JAN A DELCOUR

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Christophe M. CourtinFull Professor, Centre Food & Microbial Tech., University of Leuven (KU LeuvenEmail yang diverifikasi di biw.kuleuven.be
Bert LagrainEmail yang diverifikasi di kuleuven.be
Willem BroekaertProfessor Plant Biotechnology, University of LeuvenEmail yang diverifikasi di biw.kuleuven.be
Ine RomboutsLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke UniversEmail yang diverifikasi di biw.kuleuven.be
Bart GoderisProfessor, Polymeerchemie en materialen, KU LeuvenEmail yang diverifikasi di chem.kuleuven.be
Kristin verbekeGewooon Hoogleraar KU LeuvenEmail yang diverifikasi di kuleuven.be
Arno GB WoutersAssistant professor at Laboratory of Food Chemistry and Biochemistry, KU Leuven, BelgiumEmail yang diverifikasi di kuleuven.be
Iris JoyeProfessor of Cereal Science, University of GuelphEmail yang diverifikasi di uoguelph.ca
Niels De BrierResearcher Centre for Evidence-Based PracticeEmail yang diverifikasi di rodekruis.be
Nand OomsR&D and NPD manager at Thijs BiscuiterieEmail yang diverifikasi di biscuiteriethijs.be
Elien LemmensInnovation Manager, Biocon, KU LeuvenEmail yang diverifikasi di kuleuven.be
Chris MichielsKatholieke Universiteit Leuven, KU LeuvenEmail yang diverifikasi di kuleuven.be
Erik SmoldersGewoon Hoogleraar KU LeuvenEmail yang diverifikasi di kuleuven.be
Tom Van de WieleProfessor of Gastrointestinal Microbiology and Technology, Ghent UniversityEmail yang diverifikasi di ugent.be
Peter ShewryEmail yang diverifikasi di rothamsted.ac.uk
Frederik JanssenPostdoctoral researcher @ KU LeuvenEmail yang diverifikasi di kuleuven.be
Joost SchymkowitzHoogleraar, VIB-KULeuvenEmail yang diverifikasi di kuleuven.be
Frederic RousseauProfessor, KU Leuven, VIB Centre for Brain & Disease ResearchEmail yang diverifikasi di kuleuven.be
Jane WardRothamsted ResearchEmail yang diverifikasi di rothamsted.ac.uk
Tim BelienHead of Department Zoology, pcfruitEmail yang diverifikasi di pcfruit.be

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JAN A DELCOUR

full professor KU Leuven

Email yang diverifikasi di kuleuven.be - Beranda

cereal science and technology


Judul Urutkan menurut kutipan Urutkan menurut tahun Urutkan menurut judul	Dikutip oleh Dikutip oleh	Tahun
Principles of cereal science and technology. A general reference on cereal foods. RC Hoseney	2512	1986
Wheat flour constituents: how they impact bread quality, and how to impact their functionality H Goesaert, K Brijs, WS Veraverbeke, CM Courtin, K Gebruers, ... Trends in food science & technology 16 (1-3), 12-30, 2005	1376	2005
Arabinoxylans and endoxylanases in wheat flour bread-making CM COURTIN, JANA DELCOUR JOURNAL OF CEREAL SCIENCE 35 (3), 225-243, 2002	926	2002
Hydrothermal modifications of granular starch, with retention of the granular structure: A review H Jacobs, JA Delcour Journal of agricultural and food chemistry 46 (8), 2895-2905, 1998	833	1998
Amylose-inclusion complexes: Formation, identity and physico-chemical properties JA Putseys, L Lamberts, JA Delcour Journal of Cereal Science 51 (3), 238-247, 2010	794	2010
Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality WS Veraverbeke, JA Delcour Critical reviews in food science and nutrition 42 (3), 179-208, 2002	709	2002
Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides WF Broekaert, CM Courtin, K Verbeke, T Van de Wiele, W Verstraete, ... Critical reviews in food science and nutrition 51 (2), 178-194, 2011	631	2011
Wheat gluten functionality as a quality determinant in cereal-based food products JA Delcour, IJ Joye, B Pareyt, E Wilderjans, K Brijs, B Lagrain Annual review of food science and technology 3 (1), 469-492, 2012	601	2012
Formation, analysis, structure and properties of type III enzyme resistant starch RC Eerlingen, JA Delcour Journal of Cereal Science 22 (2), 129-138, 1995	453	1995
The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies B Pareyt, JA Delcour Critical reviews in food science and nutrition 48 (9), 824-839, 2008	449	2008
Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches J Waterschoot, SV Gomand, E Fierens, JA Delcour Starch‐Stärke 67 (1-2), 14-29, 2015	447	2015
Non-digestible oligosaccharides with prebiotic properties K Swennen, CM Courtin, JA Delcour Critical reviews in food science and nutrition 46 (6), 459-471, 2006	447	2006
From sucrose to starch granule to starch physical behaviour: a focus on rice starch GE Vandeputte, JA Delcour Carbohydrate polymers 58 (3), 245-266, 2004	426	2004
Systemic availability and metabolism of colonic‐derived short‐chain fatty acids in healthy subjects: a stable isotope study E Boets, SV Gomand, L Deroover, T Preston, K Vermeulen, V De Preter, ... The Journal of physiology 595 (2), 541-555, 2017	405	2017
Lipids in bread making: Sources, interactions, and impact on bread quality B Pareyt, SM Finnie, JA Putseys, JA Delcour Journal of Cereal Science 54 (3), 266-279, 2011	390	2011
Effect of milling on colour and nutritional properties of rice L Lamberts, E De Bie, GE Vandeputte, WS Veraverbeke, V Derycke, ... Food chemistry 100 (4), 1496-1503, 2007	370	2007
The role of sugar and fat in sugar-snap cookies: Structural and textural properties B Pareyt, F Talhaoui, G Kerckhofs, K Brijs, H Goesaert, M Wevers, ... Journal of food engineering 90 (3), 400-408, 2009	364	2009
Ingredient functionality in batter type cake making E Wilderjans, A Luyts, K Brijs, JA Delcour Trends in food science & technology 30 (1), 6-15, 2013	358	2013
Amylases and bread firming–an integrated view H Goesaert, L Slade, H Levine, JA Delcour Journal of cereal science 50 (3), 345-352, 2009	354	2009
Structural characterisation of water-extractable and water-unextractable arabinoxylans in wheat bran C Maes, JA Delcour Journal of Cereal Science 35 (3), 315-326, 2002	352	2002

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