Ghent University Academic Bibliography

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Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability

Chiara Roye, Karen Bulckaen, Yamina De Bondt, Inge Liberloo, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) and Christophe M. Courtin

(2020) CEREAL CHEMISTRY. 97(1). p.20-33
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Biochemical changes associated with electron beam irradiation of rice and links to kernel discoloration during storage

Zeinab Mohammadi Shad, Emiel Steen, Frank Devlieghere (UGent) , Andy Mauromoustakos and Griffiths G. Atungulu

(2019) CEREAL CHEMISTRY. 96(5). p.824-835
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Antioxidant potentials and phenolic composition of tef varieties : an indigenous Ethiopian cereal

Habtu Shumoy Abraha (UGent) and Katleen Raes (UGent)

(2016) CEREAL CHEMISTRY. 93(5). p.465-470
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Rheological properties of wheat flour dough and the relationship with bread volume 1 : creep-recovery measurements

Filip Van Bockstaele (UGent) , Ingrid De Leyn (UGent) , Mia Eeckhout (UGent) and Koen Dewettinck (UGent)

(2008) CEREAL CHEMISTRY. 85(6). p.753-761
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Rheological properties of wheat flour dough and their relationship with bread volume 2 : dynamic oscillation measurements

Filip Van Bockstaele (UGent) , Ingrid De Leyn (UGent) , Mia Eeckhout (UGent) and Koen Dewettinck (UGent)

(2008) CEREAL CHEMISTRY. 85(6). p.762-768
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Dietary inclusion of wheat bran arabinoxylooligosaccharides induces beneficial nutritional effects in chickens

Christophe M Courtin, Willem F Broekaert, Katrien Swennen, Olivier Lescroart, Okanlawon Onagbesan, Johan Buyse, Eddy Decuypere, Tom Van de Wiele (UGent) , Massimo Marzorati (UGent) , Willy Verstraete (UGent) , et al.

(2008) CEREAL CHEMISTRY. 85(5). p.607-613
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- Journal Article
- A1
Detection of genetically modified soy in doughs and cookies

Nicolas Gryson (UGent) , Koen Dewettinck (UGent) and Kathy Messens (UGent)

(2007) CEREAL CHEMISTRY. 84(2). p.109-115

Academic Bibliography

Side-by-side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability

Biochemical changes associated with electron beam irradiation of rice and links to kernel discoloration during storage

Antioxidant potentials and phenolic composition of tef varieties : an indigenous Ethiopian cereal

Rheological properties of wheat flour dough and the relationship with bread volume 1 : creep-recovery measurements

Rheological properties of wheat flour dough and their relationship with bread volume 2 : dynamic oscillation measurements

Dietary inclusion of wheat bran arabinoxylooligosaccharides induces beneficial nutritional effects in chickens

Detection of genetically modified soy in doughs and cookies

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