Skip to main content
مکتبة رقمیه للعلوم الطبيه
Your cart is empty.
Cart
Lists
Your lists
Log in to create your own lists
Log in to your account
Your cookies
Search history
Search the catalog by:
Library catalog
Title
Author
Subject
ISBN
ISSN
Series
Call number
Search the catalog by keyword
Advanced search
Authority search
Tag cloud
Library
Log in to your account
Home
Advanced search
Results of search for 'au:"Janssen, Frederik"'
Refine your search
Availability
Limit to records with available items
Authors
Dehairs, Jonas
Delcour, Jan A
Derua, Rita
Gerits, Lien R
Immer, Ulrike
Janssen, Frederik
Janssen, Frederik W
Linclau, Lize
Moldenaers, Paula
Méndez, Enrique
Pareyt, Bram
Pauly, Anneleen
Vela, Carmen
Vermant, Jan
Waelkens, Etienne
Wouters, Arno G B
Show more
Show less
Topics
Antibodies, Monoclonal
Avena
Bread
Celiac Disease
Chromatography, High Pressure Liquid
Cooking
Enzyme-Linked Immunosorbent Assay
Fermentation
Flour
Food Analysis
Food Handling
Glutens
Lipids
Secale
Triticum
Viscosity
Water
analysis
chemistry
methods
Show more
Show less
Languages
English
Your search returned 4 results.
Sort
Sort by:
Relevance
Popularity (most to least)
Popularity (least to most)
Author (A-Z)
Author (Z-A)
Call number (0-9 to A-Z)
Call number (Z-A to 9-0)
Publication/Copyright date: Newest to oldest
Publication/Copyright date: Oldest to newest
Acquisition date: Newest to oldest
Acquisition date: Oldest to newest
Title (A-Z)
Title (Z-A)
Unhighlight
Highlight
Select all
Clear all
Select titles to:
Add to cart
Add to list
New list
Place hold
Results
1.
Report of a collaborative trial to investigate the performance of the R5 enzyme linked immunoassay to determine gliadin in gluten-free food.
[electronic resource]
by
Méndez, Enrique
Vela, Carmen
Immer, Ulrike
Janssen, Frederik W
Producer:
20060328
In:
European journal of gastroenterology & hepatology
vol. 17
Online resources:
Available from publisher's website
Availability:
No items available.
Save to lists
Add to cart
(remove)
2.
Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor.
[electronic resource]
by
Janssen, Frederik
Wouters, Arno G B
Pauly, Anneleen
Delcour, Jan A
Producer:
20181015
In:
Food chemistry
vol. 264
Online resources:
Available from publisher's website
Availability:
No items available.
Save to lists
Add to cart
(remove)
3.
Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
[electronic resource]
by
Janssen, Frederik
Wouters, Arno G B
Pareyt, Bram
Gerits, Lien R
Delcour, Jan A
Waelkens, Etienne
Derua, Rita
Producer:
20191114
In:
Food research international (Ottawa, Ont.)
vol. 112
Online resources:
Available from publisher's website
Availability:
No items available.
Save to lists
Add to cart
(remove)
4.
The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents.
[electronic resource]
by
Janssen, Frederik
Wouters, Arno G B
Linclau, Lize
Waelkens, Etienne
Derua, Rita
Dehairs, Jonas
Moldenaers, Paula
Vermant, Jan
Delcour, Jan A
Producer:
20200625
In:
Food chemistry
vol. 319
Online resources:
Available from publisher's website
Availability:
No items available.
Save to lists
Add to cart
(remove)