المؤلفون: Bmc Genomics, Martijn F Schenk, Peter A Van Veelen, Frits Koning, Loek Jm Van Soest, Ben Vosman, Dirk Bosch, Rob J Hamer, Luud Jwj Gilissen

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: ftp://ftp.ncbi.nlm.nih.gov/pub/pmc/85/ca/BMC_Genomics_2006_Jan_10_7_1.tar.gz

وصف الملف: application/zip

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.276.314

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.276.314

المؤلفون: Marinus J. M. Smulders, Luud J.W.J. Gilissen, D.M. Londono, Richard G. F. Visser, Rob J. Hamer

المصدر: Journal of Cereal Science 62 (2015)
Journal of Cereal Science, 62, 1-7

مصطلحات موضوعية: food.ingredient, animal structures, formulations, Wheat gluten, macromolecular substances, yeast, Biochemistry, PRI BIOS Applied Genomics & Proteomics, food, pentosans, Laboratorium voor Plantenveredeling, Levensmiddelenchemie, otorhinolaryngologic diseases, Food science, Gluten-free bread, Glucan, chemistry.chemical_classification, Food Chemistry, Chemistry, fungi, food and beverages, bread quality, Plant Breeding, rheological properties, Avena, diet, celiac-disease, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc0016361c654441d22a1dffa4bf6a56
https://doi.org/10.1016/j.jcs.2014.12.003

المؤلفون: Rob J. Hamer, Peter R. Shewry

المصدر: Cereal Foods World. 59:308-311

مصطلحات موضوعية: Centennial, Chemistry, Classics, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ce9759ea53cec96d0b185589af78f69c
https://doi.org/10.1094/cfw-59-6-0308

المؤلفون: Rob J. Hamer, Salomeh Ahmadiabhari, Albert J. J. Woortman, Katja Loos, A. A. C. M. Oudhuis

المساهمون: Zernike Institute for Advanced Materials, Macromolecular Chemistry & New Polymeric Materials, Polymer Chemistry and Bioengineering

المصدر: Carbohydrate Polymers, 97(2), 436-440
Carbohydrate Polymers 97 (2013) 2
Carbohydrate Polymers, 2, 97, 436-440
Carbohydrate Polymers, 97(2), 436-440. ELSEVIER SCI LTD

مصطلحات موضوعية: OLIGOSACCHARIDE, Time Factors, Polymers and Plastics, Starch, Sus scrofa, DIGESTIBILITY, in-vivo, GLUCOSE, chemistry.chemical_compound, Life, Amylose, Materials Chemistry, Amylase, glucose, Triticum, RICE STARCH, IN-VIVO, chemistry.chemical_classification, native cereal starches, Food Chemistry, biology, Lysophosphatidylcholine, Viscosity, Wheat starch, Temperature, Oligosaccharide, Reducing sugar, Amylose inclusion complexation, Biochemistry, lipids (amino acids, peptides, and proteins), EELS - Earth, Environmental and Life Sciences, Digestion, Healthy Living, FI - Functional Ingredients, ENZYMATIC-HYDROLYSIS, slow digestion property, lipid complexes, LIPID COMPLEXES, SYSTEMS, Enzymatic hydrolysis, Levensmiddelenchemie, Animals, oligosaccharide, Food and Nutrition, Biology, SLOW DIGESTION PROPERTY, VLAG, Chromatography, rice starch, Organic Chemistry, Lysophosphatidylcholines, NATIVE CEREAL STARCHES, chemistry, digestibility, biology.protein, enzymatic-hydrolysis, systems, alpha-Amylases

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45717756979f8108a936468c8b29d904
https://doi.org/10.1016/j.carbpol.2013.04.095

المؤلفون: Erika Silletti, Rob J. Hamer, G.A. van Aken, Mans Minekus, Anne Helbig, Harry Gruppen, Alexander Oosterveld

