| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Additional wet milling step for fractionation of barley flour after hull separation
|
Srinivasan, Radhakrishnan
|
|
2012
|
56 |
2 |
p. 248-252
5 p.
|
artikel
|
| 2 |
Agronomic, molecular and antioxidative characterization of red- and purple-pericarp rice (Oryza sativa L.) mutants in Taiwan
|
Jeng, Toong Long
|
|
2012
|
56 |
2 |
p. 425-431
7 p.
|
artikel
|
| 3 |
Amylose and amylopectin in starch by asymmetric flow field-flow fractionation with multi-angle light scattering and refractive index detection (AF4–MALS–RI)
|
Chiaramonte, Eija
|
|
2012
|
56 |
2 |
p. 457-463
7 p.
|
artikel
|
| 4 |
A new microwave-assisted extraction method for melatonin determination in rice grains
|
Setyaningsih, W.
|
|
2012
|
56 |
2 |
p. 340-346
7 p.
|
artikel
|
| 5 |
Antioxidant properties of wheat mill streams
|
Aprodu, Iuliana
|
|
2012
|
56 |
2 |
p. 189-195
7 p.
|
artikel
|
| 6 |
Apigenin di-C-glycosides (ACG) content and composition in grains of bread wheat (Triticum aestivum) and related species
|
Wijaya, Grace Y.
|
|
2012
|
56 |
2 |
p. 260-267
8 p.
|
artikel
|
| 7 |
Can bread wheat quality be determined by gluten index?
|
Bonfil, D.J.
|
|
2012
|
56 |
2 |
p. 115-118
4 p.
|
artikel
|
| 8 |
Characterization and In Vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: Comparison to alkaline extraction
|
Xia, Ning
|
|
2012
|
56 |
2 |
p. 482-489
8 p.
|
artikel
|
| 9 |
Composition of peptide mixtures derived from simulated gastrointestinal digestion of prolamins from different wheat varieties
|
Prandi, Barbara
|
|
2012
|
56 |
2 |
p. 223-231
9 p.
|
artikel
|
| 10 |
Corrigendum to ‘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’ [Journal of Cereal Science 54/1 volume (2011) 160–167]
|
da Silva, Laura S.
|
|
2012
|
56 |
2 |
p. 515-
1 p.
|
artikel
|
| 11 |
Detection of low-level gluten content in flour and batter by near infrared reflectance spectroscopy (NIRS)
|
Albanell, Elena
|
|
2012
|
56 |
2 |
p. 490-495
6 p.
|
artikel
|
| 12 |
Discovery of lunasin peptide in triticale (X Triticosecale Wittmack)
|
Nakurte, Ilva
|
|
2012
|
56 |
2 |
p. 510-514
5 p.
|
artikel
|
| 13 |
Dissection of antioxidant activity of durum wheat (Triticum durum Desf.) grains as evaluated by the new LOX/RNO method
|
Laus, Maura Nicoletta
|
|
2012
|
56 |
2 |
p. 214-222
9 p.
|
artikel
|
| 14 |
Distribution and composition of phytosterols and steryl ferulates in wheat grain and bran fractions
|
Nurmi, Tanja
|
|
2012
|
56 |
2 |
p. 379-388
10 p.
|
artikel
|
| 15 |
Distribution of (1-3)(1-4)-β-d-glucans in kernels of selected cultivars of naked and hulled barley
|
Wirkijowska, A.
|
|
2012
|
56 |
2 |
p. 496-503
8 p.
|
artikel
|
| 16 |
Does crumb morphology affect water migration and crispness retention in crispy breads?
|
Hirte, Anita
|
|
2012
|
56 |
2 |
p. 289-295
7 p.
|
artikel
|
| 17 |
Effect of genotype and environment on flavonoid concentration and profile of black sorghum grains
|
Taleon, V.
|
|
2012
|
56 |
2 |
p. 470-475
6 p.
|
artikel
|
| 18 |
Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars
|
Hefni, Mohammed
|
|
2012
|
56 |
2 |
p. 374-378
5 p.
|
artikel
|
| 19 |
Effect of germination on total phenolic compounds, total antioxidant capacity, Maillard reaction products and oxidative stress markers in canihua (Chenopodium pallidicaule)
|
Abderrahim, F.
