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Food Chemistry
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January 13, 2019
In situ production of γ-aminobutyric acid in breakfast cereals
Iris J Joye, Lieve Lamberts, Kristof Brijs, et al.
Food Chemistry
|
September 3, 2013
The impact of baking time and bread storage temperature on bread crumb properties
Geertrui M Bosmans, Bert Lagrain, Ellen Fierens, et al.
Food Chemistry
|
September 3, 2013
Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough
Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
September 28, 2013
Ferulic Acid content and appearance determine the antioxidant capacity of arabinoxylanoligosaccharides
Jeroen Snelders, Emmie Dornez, Jan A Delcour, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review
Stijn Reyniers, Nand Ooms, Sara V Gomand, et al.
Journal of Agricultural and Food Chemistry
|
January 26, 2011
Foaming properties of wheat gliadin
Bert G Thewissen, Inge Celus, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
June 10, 2004
Enrichment of higher molecular weight fractions in inulin
Frank T Moerman, Marinella B Van Leeuwen, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
September 1, 2005
Enzymic degradability of hull-less barley flour alkali-solubilized arabinoxylan fractions by endoxylanases
Isabel Trogh, Evi Croes, Christophe M Courtin, et al.
Journal of Agricultural and Food Chemistry
|
July 5, 2014
Impact of wheat bran derived arabinoxylanoligosaccharides and associated ferulic acid on dough and bread properties
Jeroen Snelders, Emmie Dornez, Jan A Delcour, et al.
Journal of Agricultural and Food Chemistry
|
June 1, 2007
Impact of redox agents on the extractability of gluten proteins during bread making
Bert Lagrain, Bert G Thewissen, Kristof Brijs, et al.
Page
of 28
Search research articles
Search
Showing results (51-60 of 276) with videos related to
Sort By:
Page
of 28
Food Chemistry
|
January 13, 2019
In situ production of γ-aminobutyric acid in breakfast cereals
Iris J Joye, Lieve Lamberts, Kristof Brijs, et al.
Food Chemistry
|
September 3, 2013
The impact of baking time and bread storage temperature on bread crumb properties
Geertrui M Bosmans, Bert Lagrain, Ellen Fierens, et al.
Food Chemistry
|
September 3, 2013
Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough
Bénédicte Van Steertegem, Bram Pareyt, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
September 28, 2013
Ferulic Acid content and appearance determine the antioxidant capacity of arabinoxylanoligosaccharides
Jeroen Snelders, Emmie Dornez, Jan A Delcour, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review
Stijn Reyniers, Nand Ooms, Sara V Gomand, et al.
Journal of Agricultural and Food Chemistry
|
January 26, 2011
Foaming properties of wheat gliadin
Bert G Thewissen, Inge Celus, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry
|
June 10, 2004
Enrichment of higher molecular weight fractions in inulin
Frank T Moerman, Marinella B Van Leeuwen, Jan A Delcour
Journal of Agricultural and Food Chemistry
|
September 1, 2005
Enzymic degradability of hull-less barley flour alkali-solubilized arabinoxylan fractions by endoxylanases
Isabel Trogh, Evi Croes, Christophe M Courtin, et al.
Journal of Agricultural and Food Chemistry
|
July 5, 2014
Impact of wheat bran derived arabinoxylanoligosaccharides and associated ferulic acid on dough and bread properties
Jeroen Snelders, Emmie Dornez, Jan A Delcour, et al.
Journal of Agricultural and Food Chemistry
|
June 1, 2007
Impact of redox agents on the extractability of gluten proteins during bread making
Bert Lagrain, Bert G Thewissen, Kristof Brijs, et al.
Page
of 28