| 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
|
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