| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A modeling approach in the interpretation of starch pasting properties
|
Palabiyik, İbrahim
|
|
2017
|
74 |
C |
p. 272-278
|
artikel
|
| 2 |
A new lean no time test baking method with improved discriminating power
|
Dupuis, Brigitte
|
|
2017
|
74 |
C |
p. 112-120
|
artikel
|
| 3 |
An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking
|
Masatcioglu, Tugrul M.
|
|
2017
|
74 |
C |
p. 95-102
|
artikel
|
| 4 |
An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology
|
Cetiner, B.
|
|
2017
|
74 |
C |
p. 103-111
|
artikel
|
| 5 |
Application of image analysis to optimization of the bread-making process based on the acceptability of the crust color
|
Castro, Wilson
|
|
2017
|
74 |
C |
p. 194-199
|
artikel
|
| 6 |
Assessment of biochemical markers identified in wheat for monitoring barley grain tissue
|
Barron, Cécile
|
|
2017
|
74 |
C |
p. 11-18
|
artikel
|
| 7 |
Bioactivity and chemical components of Thai rice in five stages of grain development
|
Jiamyangyuen, S.
|
|
2017
|
74 |
C |
p. 136-144
|
artikel
|
| 8 |
Calendar
|
|
|
2017
|
74 |
C |
p. I
|
artikel
|
| 9 |
Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness
|
Santiago-Ramos, David
|
|
2017
|
74 |
C |
p. 72-78
|
artikel
|
| 10 |
Comparative analysis of dough rheology and quality of bread baked from fortified and high-in-fiber flours
|
Kurek, Marcin Andrzej
|
|
2017
|
74 |
C |
p. 210-217
|
artikel
|
| 11 |
Definition of the low molecular weight glutenin subunit gene family members in a set of standard bread wheat (Triticum aestivum L.) varieties
|
Ibba, Maria I.
|
|
2017
|
74 |
C |
p. 263-271
|
artikel
|
| 12 |
Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy
|
Nawrocka, Agnieszka
|
|
2017
|
74 |
C |
p. 86-94
|
artikel
|
| 13 |
Detect unique molecular structure associated with physiochemical properties in CDC varieties of oat grain with unique nutrient traits [Feed Type vs. Milling Type] in comparison with barley grain using advanced molecular spectroscopy as a non-destructive biological tool
|
Prates, Luciana L.
|
|
2017
|
74 |
C |
p. 37-45
|
artikel
|
| 14 |
Development of standard fingerprints of naked oats using chromatography combined with principal component analysis and cluster analysis
|
Qi, XiGuang
|
|
2017
|
74 |
C |
p. 224-230
|
artikel
|
| 15 |
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation
|
Gao, Jing
|
|
2017
|
74 |
C |
p. 288-295
|
artikel
|
| 16 |
Dough rheological properties and texture of gluten-free pasta based on proso millet flour
|
Motta Romero, Hollman
|
|
2017
|
74 |
C |
p. 238-243
|
artikel
|
| 17 |
Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality
|
Kissing Kucek, Lisa
|
|
2017
|
74 |
C |
p. 19-27
|
artikel
|
| 18 |
Extraction and purification of an endo-1,4-β-xylanase from wheat malt
|
Guo, Xiao
|
|
2017
|
74 |
C |
p. 218-223
|
artikel
|
| 19 |
Genetic analysis of barley for Shochu quality
|
Sadohara, Rie
|
|
2017
|
74 |
C |
p. 174-182
|
artikel
|
| 20 |
Genetics and chemistry of pigments in wheat grain – A review
|
Lachman, Jaromír
|
|
2017
|
74 |
C |
p. 145-154
|
artikel
|
| 21 |
Identification and molecular characterization of novel LMW-m and -s glutenin genes, and a chimeric -m/-i glutenin gene in 1A chromosome of three diploid Triticum species
|
Cuesta, Susana
|
|
2017
|
74 |
C |
p. 46-55
|
artikel
|
| 22 |
IFC - Editorial Board
|
|
|
2017
|
74 |
C |
p. IFC
|
artikel
|
| 23 |
Influence of high daytime temperature during the grain filling stage on fissure formation in rice
|
Abayawickrama, A.S.M.T.
|
|
2017
|
74 |
C |
p. 256-262
|
artikel
|
| 24 |
In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta
|
Rafiq, Aasima
|
|
2017
|
74 |
C |
p. 279-287
|
artikel
|
| 25 |
Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses
|
Gartaula, Ghanendra
|
|
2017
|
74 |
C |
p. 165-173
|
artikel
|
| 26 |
Lower grain nitrogen content of wheat at elevated CO2 can be improved through post-anthesis NH4 + supplement
|
Fernando, Nimesha
|
|
2017
|
74 |
C |
p. 79-85
|
artikel
|
| 27 |
Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters
|
Rebellato, Ana Paula
|
|
2017
|
74 |
C |
p. 56-63
|
artikel
|
| 28 |
Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing
|
Hu, Yueming
|
|
2017
|
74 |
C |
p. 231-237
|
artikel
|
| 29 |
Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties
|
Yazar, Gamze
|
|
2017
|
74 |
C |
p. 28-36
|
artikel
|
| 30 |
Protein-starch matrix microstructure during rice flour pastes formation
|
Saleh, Mohammed I.
|
|
2017
|
74 |
C |
p. 183-186
|
artikel
|
| 31 |
Responses of glutamine synthetase activity and gene expression to nitrogen levels in winter wheat cultivars with different grain protein content
|
Zhang, Meiwei
|
|
2017
|
74 |
C |
p. 187-193
|
artikel
|
| 32 |
Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks
|
Tong, Li-Tao
|
|
2017
|
74 |
C |
p. 121-126
|
artikel
|
| 33 |
Sorghum starch properties as affected by growing season, hybrid, and kernel maturity
|
Kaufman, R.C.
|
|
2017
|
74 |
C |
p. 127-135
|
artikel
|
| 34 |
Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties
|
Rafe, Ali
|
|
2017
|
74 |
C |
p. 64-71
|
artikel
|
| 35 |
The agronomic performance and nutritional content of oat and barley varieties grown in a northern maritime environment depends on variety and growing conditions
|
Chappell, Andrew
|
|
2017
|
74 |
C |
p. 1-10
|
artikel
|
| 36 |
The Gsp-1 genes encode the wheat arabinogalactan peptide
|
Wilkinson, Mark D.
|
|
2017
|
74 |
C |
p. 155-164
|
artikel
|
| 37 |
The heterogeneous distribution of α-amylase and endoxylanase activity over a population of preharvest sprouted wheat kernels and their localization in individual kernels
|
Olaerts, Heleen
|
|
2017
|
74 |
C |
p. 200-209
|
artikel
|
| 38 |
The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion
|
Zeng, Zicong
|
|
2017
|
74 |
C |
p. 244-249
|
artikel
|
| 39 |
The role of cereal science in product development
|
|
|
2017
|
74 |
C |
p. A1
|
artikel
|
| 40 |
Triticale extrudates – Changes of macrostructure, mechanical properties and molecular water dynamics during hydration
|
Makowska, Agnieszka
|
|
2017
|
74 |
C |
p. 250-255
|
artikel
|
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