المصدر: Food Digestion 4 (2013) 2-3
Food Digestion, 2-3, 4, 58-68
Food Digestion, 4(2-3), 58-68

مصطلحات موضوعية: Creaming, Flocculation, Gastric lipolysis, Biomedical Innovation, Protein emulsion, Whey protein isolate, chemistry.chemical_compound, Life, Intestinal lipolysis, Levensmiddelenchemie, Lipolysis, Food science, Lipase, VLAG, Chromatography, biology, Food Chemistry, Chemistry, In vitro digestion model, digestive, oral, and skin physiology, PHS - Pharmacokinetics & Human Studies (tot 2013 daarna KFP), Gastroenterology, Satiety from fat, biology.protein, Fat digestion, EELS - Earth, Environmental and Life Sciences, Lysozyme, Digestion, Healthy Living, Lipid digestion, Food Science

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2b95948a232e048baec58c7c5a91dbe
https://doi.org/10.1007/s13228-012-0029-6

المؤلفون: Rob J. Hamer, T. van Vliet, Eva M. Castro-Prada, Marcel B.J. Meinders, C. Primo-Martín

المصدر: Journal of Texture Studies. 43:421-437

مصطلحات موضوعية: Chemistry, Acoustics, Pharmaceutical Science, Mineralogy, Sound energy, Texture (music), Intensity (heat transfer), Coarse structure, Snack food, Large size, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::fd3b6befa766c61dab8a569f76644012
https://doi.org/10.1111/j.1745-4603.2012.00353.x

المؤلفون: Cristina Primo-Martín, Marcel B.J. Meinders, Rob J. Hamer, Anita Hirte

المصدر: Journal of Cereal Science, 56(2), 289-295
Journal of Cereal Science 56 (2012) 2

مصطلحات موضوعية: Materials science, animal structures, AFSG Food Quality, model, sorption, integumentary system, Food Chemistry, baking, Crust formation, Mineralogy, food and beverages, crust formation, Biochemistry, image-analysis, scale, Levensmiddelenchemie, Water vapor permeability, Food Technology, Composite material, permeability, grain, Food Science

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56553fd332b2cbfbe91f0861f5c70b04
https://doi.org/10.1016/j.jcs.2012.05.014

المؤلفون: R.M. Boom, Rob J. Hamer, A.J. van der Goot, L.E. van Riemsdijk

المصدر: Journal of Cereal Science 53 (2011) 3
Journal of Cereal Science, 53(3), 355-361

مصطلحات موضوعية: Whey protein, formulations, Biochemistry, Wheat starch, fluids and secretions, Levensmiddelenchemie, Gluten-free bread, Food science, Food Process Engineering, VLAG, gas retention, Leavening agent, chemistry.chemical_classification, dough, Food Chemistry, flour, Chemistry, digestive, oral, and skin physiology, food and beverages, Particle suspension, Gluten, stabilization, rheological properties, quality, Homogeneous, Particle, Food Science

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a3437f4fa160f33ca6edf68a4272906
https://doi.org/10.1016/j.jcs.2011.02.006

المؤلفون: Ingrid M. van der Meer, Marinus J. M. Smulders, Rob J. Hamer, L.J.W.J. Gilissen, Hetty C. van den Broeck

المصدر: Journal of Cereal Science, 53(2), 206-216
Journal of Cereal Science 53 (2011) 2

مصطلحات موضوعية: seed storage proteins, baking quality, Biology, Biochemistry, Genome, PRI BIOS Applied Genomics & Proteomics, Epitope, making quality, omega-gliadins, Levensmiddelenchemie, functional-properties, glutenin subunits, chemistry.chemical_classification, Genetics, Food Chemistry, Chinese spring, nutritional and metabolic diseases, food and beverages, Chromosome, Gluten Proteins, t-cell responses, triticum-aestivum l, Gluten, digestive system diseases, Plant Breeding, rheological properties, chemistry, Agronomy, mixing properties, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bba2624de6111700270803130cb648a
https://doi.org/10.1016/j.jcs.2010.12.004

