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A Delcour

Showing results (31-40 of 330) with videos related to

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Journal of Agricultural and Food Chemistry|July 10, 2003
Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking qualityMalgorzata Cyran, Christophe M Courtin, Jan A Delcour
Journal of Agricultural and Food Chemistry|July 11, 2000
Endoxylanases in durum wheat semolina processing: solubilization of arabinoxylans, action of endogenous inhibitors, and effects on rheological propertiesJ A Ingelbrecht, T Verwimp, J A Delcour
Journal of Agricultural and Food Chemistry|December 20, 1999
Fractionation-reconstitution experiments provide insight into the role of endoxylanases in bread-makingC M Courtin, A Roelants, J A Delcour
Critical Reviews in Microbiology|July 16, 1999
From field barley to malt: detection and specification of microbial activity for quality aspectsI Noots, J A Delcour, C W Michiels
Food Chemistry|March 18, 2014
A lipase based approach for studying the role of wheat lipids in bread makingLien R Gerits, Bram Pareyt, Jan A Delcour
Revue Medicale De Liege|January 26, 2008
[Image of the month. Pelvic abscess in appendicitis]A Marchese, A Delcour, M Demarche, et al.
Critical Reviews in Food Science and Nutrition|July 26, 2006
Non-digestible oligosaccharides with prebiotic propertiesKatrien Swennen, Christophe M Courtin, Jan A Delcour
Food Research International (Ottawa, Ont.)|November 25, 2020
The role of exogenous lipids in starch and protein mediated sponge cake structure setting during bakingSarah C Pycarelle, Kristof Brijs, Jan A Delcour
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines ThereinAnneleen Pauly, Bram Pareyt, Ellen Fierens, et al.
Journal of Food Science|September 13, 2018
Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry MakingNand Ooms, Evert Vandromme, Kristof Brijs, et al.
Pageof 33

Showing results (31-40 of 330) with videos related to

Sort By:
Pageof 33
Journal of Agricultural and Food Chemistry|July 10, 2003
Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking qualityMalgorzata Cyran, Christophe M Courtin, Jan A Delcour
Journal of Agricultural and Food Chemistry|July 11, 2000
Endoxylanases in durum wheat semolina processing: solubilization of arabinoxylans, action of endogenous inhibitors, and effects on rheological propertiesJ A Ingelbrecht, T Verwimp, J A Delcour
Journal of Agricultural and Food Chemistry|December 20, 1999
Fractionation-reconstitution experiments provide insight into the role of endoxylanases in bread-makingC M Courtin, A Roelants, J A Delcour
Critical Reviews in Microbiology|July 16, 1999
From field barley to malt: detection and specification of microbial activity for quality aspectsI Noots, J A Delcour, C W Michiels
Food Chemistry|March 18, 2014
A lipase based approach for studying the role of wheat lipids in bread makingLien R Gerits, Bram Pareyt, Jan A Delcour
Revue Medicale De Liege|January 26, 2008
[Image of the month. Pelvic abscess in appendicitis]A Marchese, A Delcour, M Demarche, et al.
Critical Reviews in Food Science and Nutrition|July 26, 2006
Non-digestible oligosaccharides with prebiotic propertiesKatrien Swennen, Christophe M Courtin, Jan A Delcour
Food Research International (Ottawa, Ont.)|November 25, 2020
The role of exogenous lipids in starch and protein mediated sponge cake structure setting during bakingSarah C Pycarelle, Kristof Brijs, Jan A Delcour
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines ThereinAnneleen Pauly, Bram Pareyt, Ellen Fierens, et al.
Journal of Food Science|September 13, 2018
Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry MakingNand Ooms, Evert Vandromme, Kristof Brijs, et al.
Pageof 33