| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accelerating wheat (Triticum aestivum) proteomics using a tandem digestion approach
|
Liu, Zixin
|
|
|
123 |
C |
p.
|
artikel
|
| 2 |
A comprehensive evaluation of appearance stability during rice storage based on analytic hierarchy process
|
Tian, Jinyu
|
|
|
123 |
C |
p.
|
artikel
|
| 3 |
Applications of pigmented rice anthocyanins in food packaging: A mini review
|
An, Jingxian
|
|
|
123 |
C |
p.
|
artikel
|
| 4 |
Assessing phytochemical composition, technological quality, and yield traits of blue, purple, and black wheat genotypes for colored wheat-derived products
|
Akman, Hayati
|
|
|
123 |
C |
p.
|
artikel
|
| 5 |
ATI, fructans and predictive assessment of technological quality of Sicilian tetraploid conservation and modern wheat varieties
|
Bonarrigo, Marco
|
|
|
123 |
C |
p.
|
artikel
|
| 6 |
Comparative analysis of different drying methods in the production of solid oat milk beverages: Insights into physicochemical properties and quality attributes
|
Huang, Kai
|
|
|
123 |
C |
p.
|
artikel
|
| 7 |
Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer
|
Jannasch, Annegret
|
|
|
123 |
C |
p.
|
artikel
|
| 8 |
Comprehensive quality grading and dynamic prediction of physicochemical indicators of maize during storage based on clustering and time-series prediction models
|
Bi, Mingwen
|
|
|
123 |
C |
p.
|
artikel
|
| 9 |
Concentration-dependent functional impact of high molecular weight (HMW) and low molecular weight (LMW) glutenins on dough rheology and instant noodle quality in distinct wheat varieties
|
Dewan, Aastha
|
|
|
123 |
C |
p.
|
artikel
|
| 10 |
Corrigendum to “Effect of chickpea protein hydrolysate on multi-scale structure and in vitro digestive properties of rice starch” [J. Cereal Sci. 123 (2025) 104136]
|
Lv, Zhuojia
|
|
|
123 |
C |
p.
|
artikel
|
| 11 |
Delineating the synergistic effect of radio frequency and acidic pH regulation on the shelf life and quality of semi-dried noodles
|
Xu, Qian-Qian
|
|
|
123 |
C |
p.
|
artikel
|
| 12 |
Development and quality assessment of low-cost benchtop malting protocol for laboratory-scale barley (Hordeum vulgare L.) malt quality evaluation
|
Rani, Heena
|
|
|
123 |
C |
p.
|
artikel
|
| 13 |
Development of a NIRS-based prediction model for measurement of whole wheat flour arabinoxylan content to aid rapid germplasm screening
|
Balakrishnan, Adithya P.
|
|
|
123 |
C |
p.
|
artikel
|
| 14 |
Editorial Board
|
|
|
|
123 |
C |
p.
|
artikel
|
| 15 |
Effect of chickpea protein hydrolysate on multi-scale structure and in vitro digestive properties of rice starch
|
Lv, Zhuojia
|
|
|
123 |
C |
p.
|
artikel
|
| 16 |
Effect of controlled hydrothermal treatment, drying temperature, de-husking and decortication on phenolics characteristics and functional properties of foxtail millet flour
|
Kaur, Tejinder
|
|
|
123 |
C |
p.
|
artikel
|
| 17 |
Effect of egg white on the structure and properties of starch in wheat noodles
|
Xu, Jinyi
|
|
|
123 |
C |
p.
|
artikel
|
| 18 |
Effect of germination on the rheological properties of quinoa (Chenopodium quinoa var. Blanca de Junin) and maize (Zea mays - Quality Protein Maize) flours and application in gluten-free formulations
|
Montoya Devia, Leidy Marcela
|
|
|
123 |
C |
p.
|
artikel
|
| 19 |
Effect of grain properties and extraction methods on the functional, antioxidant, and structural behaviors of arabinoxylan from sorghum cultivars
|
Priyanga, Govindarasu
|
|
|
123 |
C |
p.
|
artikel
|
| 20 |
Effect of Jiuniang pretreatment on the quality of Tartary buckwheat dough and steamed bread: a focus on the protein of dough and interface properties of dough liquor
|
Liu, Yu
|
|
|
123 |
C |
p.
