| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aflatoxins and ochratoxin A contamination in rice, corn and corn products from Punjab, Pakistan
|
Majeed, Saima
|
|
2013
|
58 |
3 |
p. 446-450
5 p.
|
artikel
|
| 2 |
Antioxidant, anti-amylase and anti-glycation potential of brans of some Sri Lankan traditional and improved rice (Oryza sativa L.) varieties
|
Premakumara, G.A.S.
|
|
2013
|
58 |
3 |
p. 451-456
6 p.
|
artikel
|
| 3 |
Barley genotype expressing “stay-green”-like characteristics maintains starch quality of the grain during water stress condition
|
Gous, Peter W.
|
|
2013
|
58 |
3 |
p. 414-419
6 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2013
|
58 |
3 |
p. I-II
nvt p.
|
artikel
|
| 5 |
Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality
|
Tomić, Jelena
|
|
2013
|
58 |
3 |
p. 495-501
7 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2013
|
58 |
3 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of annealing from traditional nixtamalisation process on the microstructural, thermal, and rheological properties of starch and quality of pozole
|
Figueroa, Juan de Dios
|
|
2013
|
58 |
3 |
p. 457-464
8 p.
|
artikel
|
| 8 |
Effect of fibre–protein additions and process parameters on microstructure of corn extrudates
|
Kasprzak, M.
|
|
2013
|
58 |
3 |
p. 488-494
7 p.
|
artikel
|
| 9 |
Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality
|
Moiraghi, Malena
|
|
2013
|
58 |
3 |
p. 424-430
7 p.
|
artikel
|
| 10 |
Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice
|
Deng, Yun
|
|
2013
|
58 |
3 |
p. 479-487
9 p.
|
artikel
|
| 11 |
Effect of temperature on lutein esterification and lutein stability in wheat grain
|
Ahmad, Fauziah Tufail
|
|
2013
|
58 |
3 |
p. 408-413
6 p.
|
artikel
|
| 12 |
Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough
|
Li, Juan
|
|
2013
|
58 |
3 |
p. 437-445
9 p.
|
artikel
|
| 13 |
Effects of microfluidization on antioxidant properties of wheat bran
|
Wang, Tao
|
|
2013
|
58 |
3 |
p. 380-386
7 p.
|
artikel
|
| 14 |
Effects of wheat bran with different colors on the qualities of dry noodles
|
Song, Xiaoyan
|
|
2013
|
58 |
3 |
p. 400-407
8 p.
|
artikel
|
| 15 |
In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread
|
Wolter, Anika
|
|
2013
|
58 |
3 |
p. 431-436
6 p.
|
artikel
|
| 16 |
Low moisture milling of wheat for quality testing of wholegrain flour
|
Doblado-Maldonado, Andrés F.
|
|
2013
|
58 |
3 |
p. 420-423
4 p.
|
artikel
|
| 17 |
Modelling starch phase transitions and water uptake of rice kernels during cooking
|
Briffaz, A.
|
|
2013
|
58 |
3 |
p. 387-392
6 p.
|
artikel
|
| 18 |
Observation of wheat flour doughs under mechanical treatment using confocal microscopy and classification of their microstructures
|
Boitte, J.-B.
|
|
2013
|
58 |
3 |
p. 365-371
7 p.
|
artikel
|
| 19 |
Predicted truly absorbed protein supply to dairy cattle from hulless barley (Hordeum vulgare L.) with altered carbohydrate traits with multi-year samples
|
Yang, Ling
|
|
2013
|
58 |
3 |
p. 372-379
8 p.
|
artikel
|
| 20 |
Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder
|
Reyes-Moreno, Cuauhtémoc
|
|
2013
|
58 |
3 |
p. 465-471
7 p.
|
artikel
|
| 21 |
The role of sensitivity to abscisic acid and gibberellin in pre-maturity α-amylase formation in wheat grains
|
Kondhare, K.R.
|
|
2013
|
58 |
3 |
p. 472-478
7 p.
|
artikel
|
| 22 |
Waxy durum acts as a unique form of crumb softener in bread
|
Lafaye, Julie
|
|
2013
|
58 |
3 |
p. 393-399
7 p.
|
artikel
|
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