Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Ingrid De Leyn

Faculty of Bioscience Engineering > Department of Food technology, Safety and Health

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- C3
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Reduction of par-baked bread additives by process optimization

Els Debonne (UGent) , Charles Landuyt, Celeste Verbeke (UGent) , Ingrid De Leyn (UGent) and Mia Eeckhout (UGent)

(2022) EFFoST International Conference, 36th, Abstracts.
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- A1
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Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation

Nathalie Bernaert, Els Debonne (UGent) , Ingrid De Leyn (UGent) , Bart Van Droogenbroeck and Filip Van Bockstaele (UGent)

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 153.
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- C3
Comparison of congress mash with final 65°C mash for production of wort with unmalted barley, tritordeum and quinoa with or without pregelatinizing and/or enzyme addition

Arne Demeester (UGent) , Jeroen Baillière (UGent) , David Laureys (UGent) , Joren Huys (UGent) , Ingrid De Leyn (UGent) , Pieter Vermeir (UGent) , Dana Vanderputten and Jessika De Clippeleer (UGent)

(2021) 2021 ASBC virtual meeting, Abstracts.
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- C3
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Surplus bread as a resource : a unique opportunity for brewers within a circular economy

Johannes Feys, Melissa Camerlinck, Freek Van Baelen, Marlies De Corte, Katrien Cobbaut, Katrijn Cierkens, Ingrid De Leyn (UGent) , Jessika De Clippeleer (UGent) and Dana Vanderputten

(2021) Trends in Brewing, 14th, Abstracts.
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- C3
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Can the use of bread waste decrease the environmental impact of beer? Case-specific evaluation and advice using an LCA approach

Marijke Meul, Melissa Camerlinck, Marlies De Corte, Katrijn Cierkens, Katrien Cobbaut, Ingrid De Leyn (UGent) , Freek Van Baelen, Johannes Feys, Jessika De Clippeleer (UGent) and Dana Vanderputten

(2021) Trends in Brewing, 14th, Abstracts.
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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products

Filip Van Bockstaele (UGent) , Els Debonne (UGent) , Ingrid De Leyn (UGent) , Kathou Wagemans and Mia Eeckhout (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 137.
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Technological and microbiological evaluation of different storage conditions of par-baked bread

Els Debonne (UGent) , Ingrid De Leyn (UGent) , Annemarie Vroman (UGent) , Griet Spaepen (UGent) , Marina Van Hecke (UGent) , Tony Ruyssen (UGent) and Mia Eeckhout (UGent)

(2020) LWT-FOOD SCIENCE AND TECHNOLOGY. 131.
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- C3
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Gluten free cakes and cookies with pseudocereals and teff

Lori Daelemans (UGent) , Cleo Pannecoucke, Phara De Bock (UGent) , Ingrid De Leyn (UGent) , Melissa Camerlinck and Filip Van Bockstaele (UGent)

(2019) Gluten-free Cereal Products and Beverages, 5th international symposium, Abstracts.
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- Conference Paper
- C3
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Baking quality of winter wheat (Triticum aestivum L.) is influenced by fractionation of nitrogen fertilization

Tom Hellemans, Kevin Dewitte (UGent) , Ingrid De Leyn (UGent) , Geert Haesaert (UGent) and Mia Eeckhout (UGent)

(2019) Soils and Crops, Workshop abstracts.
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- C3
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Nutritional properties of ancient wheats available on the Belgian market

Lori Daelemans (UGent) , Ingrid De Leyn (UGent) , Melissa Camerlinck, Katleen Raes (UGent) , Pieter Vermeir (UGent) and Filip Van Bockstaele (UGent)

(2019) ICC 19th conference, Abstracts.

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