| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adaptation of visible and short wave Near Infrared (VIS-SW-NIR) common PLS model for quantifying paddy hardness
|
Awanthi, M.G.G.
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 2 |
A simulated gastrointestinal tract study of texturized rice grains: Impact of texturization on starch digestibility
|
Ye, Jiangping
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 3 |
Biodegradation kinetics by microorganisms, enzymatic biodigestion, and fractionation of protein in seeds of cool-climate-adapted oats: Comparison among oat varieties, between milling-type and feed-type oats, and with barley grain
|
Tosta, Marcela Ribeiro
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 4 |
Changes in cellular antioxidant and anti-inflammatory activity after 12 months storage of roasted maize-based beverages supplemented with nejayote solids
|
Buitimea-Cantúa, Nydia E.
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 5 |
Characterization of the in vitro digestion of starch and fermentation kinetics of dry sorghum grains soaked or rehydrated and ensiled to be used in pig nutrition
|
Brambillasca, Sebastián
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 6 |
Citric-acid treatment during rice processing increases the level of slowly digestible starch with a potential to regulate the post-prandial blood glucose level
|
Lee, Nayeon
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 7 |
Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread
|
Hoehnel, Andrea
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 8 |
Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
|
Agama-Acevedo, Edith
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 10 |
Effect of enzymolysis-assisted electron beam irradiation on structural characteristics and antioxidant activity of rice protein
|
Li, Ting
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 11 |
Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content
|
Liu, Shuyi
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 12 |
Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels
|
Dalbhagat, Chandrakant Genu
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 13 |
Effects of glucose oxidase and organic acids on the properties of a model low sodium dough prepared from Harvest and Pembina CWRS wheat
|
Hopkins, Erin J.
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 14 |
Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality
|
Revilla, Pedro
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 15 |
Effects of water absorption and salt on discrimination of wheat gluten strength assessed by dough mixing and protein composition
|
Isaak, Carly
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 16 |
Genome-wide association study of feruloyl arabinoxylan content in common wheat grain
|
Zhan, Shuaishuai
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 17 |
HMW-GS composition and rye translocations of U.S. eastern soft winter wheat and their associations with protein strength
|
Ma, Fengyun
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 18 |
Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word association
|
Bernardo, Cristiany Oliveira
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 19 |
Impact of wheat bran physical properties and chemical composition on whole grain flour mixing and baking properties
|
Navrotskyi, Sviatoslav
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 20 |
Increased grain density of spring barley (Hordeum vulgare L.) is associated with an increase in grain nitrogen
|
Hoyle, Aaron
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 21 |
Increase of gamma-aminobutyric acid contents in rice embryo with protein hydrolysates and pyridoxal-5-phosphate using abiotic stress
|
Oh, Su-Jin
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 22 |
Influence of heat treatment on starch structure and physicochemical properties of oats
|
Nguyen, ThoaT.L.
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 23 |
Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough
|
Yang, Yuling
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 24 |
Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion
|
Jia, Xiao
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 25 |
Investigation of water migration and its impacts on eating qualities of black rice during cooking process
|
Chen, Xu
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 26 |
Lipophilic fraction and its antioxidant capacity in sixteen spelt genotypes cultivated in Poland
|
Skrajda-Brdak, Marta
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 27 |
Mixing dynamics and molecular interactions of HMW glutenins, LMW glutenins, and gliadins analyzed by fluorescent co-localization and protein network quantification
|
Bonilla, Jose C.
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 28 |
Ohmic versus conventional heating for studying molecular changes during pound cake baking
|
Deleu, Lomme J.
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 29 |
Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking
|
Li, Xiang
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 30 |
Physiochemical properties of rice with contrasting resistant starch content
|
Ding, Yi
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 31 |
Quality prediction of bread made from composite flours using different parameters of empirical rheology
|
Torbica, Aleksandra
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 32 |
Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars
|
Dvořáček, Václav
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 33 |
Relationships between enzymatic hydrolysis conditions and properties of rice porous starches
|
Lacerda, Liziane D.
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 34 |
Structural features of α-glucans in the very early developαmental stage of rice endosperm
|
Nakamura, Yasunori
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 35 |
The distribution of D-chiro-inositol in buckwheat and its antioxidative effect in HepG2
|
Cheng, Feier
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 36 |
The effects of internal endosperm lipids on starch properties: Evidence from rice mutant starches
|
Zhang, Xiuqiong
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 37 |
The impact of Tartary buckwheat extract on the nutritional property of starch in a whole grain context
|
Luo, Kaiyun
|
|
2019
|
89 |
C |
p.
|
artikel
|
| 38 |
Types, frequencies and value of intra-varietal genotypic non-uniformity in common wheat cultivars: Authentic biotypes and foreign seeds
|
Metakovsky, Eugene
|
|
2019
|
89 |
C |
p.
|
artikel
|
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