| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid hydrolysis of waxy starches with different granule size for nanocrystal production
|
Sanchez de la Concha, Brenda B.
|
|
2018
|
79 |
C |
p. 193-200
|
artikel
|
| 2 |
Acrylamide in bread samples: Determining using ultrasonic-assisted extraction and microextraction method followed by gas chromatography-mass spectrometry
|
Norouzi, Elham
|
|
2018
|
79 |
C |
p. 1-5
|
artikel
|
| 3 |
Agronomic biofortification of upland rice with selenium and nitrogen and its relation to grain quality
|
Reis, Heitor Pontes Gestal
|
|
2018
|
79 |
C |
p. 508-515
|
artikel
|
| 4 |
A low calorie and nutritive sorghum powdered drink mix: Influence of tannin on the sensorial and functional properties
|
Queiroz, Valéria Aparecida Vieira
|
|
2018
|
79 |
C |
p. 43-49
|
artikel
|
| 5 |
An ELISA based method for quantifying arabinoxylan in wheat flour
|
Hoffstetter, Amber L.
|
|
2018
|
79 |
C |
p. 148-153
|
artikel
|
| 6 |
A quantification method of retrogradation for cooked rice based on a single isolated peak in X-ray diffraction
|
Nagataki, Atsuko
|
|
2018
|
79 |
C |
p. 80-85
|
artikel
|
| 7 |
A retention index-based QSPR model for the quality control of rice
|
Rojas, Cristian
|
|
2018
|
79 |
C |
p. 303-310
|
artikel
|
| 8 |
Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread
|
Ma, Fengyun
|
|
2018
|
79 |
C |
p. 431-439
|
artikel
|
| 9 |
Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings
|
Li, Yue
|
|
2018
|
79 |
C |
p. 106-112
|
artikel
|
| 10 |
Characterization of oil extracted from whole grain flour treated with ozone gas
|
Obadi, Mohammed
|
|
2018
|
79 |
C |
p. 527-533
|
artikel
|
| 11 |
Chemical characterization and breadmaking potential of spelt versus wheat flour
|
Frakolaki, Georgia
|
|
2018
|
79 |
C |
p. 50-56
|
artikel
|
| 12 |
Complexation of high amylose rice starch and hydrocolloid through dry heat treatment: Physical property and in vitro starch digestibility
|
Oh, Im Kyung
|
|
2018
|
79 |
C |
p. 341-347
|
artikel
|
| 13 |
Defining associations between grain yield and protein quantity and quality in wheat from the three primary production regions of South Africa
|
Lindeque, R.C.
|
|
2018
|
79 |
C |
p. 294-302
|
artikel
|
| 14 |
Do ancient types of wheat have health benefits compared with modern bread wheat?
|
Shewry, Peter R.
|
|
2018
|
79 |
C |
p. 469-476
|
artikel
|
| 15 |
Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread
|
Gao, Jing
|
|
2018
|
79 |
C |
p. 408-417
|
artikel
|
| 16 |
Editorial Board
|
|
|
2018
|
79 |
C |
p. ii
|
artikel
|
| 17 |
Effectiveness of predictive markers for marker assisted selection of pro-vitamin A carotenoids in medium-late maturing maize (Zea mays L.) inbred lines
|
Gebremeskel, Sara
|
|
2018
|
79 |
C |
p. 27-34
|
artikel
|
| 18 |
Effect of barley husk addition on rheological, textural, thermal and sensory characteristics of traditional flat bread (chapatti)
|
Mehfooz, Tooba
|
|
2018
|
79 |
C |
p. 376-382
|
artikel
|
| 19 |
Effect of durations of microwave irradiation (3 and 5 min) on truly absorbable nutrient supply of newly developed hulless barley varieties (Hordeum vulgare L.) in comparison with conventional hulled barley variety
|
Yan, Xiaogang
|
|
2018
|
79 |
C |
p. 424-430
|
artikel
|
| 20 |
Effect of lutein esterification on the differential distribution of carotenoids in germ and endosperm fractions from tritordeum grains
|
Mellado-Ortega, Elena
|
|
2018
|
79 |
C |
p. 462-468
|
artikel
|
| 21 |
Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread
|
Barbosa-Ríos, J.A.
