| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A novel method to prepare gluten-free dough using a meso-structured whey protein particle system
|
van Riemsdijk, Lieke E.
|
|
2011
|
53 |
1 |
p. 133-138
6 p.
|
article
|
| 2 |
Effects of roasting on barley β-glucan, thermal, textural and pasting properties
|
Sharma, Paras
|
|
2011
|
53 |
1 |
p. 25-30
6 p.
|
article
|
| 3 |
Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures
|
Matuda, T.G.
|
|
2011
|
53 |
1 |
p. 126-132
7 p.
|
article
|
| 4 |
Genetic variants of HvGlb1 in Tibetan annual wild barley and cultivated barley and their correlation with malt quality
|
Jin, Xiaoli
|
|
2011
|
53 |
1 |
p. 59-64
6 p.
|
article
|
| 5 |
Impact of genetic and environmental factors on einkorn wheat (Triticum monococcum L. subsp. monococcum) polysaccharides
|
Brandolini, Andrea
|
|
2011
|
53 |
1 |
p. 65-72
8 p.
|
article
|
| 6 |
Inheritance of flour paste viscosity is associated with a rice Waxy gene exon 10 SNP marker
|
Traore, Karim
|
|
2011
|
53 |
1 |
p. 37-44
8 p.
|
article
|
| 7 |
Inhibitory effect of whole oat on aberrant crypt foci formation and colon tumor growth in ICR and BALB/c mice
|
Wang, Hsueh-Chun
|
|
2011
|
53 |
1 |
p. 73-77
5 p.
|
article
|
| 8 |
Magnetically modified spent grain for dye removal
|
Safarik, Ivo
|
|
2011
|
53 |
1 |
p. 78-80
3 p.
|
article
|
| 9 |
Polyphenol composition and “in vitro” antiradical activity of single and multigrain breads
|
Angioloni, A.
|
|
2011
|
53 |
1 |
p. 90-96
7 p.
|
article
|
| 10 |
Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles
|
Hemery, Youna
|
|
2011
|
53 |
1 |
p. 9-18
10 p.
|
article
|
| 11 |
Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding
|
Hemery, Youna
|
|
2011
|
53 |
1 |
p. 1-8
8 p.
|
article
|
| 12 |
Puroindolines, Pin alleles, hordoindolines and grain softness proteins are sources of bactericidal and fungicidal peptides
|
Phillips, Rebecca L.
|
|
2011
|
53 |
1 |
p. 112-117
6 p.
|
article
|
| 13 |
Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization
|
Guzmán, Adriana Quintanar
|
|
2011
|
53 |
1 |
p. 139-147
9 p.
|
article
|
| 14 |
Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain
|
Mestres, Christian
|
|
2011
|
53 |
1 |
p. 81-89
9 p.
|
article
|
| 15 |
Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness
|
Ronda, Felicidad
|
|
2011
|
53 |
1 |
p. 97-103
7 p.
|
article
|
| 16 |
Water mobility, rheological and textural properties of rice starch gel
|
Lu, Shin
|
|
2011
|
53 |
1 |
p. 31-36
6 p.
|
article
|
| 17 |
Waxy endosperm accompanies increased fat and saccharide contents in bread wheat (Triticum aestivum L.) grain
|
Yasui, Takeshi
|
|
2011
|
53 |
1 |
p. 104-111
8 p.
|
article
|
Journal description