| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Corrigendum to “Interaction between plant phenolics and rice protein improved oxidative stabilities of emulsion” [J. Cereal Sci. 89 (2019) 102818]
|
Jia, Xiao
|
|
|
94 |
C |
p.
|
artikel
|
| 2 |
Development of a limited-water soaking method on the fortification of rice with calcium and iron by parboiling
|
Jannasch, Annegret
|
|
|
94 |
C |
p.
|
artikel
|
| 3 |
Dietary buckwheat enhances sirtuin1 without calorie restriction
|
Pande, Shubhra
|
|
|
94 |
C |
p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
|
94 |
C |
p.
|
artikel
|
| 5 |
Effect of immature wheat flour on nutritional and technological quality of sourdough bread
|
Çetin-Babaoğlu, Hümeyra
|
|
|
94 |
C |
p.
|
artikel
|
| 6 |
Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach
|
Karakelle, Burcu
|
|
|
94 |
C |
p.
|
artikel
|
| 7 |
Effect of processing conditions on bioactive compounds and glycemic index of the selected landrace rice variety in pre-diabetes
|
Kongkachuichai, Ratchanee
|
|
|
94 |
C |
p.
|
artikel
|
| 8 |
Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran
|
Mao, Menglan
|
|
|
94 |
C |
p.
|
artikel
|
| 9 |
Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)
|
Pilco-Quesada, Silvia
|
|
|
94 |
C |
p.
|
artikel
|
| 10 |
Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components
|
Zhang, Yanyan
|
|
|
94 |
C |
p.
|
artikel
|
| 11 |
Impact of late-season N fertilisation strategies on the gluten content and composition of high protein wheat grown under humid Mediterranean conditions
|
Blandino, Massimo
|
|
|
94 |
C |
p.
|
artikel
|
| 12 |
Minor components and wheat quality: Perspectives on climate changes
|
Marion, Didier
|
|
|
94 |
C |
p.
|
artikel
|
| 13 |
Moisture content is a key factor responsible for inducing rice yellowing
|
Liu, Jinguang
|
|
|
94 |
C |
p.
|
artikel
|
| 14 |
Quantitative LC-MS proteoform profiling of intact wheat glutenin subunits
|
Bacala, Ray
|
|
|
94 |
C |
p.
|
artikel
|
| 15 |
Sensory tools for the development of gluten-free bakery foods
|
de Kock, H.L.
|
|
|
94 |
C |
p.
|
artikel
|
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