|
|
2018
|
79 |
C |
p. 160-167
|
artikel
|
| 22 |
Effect of retort treatment on physicochemical properties of high-amylose rice gel made by high-speed shear treatment
|
Isaka, Keisuke
|
|
2018
|
79 |
C |
p. 335-340
|
artikel
|
| 23 |
Effects of baking on dietary fibre, with emphasis on β-glucan and resistant starch, in barley breads
|
Djurle, Susanne
|
|
2018
|
79 |
C |
p. 449-455
|
artikel
|
| 24 |
Effects of hot air treatment on the quality attributes of semidry-milled Indica rice
|
Ren, Meng-Ying
|
|
2018
|
79 |
C |
p. 93-97
|
artikel
|
| 25 |
Evaluating effects of deficit irrigation strategies on grain sorghum attributes and biofuel production
|
Pang, Bairen
|
|
2018
|
79 |
C |
p. 13-20
|
artikel
|
| 26 |
Expressed Ay HMW glutenin subunit in Australian wheat cultivars indicates a positive effect on wheat quality
|
Roy, Nandita
|
|
2018
|
79 |
C |
p. 494-500
|
artikel
|
| 27 |
Extruded corn soy blends: physicochemical and molecular characterization
|
Guo, Qingbin (Mark)
|
|
2018
|
79 |
C |
p. 486-493
|
artikel
|
| 28 |
Flavonoids, anthocyanins, phenolamides, benzoxazinoids, lignans and alkylresorcinols in rye (Secale cereale) and some rye products
|
Pihlava, Juha-Matti
|
|
2018
|
79 |
C |
p. 183-192
|
artikel
|
| 29 |
Genetic analysis of kernel texture (grain hardness) in a hard red spring wheat (Triticum aestivum L.) bi-parental population
|
Boehm Jr., Jeffrey D.
|
|
2018
|
79 |
C |
p. 57-65
|
artikel
|
| 30 |
Genotype and ambient temperature during growth can determine the quality of starch from wheat
|
Sharma, Davinder
|
|
2018
|
79 |
C |
p. 240-246
|
artikel
|
| 31 |
GlutoPeak profile analysis for wheat classification: Skipping the refinement process
|
Malegori, Cristina
|
|
2018
|
79 |
C |
p. 73-79
|
artikel
|
| 32 |
High amylose wheat starch increases the resistance to deformation of wheat flour dough
|
McCann, Thu H.
