| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Anthocyanin accumulation, biosynthesis and antioxidant capacity of black sweet corn (Zea mays L.) during kernel development over two growing seasons
|
Hu, Xiaodan
|
|
|
95 |
C |
p.
|
artikel
|
| 2 |
A systematic approach to determine the impact of elevated CO2 levels on the chemical composition of wheat (Triticum aestivum)
|
Geng, Ping
|
|
|
95 |
C |
p.
|
artikel
|
| 3 |
Benzoxazinoid and alkylresorcinol content, and their antioxidant potential, in a grain of spring and winter wheat cultivated under different production systems
|
Kowalska, Iwona
|
|
|
95 |
C |
p.
|
artikel
|
| 4 |
Characteristics of grain quality and starch fine structure of japonica rice kernels following preharvest sprouting
|
Zhou, Lihui
|
|
|
95 |
C |
p.
|
artikel
|
| 5 |
Characterization and bioactivities of young rice protein hydrolysates
|
Pantoa, Thidarat
|
|
|
95 |
C |
p.
|
artikel
|
| 6 |
Characterization of Amaranthus hypochondriacus seed protein fractions, and their antioxidant activity after hydrolysis with lactic acid bacteria
|
Sánchez-López, Fabiola
|
|
|
95 |
C |
p.
|
artikel
|
| 7 |
Characterization of pre-gelatinized maize starch-zein blend films produced at alkaline pH
|
Teklehaimanot, Welday Hailu
|
|
|
95 |
C |
p.
|
artikel
|
| 8 |
Comparative study on the effects of buckwheat by roasting: Antioxidant properties, nutrients, pasting, and thermal properties
|
Ma, Qian
|
|
|
95 |
C |
p.
|
artikel
|
| 9 |
Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation
|
Chen, Yan
|
|
|
95 |
C |
p.
|
artikel
|
| 10 |
Composition and secondary structure of proteins isolated from six different quinoa varieties from China
|
Wang, Xinwei
|
|
|
95 |
C |
p.
|
artikel
|
| 11 |
C-terminal tyrosine removal from wheat low-molecular weight glutenin subunits (LMW-GS); biologically relevant or mistaken substrate?
|
Bacala, Ray
|
|
|
95 |
C |
p.
|
artikel
|
| 12 |
Development of β-glucan enriched wheat bread using soluble oat fiber
|
Ortiz de Erive, Maria
|
|
|
95 |
C |
p.
|
artikel
|
| 13 |
Digital imaging as a tool to study the structure of porous baked foods
|
Rahimi, Jamshid
|
|
|
95 |
C |
p.
|
artikel
|
| 14 |
Discrimination of filled and unfilled grains of rice panicles using thermal and RGB images
|
Kumar, Ajay
|
|
|
95 |
C |
p.
|
artikel
|
| 15 |
Editorial Board
|
|
|
|
95 |
C |
p.
|
artikel
|
| 16 |
Effect of curdlan on the quality of frozen-cooked noodles during frozen storage
|
Liang, Ying
|
|
|
95 |
C |
p.
|
artikel
|
| 17 |
Effect of extrusion pretreatment on extraction, quality and antioxidant capacity of oat (Avena Sativa L.) bran oil
|
Liu, Jing
|
|
|
95 |
C |
p.
|
artikel
|
| 18 |
Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles
|
Hu, Jingwei
|
|
|
95 |
C |
p.
|
artikel
|
| 19 |
Effect of glutathione on gelatinization and retrogradation of wheat flour and starch
|
Guo, Lunan
|
|
|
95 |
C |
p.
|
artikel
|
| 20 |
Effect of high temperature stress during ripening on the accumulation of key storage compounds among Japanese highly palatable rice cultivars
|
Ishimaru, Tsutomu
|
|
|
95 |
C |
p.
|
artikel
|
| 21 |
Effects of heat, drought and their combined effects on morphological structure and physicochemical properties of rice (Oryza sativa L.) starch
|
Duan, Hua
|
|
|
95 |
C |
p.
|
artikel
|
| 22 |
Effects of spraying exogenous cytokinin or spermine on the starch physicochemical properties of waxy maize exposed to post-silking high temperature
|
Yan, Yini
|
|
|
95 |
C |
p.
|
artikel
|
| 23 |
Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage
|
Wang, Lijuan
|
|
|
95 |
C |
p.
