p.
|
artikel
|
| 42 |
Steam explosion pretreatment: Dramatic reduction in energy consumption for wheat bran grinding
|
Pang, Tairan
|
|
|
117 |
C |
p.
|
artikel
|
| 43 |
Structural characteristics, functional properties and in vitro digestibility of rice protein prepared from rice wine lees via an alkaline extraction process or carbohydrate-lipid removal process
|
Zhao, Xu
|
|
|
117 |
C |
p.
|
artikel
|
| 44 |
The combined effects of weather conditions and fertilization on wheat fiber to protein ratio and on dough quality
|
Alaru, Maarika
|
|
|
117 |
C |
p.
|
artikel
|
| 45 |
The effect of microwave-assisted hydrothermal treatment on physicochemical and functional properties of wheat, barley, and rye flours
|
Tok, Ӧzlem
|
|
|
117 |
C |
p.
|
artikel
|
| 46 |
The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS
|
Zhong, Yang
|
|
|
117 |
C |
p.
|
artikel
|
| 47 |
The international GLUTEN workshop in its PRIME: 1980–2023
|
Igrejas, Gilberto
|
|
|
117 |
C |
p.
|
artikel
|
| 48 |
Variations in tocopherol, tocotrienol, avenanthramide and saponin content in oats and the influence of milling and baking processes
|
Pöysä, Marjo
|
|
|
117 |
C |
p.
|
artikel
|
| 49 |
What do we really understand about wheat gluten structure and functionality?
|
Shewry, Peter R.
|
|
|
117 |
C |
p.
|
artikel
|
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