المؤلفون: Remko M. Boom, Rob J. Hamer, Atze Jan van der Goot, Lieke E. van Riemsdijk, Jeske P.M. Snoeren

المصدر: Food Hydrocolloids 25 (2011) 3
Food Hydrocolloids, 25(3), 333-339

مصطلحات موضوعية: Whey protein, Globular protein, General Chemical Engineering, microstructure, polysaccharides, cold gelation, globular-proteins, rich foods, Colloid, morphology, Levensmiddelenchemie, Cluster (physics), Food Process Engineering, VLAG, chemistry.chemical_classification, Food Chemistry, Chemistry, food and beverages, temperature, General Chemistry, gels, phase-separation, Shear rate, Simple shear, Crystallography, mixtures, Chemical engineering, Particle, Particle size, Food Science

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7158f4d99346f90636ca336eed6d54e1
https://doi.org/10.1016/j.foodhyd.2010.06.011

المؤلفون: Rob J. Hamer, Pascalle J.M. Pelgrom, Atze Jan van der Goot, Remko M. Boom, Lieke E. van Riemsdijk

المصدر: Journal of Cereal Science, 53(1), 133-138
Journal of Cereal Science 53 (2011) 1

مصطلحات موضوعية: Whey protein, formulations, Materials science, Starch, microstructure, Biochemistry, Suspension (chemistry), chemistry.chemical_compound, fluids and secretions, Levensmiddelenchemie, hydrocolloids, Food Process Engineering, VLAG, Farinograph, chemistry.chemical_classification, Chromatography, Food Chemistry, behavior, food and beverages, simple shear, bread quality, Gluten, rheological properties, chemistry, Chemical engineering, Plant protein, flow, Particle, Gluten free, Food Science

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a39a6e459ed2b6f666e45d510bc622cb
https://doi.org/10.1016/j.jcs.2010.11.003

المؤلفون: Anita Hirte, Rob J. Hamer, Marcel B.J. Meinders, Cristina Primo-Martín

المصدر: Journal of Cereal Science, 52(2), 129-135
Journal of Cereal Science 52 (2010) 2

مصطلحات موضوعية: Water activity, Starch, Mineralogy, Soil science, food-products, bread crust, Biochemistry, chemistry.chemical_compound, Brittleness, water activity, Levensmiddelenchemie, Water uptake, skin and connective tissue diseases, Water content, VLAG, model, Food Chemistry, integumentary system, Chemistry, starch, digestive, oral, and skin physiology, deformation, sensory crispness, food and beverages, Crust, Permeability (earth sciences), fracture, Food Technology, Water vapor, Food Science

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d87f68a856b569981f40f2eb61b6728
https://doi.org/10.1016/j.jcs.2010.04.004

المؤلفون: Elma M. J. Salentijn, Rob J. Hamer, Hetty C. van den Broeck, L.J.W.J. Gilissen, Ingrid M. van der Meer, Liesbeth Dekking, Hein C. de Jong, Dirk Bosch, Marinus J. M. Smulders

المصدر: TAG. Theoretical and Applied Genetics. Theoretische Und Angewandte Genetik
Theoretical and Applied Genetics, 121(8), 1527-1539
Theoretical and Applied Genetics 121 (2010) 8

مصطلحات موضوعية: Veterinary medicine, triticum-aestivum, Immunoblotting, Disease, Biology, Breeding, Epitope, PRI BIOS Applied Genomics & Proteomics, autoimmune disorders, Gliadin, gel electrophoresis, Polyploidy, Epitopes, Antigen, omega-gliadins, Levensmiddelenchemie, Genetics, Prevalence, Humans, Plant breeding, Amino Acid Sequence, bread-making quality, Triticum, VLAG, chemistry.chemical_classification, molecular-weight subunits, Genetic diversity, Original Paper, Food Chemistry, business.industry, food and beverages, General Medicine, Gluten Proteins, genetic diversity, allelic variation, t-cell epitope, Gluten, Breed, Biotechnology, Plant Breeding, Celiac Disease, chemistry, BIOS Applied Metabolic Systems, Electrophoresis, Polyacrylamide Gel, business, gluten proteins, Agronomy and Crop Science

