| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accelerated ageing of wheat grains: Part II-influence on thermal characteristics of wheat starch and FTIR spectroscopy of gluten
|
Aghababaei, Abdolhossein
|
|
2017
|
77 |
C |
p. 157-165
9 p.
|
artikel
|
| 2 |
Accelerated ageingof wheat grains: Part I- Influence on rheological properties of wheat flour
|
Aghababaei, Abdolhossein
|
|
2017
|
77 |
C |
p. 147-156
10 p.
|
artikel
|
| 3 |
Colour screening of whole meal flours and discrimination of seven Triticum subspecies
|
Hidalgo, Alyssa
|
|
2017
|
77 |
C |
p. 9-16
8 p.
|
artikel
|
| 4 |
Deoxynivalenol in wheat milling fractions: A critical evaluation regarding ongoing and new legislation limits
|
Belluco, Bruna
|
|
2017
|
77 |
C |
p. 284-290
7 p.
|
artikel
|
| 5 |
Distribution of bioactive compounds in maize fractions obtained in two different types of large scale milling processes
|
Blandino, Massimo
|
|
2017
|
77 |
C |
p. 251-258
8 p.
|
artikel
|
| 6 |
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality
|
Gao, Jing
|
|
2017
|
77 |
C |
p. 275-283
9 p.
|
artikel
|
| 7 |
Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum–wheat composite dough
|
Jafari, Morteza
|
|
2017
|
77 |
C |
p. 49-57
9 p.
|
artikel
|
| 8 |
Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties
|
Gaytán-Martínez, Marcela
|
|
2017
|
77 |
C |
p. 1-8
8 p.
|
artikel
|
| 9 |
Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough
|
Frauenlob, Johannes
|
|
2017
|
77 |
C |
p. 58-65
8 p.
|
artikel
|
| 10 |
Effects of added enzymes on sorted, unsorted and sorted-out barley: A model study on realtime viscosity and process potentials using rapid visco analyser
|
Shetty, Radhakrishna
|
|
2017
|
77 |
C |
p. 141-146
6 p.
|
artikel
|
| 11 |
Effects of gamma irradiation on starch granule structure and physicochemical properties of brown rice starch
|
Kumar, Pradeep
|
|
2017
|
77 |
C |
p. 194-200
7 p.
|
artikel
|
| 12 |
Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)
|
Sobczyk, A.
|
|
2017
|
77 |
C |
p. 35-41
7 p.
|
artikel
|
| 13 |
Fatty acids of maize pollen – Quantification, nutritional and morphological evaluation
|
Kostić, Aleksandar Ž.
|
|
2017
|
77 |
C |
p. 180-185
6 p.
|
artikel
|
| 14 |
First report on the presence of Alloxan in bleached flour by LC-MS/MS method
|
Giaccone, Vita
|
|
2017
|
77 |
C |
p. 120-125
6 p.
|
artikel
|
| 15 |
Genome-wide association mapping of starch granule size distribution in common wheat
|
Li, Jieyun
|
|
2017
|
77 |
C |
p. 211-218
8 p.
|
artikel
|
| 16 |
Genome wide association studies (GWAS) of element contents in grain with a special focus on zinc and iron in a world collection of barley (Hordeum vulgare L.)
|
Gyawali, Sanjaya
|
|
2017
|
77 |
C |
p. 266-274
9 p.
|
artikel
|
| 17 |
Identification of genotyping-by-sequencing sequence tags associated with milling performance and end-use quality traits in hard red spring wheat (Triticum aestivum L.)
|
Boehm Jr., Jeffrey D.
|
|
2017
|
77 |
C |
p. 73-83
11 p.
|
artikel
|
| 18 |
IFC - Editorial Board
|
|
|
2017
|
77 |
C |
p. IFC-
1 p.
|
artikel
|
| 19 |
Impact of lipases with different substrate specificity in wheat flour separation on the properties of the resultant gluten
|
Melis, Sara
|
|
2017
|
77 |
C |
p. 291-296
6 p.
|
artikel
|
| 20 |
Improvement bread characteristics of high level sunn pest (Eurygaster integriceps) damaged wheat by using transglutaminase and some additives
|
Dizlek, Halef
|
|
2017
|
77 |
C |
p. 90-96
7 p.
