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Leibliches, bildhaftes, reflexives Sprechen – die Wirkkraft unserer Sprache im analytischen Prozess – eine Einführung

Zeitschrift für psychoanalytische Theorie und Praxis, 2013, Vol.28 (3-4), p.325-333

Walker, C.E.

2013

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Humidity change and its effects on baking in an electrically heated air jet impingement oven

Food research international, 2003, Vol.36 (6), p.561-569

2003

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Optimized RNA Gel-Shift and UV Cross-Linking Assays for Characterization of Cytoplasmic RNA-Protein Interactions

BioTechniques, 1999-11, Vol.27 (5), p.1032-1042

1999

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Determination of phytic acid in cereals - a brief review

International journal of food science & technology, 2009-09, Vol.44 (9), p.1671-1676

2009

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Effects of ractopamine hydrochloride are not confined to mammalian tissue: evidence for direct effects of ractopamine hydrochloride supplementation on fermentation by ruminal microorganisms

Journal of animal science, 2010-02, Vol.88 (2), p.697

2010

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Nitric oxide-mediated invasion in Barrett's high-grade dysplasia and adenocarcinoma

Carcinogenesis (New York), 2010-09, Vol.31 (9), p.1669-1675

2010

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The Effects of Protein Content of Flour and Emulsifiers on Tanoor Bread Quality

Journal of cereal science, 1997-07, Vol.26 (1), p.137-143

1997

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Effects of Emulsifiers on Pita Bread Quality

Journal of cereal science, 1995-05, Vol.21 (3), p.301-308

1995

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Pasting of wheat flour extrudates containing conventional baking ingredients

Journal of food science, 1993-05, Vol.58 (3), p.567-573

1993

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Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture

Cereal chemistry, 2007-05, Vol.84 (3), p.207-213

2007

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Cell Structure of Wheat Flour Extrudates Produced with Various Emulsifiers

Food science & technology, 1994-01, Vol.27 (5), p.432-441

1994

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Oven Technologies

Reference Module in Food Science, 2016

Walker, C.E.

2016

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A novel ADP-ribosylation like factor (ARL-6), interacts with the protein-conducting channel SEC61β subunit

FEBS letters, 1999-10, Vol.459 (1), p.69-74

1999

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Effects of Emulsifiers on Physical Properties of Wheat Flour Extrudates with and without Sucrose and Shortening

Food science & technology, 1994-01, Vol.27 (5), p.425-431

1994

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Some chemical and physical properties of proso millet ( Panicum milliaceum) starch

Journal of cereal science, 1991, Vol.13 (3), p.299-305

1991

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Effects of oven humidity on foods baked in gas convection ovens

Journal of food processing and preservation, 2004-09, Vol.28 (3), p.179-200

2004

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Milling and Baking, History

Reference Module in Food Science, 2016

2016

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Effects of exogenous emulsifiers and fat sources on nutrient digestibility, serum lipids, and growth performance in weanling pigs

Journal of animal science, 1992-11, Vol.70 (11), p.3473-3482

1992

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quality comparison of breads baked by conventional versus nonconventional ovens: a review

Journal of the science of food and agriculture, 1995-03, Vol.67 (3), p.283-291

1995

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White layer cake batter emulsion characteristics: effects of sucrose ester emulsifiers

Journal of food science, 1986-09, Vol.51 (5), p.1276-1278

1986

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Bakeries: The Source of Our Unique Wheat-Based Food, Bread

Reference Module in Food Science, 2016

2016

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Interactions between starches, sugars, and emulsifiers in high-ratio cake model systems

Cereal chemistry, 1992-03, Vol.69 (2)

Kim, C.S. (Kansas State Univerity, Manhattan, Walker, C.E.)

1992

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Effects of sugars and emulsifiers on starch gelatinization evaluated by differential scanning calorimetry

Cereal chemistry, 1992-03, Vol.69 (2), p.212-217

1992

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Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies

Cereal chemistry, 1995-01, Vol.72 (1), p.25-29

1995

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NGC 253 and a proposed sequence for nuclear starbursts

The Astrophysical journal, 1988-02, Vol.325 (2), p.679-686

1988

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Leibliches, bildhaftes, reflexives Sprechen – die Wirkkraft unserer Sprache im analytischen Prozess – eine Einführung

Humidity change and its effects on baking in an electrically heated air jet impingement oven

Optimized RNA Gel-Shift and UV Cross-Linking Assays for Characterization of Cytoplasmic RNA-Protein Interactions

Determination of phytic acid in cereals - a brief review

Effects of ractopamine hydrochloride are not confined to mammalian tissue: evidence for direct effects of ractopamine hydrochloride supplementation on fermentation by ruminal microorganisms

Nitric oxide-mediated invasion in Barrett's high-grade dysplasia and adenocarcinoma

The Effects of Protein Content of Flour and Emulsifiers on Tanoor Bread Quality

Effects of Emulsifiers on Pita Bread Quality

Pasting of wheat flour extrudates containing conventional baking ingredients

Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture

Cell Structure of Wheat Flour Extrudates Produced with Various Emulsifiers

Oven Technologies

A novel ADP-ribosylation like factor (ARL-6), interacts with the protein-conducting channel SEC61β subunit

Effects of Emulsifiers on Physical Properties of Wheat Flour Extrudates with and without Sucrose and Shortening

Some chemical and physical properties of proso millet ( Panicum milliaceum) starch

Effects of oven humidity on foods baked in gas convection ovens

Milling and Baking, History

Effects of exogenous emulsifiers and fat sources on nutrient digestibility, serum lipids, and growth performance in weanling pigs

quality comparison of breads baked by conventional versus nonconventional ovens: a review

White layer cake batter emulsion characteristics: effects of sucrose ester emulsifiers

Bakeries: The Source of Our Unique Wheat-Based Food, Bread

Interactions between starches, sugars, and emulsifiers in high-ratio cake model systems

Effects of sugars and emulsifiers on starch gelatinization evaluated by differential scanning calorimetry

Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies

NGC 253 and a proposed sequence for nuclear starbursts

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