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1
المؤلفون: L. Hoffmann, A. Hirte, R.J. Hamer, C. Primo Martin
المصدر: Journal of Cereal Science, 57(2), 215-221
Journal of Cereal Science 57 (2013) 2مصطلحات موضوعية: Thermal shock, Materials science, Starch, baking, crumb, Mineralogy, Biochemistry, state, chemistry.chemical_compound, Levensmiddelenchemie, Composite material, skin and connective tissue diseases, VLAG, chemistry.chemical_classification, AFSG Food Quality, integumentary system, Food Chemistry, behavior, starch, food and beverages, Crust, Gluten, chemistry, quality, gluten, Water vapor permeability, making process, Food Science
وصف الملف: application/octet-stream; application/pdf
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2
المؤلفون: Bei-Zhong Han, Martinus J.R. Nout, J. Liang, R.J. Hamer
المصدر: International Journal of Food Sciences and Nutrition 61 (2010) 1
International Journal of Food Sciences and Nutrition, 61(1), 40-51مصطلحات موضوعية: China, Phytic Acid, tannic-acid, Food Handling, Iron, availability, chemistry.chemical_element, Biological Availability, Zinc, Calcium, Levensmiddelenmicrobiologie, chemistry.chemical_compound, phytate, Tannic acid, Levensmiddelenchemie, complementary foods, Humans, Food science, Solubility, fermentation, VLAG, cereals, Phytic acid, Minerals, Food Chemistry, Chemistry, infants, Oryza, Bioavailability, Calcium, Dietary, Biochemistry, Intestinal Absorption, Food Microbiology, kilosa district, Brown rice, Fermentation, molar ratios, bioavailability, Iron, Dietary, Food Science
وصف الملف: application/pdf
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3
المؤلفون: A.A. van Dijk, A.C.A.P.A. Bekkers, R.J. Hamer, E. de Boef
المصدر: Journal of Cereal Science. 29:109-112
مصطلحات موضوعية: chemistry.chemical_classification, Aqueous solution, biology, Protein subunit, Wheat flour, Biochemistry, Domain (software engineering), Glutenin, Water soluble, chemistry, biology.protein, Storage protein, Food Science
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4
المؤلفون: M. Kooijman, R. Orsel, A.C.A.P.A. Bekkers, R.J. Hamer
المساهمون: Centraal Instituut voor Voedingsonderzoek TNO TNO Voeding
المصدر: Journal of Cereal Science, 1, 28, 43-51
مصطلحات موضوعية: Dough, Stereochemistry, Chemistry, Gas-cell stability, Analytical chemistry, Disproportionation, Surface pressure, Biochemistry, Protein-lipid interaction, Intermolecular interaction, Monolayer, Protein insertion, Interfacial activity, Puroindoline, Protein–lipid interaction, Elasticity (economics), Gradual increase, Nutrition, Food Science
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5
المؤلفون: A.C.A.P.A. Bekkers, R.J. Hamer, M. Kooijman, R. Orsel, M. Hessing
المصدر: Journal of Cereal Science. 26:145-159
مصطلحات موضوعية: Circular dichroism, Stereochemistry, Chemistry, Binding protein, Fluorescence spectrometry, Biochemistry, Micelle, Ionic strength, Biophysics, lipids (amino acids, peptides, and proteins), Binding site, Plant lipid transfer proteins, Protein secondary structure, Food Science
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6Competitive Adsorption Behaviour of Wheat Flour Components and Emulsifiers at an Air–Water Interface
المؤلفون: R.C.A. Keller, R. Orsel, R.J. Hamer
المصدر: Journal of Cereal Science. 25:175-183
مصطلحات موضوعية: Chromatography, biology, Competitive adsorption, Chemistry, Air water interface, Wheat flour, food and beverages, Surface pressure, Biochemistry, Glutenin, Adsorption, Chemical engineering, biology.protein, Gliadin, Food Science
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7
المؤلفون: T.A. Paternotte, R.J. Hamer, R. Orsel
المصدر: Journal of Cereal Science. 19:123-129
مصطلحات موضوعية: Materials science, biology, Biochemistry, biology.protein, Analytical chemistry, Wheat flour, Gliadin, Surface pressure, Viscoelasticity, Food Science
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8
المؤلفون: J.A. Verhoek, A.M.G. de Groot, R.J. Hamer, P.L. Weegels
المصدر: Journal of Cereal Science. 19:39-47
مصطلحات موضوعية: chemistry.chemical_classification, Circular dichroism, Chromatography, biology, Moisture, Chemistry, Sodium, chemistry.chemical_element, Protein aggregation, Biochemistry, Gluten, Gel permeation chromatography, Glutenin, biology.protein, Gliadin, Food Science
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9
المؤلفون: R.J. Hamer, P.L. Weegels, A.M.G. de Groot, J.A. Verhoek
المصدر: Journal of Cereal Science. 19:31-38
مصطلحات موضوعية: chemistry.chemical_classification, Moisture, Water activity, biology, Chemistry, Sodium, nutritional and metabolic diseases, food and beverages, Humidity, chemistry.chemical_element, Apparent viscosity, Biochemistry, Gluten, Glutenin, biology.protein, Food science, Water content, Food Science
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10
المؤلفون: R.J. Hamer, M. Kelfkens
المساهمون: Centraal Instituut voor Voedingsonderzoek TNO
المصدر: Starch/Staerke, 9, 43, 344-347
مصطلحات موضوعية: chemistry.chemical_classification, Low protein, Starch, Organic Chemistry, food and beverages, chemistry.chemical_element, Nitrogen, Gluten, Protein content, chemistry.chemical_compound, Human fertilization, Nitrogen fertilizer, chemistry, Agronomy, Food science, Fertilisation, Nutrition, Food Science