| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of Bioactive Components in Small Grain Cereals
|
Hoseney, R. Carl
|
|
2010
|
52 |
3 |
p. 520-
1 p.
|
artikel
|
| 2 |
Cereal variety identification using MALDI-TOF mass spectrometry SNP genotyping
|
Pattemore, J.A.
|
|
2010
|
52 |
3 |
p. 356-361
6 p.
|
artikel
|
| 3 |
Development of new markers to genotype the functional SNPs of SSIIa, a gene responsible for gelatinization temperature of rice starch
|
Lu, Yan
|
|
2010
|
52 |
3 |
p. 438-443
6 p.
|
artikel
|
| 4 |
Effect of thermal processing and storage on digestibility of starch in whole wheat grains
|
Alsaffar, Ayten Aylin
|
|
2010
|
52 |
3 |
p. 480-485
6 p.
|
artikel
|
| 5 |
Effect of the three waxy null alleles on enzymes associated to wheat starch granules using proteomic approach
|
Debiton, Clément
|
|
2010
|
52 |
3 |
p. 466-474
9 p.
|
artikel
|
| 6 |
Elastic properties of gluten representing different wheat classes
|
Zhao, Dongjun
|
|
2010
|
52 |
3 |
p. 432-437
6 p.
|
artikel
|
| 7 |
β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH
|
Rombouts, Ine
|
|
2010
|
52 |
3 |
p. 362-367
6 p.
|
artikel
|
| 8 |
Functional xylanase inhibition activity of two molecular forms of recombinant TAXI-IA
|
Gebruers, Kurt
|
|
2010
|
52 |
3 |
p. 516-519
4 p.
|
artikel
|
| 9 |
Grain concentrations of protein and mineral nutrients in a large collection of spelt wheat grown under different environments
|
Gomez-Becerra, H.F.
|
|
2010
|
52 |
3 |
p. 342-349
8 p.
|
artikel
|
| 10 |
IFC - Editorial Board
|
|
|
2010
|
52 |
3 |
p. IFC-
1 p.
|
artikel
|
| 11 |
Isolation and characterization of Avenin-like protein type-B from durum wheat
|
De Caro, Salvatore
|
|
2010
|
52 |
3 |
p. 426-431
6 p.
|
artikel
|
| 12 |
Large variability exits in phytase levels among Indian wheat varieties and synthetic hexaploids
|
Ram, Sewa
|
|
2010
|
52 |
3 |
p. 486-490
5 p.
|
artikel
|
| 13 |
Measurement of local pressure during proving of bread dough sticks: Contribution of surface tension and dough viscosity to gas pressure in bubbles
|
Grenier, D.
|
|
2010
|
52 |
3 |
p. 373-377
5 p.
|
artikel
|
| 14 |
Molecular analysis of lipoxygenase (LOX) genes in common wheat and phylogenetic investigation of LOX proteins from model and crop plants
|
Feng, Bo
|
|
2010
|
52 |
3 |
p. 387-394
8 p.
|
artikel
|
| 15 |
Molecular interactions between cereal soluble dietary fibre polymers and a model bile salt deduced from 13C NMR titration
|
Gunness, Purnima
|
|
2010
|
52 |
3 |
p. 444-449
6 p.
|
artikel
|
| 16 |
Nutritional evaluation of genetically modified rice expressing human lactoferrin gene
|
Hu, Yichun
|
|
2010
|
52 |
3 |
p. 350-355
6 p.
|
artikel
|
| 17 |
Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking
|
Mora-Rochin, Saraid
|
|
2010
|
52 |
3 |
p. 502-508
7 p.
|
artikel
|
| 18 |
Phenolics in the bran of waxy wheat and triticale lines
|
Jonnala, Ramakanth S.
|
|
2010
|
52 |
3 |
p. 509-515
7 p.
|
artikel
|
| 19 |
Physical properties of dry-heated octenyl succinylated waxy corn starches and its application in fat-reduced muffin
|
Chung, Hyun-Jung
|
|
2010
|
52 |
3 |
p. 496-501
6 p.
|
artikel
|
| 20 |
Phytochemical analysis of wastewater (nejayote) obtained after lime-cooking of different types of maize kernels processed into masa for tortillas
|
Gutiérrez-Uribe, Janet A.
|
|
2010
|
52 |
3 |
p. 410-416
7 p.
|
artikel
|
| 21 |
Polymorphism in the GBSS gene affects amylose content in US and European rice germplasm
|
Dobo, Macaire
|
|
2010
|
52 |
3 |
p. 450-456
7 p.
|
artikel
|
| 22 |
Pseudocereals as alternative sources for high folate content in staple foods
|
Schoenlechner, Regine
|
|
2010
|
52 |
3 |
p. 475-479
5 p.
|
artikel
|
| 23 |
Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking
|
Schober, Tilman J.
|
|
2010
|
52 |
3 |
p. 417-425
9 p.
|
artikel
|
| 24 |
Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking
|
Marti, Alessandra
|
|
2010
|
52 |
3 |
p. 404-409
6 p.
|
artikel
|
| 25 |
Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride
|
Noort, Martijn W.J.
|
|
2010
|
52 |
3 |
p. 378-386
9 p.
|
artikel
|
| 26 |
Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives
|
Latou, E.
|
|
2010
|
52 |
3 |
p. 457-465
9 p.
|
artikel
|
| 27 |
Structure–function relationships for corn bran arabinoxylans
|
Kale, Madhuvanti S.
|
|
2010
|
52 |
3 |
p. 368-372
5 p.
|
artikel
|
| 28 |
Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates
|
Liao, Lan
|
|
2010
|
52 |
3 |
p. 395-403
9 p.
|
artikel
|
| 29 |
The effect of chitosan oligosaccharides on bread staling
|
Kerch, Garry
|
|
2010
|
52 |
3 |
p. 491-495
5 p.
|
artikel
|
| 30 |
The Management of Food Allergens
|
Tatham, Arthur
|
|
2010
|
52 |
3 |
p. 521-
1 p.
|
artikel
|
| 31 |
Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients
|
Cabrera-Chávez, F.
|
|
2010
|
52 |
3 |
p. 337-341
5 p.
|
artikel
|
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