JAN A DELCOUR

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Christophe M. CourtinFull Professor, Centre Food & Microbial Tech., University of Leuven (KU LeuvenDirección de correo verificada de biw.kuleuven.be
Bert LagrainDirección de correo verificada de kuleuven.be
Willem BroekaertProfessor Plant Biotechnology, University of LeuvenDirección de correo verificada de biw.kuleuven.be
Ine RomboutsLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke UniversDirección de correo verificada de biw.kuleuven.be
Bart GoderisProfessor, Polymeerchemie en materialen, KU LeuvenDirección de correo verificada de chem.kuleuven.be
Kristin verbekeGewooon Hoogleraar KU LeuvenDirección de correo verificada de kuleuven.be
Iris JoyeProfessor of Cereal Science, University of GuelphDirección de correo verificada de uoguelph.ca
Arno GB WoutersAssistant professor at Laboratory of Food Chemistry and Biochemistry, KU Leuven, BelgiumDirección de correo verificada de kuleuven.be
Niels De BrierResearcher Centre for Evidence-Based PracticeDirección de correo verificada de rodekruis.be
Chris MichielsKatholieke Universiteit Leuven, KU LeuvenDirección de correo verificada de kuleuven.be
Tom Van de WieleProfessor of Gastrointestinal Microbiology and Technology, Ghent UniversityDirección de correo verificada de ugent.be
Nand OomsR&D and NPD manager at Thijs BiscuiterieDirección de correo verificada de biscuiteriethijs.be
Erik SmoldersGewoon Hoogleraar KU LeuvenDirección de correo verificada de kuleuven.be
Elien LemmensPostdoctoral researcher, KU LeuvenDirección de correo verificada de kuleuven.be
Joost SchymkowitzHoogleraar, VIB-KULeuvenDirección de correo verificada de kuleuven.be
Jane WardRothamsted ResearchDirección de correo verificada de rothamsted.ac.uk
Frederic RousseauProfessor, KU Leuven, VIB Centre for Brain & Disease ResearchDirección de correo verificada de kuleuven.be
Tim BelienHead of Department Zoology, pcfruitDirección de correo verificada de pcfruit.be
Kaisa PoutanenResearcch professor, VTTDirección de correo verificada de vtt.fi
Michel H.J. KochDirección de correo verificada de embl-hamburg.de

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JAN A DELCOUR

full professor KU Leuven

Dirección de correo verificada de kuleuven.be - Página principal

cereal science and technology


Título Ordenar por citas Ordenar por año Ordenar por título	Citado por Citado por	Año
Principles of cereal science and technology. RC Hoseney Principles of cereal science and technology., 1994	1879	1994
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	1207	2005
Arabinoxylans and endoxylanases in wheat flour bread-making CM COURTIN, JANA DELCOUR JOURNAL OF CEREAL SCIENCE 35 (3), 225-243, 2002	850	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	780	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	652	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	617	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	551	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, 469-492, 2012	498	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	439	1995
Non-digestible oligosaccharides with prebiotic properties K Swennen, CM Courtin, JA Delcour Critical reviews in food science and nutrition 46 (6), 459-471, 2006	402	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	391	2004
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	382	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	345	2015
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	322	2011
Amylases and bread firming–an integrated view H Goesaert, L Slade, H Levine, JA Delcour Journal of cereal science 50 (3), 345-352, 2009	321	2009
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	321	2009
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	316	2017
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	316	2007
Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved A Van Der Borght, H Goesaert, WS Veraverbeke, JA Delcour Journal of Cereal Science 41 (3), 221-237, 2005	316	2005
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	316	2002

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