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::665c8c99dba8ec2df11d068a44f4755c
http://europepmc.org/articles/PMC2963738

المؤلفون: Henk A. Schols, Rob J. Hamer, Youna Hemery, D.J. van Haaster, Martijn W.J. Noort

المساهمون: TNO Kwaliteit van Leven, Wageningen University and Research Centre (WUR), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA)

المصدر: Journal of Cereal Science 52 (2010) 1
Journal of Cereal Science, 52(1), 59-64
Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2010, 52 (1), pp.59-64. ⟨10.1016/j.jcs.2010.03.003⟩
Journal of Cereal Science, 1, 52, 59-64

مصطلحات موضوعية: 030309 nutrition & dietetics, Food and Chemical Risk Analysis, Triticum aestivum, loaf volume, Wheat bran, Biochemistry, 03 medical and health sciences, pentosans, 0404 agricultural biotechnology, food, Breakage, brown bread, phytate, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Levensmiddelenchemie, Food science, grain, Biology, VLAG, phenolic-acid, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, Food Chemistry, Bran, qualité du pain, digestive, oral, and skin physiology, Dietary fibre, food and beverages, 04 agricultural and veterinary sciences, water unextractable solids, 040401 food science, Gluten, food.food, Bread quality, Dilution, chemistry, son du blé, Plant protein, layers, Particle size, breadmaking, Food quality, Food Science, Brown bread

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1654acee8ce09423931c3549a0ba7b32
https://doi.org/10.1016/j.jcs.2010.03.003

المؤلفون: Maurice Strubel, Remko M. Boom, Elizabeth Egberdina Johanna van der Zalm, Atze Jan van der Goot, Katarzyna J. Grabowska, Rob J. Hamer

المصدر: Journal of Agricultural and Food Chemistry, 58(19), 10487-10492
Journal of Agricultural and Food Chemistry 58 (2010) 19

مصطلحات موضوعية: Glutens, Food Handling, Starch, Sodium, Flour, Wheat flour, chemistry.chemical_element, Fractionation, Chemical Fractionation, quantity, chemistry.chemical_compound, Glutenin, Levensmiddelenchemie, Chemical composition, Food Process Engineering, Triticum, VLAG, chemistry.chemical_classification, performance liquid-chromatography, Chromatography, biology, Food Chemistry, behavior, starch, fungi, breadmaking quality, food and beverages, General Chemistry, Gluten, chemistry, Plant protein, Chromatography, Gel, biology.protein, Electrophoresis, Polyacrylamide Gel, General Agricultural and Biological Sciences

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1ffe961b80d0913a4264bbef0030edf
https://doi.org/10.1021/jf1016847

المؤلفون: Rob J. Hamer, A.J. van der Goot, Seyed Hadi Peighambardoust, E. Fallah

المصدر: Journal of Cereal Science, 51(1), 89-95
Journal of Cereal Science 51 (2010) 1

مصطلحات موضوعية: Materials science, microstructure, Wheat flour, Biochemistry, Rheology, Levensmiddelenchemie, Low density, Food science, Composite material, Food Process Engineering, fermentation, Water content, VLAG, chemistry.chemical_classification, density, Food Chemistry, behavior, Rotational speed, simple shear, wheat-flour, Gluten, Simple shear, chemistry, rheology, Aeration, Food Science

وصف الملف: application/octet-stream; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59bae8a359a868b82d8f1d308face4a4
https://doi.org/10.1016/j.jcs.2009.10.002

