| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A short-term study of wheat grain protein response to post-anthesis foliar nitrogen application under elevated CO2 and supplementary irrigation
|
Sultana, Humaira
|
|
2017
|
75 |
C |
p. 135-137
|
artikel
|
| 2 |
Barley genotypic β-glucan variation combined with enzymatic modifications direct its potential as a natural ingredient in a high fiber extract
|
Mikkelsen, Mette S.
|
|
2017
|
75 |
C |
p. 45-53
|
artikel
|
| 3 |
Calendar
|
|
|
2017
|
75 |
C |
p. I
|
artikel
|
| 4 |
Characterization of xylan from rice bran and finger millet seed coat for functional food applications
|
Palaniappan, Ayyappan
|
|
2017
|
75 |
C |
p. 296-305
|
artikel
|
| 5 |
Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality
|
Schönhofen, André
|
|
2017
|
75 |
C |
p. 165-174
|
artikel
|
| 6 |
Corrigendum to “Effect of genotype, environment and crop management on yield and quality traits in spring wheat” [J. Cereal Sci. 72 (2016) 30–37]
|
Studnicki, Marcin
|
|
2017
|
75 |
C |
p. 332
|
artikel
|
| 7 |
Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats
|
Xu, Jianteng
|
|
2017
|
75 |
C |
p. 77-83
|
artikel
|
| 8 |
Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends
|
Niu, Meng
|
|
2017
|
75 |
C |
p. 261-268
|
artikel
|
| 9 |
Editorial
|
MacRitchie, Finlay
|
|
2017
|
75 |
C |
p. A1
|
artikel
|
| 10 |
Effect of barley flour addition on the physico-chemical properties of dough and structure of bread
|
Al-Attabi, Zahir Humaid
|
|
2017
|
75 |
C |
p. 61-68
|
artikel
|
| 11 |
Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates
|
Jafari, Morteza
|
|
2017
|
75 |
C |
p. 324-331
|
artikel
|
| 12 |
Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread
|
Luo, Denglin
|
|
2017
|
75 |
C |
p. 205-212
|
artikel
|
| 13 |
Effect of particle size of rice bran on gamma-oryzanol content and compounds
|
Massarolo, Kelly Cristina
|
|
2017
|
75 |
C |
p. 54-60
|
artikel
|
| 14 |
Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta
|
De Paula, Rosanna
|
|
2017
|
75 |
C |
p. 124-131
|
artikel
|
| 15 |
Effects of ozone treatment on the molecular properties of wheat grain proteins
|
Gozé, Perrine
|
|
2017
|
75 |
C |
p. 243-251
|
artikel
|
| 16 |
Effects of protein oxidation on gelatinization characteristics during rice storage
|
Shi, Jiayi
|
|
2017
|
75 |
C |
p. 228-233
|
artikel
|
| 17 |
Extrusion of a model sorghum-barley blend: Starch digestibility and associated properties
|
Koa, Su Sin
|
|
2017
|
75 |
C |
p. 314-323
|
artikel
|
| 18 |
Functional bread: Effect of inulin-type products addition on dough rheology and bread quality
|
Sirbu, Alexandrina
|
|
2017
|
75 |
C |
p. 220-227
|
artikel
|
| 19 |
Genome-wide association mapping of phenolic acids in tetraploid wheats
|
Nigro, Domenica
|
|
2017
|
75 |
C |
p. 25-34
|
artikel
|
| 20 |
Gluten and non-gluten proteins of wheat as target antigens in autism, Crohn’s and celiac disease
|
Vojdani, Aristo
|
|
2017
|
75 |
C |
p. 252-260
|
artikel
|
| 21 |
Grain quality traits of commercial durum wheat varieties and their relationships with drought stress and glutenins composition
|
Magallanes-López, Ana María
|
|
2017
|
75 |
C |
p. 1-9
|
artikel
|
| 22 |
Identification and characterization of high protein oat lines from a mutagenized oat population
|
Sunilkumar, Bindu A.
|
|
2017
|
75 |
C |
p. 100-107
|
artikel
|
| 23 |
IFC - Editorial Board
|
|
|
2017
|
75 |
C |
p. IFC
|
artikel
|
| 24 |
Interplay between starch and proteins in waxy wheat
|
Caramanico, Rosita
|
|
2017
|
75 |
C |
p. 198-204
|
artikel
|
| 25 |
Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels
|
Struyf, Nore
|
|
2017
|
75 |
C |
p. 35-44
|
artikel
|
| 26 |
Linear viscoelasticity of gluten: Decoupling of relaxation mechanisms
|
Kontogiorgos, Vassilis
|
|
2017
|
75 |
C |
p. 286-295
|
artikel
|
| 27 |
Model gluten gels
|
Banc, A.
