| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Abiotic stress induced changes in protein quality and quantity of two bread wheat cultivars
|
Labuschagne, M.T.
|
|
2016
|
69 |
C |
p. 259-263
5 p.
|
artikel
|
| 2 |
A high-throughput X-ray micro-computed tomography (μCT) approach for measuring single kernel maize (Zea mays L.) volumes and densities
|
Guelpa, Anina
|
|
2016
|
69 |
C |
p. 321-328
8 p.
|
artikel
|
| 3 |
Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs
|
Žilić, Slađana
|
|
2016
|
69 |
C |
p. 363-370
8 p.
|
artikel
|
| 4 |
Assessment of in vitro bioaccessibility of manganese in wheat flour by ICP-MS and on-line coupled with HPLC
|
Erdemir, Umran Seven
|
|
2016
|
69 |
C |
p. 199-206
8 p.
|
artikel
|
| 5 |
Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls
|
Dziadek, Kinga
|
|
2016
|
69 |
C |
p. 1-8
8 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2016
|
69 |
C |
p. I-
1 p.
|
artikel
|
| 7 |
Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process
|
Corrales-Bañuelos, Ana Belinda
|
|
2016
|
69 |
C |
p. 64-70
7 p.
|
artikel
|
| 8 |
Change in B and E vitamin and lutein, β-sitosterol contents in industrial milling fractions and during toasted bread production
|
Nurit, Eric
|
|
2016
|
69 |
C |
p. 290-296
7 p.
|
artikel
|
| 9 |
Changes in physicochemical properties of rice starch during steeping in the parboiling process
|
Sittipod, Sichaya
|
|
2016
|
69 |
C |
p. 398-405
8 p.
|
artikel
|
| 10 |
Changes of starch during parboiling of rice kernels
|
Sittipod, Sichaya
|
|
2016
|
69 |
C |
p. 238-244
7 p.
|
artikel
|
| 11 |
Comparison of physicochemical characteristics between white-belly and white-core rice grains
|
Xi, Min
|
|
2016
|
69 |
C |
p. 392-397
6 p.
|
artikel
|
| 12 |
Comparison of quality parameters of wheat varieties with different breeding origin under organic and low-input conventional conditions
|
Rakszegi, Marianna
|
|
2016
|
69 |
C |
p. 297-305
9 p.
|
artikel
|
| 13 |
Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour
|
Bucsella, Blanka
|
|
2016
|
69 |
C |
p. 40-48
9 p.
|
artikel
|
| 14 |
Composition of mineral elements and bioactive compounds in tartary buckwheat and wheat sprouts as affected by natural mineral-rich water
|
Pongrac, Paula
|
|
2016
|
69 |
C |
p. 9-16
8 p.
|
artikel
|
| 15 |
Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography
|
Chaidez-Laguna, Leslie Denise
|
|
2016
|
69 |
C |
p. 351-357
7 p.
|
artikel
|
| 16 |
Degree of starchy endosperm separation from bran as a milling quality trait of wheat grain
|
Kong, Lingyan
|
|
2016
|
69 |
C |
p. 49-56
8 p.
|
artikel
|
| 17 |
Development of a LAMP marker of the Puroindoline a-D1b allele in bread wheat
|
Fukuta, Shiro
|
|
2016
|
69 |
C |
p. 264-266
3 p.
|
artikel
|
| 18 |
Editorial
|
MacRitchie, Finlay
|
|
2016
|
69 |
C |
p. A1-
1 p.
|
artikel
|
| 19 |
Editorial Board
|
|
|
2016
|
69 |
C |
p. IFC-
1 p.
|
artikel
|
| 20 |
Effect of drought and elevated temperature on grain zinc and iron concentrations in CIMMYT spring wheat
|
Velu, Govindan
|
|
2016
|
69 |
C |
p. 182-186
5 p.
|
artikel
|
| 21 |
Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation
|
Omedi, Jacob Ojobi
|
|
2016
|
69 |
C |
p. 57-63
7 p.
