| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Alkylresorcinol composition allows the differentiation of Triticum spp. having different degrees of ploidy
|
Ziegler, Jochen U.
|
|
2015
|
65 |
C |
p. 244-251
8 p.
|
artikel
|
| 2 |
Alpha-amylase treatment increases extractable phenolics and antioxidant capacity of oat (Avena nuda L.) flour
|
Chen, Dongfang
|
|
2015
|
65 |
C |
p. 60-66
7 p.
|
artikel
|
| 3 |
Application of LC–MS–MS to identify niacin in aleurone layers of yellow corn, barley and wheat kernels
|
Ndolo, V.U.
|
|
2015
|
65 |
C |
p. 88-95
8 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2015
|
65 |
C |
p. I-
1 p.
|
artikel
|
| 5 |
Can agronomic biofortification of zinc be benign for iron in cereals?
|
Saha, Susmit
|
|
2015
|
65 |
C |
p. 186-191
6 p.
|
artikel
|
| 6 |
Changes in the properties of rice varieties with different amylose content on dry heat parboiling
|
Dutta, Himjyoti
|
|
2015
|
65 |
C |
p. 227-235
9 p.
|
artikel
|
| 7 |
Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms
|
Fierens, Ellen
|
|
2015
|
65 |
C |
p. 81-87
7 p.
|
artikel
|
| 8 |
Characterization of novel high-molecular-weight glutenin subunits and their coding sequences in Aegilops markgrafii
|
Li, Xin
|
|
2015
|
65 |
C |
p. 9-18
10 p.
|
artikel
|
| 9 |
Discrimination of geographical origin of rice (Oryza sativa L.) by multielement analysis using inductively coupled plasma atomic emission spectroscopy and multivariate analysis
|
Chung, Ill-Min
|
|
2015
|
65 |
C |
p. 252-259
8 p.
|
artikel
|
| 10 |
Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?
|
Shewry, Peter R.
|
|
2015
|
65 |
C |
p. 236-243
8 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2015
|
65 |
C |
p. IFC-
1 p.
|
artikel
|
| 12 |
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility
|
Curti, Elena
|
|
2015
|
65 |
C |
p. 25-30
6 p.
|
artikel
|
| 13 |
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain
|
Severini, Carla
|
|
2015
|
65 |
C |
p. 162-166
5 p.
|
artikel
|
| 14 |
Effect of technological process on the nutritional quality of naked barley enriched rye bread
|
Pejcz, Ewa
|
|
2015
|
65 |
C |
p. 215-219
5 p.
|
artikel
|
| 15 |
Effects of cooking, retrogradation and drying on starch digestibility in instant rice making
|
Hsu, Rachel Jui-cheng
|
|
2015
|
65 |
C |
p. 154-161
8 p.
|
artikel
|
| 16 |
Effects of formulation and extrusion cooking conditions on furfural and hydroxymethylfurfural content
|
Masatcioglu, Tugrul M.
|
|
2015
|
65 |
C |
p. 31-38
8 p.
|
artikel
|
| 17 |
Effects of natural protease inhibitors on high protease activity flours
|
Olanca, Burcu
|
|
2015
|
65 |
C |
p. 290-297
8 p.
|
artikel
|
| 18 |
Effects of ultrafine grinding and cellulase hydrolysis treatment on physicochemical and rheological properties of oat (Avena nuda L.) β-glucans
|
Liu, Rui
|
|
2015
|
65 |
C |
p. 125-131
7 p.
|
artikel
|
| 19 |
Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran
|
Irakli, Maria
|
|
2015
|
65 |
C |
p. 74-80
7 p.
|
artikel
|
| 20 |
Factors influencing acrylamide formation in rye, wheat and spelt breads
|
Przygodzka, Małgorzata
|
|
2015
|
65 |
C |
p. 96-102
7 p.
|
artikel
|
| 21 |
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making
|
Blandino, Massimo
|
|
2015
|
65 |
C |
p. 48-56
9 p.
|
artikel
|
| 22 |
Identification of Canadian wheat varieties using OpenArray genotyping technology
|
Perry, Daniel J.
|
|
2015
|
65 |
C |
p. 267-276
10 p.
|
artikel
|
| 23 |
Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.)
|
Koga, Shiori
|
|
2015
|
65 |
C |
p. 1-8
8 p.
|
artikel
|
| 24 |
Novel biofortified sorghum lines with combined waxy (high amylopectin) starch and high protein digestibility traits: Effects on endosperm and flour properties
|
Elhassan, Mohammed S.M.