|
artikel
|
| 24 |
Effects of ultrasonic treatment on the cooking and fermentation properties of Shanlan rice
|
Yang, Zixuan
|
|
|
95 |
C |
p.
|
artikel
|
| 25 |
Endogenous arabinoxylans variability in refined wheat flour and its relationship with quality traits
|
Hernández-Espinosa, Nayelli
|
|
|
95 |
C |
p.
|
artikel
|
| 26 |
Enzymatic degradation of FODMAPS via application of β-fructofuranosidases and α-galactosidases- A fundamental study
|
Atzler, Jonas J.
|
|
|
95 |
C |
p.
|
artikel
|
| 27 |
Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads
|
Espinosa-Ramírez, Johanan
|
|
|
95 |
C |
p.
|
artikel
|
| 28 |
Fabrication and characterization of wheat gliadin hydrogels with high strength and toughness
|
Jia, Feng
|
|
|
95 |
C |
p.
|
artikel
|
| 29 |
Factors that affect high voltage atmospheric cold plasma treatment efficacy on wet distillers’ grains: Shelf-life and nutrient composition
|
McClurkin Moore, Janie
|
|
|
95 |
C |
p.
|
artikel
|
| 30 |
Gelatinization and pasta making conditions for buckwheat gluten-free pasta
|
De Arcangelis, Elisa
|
|
|
95 |
C |
p.
|
artikel
|
| 31 |
Genetic analysis of iron and zinc concentrations in bread wheat grains
|
Amiri, Reza
|
|
|
95 |
C |
p.
|
artikel
|
| 32 |
Gluten-free diet and gut microbiome
|
Polo, Andrea
|
|
|
95 |
C |
p.
|
artikel
|
| 33 |
GlutoPeak parameters of whole wheat flours for gluten quality evaluation in soft wheat breeding programs
|
Karaduman, Yaşar
|
|
|
95 |
C |
p.
|
artikel
|
| 34 |
Immunochemical analysis of oat avenins in an oat cultivar and landrace collection
|
Ahola, Hanna G.
|
|
|
95 |
C |
p.
|
artikel
|
| 35 |
Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta
|
Alzuwaid, Nabeel T.
|
|
|
95 |
C |
p.
|
artikel
|
| 36 |
Improved physicochemical and structural properties of wheat gluten with konjac glucomannan
|
Li, Shuhong
|
|
|
95 |
C |
p.
|
artikel
|
| 37 |
Improvement of cake quality by superheated steam treatment of wheat
|
Liu, Yuanxiao
|
|
|
95 |
C |
p.
|
artikel
|
| 38 |
Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature
|
Lucas, T.
|
|
|
95 |
C |
p.
|
artikel
|
| 39 |
Influence of solar drying and storage conditions on microstructure, crack propagation and nano-hardness of paddy and wheat
|
Jha, Aprajeeta
|
|
|
95 |
C |
p.
|
artikel
|
| 40 |
Influence of wheat variety and dough preparation on FODMAP content in yeast-leavened wheat breads
|
Longin, C.F.H.
|
|
|
95 |
C |
p.
|
artikel
|
| 41 |
Investigation and genome-wide association study of grain copper content in Chinese common wheat
|
Zhao, Lei
|
|
|
95 |
C |
p.
|
artikel
|
| 42 |
Mass spectrometry imaging of BARLEYmax fructooligosaccharides
|
Tamiya, Taiga
|
|
|
95 |
C |
p.
|
artikel
|
| 43 |
Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum
|
Kewuyemi, Yusuf Olamide
|
|
|
95 |
C |
p.
|
artikel
|
| 44 |
Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch
|
Ma, Mengting
|
|
|
95 |
C |
p.
|
artikel
|
| 45 |
Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound
|
Tomé Constantino, Augusto Bene
|
|
|
95 |
C |
p.
|
artikel
|
| 46 |
Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content
|
Wen, Yadi
|
|
|
95 |
C |
p.
|
artikel
|
| 47 |
Physical aspects of the biopolymer matrix in wheat bran and its dissected layers
|
Mense, Andrew L.
|
|
|
95 |
C |
p.
|
artikel
|
| 48 |
Physicochemical and functional properties of soluble dietary fiber from different colored quinoa varieties (Chenopodium quinoa Willd)
|
Liu, Jie
|
|
|
95 |
C |
p.