|
|
2012
|
56 |
2 |
p. 410-417
8 p.
|
artikel
|
| 20 |
Effect of iodine in semolina matrices
|
Marti, Alessandra
|
|
2012
|
56 |
2 |
p. 516-518
3 p.
|
artikel
|
| 21 |
Effect of legume flours on baking characteristics of gluten-free bread
|
Miñarro, B.
|
|
2012
|
56 |
2 |
p. 476-481
6 p.
|
artikel
|
| 22 |
Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank)
|
Messia, Maria Cristina
|
|
2012
|
56 |
2 |
p. 147-152
6 p.
|
artikel
|
| 23 |
Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads
|
Wu, Chao
|
|
2012
|
56 |
2 |
p. 127-133
7 p.
|
artikel
|
| 24 |
Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends
|
Koksel, F.
|
|
2012
|
56 |
2 |
p. 445-450
6 p.
|
artikel
|
| 25 |
Effects of hybrid, environment, oil addition, and microwave wattage on popped popcorn morphology
|
Sweley, Jess C.
|
|
2012
|
56 |
2 |
p. 276-281
6 p.
|
artikel
|
| 26 |
Flaking as a corn preparation technique for dry-grind ethanol production using raw starch hydrolysis
|
Lamsal, B.P.
|
|
2012
|
56 |
2 |
p. 253-259
7 p.
|
artikel
|
| 27 |
Genetic markers for CslF6 gene associated with (1,3;1,4)-β-glucan concentration in barley grain
|
Cory, Aron T.
|
|
2012
|
56 |
2 |
p. 332-339
8 p.
|
artikel
|
| 28 |
Genetic relationship between grain chalkiness, protein content, and paste viscosity properties in a backcross inbred population of rice
|
Zheng, Leina
|
|
2012
|
56 |
2 |
p. 153-160
8 p.
|
artikel
|
| 29 |
Grain of high digestible, high lysine (HDHL) sorghum contains kafirins which enhance the protein network of composite dough and bread
|
Goodall, Morgan A.
|
|
2012
|
56 |
2 |
p. 352-357
6 p.
|
artikel
|
| 30 |
Hydrolysis of granular corn starch with controlled pore size
|
Chen, Guo
|
|
2012
|
56 |
2 |
p. 316-320
5 p.
|
artikel
|
| 31 |
Identification of gamma ray and electron-beam irradiated wheat after different processing treatments
|
Kim, Gui-Ran
|
|
2012
|
56 |
2 |
p. 347-351
5 p.
|
artikel
|
| 32 |
IFC - Editorial Board
|
|
|
2012
|
56 |
2 |
p. IFC-
1 p.
|
artikel
|
| 33 |
Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches
|
Singh, Harinder
|
|
2012
|
56 |
2 |
p. 367-373
7 p.
|
artikel
|
| 34 |
Influence of cultivar and environment on quality of Latin American wheats
|
Vázquez, Daniel
|
|
2012
|
56 |
2 |
p. 196-203
8 p.
|
artikel
|
| 35 |
Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat
|
Challacombe, Carolyn A.
|
|
2012
|
56 |
2 |
p. 181-188
8 p.
|
artikel
|
| 36 |
Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content
|
Hucker, Barry
|
|
2012
|
56 |
2 |
p. 300-306
7 p.
|
artikel
|
| 37 |
In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments
|
Chung, Hyun-Jung
|
|
2012
|
56 |
2 |
p. 451-456
6 p.
|
artikel
|
| 38 |
Isolation and characterization of EMS-induced Dy10 and Ax1 high molecular weight glutenin subunit deficient mutant lines of elite hexaploid wheat (Triticum aestivum L.) cv. Summit
|
Laudencia-Chingcuanco, Debbie
|
|
2012
|
56 |
2 |
p. 296-299
4 p.
|
artikel
|
| 39 |
Kernel morphometric traits in hexaploid wheat (Triticum aestivum L.) are modulated by intricate QTL × QTL and genotype × environment interactions
|
Prashant, Ramya
|
|
2012
|
56 |
2 |
p. 432-439
8 p.
