| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aflatoxin in maize, a multifaceted answer of Aspergillus flavus governed by weather, host-plant and competitor fungi
|
Giorni, P.
|
|
2016
|
70 |
C |
p. 256-262
|
artikel
|
| 2 |
Aging of low and high amylose rice at elevated temperature: Mechanism and predictive modeling
|
Thanathornvarakul, Nonthacha
|
|
2016
|
70 |
C |
p. 155-163
|
artikel
|
| 3 |
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley
|
Bordiga, Matteo
|
|
2016
|
70 |
C |
p. 38-46
|
artikel
|
| 4 |
Barley germination: Spatio-temporal considerations for designing and interpreting ‘omics’ experiments
|
Daneri-Castro, Sergio N.
|
|
2016
|
70 |
C |
p. 29-37
|
artikel
|
| 5 |
Calendar
|
|
|
2016
|
70 |
C |
p. I
|
artikel
|
| 6 |
Can different types of resistant starch influence the in vitro starch digestion of gluten free breads?
|
Giuberti, Gianluca
|
|
2016
|
70 |
C |
p. 253-255
|
artikel
|
| 7 |
Changes in the structure and gelling properties of maize fiber arabinoxylans after their pilot scale extraction and spray-drying
|
Ayala-Soto, Fabiola E.
|
|
2016
|
70 |
C |
p. 275-281
|
artikel
|
| 8 |
Chemistry, structure, functionality and applications of rice starch
|
Amagliani, Luca
|
|
2016
|
70 |
C |
p. 291-300
|
artikel
|
| 9 |
Depolymerization of sorghum procyanidin polymers into oligomers using HCl and epicatechin: Reaction kinetics and optimization
|
Qi, Yajing
|
|
2016
|
70 |
C |
p. 170-176
|
artikel
|
| 10 |
Dough mixing characteristics measured by Mixsmart software as possible predictors of bread making quality in three production regions of South Africa
|
Labuschagne, M.T.
|
|
2016
|
70 |
C |
p. 192-198
|
artikel
|
| 11 |
Editorial
|
Shewry, Peter
|
|
2016
|
70 |
C |
p. A1
|
artikel
|
| 12 |
Editorial Board
|
|
|
2016
|
70 |
C |
p. IFC
|
artikel
|
| 13 |
Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit
|
Adebiyi, Janet Adeyinka
|
|
2016
|
70 |
C |
p. 132-139
|
artikel
|
| 14 |
Effect of storage temperatures on the head rice yield in relation to glass transition temperatures and un-freezable water
|
Srikaeo, Khongsak
|
|
2016
|
70 |
C |
p. 164-169
|
artikel
|
| 15 |
Effects of selected extrusion parameters on physicochemical properties and in vitro starch digestibility and β-glucan extractability of whole grain oats
|
Brahma, Sandrayee
|
|
2016
|
70 |
C |
p. 85-90
|
artikel
|
| 16 |
Evaluation of zein/halloysite nano-containers as reservoirs of active molecules for packaging applications: Preparation and analysis of physical properties
|
Gorrasi, Giuliana
|
|
2016
|
70 |
C |
p. 66-71
|
artikel
|
| 17 |
Extrusion processing characteristics of quinoa (Chenopodium quinoa Willd.) var. Cherry Vanilla
|
Kowalski, Ryan J.