|
artikel
|
| 49 |
Physicochemical changes of starch during malting process of sorghum grain
|
Oseguera-Toledo, Miguel E.
|
|
|
95 |
C |
p.
|
artikel
|
| 50 |
Physicochemical properties and in vitro digestion of extruded rice with grape seed proanthocyanidins
|
Zheng, Yuxue
|
|
|
95 |
C |
p.
|
artikel
|
| 51 |
Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers
|
Milićević, Nataša
|
|
|
95 |
C |
p.
|
artikel
|
| 52 |
Physiological and proteomic analyses provide insights into the rice yellowing
|
Liu, Yuqian
|
|
|
95 |
C |
p.
|
artikel
|
| 53 |
Preliminary study on quality and storability of giant hybrid rice grain
|
Qu, Jianing
|
|
|
95 |
C |
p.
|
artikel
|
| 54 |
Production of syrup rich in arabinoxylan oligomers and antioxidants from wheat bran by alkaline pretreatment and enzymatic hydrolysis, and applicability in baking
|
Pihlajaniemi, Ville
|
|
|
95 |
C |
p.
|
artikel
|
| 55 |
Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion
|
Balakrishnan, Gayathri
|
|
|
95 |
C |
p.
|
artikel
|
| 56 |
Relationship between specific weight of spring barley and malt quality
|
Hoyle, Aaron
|
|
|
95 |
C |
p.
|
artikel
|
| 57 |
Relationship between starch fine molecular structures and cooked wheat starch digestibility
|
Obadi, Mohammed
|
|
|
95 |
C |
p.
|
artikel
|
| 58 |
Relationship between the corneous and floury endosperm content and the popped sorghum quality
|
Cabrera-Ramírez, A.H.
|
|
|
95 |
C |
p.
|
artikel
|
| 59 |
Selenium in Se-enriched tartary buckwheat (Fagopyrum tataricum L. Gaertn.): Its molecular form and changes during processing
|
Niu, Qianwen
|
|
|
95 |
C |
p.
|
artikel
|
| 60 |
Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts
|
Bonfiglio, Gisella V.
|
|
|
95 |
C |
p.
|
artikel
|
| 61 |
The composition of floury and vitreous endosperm affects starch digestibility kinetics of the whole maize kernel
|
Zurak, Dora
|
|
|
95 |
C |
p.
|
artikel
|
| 62 |
The effect of reducing agent DTT on pasting, hydration and microstructure properties of foxtail millet
|
Zhang, Fan
|
|
|
95 |
C |
p.
|
artikel
|
| 63 |
The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph
|
Sun, Xinyang
|
|
|
95 |
C |
p.
|
artikel
|
| 64 |
The impact of emmer genetic diversity on grain protein content and test weight of hexaploid wheat under high temperature stress
|
Ullah, Smi
|
|
|
95 |
C |
p.
|
artikel
|
| 65 |
The mesoscopic structure in wheat flour dough development
|
Li, Fang
|
|
|
95 |
C |
p.
|
artikel
|
| 66 |
Thermal, structural and functional properties of rice bran defatted with alcoholic solvents
|
Capellini, Maria C.
|
|
|
95 |
C |
p.
|
artikel
|
| 67 |
Understanding how the cooking methods affected structures and digestibility of native and heat-moisture treated rice starches
|
Xie, Xinhua
|
|
|
95 |
C |
p.
|
artikel
|
| 68 |
Using vibrational molecular spectroscopy to detect moist heating induced carbohydrates structure changes in cool-climate adapted barley grain
|
Feng, Xin
|
|
|
95 |
C |
p.
|
artikel
|
| 69 |
Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential
|
Rodríguez-Restrepo, Y.A.
|
|
|
95 |
C |
p.
|
artikel
|
| 70 |
Variability and cluster analysis of arabinoxylan content and its molecular profile in crossed wheat lines
|
Szentmiklóssy, Marietta
|
|
|
95 |
C |
p.
|
artikel
|
| 71 |
Variation in amylose concentration to enhance wheat flour extrudability
|
Hellemans, T.
|
|
|
95 |
C |
p.
|
artikel
|
| 72 |
Water redistribution between model bread dough components during mixing
|
Miś, Antoni
|
|
|
95 |
C |
p.
|
artikel
|
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