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Comprehensive Reviews in Food Science and Food Safety
|
May 31, 2021
Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system
Frederik Janssen, Arno G B Wouters, Jan A Delcour
Hand (New York, N.Y.)
|
November 22, 2014
The Meniscus Arrow® as a fixation device for the treatment of mallet fractures: results of 50 cases
Fenne L M Aarts, Rosalie Derks, Diederick B Wouters
Food Research International (Ottawa, Ont.)
|
September 14, 2024
Air-water interfacial and foaming properties of nanoparticles based on commercial and lab-scale isolated maize (Zea mays L.) zein
Katarzyna Kaczynska, Arno G B Wouters, Jan A Delcour
Critical Reviews in Food Science and Nutrition
|
May 19, 2023
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods
Frederik Janssen, Christophe M Courtin, Arno G B Wouters
British Journal of Cancer
|
July 22, 2010
18S is an appropriate housekeeping gene for in vitro hypoxia experiments
A Nagelkerke, H Mujcic, B Wouters, et al.
The European Respiratory Journal
|
February 1, 1991
Late onset asthma?
R M Aleva, B Wouters, J Kraan, et al.
Nederlands Tijdschrift Voor Geneeskunde
|
January 11, 1992
[Too old to treat?]
B Wouters, T van der Laan, J J van Overbeek
Food Chemistry
|
June 2, 2018
Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor
Frederik Janssen, Arno G B Wouters, Anneleen Pauly, et al.
Food Chemistry: X
|
February 16, 2026
Understanding the impact of oat groat heat treatment on its protein extractability
Ines Pynket, Frederik Janssen, Christophe M Courtin, et al.
Acta Orthopaedica Belgica
|
May 29, 2003
The use of biodegradables in the treatment of osteochondritis dissecans of the knee: fiction or future?
D B Wouters, J R van Horn, R R M Bos
Page
of 8
Search research articles
Search
Showing results (11-20 of 78) with videos related to
Sort By:
Page
of 8
Comprehensive Reviews in Food Science and Food Safety
|
May 31, 2021
Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system
Frederik Janssen, Arno G B Wouters, Jan A Delcour
Hand (New York, N.Y.)
|
November 22, 2014
The Meniscus Arrow® as a fixation device for the treatment of mallet fractures: results of 50 cases
Fenne L M Aarts, Rosalie Derks, Diederick B Wouters
Food Research International (Ottawa, Ont.)
|
September 14, 2024
Air-water interfacial and foaming properties of nanoparticles based on commercial and lab-scale isolated maize (Zea mays L.) zein
Katarzyna Kaczynska, Arno G B Wouters, Jan A Delcour
Critical Reviews in Food Science and Nutrition
|
May 19, 2023
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods
Frederik Janssen, Christophe M Courtin, Arno G B Wouters
British Journal of Cancer
|
July 22, 2010
18S is an appropriate housekeeping gene for in vitro hypoxia experiments
A Nagelkerke, H Mujcic, B Wouters, et al.
The European Respiratory Journal
|
February 1, 1991
Late onset asthma?
R M Aleva, B Wouters, J Kraan, et al.
Nederlands Tijdschrift Voor Geneeskunde
|
January 11, 1992
[Too old to treat?]
B Wouters, T van der Laan, J J van Overbeek
Food Chemistry
|
June 2, 2018
Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor
Frederik Janssen, Arno G B Wouters, Anneleen Pauly, et al.
Food Chemistry: X
|
February 16, 2026
Understanding the impact of oat groat heat treatment on its protein extractability
Ines Pynket, Frederik Janssen, Christophe M Courtin, et al.
Acta Orthopaedica Belgica
|
May 29, 2003
The use of biodegradables in the treatment of osteochondritis dissecans of the knee: fiction or future?
D B Wouters, J R van Horn, R R M Bos
Page
of 8