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A Delcour

Showing results (91-100 of 330) with videos related to

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Communications in Agricultural and Applied Biological Sciences|December 22, 2005
Isolation and partial characterisation of the protein fraction of brewers' spent grainI Celus, S V M Gomand, K Brijs, et al.
Journal of Agricultural and Food Chemistry|November 21, 2009
Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicatorBram Pareyt, Charlotte Bruneel, Kristof Brijs, et al.
Food Chemistry|June 6, 2021
Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltaseKonstantinos Korompokis, Lomme J Deleu, Niels De Brier, et al.
Comprehensive Reviews in Food Science and Food Safety|September 20, 2022
The use of time domain <sup>1</sup> H NMR to study proton dynamics in starch-rich foods: A reviewIsabella M Riley, Mieke A Nivelle, Nand Ooms, et al.
Food Chemistry|August 14, 2022
Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibsRuth Vanderschueren, Florence Helsen, Jasmien Doevenspeck, et al.
Food Chemistry|June 6, 2015
Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivarsLieve Lamberts, Ine Rombouts, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Impact of browning reactions and bran pigments on color of parboiled riceLieve Lamberts, Kristof Brijs, Rasty Mohamed, et al.
Journal of Chromatography. A|September 15, 2015
Impact of extraction and elution media on non-size effects in size exclusion chromatography of proteinsMarlies A Lambrecht, Ine Rombouts, Lotte Van Kelst, et al.
Protein Engineering, Design & Selection : PEDS|June 18, 2009
Computational design-based molecular engineering of the glycosyl hydrolase family 11 B. subtilis XynA endoxylanase improves its acid stabilityTim Beliën, Iris J Joye, Jan A Delcour, et al.
Food Chemistry|June 2, 2018
Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquorFrederik Janssen, Arno G B Wouters, Anneleen Pauly, et al.
Pageof 33

Showing results (91-100 of 330) with videos related to

Sort By:
Pageof 33
Communications in Agricultural and Applied Biological Sciences|December 22, 2005
Isolation and partial characterisation of the protein fraction of brewers' spent grainI Celus, S V M Gomand, K Brijs, et al.
Journal of Agricultural and Food Chemistry|November 21, 2009
Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicatorBram Pareyt, Charlotte Bruneel, Kristof Brijs, et al.
Food Chemistry|June 6, 2021
Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltaseKonstantinos Korompokis, Lomme J Deleu, Niels De Brier, et al.
Comprehensive Reviews in Food Science and Food Safety|September 20, 2022
The use of time domain <sup>1</sup> H NMR to study proton dynamics in starch-rich foods: A reviewIsabella M Riley, Mieke A Nivelle, Nand Ooms, et al.
Food Chemistry|August 14, 2022
Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibsRuth Vanderschueren, Florence Helsen, Jasmien Doevenspeck, et al.
Food Chemistry|June 6, 2015
Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivarsLieve Lamberts, Ine Rombouts, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Impact of browning reactions and bran pigments on color of parboiled riceLieve Lamberts, Kristof Brijs, Rasty Mohamed, et al.
Journal of Chromatography. A|September 15, 2015
Impact of extraction and elution media on non-size effects in size exclusion chromatography of proteinsMarlies A Lambrecht, Ine Rombouts, Lotte Van Kelst, et al.
Protein Engineering, Design & Selection : PEDS|June 18, 2009
Computational design-based molecular engineering of the glycosyl hydrolase family 11 B. subtilis XynA endoxylanase improves its acid stabilityTim Beliën, Iris J Joye, Jan A Delcour, et al.
Food Chemistry|June 2, 2018
Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquorFrederik Janssen, Arno G B Wouters, Anneleen Pauly, et al.
Pageof 33