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Food Chemistry|December 18, 2015
Water electrolyte promoted oxidation of functional thiol groupsK Lauwers, E Breynaert, I Rombouts, et al.Journal of Agricultural and Food Chemistry|August 22, 2001
Improvement of malt modification by use of Rhizopus VII as starter cultureI Noots, V Derycke, C Michiels, et al.Journal of Agricultural and Food Chemistry|September 20, 2000
Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta qualityJ A Delcour, J Vansteelandt, M Hythier, et al.Journal of Agricultural and Food Chemistry|December 20, 1999
Variation in the degree of D-xylose substitution in water-extractable European durum wheat (Triticum durum desf.) semolina arabinoxylansS P Roels, M Collado, A M Loosveld, et al.The Biochemical Journal|January 5, 2001
Triticum aestivum L. endoxylanase inhibitor (TAXI) consists of two inhibitors, TAXI I and TAXI II, with different specificitiesK Gebruers, W Debyser, H Goesaert, et al.TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik|March 9, 2004
Molecular identification and chromosomal localization of genes encoding Triticum aestivum xylanase inhibitor I-like proteins in cerealsG Raedschelders, C Debefve, H Goesaert, et al.Plant Physiology|January 1, 1998
Identification and characterization of a novel arabinoxylanase from wheat flourG Cleemput, K Van Laere, M Hessing, et al.Food Chemistry|September 3, 2013
Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firmingA Luyts, E Wilderjans, I Van Haesendonck, et al.Carbohydrate Polymers|April 2, 2017
Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starchD M Dries, S V Gomand, S C Pycarelle, et al.Food Chemistry|June 19, 2017
Study of biopolymer mobility and water dynamics in wheat bran using time-domain <sup>1</sup>H NMR relaxometryS Hemdane, P J Jacobs, G M Bosmans, et al.Pageof 5