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

ORCID iD: 0009-0000-0877-7007

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- Journal Article
- A1
- open access
Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis

Ine Heetesonne (UGent) , Elke Claus, Ingrid De Leyn (UGent) , Koen Dewettinck (UGent) , Melissa Camerlinck, Joachim Schouteten (UGent) and Filip Van Bockstaele (UGent)

(2024) FOODS. 13(22).
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- Conference Paper
- C3
- open access
Characterization of pulse ingredients for bakery applications : focus on the sensory aspects of pulse-containing pound cakes

Ine Heetesonne (UGent) , Elke Claus, Ingrid De Leyn (UGent) , Katrien De Visschere, Melissa Camerlinck, Joachim Schouteten (UGent) and Filip Van Bockstaele (UGent)

(2024) 17th ICC International Cereal and Bread Congress (ICBC 2024), Abstracts.
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Comparison of congress mash with final 65 °C mash for wort production with unmalted barley, tritordeum, and quinoa, with or without pregelatinization and/or enzyme addition

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

(2023) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 81(1). p.66-75
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- Miscellaneous
Duurzaam en voedselveilig aan de slag met broodverliezen

Johannes Feys, Katrien Cobbaut, Marlies Decorte, Ingrid De Leyn (UGent) , Jessika De Clippeleer (UGent) , Dana Vanderputten and Melissa Camerlinck

(2022) www.broodengezondheid.be.
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- Miscellaneous
Broodverliezen beperken en verwerken: een praktische handleiding voor de bakker

Johannes Feys, Katrien Cobbaut, Marlies Decorte, Ingrid De Leyn (UGent) , Jessika De Clippeleer (UGent) , Dana Vanderputten and Melissa Camerlinck

(2022) In Onze Passie November - december 2022. p.50-51
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- Conference Paper
- C3
- open access
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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- Journal Article
- A1
- open access
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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- Conference Paper
- 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, Jeroen Baillière, 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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- Conference Paper
- C3
- open access
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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- Conference Paper
- C3
- open access
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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