|
artikel
|
| 21 |
Effect of moisture preconditioning on maize (Zea mays L.) kernel behavior and tortilla quality under reduced-time alkaline cooking
|
Barajas-Olivares, Monserrath
|
|
|
123 |
C |
p.
|
artikel
|
| 22 |
Effect of noncontinuous rice‒water contact cooking method on the structure and starch digestibility of cooked rice
|
Li, Yongfu
|
|
|
123 |
C |
p.
|
artikel
|
| 23 |
Effect of plasma-activated water on dough rheology and bread quality characteristics of sunn pest (Eurygaster integriceps)-damaged wheat flour
|
Ulutürk, Şeyma
|
|
|
123 |
C |
p.
|
artikel
|
| 24 |
Effect of vacuum alteration of oat - water mixture on physical stability and physicochemical properties of oat-based beverage: Multi-response optimization study
|
Tuta Şimşek, Sezin
|
|
|
123 |
C |
p.
|
artikel
|
| 25 |
Effects of different drying methods on the properties of rice flour and the quality of rice tofu
|
Ye, Yuan
|
|
|
123 |
C |
p.
|
artikel
|
| 26 |
Effects of different sorghum cultivars on physical properties, total phenolic content and antioxidant capacities of pasta produced from durum-sorghum blends
|
Evangelista, Gemaima C.
|
|
|
123 |
C |
p.
|
artikel
|
| 27 |
Effects of freezing pretreatment on water migration and retrogradation properties of brown rice cake prepared from thermal stabilized rice bran
|
Li, Jia
|
|
|
123 |
C |
p.
|
artikel
|
| 28 |
Effects of soaked brown rice flour on physicochemical properties of dough and biscuit quality
|
Zhang, Tianqi
|
|
|
123 |
C |
p.
|
artikel
|
| 29 |
Effects of starch gelatinization, rheological properties, and a top cover on the height of steamed cakes made with rice flour and wheat flour
|
Omura, Rinka
|
|
|
123 |
C |
p.
|
artikel
|
| 30 |
Enhancing aroma and eating quality of Chongqing aromatic rice via flavor-boosting cultivation
|
Zhao, Yi
|
|
|
123 |
C |
p.
|
artikel
|
| 31 |
Enhancing drying efficiency and physicochemical & antioxidant properties of germinated brown rice through microwave incorporation
|
Tie, Xiaoyu
|
|
|
123 |
C |
p.
|
artikel
|
| 32 |
Evaluation of the 100-year evolution of TZARI bread wheat variety development program in terms of bread-making and nutritional quality
|
Akın, Arzu
|
|
|
123 |
C |
p.
|
artikel
|
| 33 |
Exploration of the fitting of Peleg equation and its application in the semidry milling of the glutinous brown rice
|
Wang, Guozhen
|
|
|
123 |
C |
p.
|
artikel
|
| 34 |
Flooding affects the synthesis of amino acids in purple rice grains
|
Wu, Han
|
|
|
123 |
C |
p.
|
artikel
|
| 35 |
Formulation and quality attributes of nutrient-enriched black wheat rusks
|
Devpal, Rajshree
|
|
|
123 |
C |
p.
|
artikel
|
| 36 |
Gelatinization induced whole grain rice fortification technology
|
Kumari, Ankanksha
|
|
|
123 |
C |
p.
|
artikel
|
| 37 |
Genome-wide association study revealed novel MTAs for gamma-amino butyric acid in germinated brown rice
|
Mamta,
|
|
|
123 |
C |
p.
|
artikel
|
| 38 |
Graphene irradiation heating on corn grains: Effects on bioactive compounds, thermal, structural, and functional properties of corn flour
|
Jibril, Abdulaziz Nuhu
|
|
|
123 |
C |
p.
|
artikel
|
| 39 |
How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis
|
Cui, Yunlong
|
|
|
123 |
C |
p.
|
artikel
|
| 40 |
Identification and estimation of dietary fibre-induced processes during dough mixing using farinogram analysis
|
Miś, Antoni
|
|
|
123 |
C |
p.
|
artikel
|
| 41 |
Impact of atmospheric pressure cold plasma on the physicochemical, rheological, chemical functional groups via FTIR spectroscopy and antioxidant characteristics of sunn pest (Eurygaster integriceps)-damaged wheat flour
|
Ulutürk, Şeyma
|
|
|
123 |
C |
p.
