Author

H. M. R. Hintzer

Observed names: H.M.R. Hintzer, Hintzer, H.M.R.

Observed institution: Wageningen University & Research

OpenAlex ID: A5073631454

The staling of bread

1950 · H. M. R. Hintzer · TNO Repository · 14

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Nutritional value of bread. 1. The milling of wheat in relation to baking quality and nutritive value.

1949 · H. M. R. Hintzer, Anna Gorter, et al. · 3

Studies on wheat proteins. 2. Significance of sulfhydryl groups and disulfide bonds for baking strength.

1955 · Pieter de Lange, H. M. R. Hintzer · Cereal Chemistry · 2

Studies on wheat proteins. 1. Polarographic determination of the apparent sulfhydryl content of wheat proteins.

1955 · Pieter de Lange, H. M. R. Hintzer · Cereal Chemistry · 2

Investigations on the quality of diploid and tetraploid rye in breadmaking

1954 · H. M. R. Hintzer, H. Miranda · TNO Repository · 1

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Die Bestimmung der Quantitativen Zusammensetzung von Mischungen, welche als Komponente Mahlprodukte von Roggen und Weizen enthalten, insbesondere mit Hilfe einer Nephelometrischen Methode. I: Mitteilung nr. 1 des Ausschusses für Brot und Brotgetreide der “Voedingsorganisatie T.N.O.”, bearbeitet in” “Het Station voor Maalderij en Bakkerij” te Wagingen

1944 · H. M. R. Hintzer, J. van der Lee · Recueil des Travaux Chimiques des Pays-Bas · 1

Wheat and wheat processing in America.

1956 · H. M. R. Hintzer, G. J. Langenberg

Studies on wheat proteins; I. Polarographic determination of the apparent sulfhydryl content of wheat proteins; II. Significance of sulfhydryl groups and disulfide bonds for baking strength

1955 · Lange, P. de, Hintzer, H.M.R. · TNO Repository

Investigation on the baking quality of diloid and tetraploid rye

1954 · H.M.R. Hintzer, H. de Miranda · Netherlands Journal of Agricultural Science

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Investigations on the baking quality of diploid and tetraploid rye

1954 · H. M. R. Hintzer, H. Miranda · TNO Repository

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The use of fungal enzymes for breadmaking purposes

1952 · D. H. Greup, H. M. R. Hintzer · TNO Repository

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New theory of the action of flour improvers.

1951 · H. M. R. Hintzer

Pood value of cereals.

1951 · H. M. R. Hintzer

Influence of small quantities of thiamine on baking quality of wheat flour

1949 · H. M. R. Hintzer · TNO Repository

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Use of polyoxythylene distearate to prevent staling of bread.

1949 · J. J. Bekkering, H. M. R. Hintzer · Chemisch Weekblad

Effect of small quantities of vitamin B1, on the baking quality of wheat flour.

1947 · H. M. R. Hintzer

The determination of different sugars in aqueous extracts of rye milling products in connection with amylolysis. I. Pre‐existing reducing sugars

1946 · H. M. R. Hintzer · Recueil des Travaux Chimiques des Pays-Bas

The ceric hydroxide sol

1940 · H. R. Kruyt, N. Meilink, et al. · Recueil des Travaux Chimiques des Pays-Bas

Works count: 18

Citation count: 23

H-index: 2

I10-index: 1