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A Delcour

Showing results (1-10 of 330) with videos related to

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Journal of Agricultural and Food Chemistry|November 18, 2008
Carotenoids in raw and parboiled brown and milled riceLieve Lamberts, Jan A Delcour
Journal of Agricultural and Food Chemistry|November 24, 1999
Impact of maltodextrins and antistaling enzymes on the differential scanning calorimetry staling endotherm of baked bread doughsI Defloor, J A Delcour
Critical Reviews in Food Science and Nutrition|September 13, 2008
The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookiesBram Pareyt, Jan A Delcour
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanismsSara Melis, Jan A Delcour
Revue Medicale De Liege|June 13, 2013
[Clinical case of the month. Tetanus still exists!]D Legrand, A Delcour, P Lancellotti
Critical Reviews in Food Science and Nutrition|June 13, 2002
Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionalityWim S Veraverbeke, Jan A Delcour
Revue Medicale De Liege|June 14, 2014
[European Society of Cardiology guidelines on cardiac resynchronization therapy]S Robinet, A Delcour, P Lancellotti, et al.
Food Research International (Ottawa, Ont.)|November 21, 2025
Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: A reviewI M Riley, J A Delcour
Foods (Basel, Switzerland)|March 6, 2021
Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat FloursSara Melis, Imogen Foubert, Jan A Delcour
Journal of Agricultural and Food Chemistry|December 20, 1999
Proteolytic activities in dormant rye (Secale cereale L.) grainK Brijs, W Bleukx, J A Delcour
Pageof 33

Showing results (1-10 of 330) with videos related to

Sort By:
Pageof 33
Journal of Agricultural and Food Chemistry|November 18, 2008
Carotenoids in raw and parboiled brown and milled riceLieve Lamberts, Jan A Delcour
Journal of Agricultural and Food Chemistry|November 24, 1999
Impact of maltodextrins and antistaling enzymes on the differential scanning calorimetry staling endotherm of baked bread doughsI Defloor, J A Delcour
Critical Reviews in Food Science and Nutrition|September 13, 2008
The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookiesBram Pareyt, Jan A Delcour
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanismsSara Melis, Jan A Delcour
Revue Medicale De Liege|June 13, 2013
[Clinical case of the month. Tetanus still exists!]D Legrand, A Delcour, P Lancellotti
Critical Reviews in Food Science and Nutrition|June 13, 2002
Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionalityWim S Veraverbeke, Jan A Delcour
Revue Medicale De Liege|June 14, 2014
[European Society of Cardiology guidelines on cardiac resynchronization therapy]S Robinet, A Delcour, P Lancellotti, et al.
Food Research International (Ottawa, Ont.)|November 21, 2025
Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: A reviewI M Riley, J A Delcour
Foods (Basel, Switzerland)|March 6, 2021
Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat FloursSara Melis, Imogen Foubert, Jan A Delcour
Journal of Agricultural and Food Chemistry|December 20, 1999
Proteolytic activities in dormant rye (Secale cereale L.) grainK Brijs, W Bleukx, J A Delcour
Pageof 33