|
artikel
|
| 42 |
Improvement of rice bread by the addition of chickpea aquafaba
|
Vargas, Ana Ligia
|
|
|
123 |
C |
p.
|
artikel
|
| 43 |
Improvement of the textural properties of brown rice by magnetic field-assisted germination
|
Chen, Caiwen
|
|
|
123 |
C |
p.
|
artikel
|
| 44 |
Individual and combined effects of cold plasma and enzymatic hydrolysis modification on soluble dietary fiber in wheat bran: Structural, physicochemical and functional properties
|
Li, Xiaoning
|
|
|
123 |
C |
p.
|
artikel
|
| 45 |
Insights into improvement of the physicochemical and structural properties of wheat bran powder via combined effects of superfine grinding and glutenin
|
Guo, Yuan
|
|
|
123 |
C |
p.
|
artikel
|
| 46 |
Inter- and intraspecific study on compositional quality traits of diverse sets of spelt and common wheat
|
Rakszegi, Marianna
|
|
|
123 |
C |
p.
|
artikel
|
| 47 |
Linking the grain weight damage by Fusarium graminearum and the gluten composition of bread wheat under different sulfur fertilization
|
Arata, Agustín F.
|
|
|
123 |
C |
p.
|
artikel
|
| 48 |
Microstructural evolution of wheat kernels during germination: a multi-scale approach
|
Gimhani, Isanka
|
|
|
123 |
C |
p.
|
artikel
|
| 49 |
Nitrogen fertilization alters rice taste quality through layer-specific changes in protein and starch composition
|
Ling, Lin
|
|
|
123 |
C |
p.
|
artikel
|
| 50 |
Optimizing processing sequences in combined techniques for rice starch modification: A mini review of current understanding
|
An, Jingxian
|
|
|
123 |
C |
p.
|
artikel
|
| 51 |
Optimizing seed rate improves soft wheat quality, economic returns, and apparent nitrogen recovery with lower nitrogen inputs
|
Hemat, Mahmood
|
|
|
123 |
C |
p.
|
artikel
|
| 52 |
Physicochemical properties, micronutrient uptake and bioavailability of iron-fortified intact grain puffed rice
|
Saha, Sreyajit
|
|
|
123 |
C |
p.
|
artikel
|
| 53 |
Post-flowering environment determines zein composition and kernel hardness in maize
|
Laserna, M.P.
|
|
|
123 |
C |
p.
|
artikel
|
| 54 |
Protein composition in ancient wheats is determined by ploidy level
|
Jahn, Nora
|
|
|
123 |
C |
p.
|
artikel
|
| 55 |
Red sorghum variety: A dual solution for functional food and grain mold resistance
|
Aruna, C.
|
|
|
123 |
C |
p.
|
artikel
|
| 56 |
Status of processing, nutritional and edible properties of rice after various degree of milling of brown rice
|
Lu, Lele
|
|
|
123 |
C |
p.
|
artikel
|
| 57 |
Study on the improvement of Rye bread quality by bacterial Laccase derived from Streptomyces coelicolor
|
Zhang, Ran
|
|
|
123 |
C |
p.
|
artikel
|
| 58 |
The anti-inflammatory and anti-cancer effects of tartary buckwheat sprouts in lipopolysaccharide-stimulated macrophage (RAW264.7) cells and lung (H1975) cells
|
Wang, Tseng-Hsing
|
|
|
123 |
C |
p.
|
artikel
|
| 59 |
The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality
|
Zhao, Wenliang
|
|
|
123 |
C |
p.
|
artikel
|
| 60 |
Understanding the mechanism of alkali-soluble glutenin addition on inhibition of wheat amylose retrogradation
|
Lian, Xijun
|
|
|
123 |
C |
p.
|
artikel
|
| 61 |
Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition
|
Liu, Hui
|
|
|
123 |
C |
p.
|
artikel
|
| 62 |
Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein
|
Bilal Mk, Muhammed Muneer
|
|
|
123 |
C |
p.
|
artikel
|
| 63 |
Valorization of pulsed electric field-treated rice bran in cookie baking: Effects on stabilization and application
|
Chakraborty, Gourav
|
|
|
123 |
C |
p.
|
artikel
|
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