|
artikel
|
| 22 |
Effect of lipid incorporation on functional properties of wheat gluten based edible films
|
Rocca-Smith, Jeancarlo R.
|
|
2016
|
69 |
C |
p. 275-282
8 p.
|
artikel
|
| 23 |
Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system
|
Tao, Han
|
|
2016
|
69 |
C |
p. 132-137
6 p.
|
artikel
|
| 24 |
Effect of quinoa flour on gluten-free bread batter rheology and bread quality
|
Turkut, Gulsum M.
|
|
2016
|
69 |
C |
p. 174-181
8 p.
|
artikel
|
| 25 |
Effect of soaking temperature on commingled rice properties
|
Leethanapanich, Kanokporn
|
|
2016
|
69 |
C |
p. 267-274
8 p.
|
artikel
|
| 26 |
Effect of tempering moisture of wheat on grinding energy, middlings and flour size distribution, and gluten and dough mixing properties
|
Warechowska, Małgorzata
|
|
2016
|
69 |
C |
p. 306-312
7 p.
|
artikel
|
| 27 |
Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance
|
Wang, Naifu
|
|
2016
|
69 |
C |
p. 187-193
7 p.
|
artikel
|
| 28 |
Effects of pre-fermented wheat bran on dough and bread characteristics
|
Messia, M.C.
|
|
2016
|
69 |
C |
p. 138-144
7 p.
|
artikel
|
| 29 |
Empirical rheology and pasting properties of soft-textured durum wheat (Triticum turgidum ssp. durum) and hard-textured common wheat (T. aestivum)
|
Quayson, Enoch T.
|
|
2016
|
69 |
C |
p. 252-258
7 p.
|
artikel
|
| 30 |
Extensional dough rheology – Impact of flour composition and extension speed
|
McCann, Thu H.
|
|
2016
|
69 |
C |
p. 228-237
10 p.
|
artikel
|
| 31 |
Feasibility of analyzing frost-damaged and non-viable maize kernels based on near infrared spectroscopy and chemometrics
|
Jia, Shiqiang
|
|
2016
|
69 |
C |
p. 145-150
6 p.
|
artikel
|
| 32 |
First report: Exposure estimates to ochratoxin A through wheat bread and rice intake in Turkey
|
Golge, Ozgur
|
|
2016
|
69 |
C |
p. 213-217
5 p.
|
artikel
|
| 33 |
Fuel ethanol production from commercial grain sorghum cultivars with different tannin content
|
Ramírez, María Belén
|
|
2016
|
69 |
C |
p. 125-131
7 p.
|
artikel
|
| 34 |
Hydrothermal modification of wheat starch. Part 2. Thermal characteristics of pasting and rheological properties of pastes
|
Gryszkin, Artur
|
|
2016
|
69 |
C |
p. 194-198
5 p.
|
artikel
|
| 35 |
Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity
|
Thamnarathip, Parichart
|
|
2016
|
69 |
C |
p. 329-335
7 p.
|
artikel
|
| 36 |
Impact of fungal contamination of wheat on grain quality criteria
|
Schmidt, Marcus
|
|
2016
|
69 |
C |
p. 95-103
9 p.
|
artikel
|
| 37 |
Impact of visco-metric profile of composite dough matrices on starch digestibility and firming and retrogradation kinetics of breads thereof: Additive and interactive effects of non-wheat flours
|
Collar, Concha
|
|
2016
|
69 |
C |
p. 32-39
8 p.
|
artikel
|
| 38 |
Impacts of parboiling conditions on quality characteristics of parboiled commingled rice
|
Leethanapanich, Kanokporn
|
|
2016
|
69 |
C |
p. 283-289
7 p.
|
artikel
|
| 39 |
Increasing atmospheric CO2 modifies durum wheat grain quality and pasta cooking quality
|
Fares, Clara
|
|
2016
|
69 |
C |
p. 245-251
7 p.
|
artikel
|
| 40 |
Influence of Fusarium isolates on the expression of barley genes related to plant defense and malting quality
|
Hofer, Katharina
|
|
2016
|
69 |
C |
p. 17-24
8 p.