|
|
2016
|
70 |
C |
p. 91-98
|
artikel
|
| 18 |
Fractionation-reconstitution studies to determine the functional properties of rye flour constituents
|
Grossmann, Isabel
|
|
2016
|
70 |
C |
p. 1-8
|
artikel
|
| 19 |
Frozen baguette bread dough II. Textural and sensory characteristics of baked product
|
Rashidi, Afshin
|
|
2016
|
70 |
C |
p. 9-15
|
artikel
|
| 20 |
Functionality and characterization of kafirin-rich protein extracts from different whole and decorticated sorghum genotypes
|
Espinosa-Ramírez, Johanan
|
|
2016
|
70 |
C |
p. 57-65
|
artikel
|
| 21 |
Gibberellin-sensitive Rht alleles confer tolerance to heat and drought stresses in wheat at booting stage
|
Alghabari, Fahad
|
|
2016
|
70 |
C |
p. 72-78
|
artikel
|
| 22 |
Heritabilities of morphological and quality traits and interrelationships with yield in quinoa (Chenopodium quinoa Willd.) genotypes in the Mediterranean environment
|
De Santis, Giuditta
|
|
2016
|
70 |
C |
p. 177-185
|
artikel
|
| 23 |
Influence of sprouting and elicitation on phenolic acids profile and antioxidant activity of wheat seedlings
|
Gawlik-Dziki, Urszula
|
|
2016
|
70 |
C |
p. 221-228
|
artikel
|
| 24 |
Inhibition or improvement for acidic subunits fibril aggregation formation from β-conglycinin, glycinin and basic subunits
|
Dong, Shi-Rong
|
|
2016
|
70 |
C |
p. 263-269
|
artikel
|
| 25 |
Investigation into the use of the amylase SD assay of milled wheat extracts as a predictor of baked bread quality
|
Mangan, David
|
|
2016
|
70 |
C |
p. 240-246
|
artikel
|
| 26 |
In vitro potential of phenolic phytochemicals from black rice on starch digestibility and rheological behaviors
|
An, Ji Soo
|
|
2016
|
70 |
C |
p. 214-220
|
artikel
|
| 27 |
Isolated rice starch fine structures and pasting properties changes during pre-germination of three Thai paddy (Oryza sativa L.) cultivars
|
Pinkaew, Hathairat
|
|
2016
|
70 |
C |
p. 116-122
|
artikel
|
| 28 |
Linear relations among phenological, morphological, productive and protein-nutritional traits in early maturing and super-early maturing maize genotypes
|
Alves, Bruna Mendonça
|
|
2016
|
70 |
C |
p. 229-239
|
artikel
|
| 29 |
Microbial transglutaminase has a lower deamidation preference than human tissue transglutaminase on a celiac disease relevant wheat gliadin T-cell epitope
|
Heil, Andreas
|
|
2016
|
70 |
C |
p. 47-56
|
artikel
|
| 30 |
Nutritional and physico-chemical properties of flour from native and roasted whole grain pearl millet (Pennisetum glaucum [L.]R. Br.)
|
Obadina, AdewaleOlusegun
|
|
2016
|
70 |
C |
p. 247-252
|
artikel
|
| 31 |
Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels
|
Mudgil, Deepak
|
|
2016
|
70 |
C |
p. 186-191
|
artikel
|
| 32 |
Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties
|
Phongthai, Suphat
|
|
2016
|
70 |
C |
p. 146-154
|
artikel
|
| 33 |
Optimization of rice lipid production from ultrasound-assisted extraction by response surface methodology
|
Xu, Guangli
|
|
2016
|
70 |
C |
p. 23-28
|
artikel
|
| 34 |
Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature
|
Taylor, John R.N.
|
|
2016
|
70 |
C |
p. 108-115
|
artikel
|
| 35 |
Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules
|
Park, Eun Young
|
|
2016
|
70 |
C |
p. 199-206
|
artikel
|
| 36 |
Preparation and chemical characterisation of glutenin macropolymer (GMP) gel
|
Mueller, Eva
|
|
2016
|
70 |
C |
p. 79-84
|
artikel
|
| 37 |
Seventy years of research into breadmaking quality
|
MacRitchie, F.
|
|
2016
|
70 |
C |
p. 123-131
|
artikel
|
| 38 |
Starch characterization after ozone treatment of wheat grains
|
Gozé, Perrine
|
|
2016
|
70 |
C |
p. 207-213
|
artikel
|
| 39 |
Study on the mechanism of microwave modified wheat protein fiber to improve its mechanical properties
|
Liu, Cuiqing
|
|
2016
|
70 |
C |
p. 99-107
|
artikel
|
| 40 |
The influence of starch hydrolyzate on physicochemical properties of pastes and gels prepared from oat flour and starch
|
Berski, Wiktor
|
|
2016
|
70 |
C |
p. 16-22
|
artikel
|
| 41 |
The relationship of limit dextrinase, limit dextrinase inhibitor and malt quality parameters in barley and their genetic analysis
|
Huang, Yuqing
|
|
2016
|
70 |
C |
p. 140-145
|
artikel
|
| 42 |
Thermal and rheological properties of brown flour from Indica rice
|
Ye, Lingxu
|
|
2016
|
70 |
C |
p. 270-274
|
artikel
|
| 43 |
The use of the rapid visco analyser (RVA) in breeding and selection of cereals
|
Cozzolino, D.
|
|
2016
|
70 |
C |
p. 282-290
|
artikel
|
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