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	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)