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 |