| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant activity, avenanthramide and phenolic acid contents of oat milling fractions
|
Hitayezu, Rachel
|
|
2015
|
63 |
C |
p. 35-40
6 p.
|
artikel
|
| 2 |
Bulk flow properties of hard and soft wheat flours
|
Bian, Qi
|
|
2015
|
63 |
C |
p. 88-94
7 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2015
|
63 |
C |
p. I-II
nvt p.
|
artikel
|
| 4 |
Characterization and sequence diversity of the Gsp-1 gene in diploid species of the Aegilops genus
|
Cuesta, Susana
|
|
2015
|
63 |
C |
p. 1-7
7 p.
|
artikel
|
| 5 |
Chemical composition of wild and feral diploid wheats and their bearing on domesticated wheats
|
Brandolini, Andrea
|
|
2015
|
63 |
C |
p. 122-127
6 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2015
|
63 |
C |
p. IFC-
1 p.
|
artikel
|
| 7 |
Flowability, moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) Trotter] grain flours
|
Abebe, Workineh
|
|
2015
|
63 |
C |
p. 14-20
7 p.
|
artikel
|
| 8 |
Identification and quantitative analysis of oligosaccharides in wheat flour using LC–MS
|
Liu, Zhiqian
|
|
2015
|
63 |
C |
p. 128-133
6 p.
|
artikel
|
| 9 |
Impact of different beer yeasts on wheat dough and bread quality parameters
|
Heitmann, Mareile
|
|
2015
|
63 |
C |
p. 49-56
8 p.
|
artikel
|
| 10 |
Influence of allelic prolamin variation and localities on durum wheat quality
|
Babay, Elyes
|
|
2015
|
63 |
C |
p. 27-34
8 p.
|
artikel
|
| 11 |
Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice
|
Zhang, Xinxia
|
|
2015
|
63 |
C |
p. 140-146
7 p.
|
artikel
|
| 12 |
In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment
|
Chen, Xu
|
|
2015
|
63 |
C |
p. 109-115
7 p.
|
artikel
|
| 13 |
Non-cellulosic cell wall polysaccharides are subject to genotype × environment effects in sorghum (Sorghum bicolor) grain
|
Betts, Natalie S.
|
|
2015
|
63 |
C |
p. 64-71
8 p.
|
artikel
|
| 14 |
Physiochemical properties of highly cross-linked maize starches and their enzymatic digestibilities by three analytical methods
|
Shukri, Radhiah
|
|
2015
|
63 |
C |
p. 72-80
9 p.
|
artikel
|
| 15 |
Post succinylation effects on morphological, functional and textural characteristics of acid-thinned pearl millet starches
|
Shaikh, Marium
|
|
2015
|
63 |
C |
p. 57-63
7 p.
|
artikel
|
| 16 |
Pre-maturity α-amylase in wheat: The role of abscisic acid and gibberellins
|
Kondhare, K.R.
|
|
2015
|
63 |
C |
p. 95-108
14 p.
|
artikel
|
| 17 |
Probing the distribution of gliadin proteins in dough and baked bread using conjugated quantum dots as a labeling tool
|
Ansari, Shadi
|
|
2015
|
63 |
C |
p. 41-48
8 p.
|
artikel
|
| 18 |
Real-time 3D visualization and quantitative analysis of internal structure of wheat kernels
|
Suresh, Anup
|
|
2015
|
63 |
C |
p. 81-87
7 p.
|
artikel
|
| 19 |
The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness
|
Wang, Pei
|
|
2015
|
63 |
C |
p. 116-121
6 p.
|
artikel
|
| 20 |
The influence of abiotic stress conditions on dough mixing characteristics of two hard red spring wheat cultivars
|
Labuschagne, M.T.
|
|
2015
|
63 |
C |
p. 134-139
6 p.
|
artikel
|
| 21 |
The interaction between starch hydrolysis and acidification kinetic determines the quality of a malted and fermented sorghum beverage
|
Mestres, C.
|
|
2015
|
63 |
C |
p. 8-13
6 p.
|
artikel
|
| 22 |
Variety identification method of coated maize seeds based on near-infrared spectroscopy and chemometrics
|
Jia, Shiqiang
|
|
2015
|
63 |
C |
p. 21-26
6 p.
|
artikel
|
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