| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An optimization strategy for waveband selection in FT-NIR quantitative analysis of corn protein
|
Chen, Hua-Zhou
|
|
2014
|
60 |
3 |
p. 595-601
7 p.
|
artikel
|
| 2 |
Availability of free and bound phenolic compounds in rice after hydrothermal treatment
|
Scaglioni, Priscila Tessmer
|
|
2014
|
60 |
3 |
p. 526-532
7 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2014
|
60 |
3 |
p. I-
1 p.
|
artikel
|
| 4 |
Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation
|
Berski, Wiktor
|
|
2014
|
60 |
3 |
p. 533-539
7 p.
|
artikel
|
| 5 |
Confocal Raman microscopy of frozen bread dough
|
Huen, Julien
|
|
2014
|
60 |
3 |
p. 555-560
6 p.
|
artikel
|
| 6 |
Detection of puroindoline (Pina-D1 and Pinb-D1) allelic variation in wheat landraces
|
Qamar, Zia Ul
|
|
2014
|
60 |
3 |
p. 610-616
7 p.
|
artikel
|
| 7 |
Differential activity and expression of antioxidant enzymes and alteration in osmolyte accumulation under high temperature stress in wheat seedlings
|
Wang, Chunwei
|
|
2014
|
60 |
3 |
p. 653-659
7 p.
|
artikel
|
| 8 |
Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature
|
Rafe, Ali
|
|
2014
|
60 |
3 |
p. 514-519
6 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2014
|
60 |
3 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Elevated carbon dioxide changes grain protein concentration and composition and compromises baking quality. A FACE study
|
Panozzo, J.F.
|
|
2014
|
60 |
3 |
p. 461-470
10 p.
|
artikel
|
| 11 |
Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads
|
Diana, Marina
|
|
2014
|
60 |
3 |
p. 639-644
6 p.
|
artikel
|
| 12 |
Genome-wide association mapping of zinc and iron concentration in barley landraces from Ethiopia and Eritrea
|
Mamo, Bullo Erena
|
|
2014
|
60 |
3 |
p. 497-506
10 p.
|
artikel
|
| 13 |
How can both the health potential and sustainability of cereal products be improved? A French perspective
|
Fardet, Anthony
|
|
2014
|
60 |
3 |
p. 540-548
9 p.
|
artikel
|
| 14 |
Hydration kinetics of soybeans: Transgenic and conventional cultivars
|
Fracasso, A.F.
|
|
2014
|
60 |
3 |
p. 584-588
5 p.
|
artikel
|
| 15 |
Identification of hordatines and other phenolamides in barley (Hordeum vulgare) and beer by UPLC-QTOF-MS
|
Pihlava, Juha-Matti
|
|
2014
|
60 |
3 |
p. 645-652
8 p.
|
artikel
|
| 16 |
Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation
|
Falade, Adediwura T.
|
|
2014
|
60 |
3 |
p. 471-476
6 p.
|
artikel
|
| 17 |
Improvement of the quality of steamed bread by supplementation of wheat germ from milling process
|
Ma, Sen
|
|
2014
|
60 |
3 |
p. 589-594
6 p.
|
artikel
|
| 18 |
Localisation and development of proteolytic activities in quinoa (Chenopodium quinoa) seeds during germination and early seedling growth
|
Mäkinen, Outi E.
|
|
2014
|
60 |
3 |
p. 484-489
6 p.
|
artikel
|
| 19 |
Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by β-amylase or amyloglucosidase addition
|
Espinosa-Ramírez, Johanan
|
|
2014
|
60 |
3 |
p. 602-609
8 p.
|
artikel
|
| 20 |
Micronization of maize flour: Process optimization and product quality
|
Deepa, C.
|
|
2014
|
60 |
3 |
p. 569-575
7 p.
|
artikel
|
| 21 |
Milling characteristics and distribution of phytic acid, minerals, and some nutrients in oat (Avena sativa L.)
|
Li, Hui
|
|
2014
|
60 |
3 |
p. 549-554
6 p.
|
artikel
|
| 22 |
Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins
|
Erickson, Daniel P.
|
|
2014
|
60 |
3 |
p. 576-583
8 p.
|
artikel
|
| 23 |
Molecular characterization of three transgenic high molecular weight glutenin subunit events in winter wheat
|
Rhazi, Larbi
|
|
2014
|
60 |
3 |
p. 631-638
8 p.
|
artikel
|
| 24 |
Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours
|
Koletta, Pelagia
|
|
2014
|
60 |
3 |
p. 561-568
8 p.
|
artikel
|
| 25 |
Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology
|
Bae, Woosung
|
|
2014
|
60 |
3 |
p. 520-525
6 p.
|
artikel
|
| 26 |
Selective peroxidase inactivation of lightly milled rice by superheated steam
|
Wu, Jianyong
|
|
2014
|
60 |
3 |
p. 623-630
8 p.
|
artikel
|
| 27 |
The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles
|
Rombouts, Ine
|
|
2014
|
60 |
3 |
p. 507-513
7 p.
|
artikel
|
| 28 |
Thermal and rheological properties of masa from nixtamalized corn subjected to a sequential protein extraction
|
Santos, Eva M.
|
|
2014
|
60 |
3 |
p. 490-496
7 p.
|
artikel
|
| 29 |
Use of wheat genetic resources to develop biofortified wheat with enhanced grain zinc and iron concentrations and desirable processing quality
|
Guzmán, Carlos
|
|
2014
|
60 |
3 |
p. 617-622
6 p.
|
artikel
|
| 30 |
Wet-milling of buckwheat with hull and dehulled – The properties of the obtained starch fraction
|
Wronkowska, Małgorzata
|
|
2014
|
60 |
3 |
p. 477-483
7 p.
|
artikel
|
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