|
|
2018
|
79 |
C |
p. 440-448
|
artikel
|
| 33 |
High-elongation zein films for flexible packaging by synergistic plasticization: Preparation, structure and properties
|
Huo, Weizhi
|
|
2018
|
79 |
C |
p. 354-361
|
artikel
|
| 34 |
Identification of suitable reference gene for quantitative transcription analysis (RT-qPCR) of Fusarium culmorum genes in infected barley plants
|
Faltusová, Zuzana
|
|
2018
|
79 |
C |
p. 418-423
|
artikel
|
| 35 |
Impact of thermochemical pre-treatment and carbohydrate and protein hydrolyzing enzyme treatment on fractionation of protein and lignin from brewer’s spent grain
|
Rommi, Katariina
|
|
2018
|
79 |
C |
p. 168-173
|
artikel
|
| 36 |
Impact of water-extractable components from different cereals on the quality of oat bread
|
Pauly, Anneleen
|
|
2018
|
79 |
C |
p. 134-140
|
artikel
|
| 37 |
Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread
|
Raffo, Antonio
|
|
2018
|
79 |
C |
p. 518-526
|
artikel
|
| 38 |
Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein
|
Zhang, Longtao
|
|
2018
|
79 |
C |
p. 204-209
|
artikel
|
| 39 |
Influence of variety, harvesting date and drying temperature on the composition and the in vitro digestibility of corn grain
|
Odjo, Sylvanus
|
|
2018
|
79 |
C |
p. 218-225
|
artikel
|
| 40 |
Interactions between gliadin adsorbed to the air-water interface and pectin added to the aqueous phase
|
Matsushita, Koki
|
|
2018
|
79 |
C |
p. 201-203
|
artikel
|
| 41 |
Investigation of scale reduction in a laboratory bread-making procedure: Comparative analysis and method development
|
Németh, Renáta
|
|
2018
|
79 |
C |
p. 267-275
|
artikel
|
| 42 |
Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing
|
Koksel, Filiz
|
|
2018
|
79 |
C |
p. 86-92
|
artikel
|
| 43 |
Kernel vitreousness and protein content: Relationship, interaction and synergistic effects on durum wheat quality
|
Fu, Bin Xiao
|
|
2018
|
79 |
C |
p. 210-217
|
artikel
|
| 44 |
Mathematical modeling of paddy (Oryza sativa) hydration in different thermal conditions assisted by Raman spectroscopy
|
Balbinoti, Thaisa Carvalho Volpe
|
|
2018
|
79 |
C |
p. 390-398
|
artikel
|
| 45 |
Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours
|
Moza, Jessy
|
|
2018
|
79 |
C |
p. 383-389
|
artikel
|
| 46 |
Moisture mediated effects of γ-irradiation on physicochemical, functional, and antioxidant properties of pigmented brown rice (Oryza sativa L.) flour
|
Sultan, Neelofar
|
|
2018
|
79 |
C |
p. 399-407
|
artikel
|
| 47 |
Nutritional property of starch in a whole-grain-like structural form
|
Luo, Kaiyun
|
|
2018
|
79 |
C |
p. 113-117
|
artikel
|
| 48 |
Optimization of micro-scale extension tests for wheat dough and wet gluten
|
Scherf, Katharina Anne
|
|
2018
|
79 |
C |
p. 477-485
|
artikel
|
| 49 |
Partial purification of components in rye water extractables which improve the quality of oat bread
|
Pauly, Anneleen
|
|
2018
|
79 |
C |
p. 141-147
|
artikel
|
| 50 |
Pasting and gel characteristics of normal and waxy maize starch in glucose syrup solutions
|
Berski, Wiktor
|
|
2018
|
79 |
C |
p. 253-258
|
artikel
|
| 51 |
Phenolic acids, avenanthramides, and antioxidant activity of oats defatted with hexane or supercritical fluid
|
Walters, Mallory
|
|
2018
|
79 |
C |
p. 21-26
|
artikel
|
| 52 |
Physical and technological properties of kernels and flour made from spelt grown in an organic farming system in north-eastern Poland
|
Krystyna, Żuk-Gołaszewska
|
|
2018
|
79 |
C |
p. 501-507
|
artikel
|
| 53 |
Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran
|
Zhu, Yu
|
|
2018
|
79 |
C |
p. 456-461
|
artikel
|
| 54 |
Physicochemical and functional properties of Thai organic rice flour
|
Kraithong, Supaluck
|
|
2018
|
79 |
C |
p. 259-266
|
artikel
|
| 55 |
Preharvest sprouting and α-amylase activity in soft winter wheat
|
Brown, Linda K.
|
|
2018
|
79 |
C |
p. 311-318
|
artikel
|
| 56 |
Production of anthocyanin-enriched flours of durum and soft pigmented wheats by air-classification, as a potential ingredient for functional bread
|
Ficco, Donatella Bianca Maria
|
|
2018
|
79 |
C |
p. 118-126
|
artikel
|
| 57 |
Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality
|
Mezgebe, Abadi G.