|
|
2017
|
75 |
C |
p. 175-178
|
artikel
|
| 28 |
Modification of mechanical polishing operation using preheating systems to improve the bulgur color
|
Balcı, Fatih
|
|
2017
|
75 |
C |
p. 108-115
|
artikel
|
| 29 |
Molecular characterization of starches by AF4-MALS-RI: An alternative procedure
|
Bello-Pérez, Luis A.
|
|
2017
|
75 |
C |
p. 132-134
|
artikel
|
| 30 |
Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy
|
Ringsted, Tine
|
|
2017
|
75 |
C |
p. 92-99
|
artikel
|
| 31 |
Optimization of the ultrasound-assisted extraction of tryptophan and its derivatives from rice (Oryza sativa) grains through a response surface methodology
|
Setyaningsih, Widiastuti
|
|
2017
|
75 |
C |
p. 192-197
|
artikel
|
| 32 |
Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents
|
Jeong, Sungmin
|
|
2017
|
75 |
C |
p. 138-142
|
artikel
|
| 33 |
Preparation and properties of wheat gluten based bioplastics with fish scale
|
Thammahiwes, Supakorn
|
|
2017
|
75 |
C |
p. 186-191
|
artikel
|
| 34 |
Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles
|
Chandla, Narender K.
|
|
2017
|
75 |
C |
p. 306-313
|
artikel
|
| 35 |
Properties of whole grain wheat flour and performance in bakery products as a function of particle size
|
Bressiani, Joseane
|
|
2017
|
75 |
C |
p. 269-277
|
artikel
|
| 36 |
Silicon fertilization modulates 2-acetyl-1-pyrroline content, yield formation and grain quality of aromatic rice
|
Mo, Zhaowen
|
|
2017
|
75 |
C |
p. 17-24
|
artikel
|
| 37 |
Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats
|
Gomes, Mariana Juste Contin
|
|
2017
|
75 |
C |
p. 213-219
|
artikel
|
| 38 |
Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread
|
Jia, Chunli
|
|
2017
|
75 |
C |
p. 10-16
|
artikel
|
| 39 |
The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread
|
Burešová, Iva
|
|
2017
|
75 |
C |
p. 158-164
|
artikel
|
| 40 |
The impact of protein characteristics on the protein network in and properties of fresh and cooked wheat-based noodles
|
Lambrecht, Marlies A.
|
|
2017
|
75 |
C |
p. 234-242
|
artikel
|
| 41 |
The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough
|
Ooms, Nand
|
|
2017
|
75 |
C |
p. 84-91
|
artikel
|
| 42 |
Transgenic sorghum with suppressed synthesis of kafirin subclasses: Effects on flour and dough rheological characteristics
|
Elhassan, Mohammed S.M.
|
|
2017
|
75 |
C |
p. 69-76
|
artikel
|
| 43 |
Understanding functional properties of mildly refined starch fractions of yellow pea
|
Geerts, Marlies E.J.
|
|
2017
|
75 |
C |
p. 116-123
|
artikel
|
| 44 |
Using NMR to study changes in the characteristic constituents of stored rice
|
Zheng, Huayan
|
|
2017
|
75 |
C |
p. 179-185
|
artikel
|
| 45 |
Valorization of the whole grains of Triticum aestivum L. and Triticum vulgare L. through the investigation of their biochemical composition and in vitro antioxidant, anti-inflammatory, anticancer and anticalpain activities
|
Amessis-Ouchemoukh, Nadia
|
|
2017
|
75 |
C |
p. 278-285
|
artikel
|
| 46 |
Wheat flour enriched with oat β-glucan: A study of hydration, rheological and fermentation properties of dough
|
Wang, Lei
|
|
2017
|
75 |
C |
p. 143-150
|
artikel
|
| 47 |
Wheat (Triticum aestivum L.) grain proteome response to elevated [CO2] varies between genotypes
|
S. Arachchige, Pramesha Madurangi
|
|
2017
|
75 |
C |
p. 151-157
|
artikel
|
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