| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption of the High Molecular Weight Glutenin Subunit 1Dx5 Compared to the 58-kDa Central Repetitive Domain and α-gliadins
|
Örnebro, J.
|
|
2001
|
34 |
2 |
p. 141-150
10 p.
|
artikel
|
| 2 |
A New Method to Purify y-type High-molecular Weight Glutenin Subunits from Wheat
|
Patacchini, C.
|
|
2001
|
34 |
2 |
p. 135-139
5 p.
|
artikel
|
| 3 |
Changes in Pasting Behaviour of Rice during Ageing
|
Sowbhagya, C.M.
|
|
2001
|
34 |
2 |
p. 115-124
10 p.
|
artikel
|
| 4 |
Investigation by Confocal Raman Microspectroscopy of the Molecular Factors Responsible for Grain Cohesion in theTriticum aestivum Bread Wheat. Role of the Cell Walls in the Starchy Endosperm
|
Piot, O.
|
|
2001
|
34 |
2 |
p. 191-205
15 p.
|
artikel
|
| 5 |
Isolation and Characterisation of cDNAs Encoding Protein Disulphide Isomerases and Cyclophilins in Wheat
|
Johnson, J.C.
|
|
2001
|
34 |
2 |
p. 159-171
13 p.
|
artikel
|
| 6 |
Measurement of Gliadin and Glutenin Content of Flour by NIR Spectroscopy
|
Wesley, I.J.
|
|
2001
|
34 |
2 |
p. 125-133
9 p.
|
artikel
|
| 7 |
Mixing Response of a Variable Speed 125 g Laboratory Scale Mechanical Dough Development Mixer
|
Wilson, A.J.
|
|
2001
|
34 |
2 |
p. 151-158
8 p.
|
artikel
|
| 8 |
Rapid Tests of Wheat Nutritive Value for Growing Chickens
|
Rose, S.P.
|
|
2001
|
34 |
2 |
p. 181-190
10 p.
|
artikel
|
| 9 |
Release of Ferulic Acid from Cereal Residues by Barley Enzymatic Extracts
|
Sancho, A.I.
|
|
2001
|
34 |
2 |
p. 173-179
7 p.
|
artikel
|
| 10 |
Stress–Relaxation Properties of Mixograph Semolina–Water Doughs from Durum Wheat Cultivars of Variable Strength in Relation to Mixing Characteristics, Bread- and Pasta-making Performance
|
Rao, V.K.
|
|
2001
|
34 |
2 |
p. 215-232
18 p.
|
artikel
|
| 11 |
Water-extractable Arabinoxylan from Pearled Flours of Wheat, Barley, Rye and Triticale. Evidence for the Presence of Ferulic Acid Dimers and their Involvement in Gel Formation
|
Dervilly-Pinel, G.
|
|
2001
|
34 |
2 |
p. 207-214
8 p.
|
artikel
|
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