| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Brachypodium as a model system for grass research
|
Vain, Philippe
|
|
2011
|
54 |
1 |
p. 1-7
7 p.
|
artikel
|
| 2 |
Effect of genotype, environment and agronomic management on β-glucan concentration of naked barley grain intended for health food use
|
Dickin, Edward
|
|
2011
|
54 |
1 |
p. 44-52
9 p.
|
artikel
|
| 3 |
Effect of iodine on polymer leaching and granule swelling of starches from different botanical sources
|
Dhillon, Simarata
|
|
2011
|
54 |
1 |
p. 76-82
7 p.
|
artikel
|
| 4 |
Effect of suppressing the synthesis of different kafirin sub-classes on grain endosperm texture, protein body structure and protein nutritional quality in improved sorghum lines
|
da Silva, Laura S.
|
|
2011
|
54 |
1 |
p. 160-167
8 p.
|
artikel
|
| 5 |
Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling
|
Blazek, Jaroslav
|
|
2011
|
54 |
1 |
p. 151-159
9 p.
|
artikel
|
| 6 |
Effects of transglutaminase on the rheological and noodle-making characteristics of oat dough containing vital wheat gluten or egg albumin
|
Wang, Feng
|
|
2011
|
54 |
1 |
p. 53-59
7 p.
|
artikel
|
| 7 |
Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours
|
Hidalgo, Alyssa
|
|
2011
|
54 |
1 |
p. 90-97
8 p.
|
artikel
|
| 8 |
Extrusion process improves the functionality of soluble dietary fiber in oat bran
|
Zhang, Min
|
|
2011
|
54 |
1 |
p. 98-103
6 p.
|
artikel
|
| 9 |
IFC - Editorial Board
|
|
|
2011
|
54 |
1 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Impact of the chilling conditions on the kinetics of staling of bread
|
Le-Bail, Alain
|
|
2011
|
54 |
1 |
p. 13-19
7 p.
|
artikel
|
| 11 |
Lipid removal enhances separation of oat grain cell wall material from starch and protein
|
Sibakov, J.
|
|
2011
|
54 |
1 |
p. 104-109
6 p.
|
artikel
|
| 12 |
Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for coeliacs’ diet
|
Ballabio, C.
|
|
2011
|
54 |
1 |
p. 110-115
6 p.
|
artikel
|
| 13 |
Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processing
|
Frontela, C.
|
|
2011
|
54 |
1 |
p. 173-179
7 p.
|
artikel
|
| 14 |
Synchrotron X-ray scattering analysis of the interaction between corn starch and an exogenous lipid during hydrothermal treatment
|
Hernández-Hernández, Ernesto
|
|
2011
|
54 |
1 |
p. 69-75
7 p.
|
artikel
|
| 15 |
Use of a global wheat core collection for association analysis of flour and dough quality traits
|
Bordes, J.
|
|
2011
|
54 |
1 |
p. 137-147
11 p.
|
artikel
|
Tijdschrift beschrijving