|
artikel
|
| 21 |
Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models
|
Michel, Sebastian
|
|
2017
|
77 |
C |
p. 24-34
11 p.
|
artikel
|
| 22 |
Individual polyphenolic profiles and antioxidant activity in sorghum grains are influenced by very low and high solar UV radiation and genotype
|
Wu, Gangcheng
|
|
2017
|
77 |
C |
p. 17-23
7 p.
|
artikel
|
| 23 |
Investigation of the high-amylose maize starch gelatinization behaviours in glycerol-water systems
|
Chen, Xu
|
|
2017
|
77 |
C |
p. 135-140
6 p.
|
artikel
|
| 24 |
In vitro digestion kinetics and bioaccessibility of starch in cereal food products
|
Bustos, Mariela C.
|
|
2017
|
77 |
C |
p. 243-250
8 p.
|
artikel
|
| 25 |
LAOS behavior of the two main gluten fractions: Gliadin and glutenin
|
Yazar, Gamze
|
|
2017
|
77 |
C |
p. 201-210
10 p.
|
artikel
|
| 26 |
Milling, functional and thermo-mechanical properties of wheat, rye, triticale, barley and oat
|
Aprodu, Iuliana
|
|
2017
|
77 |
C |
p. 42-48
7 p.
|
artikel
|
| 27 |
New strategies for a reliable assessment of baking quality of wheat – Rethinking the current indicator protein content
|
Gabriel, Doreen
|
|
2017
|
77 |
C |
p. 126-134
9 p.
|
artikel
|
| 28 |
Particle size of dietary fiber preparation affects the bioaccessibility of selected vitamin B in fortified wheat bread
|
Kurek, Marcin Andrzej
|
|
2017
|
77 |
C |
p. 166-171
6 p.
|
artikel
|
| 29 |
Phenolic content, anthocyanins and antiradical capacity of diverse purple bran rice genotypes as compared to other bran colors
|
Chen, Ming-Hsuan
|
|
2017
|
77 |
C |
p. 110-119
10 p.
|
artikel
|
| 30 |
Physicochemical and functional characterization of wheat milling co-products: Fine grinding to achieve high fiber antioxidant-rich fractions
|
Sarfaraz, Amin
|
|
2017
|
77 |
C |
p. 228-234
7 p.
|
artikel
|
| 31 |
Physicochemical and functional properties of 11S globulin from chan (Hyptis suaveolens L. poit) seeds
|
De la Cruz-Torres, Luis F.
|
|
2017
|
77 |
C |
p. 66-72
7 p.
|
artikel
|
| 32 |
Physicochemical characteristics as the markers in predicting the self-life of gluten-free cookies
|
Pestorić, Mladenka
|
|
2017
|
77 |
C |
p. 172-179
8 p.
|
artikel
|
| 33 |
Quality traits in winter wheat: Comparison of stability parameters and correlations between traits regarding their stability
|
Knapp, S.
|
|
2017
|
77 |
C |
p. 186-193
8 p.
|
artikel
|
| 34 |
Smart gene edits need tailored regulations
|
Jones, Huw D.
|
|
2017
|
77 |
C |
p. A1-A2
nvt p.
|
artikel
|
| 35 |
Stress relaxation behavior of oat flakes
|
Ozturk, Oguz Kaan
|
|
2017
|
77 |
C |
p. 84-89
6 p.
|
artikel
|
| 36 |
The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
|
Castro, Ana Carolina
|
|
2017
|
77 |
C |
p. 259-265
7 p.
|
artikel
|
| 37 |
The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread
|
Pejcz, Ewa
|
|
2017
|
77 |
C |
p. 97-101
5 p.
|
artikel
|
| 38 |
The predictive power of batter rheological properties on cake quality - The effect of pregelatinized flour, leavening acid type and mixing time
|
Christaki, Maria
|
|
2017
|
77 |
C |
p. 219-227
9 p.
|
artikel
|
| 39 |
Usage of undersize bulgur flour in production of short-cut pasta-like couscous
|
Yüksel, Ayşe Nur
|
|
2017
|
77 |
C |
p. 102-109
8 p.
|
artikel
|
| 40 |
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread
|
Pontonio, Erica
|
|
2017
|
77 |
C |
p. 235-242
8 p.
|
artikel
|
Tijdschrift beschrijving