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Author

Pieter Bosveld

Observed names: Bosveld, P., P. Bosveld
OpenAlex ID: A5017458280
A model for the molecular structure of the glutenins from wheat flour
1985 · A. Graveland, P. Bosveld, et al. · Journal of Cereal Science · 172
Extraction and fractionation of wheat flour proteins
1979 · Aris Graveland, Piet Bongers, et al. · Journal of the Science of Food and Agriculture · 99
Extraction and fractionation of wheat flour proteins
1982 · Aris Graveland, Pieter Bosveld, et al. · Journal of the Science of Food and Agriculture · 80
Large-scale Separation of Gliadins and their Bread-making quality
1994 · P.L. Weegels, J.P. Marseille, et al. · Journal of Cereal Science · 52
Superoxide involvement in the reduction of disulfide bonds of wheat gel proteins
1980 · A. Graveland, P. Bosveld, et al. · Biochemical and Biophysical Research Communications · 48
Determination of thiol groups and disulphide bonds in wheat flour and dough
1978 · Aris Graveland, Pieter Bosveld, et al. · Journal of the Science of Food and Agriculture · 16
Isolation and characterisation of (3-methoxy-4-hydroxyphenyl)-β-cellotrioside from wheat flour; a substance involved in the reduction of disulphide-linked glutenin aggregates
1984 · A. Graveland, P. Bosveld, et al. · Journal of Cereal Science · 9
Structure of glutenins and their breakdown during dough mixing by a complex oxidation-reduction system
1984 · A. Graveland, P. Bosveld, et al. · TNO Repository · 6
Automated analysis of enzyme activity
1997 · W. van Hartingsveldt, W. Somers, et al.
The Functionality of Wheat Proteins
1980 · Aris Graveland, Pieter Bosveld, et al. · Elsevier eBooks
Wheat flour proteins and baking quality
1979 · A. Graveland, Piet Bongers, et al. · TNO Repository
Works count: 12
Citation count: 482
H-index: 7
I10-index: 6
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