|
|
2018
|
79 |
C |
p. 319-327
|
artikel
|
| 58 |
Relationship of thermal properties and ergosterol content of barley grains
|
Ropelewska, Ewa
|
|
2018
|
79 |
C |
p. 328-334
|
artikel
|
| 59 |
Resistant starch could be decisive in determining the glycemic index of rice cultivars
|
Kumar, Awadhesh
|
|
2018
|
79 |
C |
p. 348-353
|
artikel
|
| 60 |
Retention of alkylresorcinols, antioxidant activity and fatty acids following traditional hulled wheat processing
|
Giambanelli, Elisa
|
|
2018
|
79 |
C |
p. 98-105
|
artikel
|
| 61 |
Rice grain protein composition influences instrumental measures of rice cooking and eating quality
|
Balindong, Jeanette L.
|
|
2018
|
79 |
C |
p. 35-42
|
artikel
|
| 62 |
Rice ripened at lower temperature slows firming of bread
|
Aoki, Noriaki
|
|
2018
|
79 |
C |
p. 370-375
|
artikel
|
| 63 |
Robert Cracknell – Immediate-past president and now chairman, AACC International
|
|
|
2018
|
79 |
C |
p. A1
|
artikel
|
| 64 |
Screening of major phenolics and antioxidant activities in teosinte populations and modern maize types
|
Zavala-López, Mariana
|
|
2018
|
79 |
C |
p. 276-285
|
artikel
|
| 65 |
Soft wheat quality characteristics required for making baking powder biscuits
|
Ma, Fengyun
|
|
2018
|
79 |
C |
p. 127-133
|
artikel
|
| 66 |
Spatial distribution patterns of protein and starch in wheat grain affect baking quality of bread and biscuit
|
Zhou, Qin
|
|
2018
|
79 |
C |
p. 362-369
|
artikel
|
| 67 |
Structure characteristics of Coix seeds prolamins and physicochemical and mechanical properties of their films
|
Liu, Xing
|
|
2018
|
79 |
C |
p. 233-239
|
artikel
|
| 68 |
Terminal drought and a d 2 dwarfing gene affecting grain iron and zinc density in pearl millet
|
Govindaraj, Mahalingam
|
|
2018
|
79 |
C |
p. 247-252
|
artikel
|
| 69 |
The effect of Ca2+ ions on the pasting, morphological, structural, vibrational, and mechanical properties of corn starch–water system
|
Cornejo-Villegas, María de los Ángeles
|
|
2018
|
79 |
C |
p. 174-182
|
artikel
|
| 70 |
The impact of foliar applied zinc fertilizer on zinc and phytate accumulation in dorsal and ventral grain sections of four thai rice varieties with different grain zinc
|
Jaksomsak, Pennapa
|
|
2018
|
79 |
C |
p. 6-12
|
artikel
|
| 71 |
Towards a genetic road map of wheat-processing quality
|
Henry, R.J.
|
|
2018
|
79 |
C |
p. 516-517
|
artikel
|
| 72 |
Variation in levels of the flavone tricin in bran from rice genotypes varying in pericarp color
|
Poulev, Alexander
|
|
2018
|
79 |
C |
p. 226-232
|
artikel
|
| 73 |
Variation of protein MWD parameters and their associations with free asparagine concentration and quality characteristics in hard red spring wheat
|
Ohm, Jae-Bom
|
|
2018
|
79 |
C |
p. 154-159
|
artikel
|
| 74 |
Wheat puroindolines tether to starch granule surfaces in puroindoline-null (Pin-null) plants
|
Greenham, Trevor J.
|
|
2018
|
79 |
C |
p. 286-293
|
artikel
|
| 75 |
Zein film functionalized atomic force microscopy and Raman spectroscopic evaluations on surface differences between hard and soft wheat flour
|
Kwek, Jin W.
|
|
2018
|
79 |
C |
p. 66-72
|
artikel
|
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