Ghent University Academic Bibliography

Variation in amylose concentration to enhance wheat flour extrudability

Tom Hellemans, H. Nekhudzhiga, Filip Van Bockstaele (UGent) , Ya-Jane Wang, M. Naushad Emmambux and Mia Eeckhout (UGent)

(2020) JOURNAL OF CEREAL SCIENCE. 95.

Add to list

Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making

Pieter J. Jacobs, Sami Hemdane, Sofie Claes, Laura Mulders, Niels A. Langenaeken, Koen Dewettinck (UGent) and Christophe M. Courtin

(2018) JOURNAL OF CEREAL SCIENCE. 81. p.99-107

Add to list

Enzymatic degradation of mineral binders in cereals : impact on iron and zinc bioaccessibility

Molly Gabaza (UGent) , Habtu Shumoy Abraha (UGent) , Maud Muchuweti, Peter Vandamme (UGent) and Katleen Raes (UGent)

(2018) JOURNAL OF CEREAL SCIENCE. 82. p.223-229

Add to list

Properties of sugar-snap cookies as influenced by lauric-based shortenings

Lorena Sciarini (UGent) , Filip Van Bockstaele (UGent) , Bangun Nusantoro (UGent) , Gabriela Tereza Pérez and Koen Dewettinck (UGent)

(2013) JOURNAL OF CEREAL SCIENCE. 58(2). p.234-240

Add to list

Characterisation of the first wheat (Triticum aestivum L.) nucleotide pyrophosphatase/phosphodiesterase resembling mammalian counterparts

Iris J Joye, Tim Belien, Kristof Brijs, Paul Proost, Wim Soetaert (UGent) and Jan A Delcour

(2010) JOURNAL OF CEREAL SCIENCE. 51(3). p.326-336

Add to list

Xylanases from microbial origin induce syrup formation in dough

Peter De Schryver (UGent) , Susana Sesena, Bert Decaigny, Tom Van de Wiele (UGent) , Willy Verstraete (UGent) and Nico Boon (UGent)

(2008) JOURNAL OF CEREAL SCIENCE. 47(1). p.18-28

Add to list

Nutritional value of bread: influence of processing, food interaction and consumer perception

Koen Dewettinck (UGent) , Filip Van Bockstaele (UGent) , Bianka Kühne (UGent) , Davy Van de Walle (UGent) , Tine Courtens and Xavier Gellynck (UGent)

(2008) JOURNAL OF CEREAL SCIENCE. 48(2). p.243-257

Academic Bibliography

Variation in amylose concentration to enhance wheat flour extrudability

Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making

Enzymatic degradation of mineral binders in cereals : impact on iron and zinc bioaccessibility

Properties of sugar-snap cookies as influenced by lauric-based shortenings

Characterisation of the first wheat (Triticum aestivum L.) nucleotide pyrophosphatase/phosphodiesterase resembling mammalian counterparts

Xylanases from microbial origin induce syrup formation in dough

Nutritional value of bread: influence of processing, food interaction and consumer perception

Contents

Support

Contact