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A Delcour

Showing results (221-230 of 330) with videos related to

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Journal of Agricultural and Food Chemistry|January 10, 2012
In vitro fermentation of arabinoxylan oligosaccharides and low molecular mass arabinoxylans with different structural properties from wheat (Triticum aestivum L.) bran and psyllium (Plantago ovata Forsk) seed huskAnnick Pollet, Valerie Van Craeyveld, Tom Van de Wiele, et al.
Journal of Chromatography. A|July 17, 2001
Simple ion chromatographic method for the determination of chlormequat residues in pearsM H Peeters, I Defloor, J Coosemans, et al.
Journal of Agricultural and Food Chemistry|September 2, 2014
Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough propertiesVinay B Jayaram, Mohammad N Rezaei, Sven Cuyvers, et al.
Nature Communications|March 17, 2025
High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foodsU Verma, I M Riley, B Lukić, et al.
Food Chemistry|June 2, 2018
Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh breadAnnelien E Verbauwhede, Marlies A Lambrecht, Ellen Fierens, et al.
Journal of Enzyme Inhibition and Medicinal Chemistry|October 28, 2008
Biochemical and structural characterization of TLXI, the Triticum aestivum L. thaumatin-like xylanase inhibitorEllen Fierens, Kurt Gebruers, Arnout R D Voet, et al.
Journal of Agricultural and Food Chemistry|January 13, 2015
Distribution of Minerals in Wheat Grains (Triticum aestivum L.) and in Roller Milling Fractions Affected by PearlingNiels De Brier, Sara V Gomand, Erica Donner, et al.
Critical Reviews in Food Science and Nutrition|February 18, 2011
Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharidesWillem F Broekaert, Christophe M Courtin, Kristin Verbeke, et al.
Colloids and Surfaces. B, Biointerfaces|January 2, 2017
Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysatesArno G B Wouters, Ine Rombouts, Nele Schoebrechts, et al.
Carbohydrate Research|October 30, 1998
Complex melting of semi-crystalline chicory (Cichorium intybus L.) root inulinC L Hébette, J A Delcour, M H Koch, et al.
Pageof 33

Showing results (221-230 of 330) with videos related to

Sort By:
Pageof 33
Journal of Agricultural and Food Chemistry|January 10, 2012
In vitro fermentation of arabinoxylan oligosaccharides and low molecular mass arabinoxylans with different structural properties from wheat (Triticum aestivum L.) bran and psyllium (Plantago ovata Forsk) seed huskAnnick Pollet, Valerie Van Craeyveld, Tom Van de Wiele, et al.
Journal of Chromatography. A|July 17, 2001
Simple ion chromatographic method for the determination of chlormequat residues in pearsM H Peeters, I Defloor, J Coosemans, et al.
Journal of Agricultural and Food Chemistry|September 2, 2014
Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough propertiesVinay B Jayaram, Mohammad N Rezaei, Sven Cuyvers, et al.
Nature Communications|March 17, 2025
High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foodsU Verma, I M Riley, B Lukić, et al.
Food Chemistry|June 2, 2018
Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh breadAnnelien E Verbauwhede, Marlies A Lambrecht, Ellen Fierens, et al.
Journal of Enzyme Inhibition and Medicinal Chemistry|October 28, 2008
Biochemical and structural characterization of TLXI, the Triticum aestivum L. thaumatin-like xylanase inhibitorEllen Fierens, Kurt Gebruers, Arnout R D Voet, et al.
Journal of Agricultural and Food Chemistry|January 13, 2015
Distribution of Minerals in Wheat Grains (Triticum aestivum L.) and in Roller Milling Fractions Affected by PearlingNiels De Brier, Sara V Gomand, Erica Donner, et al.
Critical Reviews in Food Science and Nutrition|February 18, 2011
Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharidesWillem F Broekaert, Christophe M Courtin, Kristin Verbeke, et al.
Colloids and Surfaces. B, Biointerfaces|January 2, 2017
Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysatesArno G B Wouters, Ine Rombouts, Nele Schoebrechts, et al.
Carbohydrate Research|October 30, 1998
Complex melting of semi-crystalline chicory (Cichorium intybus L.) root inulinC L Hébette, J A Delcour, M H Koch, et al.
Pageof 33