|
artikel
|
| 40 |
Key issues and challenges in whole wheat flour milling and storage
|
Doblado-Maldonado, Andres F.
|
|
2012
|
56 |
2 |
p. 119-126
8 p.
|
artikel
|
| 41 |
Kinetics of crust formation during conventional French bread baking
|
Della Valle, G.
|
|
2012
|
56 |
2 |
p. 440-444
5 p.
|
artikel
|
| 42 |
Losses of essential mineral nutrients by polishing of rice differ among genotypes due to contrasting grain hardness and mineral distribution
|
Hansen, Thomas H.
|
|
2012
|
56 |
2 |
p. 307-315
9 p.
|
artikel
|
| 43 |
Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye
|
Luoto, Sanna
|
|
2012
|
56 |
2 |
p. 504-509
6 p.
|
artikel
|
| 44 |
Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours
|
Hager, Anna-Sophie
|
|
2012
|
56 |
2 |
p. 239-247
9 p.
|
artikel
|
| 45 |
Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility
|
Al-Rabadi, G.J.
|
|
2012
|
56 |
2 |
p. 396-403
8 p.
|
artikel
|
| 46 |
Process, structure and texture of extruded whole wheat
|
Robin, Frédéric
|
|
2012
|
56 |
2 |
p. 358-366
9 p.
|
artikel
|
| 47 |
Properties of maize starch modified by ball milling in ethanol medium and low field NMR determination of the water molecular mobility in their gels
|
Diop, Cherif Ibrahima Khalil
|
|
2012
|
56 |
2 |
p. 321-331
11 p.
|
artikel
|
| 48 |
Puroindolines are associated with decreased polar lipid breakdown during wheat seed development
|
Kim, K.-H.
|
|
2012
|
56 |
2 |
p. 142-146
5 p.
|
artikel
|
| 49 |
Quality and shelf life of calcium-enriched wholemeal bread stored in a modified atmosphere
|
Fik, M.
|
|
2012
|
56 |
2 |
p. 418-424
7 p.
|
artikel
|
| 50 |
Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran
|
Phimolsiripol, Yuthana
|
|
2012
|
56 |
2 |
p. 389-395
7 p.
|
artikel
|
| 51 |
Significant down-regulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat
|
Gil-Humanes, Javier
|
|
2012
|
56 |
2 |
p. 161-170
10 p.
|
artikel
|
| 52 |
Soy ingredients stabilize bread dough during frozen storage
|
Simmons, Amber L.
|
|
2012
|
56 |
2 |
p. 232-238
7 p.
|
artikel
|
| 53 |
Spectroscopic analysis of diversity in the spatial distribution of arabinoxylan structures in endosperm cell walls of cereal species in the HEALTHGRAIN diversity collection
|
Toole, G.A.
|
|
2012
|
56 |
2 |
p. 134-141
8 p.
|
artikel
|
| 54 |
Spectroscopic and chemical fingerprints in malted barley
|
Tarr, A.
|
|
2012
|
56 |
2 |
p. 268-275
8 p.
|
artikel
|
| 55 |
Starch isolation method impacts soft wheat (Triticum aestivum L. cv. Claire) starch puroindoline and lipid levels as well as its functional properties
|
Pauly, Anneleen
|
|
2012
|
56 |
2 |
p. 464-469
6 p.
|
artikel
|
| 56 |
Structure and evolutionary relationships among paralogous genes within the Sec2 locus in rye
|
Wang, Yanqian
|
|
2012
|
56 |
2 |
p. 282-288
7 p.
|
artikel
|
| 57 |
The Pinb-2 genes in wheat comprise a multigene family with great sequence diversity and important variants
|
Ramalingam, Abirami
|
|
2012
|
56 |
2 |
p. 171-180
10 p.
|
artikel
|
| 58 |
Visualization of the coated layer at the surface of rice grain cooked with varying amounts of cooking water
|
Tamura, Masatsugu
|
|
2012
|
56 |
2 |
p. 404-409
6 p.
|
artikel
|
| 59 |
Wheat ferritins: Improving the iron content of the wheat grain
|
Borg, Søren
|
|
2012
|
56 |
2 |
p. 204-213
10 p.
|
artikel
|
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