Digitale Bibliotheek
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                             23 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Accumulation of mixed linkage (1→3) (1→4)-β-d-glucan during grain filling in barley: A vibrational spectroscopy study Seefeldt, Helene Fast
2009
49 1 p. 24-31
8 p.
artikel
2 Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: Phenolic acids and flavonoids with potential impact on its nutraceutical quality Barba de la Rosa, A.P.
2009
49 1 p. 117-121
5 p.
artikel
3 Biochemical markers: Efficient tools for the assessment of wheat grain tissue proportions in milling fractions Hemery, Youna
2009
49 1 p. 55-64
10 p.
artikel
4 Degradation of cereal beta-glucan by ascorbic acid induced oxygen radicals Kivelä, Reetta
2009
49 1 p. 1-3
3 p.
artikel
5 Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm Wong, Joshua H.
2009
49 1 p. 73-82
10 p.
artikel
6 Effect of high temperature on albumin and globulin accumulation in the endosperm proteome of the developing wheat grain Hurkman, William J.
2009
49 1 p. 12-23
12 p.
artikel
7 Effect of milling, pasta making and cooking on minerals in durum wheat Cubadda, Francesco
2009
49 1 p. 92-97
6 p.
artikel
8 Expression of globulin-2, a member of the cupin superfamily of proteins with similarity to known food allergens, is increased under high temperature regimens during wheat grain development Altenbach, Susan B.
2009
49 1 p. 47-54
8 p.
artikel
9 Fundamental study on protein changes taking place during malting of oats Klose, Christina
2009
49 1 p. 83-91
9 p.
artikel
10 Identification of novel haze-active beer proteins by proteome analysis Iimure, Takashi
2009
49 1 p. 141-147
7 p.
artikel
11 IFC - Editorial Board 2009
49 1 p. IFC-
1 p.
artikel
12 Impact of re-grinding on hydration properties and surface composition of wheat flour Mohamad Saad, M.
2009
49 1 p. 134-140
7 p.
artikel
13 Lateral growth of a wheat dough disk under various growth conditions Penner, Amy
2009
49 1 p. 65-72
8 p.
artikel
14 Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae Sroan, Baninder S.
2009
49 1 p. 41-46
6 p.
artikel
15 Mechanism of gas cell stabilization in bread making. I. The primary gluten–starch matrix Sroan, Baninder S.
2009
49 1 p. 32-40
9 p.
artikel
16 Mixing properties and dough functionality of transgenic lines of a commercial wheat cultivar expressing the 1Ax1, 1Dx5 and 1Dy10 HMW glutenin subunit genes León, Elena
2009
49 1 p. 148-156
9 p.
artikel
17 Nucleotide polymorphisms in the waxy gene of NaN3-induced waxy rice mutants Jeng, Toong Long
2009
49 1 p. 112-116
5 p.
artikel
18 Relationship of milled grain percentages and flowering-related traits in rice Tabien, Rodante E.
2009
49 1 p. 122-127
6 p.
artikel
19 Starch granule size distribution of hard red winter and hard red spring wheat: Its effects on mixing and breadmaking quality Park, Seok-Ho
2009
49 1 p. 98-105
8 p.
artikel
20 Texture, processing and organoleptic properties of chickpea-fortified spaghetti with insights to the underlying mechanisms of traditional durum pasta quality Wood, Jennifer Ann
2009
49 1 p. 128-133
6 p.
artikel
21 Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight Shen, Yun
2009
49 1 p. 106-111
6 p.
artikel
22 Variation in Granule Bound Starch Synthase I (GBSSI) loci amongst Australian wild cereal relatives (Poaceae) Shapter, F.M.
2009
49 1 p. 4-11
8 p.
artikel
23 Wheat glutenin proteins assemble into a nanostructure with unusual structural features Mackintosh, Sarah H.
2009
49 1 p. 157-162
6 p.
artikel
                             23 gevonden resultaten
 
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