المؤلفون: Rob J. Hamer, Atze Jan van der Goot, Remko M. Boom, Lieke E. van Riemsdijk, Jeske P.M. Snoeren

المصدر: Journal of Food Engineering 101 (2010) 4
Journal of Food Engineering, 101(4), 394-401

مصطلحات موضوعية: Materials science, food.ingredient, separated biopolymer mixtures, microstructure, immiscible polymer blends, emulsions, Gelatin, Light scattering, Physics::Fluid Dynamics, Colloid, food, Rheology, Levensmiddelenchemie, Composite material, Food Process Engineering, VLAG, Coalescence (physics), Food Chemistry, behavior, phase-separation, shear-flow, Simple shear, Condensed Matter::Soft Condensed Matter, rheology, Particle size, Shear flow, Food Science, cross-linking

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70b061db6281ec40ef4442286fb09af1
https://doi.org/10.1016/j.jfoodeng.2010.07.025

المؤلفون: Joris Sprakel, Rob J. Hamer, Atze Jan van der Goot, Lieke E. van Riemsdijk

المصدر: Food Biophysics 5 (2010) 1
Food Biophysics, 5(1), 41-48

مصطلحات موضوعية: Whey protein, Materials science, food.ingredient, Laboratorium voor Fysische chemie en Kolloïdkunde, scaling behavior, concentrated suspensions, microstructure, rheological behavior, Biophysics, Bioengineering, Applied Microbiology and Biotechnology, Gelatin, Analytical Chemistry, food, Rheology, flow behavior, Microscopy, Levensmiddelenchemie, Elasticity (economics), biopolymer mixture, Food Process Engineering, Physical Chemistry and Colloid Science, VLAG, Mesoscopic physics, Food Chemistry, silica suspensions, viscoelastic properties, Microstructure, phase-separation, Crystallography, Chemical bond, Chemical engineering, Food Science, mixed gels

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f04803275954ab84fa30ceed391db00e
https://doi.org/10.1007/s11483-009-9142-7

المؤلفون: Jianfen Liang, Rob J. Hamer, M.J. Robert Nout, Bei-Zhong Han

المصدر: Food Chemistry, 115(3), 789-794
Food Chemistry 115 (2009) 3

مصطلحات موضوعية: millet, water, chemistry.chemical_element, Zinc, Levensmiddelenmicrobiologie, Analytical Chemistry, chemistry.chemical_compound, Levensmiddelenchemie, Dry matter, Food science, fermentation, VLAG, Phytic acid, Food Chemistry, flour, Bran, Chemistry, solubility, Food composition data, General Medicine, legume seeds, pennisetum-glaucum, germination, Agronomy, quality, Food Microbiology, Phytase, Brown rice, Fermentation, antinutrients, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b2d27ea65d585fdbaac18d0dd06d448
https://doi.org/10.1016/j.foodchem.2008.12.051

المؤلفون: Rob J. Hamer, Marcel B.J. Meinders, Eva M. Castro-Prada, Cristina Primo-Martín, Ton van Vliet

المصدر: Journal of Texture Studies 40 (2009) 2
Journal of Texture Studies, 40(2), 127-156

مصطلحات موضوعية: Physics and Physical Chemistry of Foods, Materials science, Water activity, Pharmaceutical Science, Deformation (meteorology), Viscoelasticity, Brittleness, fracture properties, Sensory tests, Levensmiddelenchemie, Forensic engineering, instrumental imitative tests, Rate dependency, Composite material, VLAG, AFSG Food Quality, Food Chemistry, uniaxial compression, sensory crispness, snack food-products, hardness, breakfast cereals, Fracture (geology), Sound emission, biting velocities, cereal-based products, fast crack-propagation, Food Science

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6ec1926e0cb27905d7a17fcd7d4757b
https://doi.org/10.1111/j.1745-4603.2009.00173.x