| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aggregate formation of zein and its structural inversion in aqueous ethanol
|
Kim, S.
|
|
2008
|
47 |
1 |
p. 1-5
5 p.
|
artikel
|
| 2 |
Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+10
|
Martinek, P.
|
|
2008
|
47 |
1 |
p. 68-78
11 p.
|
artikel
|
| 3 |
Avenanthramide concentrations and hydroxycinnamoyl-CoA:hydroxyanthranilate N-hydroxycinnamoyltransferase activities in developing oats
|
Peterson, David M.
|
|
2008
|
47 |
1 |
p. 101-108
8 p.
|
artikel
|
| 4 |
Characterisation of a ω-gliadin gene in Triticum tauschii
|
Hassani, M.E.
|
|
2008
|
47 |
1 |
p. 59-67
9 p.
|
artikel
|
| 5 |
Comparison of small-scale and large-scale mixing characteristics: Correlations between small-scale and large-scale mixing and extensional characteristics of wheat flour dough
|
Mann, Gülay
|
|
2008
|
47 |
1 |
p. 90-100
11 p.
|
artikel
|
| 6 |
Cross-linking of arabinoxylans via 8-8-coupled diferulates as demonstrated by isolation and identification of diarabinosyl 8-8(cyclic)-dehydrodiferulate from maize bran
|
Bunzel, Mirko
|
|
2008
|
47 |
1 |
p. 29-40
12 p.
|
artikel
|
| 7 |
Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough
|
Haraszi, R.
|
|
2008
|
47 |
1 |
p. 41-51
11 p.
|
artikel
|
| 8 |
Genetic and environmental factors affecting grain texture in common wheat
|
Gazza, L.
|
|
2008
|
47 |
1 |
p. 52-58
7 p.
|
artikel
|
| 9 |
IFC - Editorial Board
|
|
|
2008
|
47 |
1 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Late-maturity α-amylase: Low falling number in wheat in the absence of preharvest sprouting
|
Mares, Daryl
|
|
2008
|
47 |
1 |
p. 6-17
12 p.
|
artikel
|
| 11 |
Molecular and physicochemical characterization of the high-amylose barley mutant Amo1
|
Borén, Mats
|
|
2008
|
47 |
1 |
p. 79-89
11 p.
|
artikel
|
| 12 |
Rheological properties of kafirin and zein prolamins
|
Oom, Anna
|
|
2008
|
47 |
1 |
p. 109-116
8 p.
|
artikel
|
| 13 |
Xylanases from microbial origin induce syrup formation in dough
|
De Schryver, Peter
|
|
2008
|
47 |
1 |
p. 18-28
11 p.
|
artikel
|
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