| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2014
|
60 |
2 |
p. I-
1 p.
|
artikel
|
| 2 |
Characteristics of destarched corn fiber extrudates for ethanol production
|
Myat, Lin
|
|
2014
|
60 |
2 |
p. 289-296
8 p.
|
artikel
|
| 3 |
Chemical composition and sensory characteristics of oat flakes: A comparative study of naked oat flakes from China and hulled oat flakes from western countries
|
Hu, Xin-Zhong
|
|
2014
|
60 |
2 |
p. 297-301
5 p.
|
artikel
|
| 4 |
Development of an Aegilops longissima substitution line with improved bread-making quality
|
Garg, Monika
|
|
2014
|
60 |
2 |
p. 389-396
8 p.
|
artikel
|
| 5 |
Dynamic protein expressions of phosphoenolpyruvate carboxylase in developing rice seeds
|
Yamamoto, Naoki
|
|
2014
|
60 |
2 |
p. 457-460
4 p.
|
artikel
|
| 6 |
Effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla
|
Bello-Perez, Luis A.
|
|
2014
|
60 |
2 |
p. 421-425
5 p.
|
artikel
|
| 7 |
Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates
|
Masatcioglu, Tugrul M.
|
|
2014
|
60 |
2 |
p. 276-281
6 p.
|
artikel
|
| 8 |
Effects of glutelin and globulin on the physicochemical properties of rice starch and flour
|
Baxter, Graeme
|
|
2014
|
60 |
2 |
p. 414-420
7 p.
|
artikel
|
| 9 |
Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product
|
Niu, Meng
|
|
2014
|
60 |
2 |
p. 382-388
7 p.
|
artikel
|
| 10 |
Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates
|
Santala, Outi
|
|
2014
|
60 |
2 |
p. 448-456
9 p.
|
artikel
|
| 11 |
Evaluation and analysis the chalkiness of connected rice kernels based on image processing technology and support vector machine
|
Sun, Chengming
|
|
2014
|
60 |
2 |
p. 426-432
7 p.
|
artikel
|
| 12 |
Fractionation of oats into products enriched with protein, beta-glucan, starch, or other carbohydrates
|
Liu, Keshun
|
|
2014
|
60 |
2 |
p. 317-322
6 p.
|
artikel
|
| 13 |
Functional characterization of extruded rice noodles with corn bran: Xanthophyll content and rheology
|
Baek, Jeong-Ju
|
|
2014
|
60 |
2 |
p. 311-316
6 p.
|
artikel
|
| 14 |
IFC - Editorial Board
|
|
|
2014
|
60 |
2 |
p. IFC-
1 p.
|
artikel
|
| 15 |
Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules
|
Deng, Yun
|
|
2014
|
60 |
2 |
p. 302-310
9 p.
|
artikel
|
| 16 |
Influence of high temperature during filling period on grain phytic acid and its relation to spikelet sterility and grain weight in non-lethal low phytic acid mutations in rice
|
Su, Da
|
|
2014
|
60 |
2 |
p. 331-338
8 p.
|
artikel
|
| 17 |
Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives
|
Buche, F.
|
|
2014
|
60 |
2 |
p. 282-288
7 p.
|
artikel
|
| 18 |
Molecular characterization of Glu-B3 locus in wheat cultivars and segregating populations
|
Espí, Araceli
|
|
2014
|
60 |
2 |
p. 374-381
8 p.
|
artikel
|
| 19 |
Molecular properties of arabinoxylan fractions isolated from rye grain of different quality
|
Buksa, Krzysztof
|
|
2014
|
60 |
2 |
p. 368-373
6 p.
|
artikel
|
| 20 |
Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology
|
Mrad, Rachelle
|
|
2014
|
60 |
2 |
p. 397-405
9 p.
|
artikel
|
| 21 |
Phloem sugars and amino acids as potential regulators of hordein expression in field grown malting barley (Hordeum vulgare L.)
|
Veliz, Cintia G.
|
|
2014
|
60 |
2 |
p. 433-439
7 p.
|
artikel
|
| 22 |
Rheological properties of pasta dough during pasta extrusion: Effect of moisture and dough formulation
|
de la Peña, Elena
|
|
2014
|
60 |
2 |
p. 346-351
6 p.
|
artikel
|
| 23 |
Simultaneous HPLC determination of gamma amino butyric acid (GABA) and lysine in selected Pakistani rice varieties by pre-column derivatization with 2-Hydroxynaphthaldehyde
|
Hayat, Amir
|
|
2014
|
60 |
2 |
p. 356-360
5 p.
|
artikel
|
| 24 |
Studies on multigrain milling and its effects on physical, chemical and rheology characteristics of milled streams
|
Tulse, Siddharth B.
|
|
2014
|
60 |
2 |
p. 361-367
7 p.
|
artikel
|
| 25 |
Suitability of enzymatic hydrolyzates of extracted gluten from fresh pasta by-product used as bread improvers
|
Ellouzi, Soumaya Zouari
|
|
2014
|
60 |
2 |
p. 339-345
7 p.
|
artikel
|
| 26 |
Targeted proteomics-based analysis of technical enzymes from fungal origin in baked products
|
Uhr, Linda
|
|
2014
|
60 |
2 |
p. 440-447
8 p.
|
artikel
|
| 27 |
Temperature variations during grain filling obtained in growth tunnel experiments and its influence on protein content, polymer build-up and gluten viscoelastic properties in wheat
|
Moldestad, Anette
|
|
2014
|
60 |
2 |
p. 406-413
8 p.
|
artikel
|
| 28 |
The co-operative interaction of puroindolines in wheat grain texture may involve the hydrophobic domain
|
Alfred, Rebecca L.
|
|
2014
|
60 |
2 |
p. 323-330
8 p.
|
artikel
|
| 29 |
The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread
|
Burešová, Iva
|
|
2014
|
60 |
2 |
p. 271-275
5 p.
|
artikel
|
| 30 |
Variation in vitamin E level and aflatoxins contamination in different rice varieties
|
Iqbal, Shahzad Zafar
|
|
2014
|
60 |
2 |
p. 352-355
4 p.
|
artikel
|
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