Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Variation in amylose concentration to enhance wheat flour extrudability

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

(2020) JOURNAL OF CEREAL SCIENCE. 95.
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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
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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
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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
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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

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