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A Delcour

Showing results (211-220 of 330) with videos related to

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Food Chemistry|September 20, 2025
The impact of wheat sprouting on iron and zinc bioaccessibility and bioavailability to Caco-2 cellsMarie Huyskens, Elien Lemmens, Charlotte Grootaert, et al.
The FEBS Journal|September 23, 2009
Identification of structural determinants for inhibition strength and specificity of wheat xylanase inhibitors TAXI-IA and TAXI-IIAAnnick Pollet, Stefaan Sansen, Gert Raedschelders, et al.
Food Chemistry|June 19, 2017
Study of biopolymer mobility and water dynamics in wheat bran using time-domain <sup>1</sup>H NMR relaxometryS Hemdane, P J Jacobs, G M Bosmans, et al.
Journal of Food Science|April 10, 2015
Extractability and chromatographic characterization of wheat (triticum aestivum l.) bran proteinN De Brier, S V Gomand, I Celus, et al.
Journal of Agricultural and Food Chemistry|May 5, 2012
Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systemsGeertrui M Bosmans, Bert Lagrain, Lomme J Deleu, et al.
Rapid Communications in Mass Spectrometry : RCM|September 3, 2014
Liquid chromatography/mass spectrometry analysis of branched fructans produced in vitro with 13C-labeled substratesJoran Verspreet, Anders Holmgaard Hansen, Emmie Dornez, et al.
Food Chemistry|August 5, 2019
Do puroindolines affect the impact of enzymatic lipid hydrolysis on loaf volume in bread making?Sara Melis, Brecht C Verbauwhede, Julie Van de Vondel, et al.
Journal of Agricultural and Food Chemistry|January 27, 2017
Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH RangeArno G B Wouters, Ellen Fierens, Ine Rombouts, et al.
Food Chemistry|November 6, 2012
Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factorVinay B Jayaram, Sven Cuyvers, Bert Lagrain, et al.
Biomacromolecules|April 3, 2012
Molecular and morphological aspects of annealing-induced stabilization of starch crystallitesSara V Gomand, Lieve Lamberts, Cedric J Gommes, et al.
Pageof 33

Showing results (211-220 of 330) with videos related to

Sort By:
Pageof 33
Food Chemistry|September 20, 2025
The impact of wheat sprouting on iron and zinc bioaccessibility and bioavailability to Caco-2 cellsMarie Huyskens, Elien Lemmens, Charlotte Grootaert, et al.
The FEBS Journal|September 23, 2009
Identification of structural determinants for inhibition strength and specificity of wheat xylanase inhibitors TAXI-IA and TAXI-IIAAnnick Pollet, Stefaan Sansen, Gert Raedschelders, et al.
Food Chemistry|June 19, 2017
Study of biopolymer mobility and water dynamics in wheat bran using time-domain <sup>1</sup>H NMR relaxometryS Hemdane, P J Jacobs, G M Bosmans, et al.
Journal of Food Science|April 10, 2015
Extractability and chromatographic characterization of wheat (triticum aestivum l.) bran proteinN De Brier, S V Gomand, I Celus, et al.
Journal of Agricultural and Food Chemistry|May 5, 2012
Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systemsGeertrui M Bosmans, Bert Lagrain, Lomme J Deleu, et al.
Rapid Communications in Mass Spectrometry : RCM|September 3, 2014
Liquid chromatography/mass spectrometry analysis of branched fructans produced in vitro with 13C-labeled substratesJoran Verspreet, Anders Holmgaard Hansen, Emmie Dornez, et al.
Food Chemistry|August 5, 2019
Do puroindolines affect the impact of enzymatic lipid hydrolysis on loaf volume in bread making?Sara Melis, Brecht C Verbauwhede, Julie Van de Vondel, et al.
Journal of Agricultural and Food Chemistry|January 27, 2017
Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH RangeArno G B Wouters, Ellen Fierens, Ine Rombouts, et al.
Food Chemistry|November 6, 2012
Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factorVinay B Jayaram, Sven Cuyvers, Bert Lagrain, et al.
Biomacromolecules|April 3, 2012
Molecular and morphological aspects of annealing-induced stabilization of starch crystallitesSara V Gomand, Lieve Lamberts, Cedric J Gommes, et al.
Pageof 33