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Plant Physiology and Biochemistry : PPB
|
December 25, 2009
Post-translational processing of beta-d-xylanases and changes in extractability of arabinoxylans during wheat germination
Evelien De Backer, Kurt Gebruers, Wim Van den Ende, et al.
Nutrients
|
October 31, 2015
Quantification of in Vivo Colonic Short Chain Fatty Acid Production from Inulin
Eef Boets, Lise Deroover, Els Houben, et al.
Carbohydrate Polymers
|
April 2, 2017
Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starch
D M Dries, S V Gomand, S C Pycarelle, et al.
Food Research International (Ottawa, Ont.)
|
October 4, 2022
The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making
Alice S Beghin, Nand Ooms, Kathleen Hooyberghs, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 29, 2020
Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective
Frederik Janssen, Anneleen Pauly, Ine Rombouts, et al.
Journal of Agricultural and Food Chemistry
|
May 13, 2011
Inactive fluorescently labeled xylanase as a novel probe for microscopic analysis of arabinoxylan containing cereal cell walls
Emmie Dornez, Sven Cuyvers, Ulla Holopainen, et al.
Journal of Agricultural and Food Chemistry
|
December 31, 2009
Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation
Joke A Putseys, Liesbeth J Derde, Lieve Lamberts, et al.
Food Chemistry
|
March 6, 2018
Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making
S Hemdane, N A Langenaeken, P J Jacobs, et al.
Food Chemistry
|
June 19, 2017
Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain <sup>1</sup>H NMR relaxometry
S Hemdane, P J Jacobs, G M Bosmans, et al.
Journal of Agricultural and Food Chemistry
|
August 29, 2013
Analysis of storage and structural carbohydrates in developing wheat (Triticum aestivum L.) grains using quantitative analysis and microscopy
Joran Verspreet, Sami Hemdane, Emmie Dornez, et al.
Page
of 33
Search research articles
Search
Showing results (201-210 of 330) with videos related to
Sort By:
Page
of 33
Plant Physiology and Biochemistry : PPB
|
December 25, 2009
Post-translational processing of beta-d-xylanases and changes in extractability of arabinoxylans during wheat germination
Evelien De Backer, Kurt Gebruers, Wim Van den Ende, et al.
Nutrients
|
October 31, 2015
Quantification of in Vivo Colonic Short Chain Fatty Acid Production from Inulin
Eef Boets, Lise Deroover, Els Houben, et al.
Carbohydrate Polymers
|
April 2, 2017
Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starch
D M Dries, S V Gomand, S C Pycarelle, et al.
Food Research International (Ottawa, Ont.)
|
October 4, 2022
The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making
Alice S Beghin, Nand Ooms, Kathleen Hooyberghs, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 29, 2020
Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective
Frederik Janssen, Anneleen Pauly, Ine Rombouts, et al.
Journal of Agricultural and Food Chemistry
|
May 13, 2011
Inactive fluorescently labeled xylanase as a novel probe for microscopic analysis of arabinoxylan containing cereal cell walls
Emmie Dornez, Sven Cuyvers, Ulla Holopainen, et al.
Journal of Agricultural and Food Chemistry
|
December 31, 2009
Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation
Joke A Putseys, Liesbeth J Derde, Lieve Lamberts, et al.
Food Chemistry
|
March 6, 2018
Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making
S Hemdane, N A Langenaeken, P J Jacobs, et al.
Food Chemistry
|
June 19, 2017
Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain <sup>1</sup>H NMR relaxometry
S Hemdane, P J Jacobs, G M Bosmans, et al.
Journal of Agricultural and Food Chemistry
|
August 29, 2013
Analysis of storage and structural carbohydrates in developing wheat (Triticum aestivum L.) grains using quantitative analysis and microscopy
Joran Verspreet, Sami Hemdane, Emmie Dornez, et al.
Page
of 33