| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aeration of bread dough influenced by different way of processing
|
Peighambardoust, S.H.
|
|
2010
|
51 |
1 |
p. 89-95
7 p.
|
artikel
|
| 2 |
Antioxidant and anti-inflammatory capacity of bioaccessible compounds from wheat fractions after gastrointestinal digestion
|
Mateo Anson, Nuria
|
|
2010
|
51 |
1 |
p. 110-114
5 p.
|
artikel
|
| 3 |
Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique
|
Peighambardoust, S.H.
|
|
2010
|
51 |
1 |
p. 21-27
7 p.
|
artikel
|
| 4 |
A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype
|
Finocchiaro, F.
|
|
2010
|
51 |
1 |
p. 28-34
7 p.
|
artikel
|
| 5 |
Characterisation of an s-type low molecular weight glutenin subunit of wheat and its proline and glutamine-rich repetitive domain
|
Lambourne, John
|
|
2010
|
51 |
1 |
p. 96-104
9 p.
|
artikel
|
| 6 |
Characterisation of a specific class of typical low molecular weight glutenin subunits of durum wheat by a proteomic approach
|
Muccilli, V.
|
|
2010
|
51 |
1 |
p. 134-139
6 p.
|
artikel
|
| 7 |
Characterisation of the phospholipid fraction of hulled and naked tetraploid and hexaploid wheats
|
Pelillo, Marco
|
|
2010
|
51 |
1 |
p. 120-126
7 p.
|
artikel
|
| 8 |
Comparison of quality of refined and whole wheat tortillas
|
Barros, F.
|
|
2010
|
51 |
1 |
p. 50-56
7 p.
|
artikel
|
| 9 |
Comparison of the effects induced by different processing methods on sorghum proteins
|
Correia, Isabel
|
|
2010
|
51 |
1 |
p. 146-151
6 p.
|
artikel
|
| 10 |
Development of introgression lines with 18 alleles of glutenin subunits and evaluation of the effects of various alleles on quality related traits in wheat (Triticum aestivum L.)
|
Li, Yulian
|
|
2010
|
51 |
1 |
p. 127-133
7 p.
|
artikel
|
| 11 |
Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten III. Studies on gluten films
|
Koehler, P.
|
|
2010
|
51 |
1 |
p. 140-145
6 p.
|
artikel
|
| 12 |
Effect of repeated heating and cooling cycles on the pasting properties of starch
|
Salman, Hayfa
|
|
2010
|
51 |
1 |
p. 105-109
5 p.
|
artikel
|
| 13 |
Efficient measurement of amylose content in cereal grains
|
Hu, Gongshe
|
|
2010
|
51 |
1 |
p. 35-40
6 p.
|
artikel
|
| 14 |
Glycerophospholipid and triacylglycerol distribution in corn kernels (Zea mays L.)
|
Harrabi, Saoussem
|
|
2010
|
51 |
1 |
p. 1-6
6 p.
|
artikel
|
| 15 |
Grain composition of Virginia winter barley and implications for use in feed, food, and biofuels production
|
Griffey, Carl
|
|
2010
|
51 |
1 |
p. 41-49
9 p.
|
artikel
|
| 16 |
IFC - Editorial Board
|
|
|
2010
|
51 |
1 |
p. IFC-
1 p.
|
artikel
|
| 17 |
Influence of long-term nitrogen fertilization on micronutrient density in grain of winter wheat (Triticum aestivum L.)
|
Shi, Rongli
|
|
2010
|
51 |
1 |
p. 165-170
6 p.
|
artikel
|
| 18 |
Microstructural changes in the maize kernel pericarp during cooking stage in nixtamalization process
|
Gutiérrez-Cortez, E.
|
|
2010
|
51 |
1 |
p. 81-88
8 p.
|
artikel
|
| 19 |
Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran
|
Li, Xianghong
|
|
2010
|
51 |
1 |
p. 7-12
6 p.
|
artikel
|
| 20 |
Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)
|
Jin, Liang
|
|
2010
|
51 |
1 |
p. 159-164
6 p.
|
artikel
|
| 21 |
“On-the-go” NIT technology to assess protein and moisture during harvest of wheat breeding trials
|
Fox, Glen P.
|
|
2010
|
51 |
1 |
p. 171-173
3 p.
|
artikel
|
| 22 |
Retrogradation of waxy and normal corn starch gels by temperature cycling
|
Zhou, Xing
|
|
2010
|
51 |
1 |
p. 57-65
9 p.
|
artikel
|
| 23 |
Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses
|
Lappi, Jenni
|
|
2010
|
51 |
1 |
p. 152-158
7 p.
|
artikel
|
| 24 |
Stacking HMW-GS transgenes in bread wheat: Combining subunit 1Dy10 gives improved mixing properties and dough functionality
|
León, Elena
|
|
2010
|
51 |
1 |
p. 13-20
8 p.
|
artikel
|
| 25 |
Variation in polar lipid composition among near-isogenic wheat lines possessing different puroindoline haplotypes
|
Finnie, S.M.
|
|
2010
|
51 |
1 |
p. 66-72
7 p.
|
artikel
|
| 26 |
Variation in polar lipids located on the surface of wheat starch
|
Finnie, S.M.
|
|
2010
|
51 |
1 |
p. 73-80
8 p.
|
artikel
|
| 27 |
Volume change of bread and bread crumb during cooling, chilling and freezing, and the impact of baking
|
Ben Aissa, Mohamed Fadhel
|
|
2010
|
51 |
1 |
p. 115-119
5 p.
|
artikel
|
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