|
|
2015
|
65 |
C |
p. 132-139
8 p.
|
artikel
|
| 25 |
Nutritional components and antioxidant properties of seven kinds of cereals fermented by the basidiomycete Agaricus blazei
|
Zhai, Fei-Hong
|
|
2015
|
65 |
C |
p. 202-208
7 p.
|
artikel
|
| 26 |
Nutritional composition of sorghum [sorghum bicolor (L.) Moench] genotypes cultivated without and with water stress
|
Queiroz, Valéria A. Vieira
|
|
2015
|
65 |
C |
p. 103-111
9 p.
|
artikel
|
| 27 |
Nutritional profile and cooking quality of a new functional pasta naturally enriched in phenolic acids, added with β-glucan and Bacillus coagulans GBI-30, 6086
|
Fares, Clara
|
|
2015
|
65 |
C |
p. 260-266
7 p.
|
artikel
|
| 28 |
Oat phenolic content and total antioxidant capacity during grain development
|
Alfieri, Michela
|
|
2015
|
65 |
C |
p. 39-42
4 p.
|
artikel
|
| 29 |
Optimization of extraction conditions of barley β-glucan by oxidation with hydrogen peroxide and heat treatment
|
Lee, Sang Hoon
|
|
2015
|
65 |
C |
p. 147-153
7 p.
|
artikel
|
| 30 |
Phenolic compounds, antioxidant capacity and gelling properties of glucoarabinoxylans from three types of sorghum brans
|
Ayala-Soto, Fabiola E.
|
|
2015
|
65 |
C |
p. 277-284
8 p.
|
artikel
|
| 31 |
Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
|
Cardoso, Leandro de Morais
|
|
2015
|
65 |
C |
p. 220-226
7 p.
|
artikel
|
| 32 |
Physicochemical effects of chia (Salvia hispanica) seed flour on each wheat bread-making process phase and product storage
|
Verdú, Samuel
|
|
2015
|
65 |
C |
p. 67-73
7 p.
|
artikel
|
| 33 |
Polyphenol oxidase activity and yellow pigment content in Aegilops tauschii, Triticum turgidum, Triticum aestivum, synthetic hexaploid wheat and its parents
|
Li, Yun Fang
|
|
2015
|
65 |
C |
p. 192-201
10 p.
|
artikel
|
| 34 |
Purification of wheat grain fructans from wheat bran
|
Verspreet, Joran
|
|
2015
|
65 |
C |
p. 57-59
3 p.
|
artikel
|
| 35 |
Quinoa (Chenopodium quinoa Willd.) protein hydrolysates with in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant properties
|
Nongonierma, Alice B.
|
|
2015
|
65 |
C |
p. 112-118
7 p.
|
artikel
|
| 36 |
Rheological properties of wheat flour dough and French bread enriched with wheat bran
|
Le Bleis, F.
|
|
2015
|
65 |
C |
p. 167-174
8 p.
|
artikel
|
| 37 |
Role of coat structure in mechanical properties of yellow and black rape seeds
|
Hajnos, Mieczysław
|
|
2015
|
65 |
C |
p. 298-302
5 p.
|
artikel
|
| 38 |
Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from Qingke (hull-less barley) grown in Qinghai-Tibet Plateau, China
|
Zhu, Fengmei
|
|
2015
|
65 |
C |
p. 43-47
5 p.
|
artikel
|
| 39 |
The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index
|
Mariscal Moreno, Rosa María
|
|
2015
|
65 |
C |
p. 140-146
7 p.
|
artikel
|
| 40 |
The effect of heat treatment on the soluble protein content of oats
|
Runyon, J. Ray
|
|
2015
|
65 |
C |
p. 119-124
6 p.
|
artikel
|
| 41 |
The genotypic difference in the effect of water stress after anthesis on the malt quality parameters in barley
|
Wu, X.J.
|
|
2015
|
65 |
C |
p. 209-214
6 p.
|
artikel
|
| 42 |
Use of Student's t statistic as a phenotype of relative consumption preference of wheat (Triticum aestivum L.) grain
|
Kiszonas, Alecia M.
|
|
2015
|
65 |
C |
p. 285-289
5 p.
|
artikel
|
| 43 |
Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area
|
Martini, Daniela
|
|
2015
|
65 |
C |
p. 175-185
11 p.
|
artikel
|
| 44 |
Varietal influence on the microwave popping characteristics of sorghum
|
Mishra, Gayatri
|
|
2015
|
65 |
C |
p. 19-24
6 p.
|
artikel
|
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