|
artikel
|
| 41 |
In vitro starch digestibility, degree of gelatinization and estimated glycemic index of foxtail millet-derived products: Effect of freezing and frozen storage
|
Ren, Xin
|
|
2016
|
69 |
C |
p. 166-173
8 p.
|
artikel
|
| 42 |
Metabolite profiling of the response to high-nitrogen fertilizer during grain development of bread wheat (Triticum aestivum L.)
|
Zhen, Shoumin
|
|
2016
|
69 |
C |
p. 85-94
10 p.
|
artikel
|
| 43 |
Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.)
|
Navruz-Varli, Semra
|
|
2016
|
69 |
C |
p. 371-376
6 p.
|
artikel
|
| 44 |
Optimization of textural properties of noodles with soluble fiber, dough mixing time and different water levels
|
Mudgil, Deepak
|
|
2016
|
69 |
C |
p. 104-110
7 p.
|
artikel
|
| 45 |
Particle size, morphological, rheological, physicochemical characterization and designation of minerals in mesquite flour (Proposis julifrora)
|
de Gusmão, Rennan Pereira
|
|
2016
|
69 |
C |
p. 119-124
6 p.
|
artikel
|
| 46 |
Pericarp thickness of sorghum whole grain is accurately predicted by NIRS and can affect the prediction of other grain quality parameters
|
Guindo, Diarah
|
|
2016
|
69 |
C |
p. 218-227
10 p.
|
artikel
|
| 47 |
Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics
|
Preetham Kumar, Koppalu V.
|
|
2016
|
69 |
C |
p. 358-362
5 p.
|
artikel
|
| 48 |
Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends
|
Guadarrama-Lezama, A.Y.
|
|
2016
|
69 |
C |
p. 158-165
8 p.
|
artikel
|
| 49 |
Rutin and quercetin transformation during preparation of buckwheat sourdough bread
|
Lukšič, Lea
|
|
2016
|
69 |
C |
p. 71-76
6 p.
|
artikel
|
| 50 |
Sensory and nutritional evaluation of popcorn kernels with yellow, white and red pericarps expanded in different ways
|
Paraginski, Ricardo Tadeu
|
|
2016
|
69 |
C |
p. 383-391
9 p.
|
artikel
|
| 51 |
Shelf-life prediction of gluten-free rice-buckwheat cookies
|
Sakač, Marijana
|
|
2016
|
69 |
C |
p. 336-343
8 p.
|
artikel
|
| 52 |
Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains
|
Oduro-Yeboah, Charlotte
|
|
2016
|
69 |
C |
p. 377-382
6 p.
|
artikel
|
| 53 |
The effect of amylolytic activity and substrate availability on sugar release in non-yeasted dough
|
Struyf, Nore
|
|
2016
|
69 |
C |
p. 111-118
8 p.
|
artikel
|
| 54 |
The effect of processing on the phytosterol content in buckwheat groats and by-products
|
Dziedzic, K.
|
|
2016
|
69 |
C |
p. 25-31
7 p.
|
artikel
|
| 55 |
The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates
|
O'Sullivan, Jonathan
|
|
2016
|
69 |
C |
p. 77-84
8 p.
|
artikel
|
| 56 |
Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making
|
Sudha, M.L.
|
|
2016
|
69 |
C |
p. 313-320
8 p.
|
artikel
|
| 57 |
Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors
|
Torbica, Aleksandra
|
|
2016
|
69 |
C |
p. 344-350
7 p.
|
artikel
|
| 58 |
Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests
|
Figueroa-Cárdenas, Juan de Dios
|
|
2016
|
69 |
C |
p. 207-212
6 p.
|
artikel
|
| 59 |
Viscous gel-forming gums (VGUMS) of cereal grains: Rheology and viscosity-based enzyme activity quantification
|
Yasar, Sulhattin
|
|
2016
|
69 |
C |
p. 151-157
7 p.
|
artikel
|
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