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33 results found

no	title	author	magazine	year	volume	issue	page(s)	type
1	Apparent amylase diffusion rates in milled cereal grains determined in vitro: potential relevance to digestion in the small intestine of pigs	Ratanpaul, Vishal			82	C	p. 42-48	article
2	Application of low-intensity ultrasound as a rapid, cost-effective tool to wheat screening: A systematic frequency selection	Salimi Khorshidi, Ali			82	C	p. 190-197	article
3	A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta	Brandolini, Andrea			82	C	p. 57-64	article
4	Authentication of indigenous flours (Quinoa, Amaranth and kañiwa) from the Andean region using a portable ATR-Infrared device in combination with pattern recognition analysis	Shotts, Mei-Ling			82	C	p. 65-72	article
5	Barley lys3 mutants are unique amongst shrunken-endosperm mutants in having abnormally large embryos	Cook, Frederick			82	C	p. 16-24	article
6	Breads fortified with wholegrain cereals and seeds as source of antioxidant dietary fibre and other bioactive compounds	Benítez, Vanesa			82	C	p. 113-120	article
7	Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry	Zhang, Yiru			82	C	p. 8-15	article
8	Comparison between fatty acid profiles of old and modern varieties of T. turgidum and T. aestivum: A case study in central Italy	Tavoletti, Stefano			82	C	p. 198-205	article
9	Discrimination of conventional and organic rice using untargeted LC-MS-based metabolomics	Xiao, Ran			82	C	p. 73-81	article
10	Editorial Board				82	C	p. ii	article
11	Effect of intermittent high-intensity sonication and temperature on barley steeping for malt production	Carvalho, Gisandro Reis de			82	C	p. 138-145	article
12	Effects of milling sorghum into fractions on yield, nutrient composition, and their performance in extrusion of dog food	Alvarenga, Isabella Corsato			82	C	p. 121-128	article
13	Enzymatic degradation of mineral binders in cereals: Impact on iron and zinc bioaccessibility	Gabaza, Molly			82	C	p. 223-229	article
14	Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types	Adebo, Oluwafemi Ayodeji			82	C	p. 49-56	article
15	Fortification effects of different iron compounds on refined wheat flour stability	Rebellato, Ana Paula			82	C	p. 1-7	article
16	Free and bound phenolic profiles of the bran from different rice varieties and their antioxidant activity and inhibitory effects on ɑ-amylose and ɑ-glucosidase	Wu, Na-Na			82	C	p. 206-212	article
17	High amylose wheat: A platform for delivering human health benefits	Bird, Anthony R.			82	C	p. 99-105	article
18	Identification of rice varieties and determination of their geographical origin in China using Raman spectroscopy	Zhu, Ling			82	C	p. 175-182	article
19	Optimizing yield and quality in malting barley by the governance of field cultivation conditions	Holm, Lena			82	C	p. 230-242	article
20	Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride	Chen, Gengjun			82	C	p. 155-163	article
21	Proton relaxation of waxy and non-waxy rice by low field nuclear magnetic resonance (LF-NMR) to their glassy and rubbery states	Srikaeo, Khongsak			82	C	p. 94-98	article
22	Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia	Agza, Bilatu			82	C	p. 170-174	article
23	Reference gene selection for quantitative RT-PCR normalisation in barley under low-nitrogen stress, based on RNAseq data	Chen, Zhiwei			82	C	p. 213-215	article
24	Simultaneous Zinc and selenium biofortification in rice. Accumulation, localization and implications on the overall mineral content of the flour	Mangueze, Adilson V. de J.			82	C	p. 34-41	article
25	Structural characterization and inhibition on α-glucosidase of a novel oligosaccharide from barley malt	Sun, Huiqing			82	C	p. 82-93	article
26	Synergistic effect of oats and LGG fermented milk on lowering hypercholesterolemia in rats	Sangwan, Seema			82	C	p. 164-169	article
27	Synthesis of silver nanoparticles by using rice husk extracts prepared with acid–alkali pretreatment extraction process	Lieu, Yee-Shing			82	C	p. 106-112	article
28	The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough	Meerts, Mathieu			82	C	p. 183-189	article
29	The in vitro digestibility of starch fractions in maize tortilla can be rendered healthier by treating the nixtamalized masa with commercial baking yeast	Vernon-Carter, E.J.			82	C	p. 216-222	article
30	The Whole Grain Summit 2017 – Outcomes and Initiatives	Pichler, Michaela			82	C	p. A1	article
31	Trichothecenes in wheat: Methodology, occurrence and human exposure risk	Rosa Seus Arraché, Elisa			82	C	p. 129-137	article
32	Triticale-oat bread as a new product rich in bioactive and nutrient components	Fraś, Anna			82	C	p. 146-154	article
33	Wheat black point: Role of environment and genotype	Khani, Mohsen			82	C	p. 25-33	article

33 results found

Koninklijke Bibliotheek - National Library of the Netherlands