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An Bautil

Showing results (11-20 of 16) with videos related to

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International Journal of Biological Macromolecules|April 19, 2026
In vitro fermentation behaviour of yeast β-glucans with different solubilities and molecular weights using broiler caecal microbiotaYunfeng Gu, An Bautil, Steven Simmonds, et al.
Carbohydrate Polymers|July 22, 2022
Decreasing the degree of polymerization of microcrystalline cellulose by mechanical impact and acid hydrolysisKarel Thielemans, Yamina De Bondt, Sander Van den Bosch, et al.
Foods (Basel, Switzerland)|February 25, 2023
Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet DoughEvelyne Timmermans, Ine Langie, An Bautil, et al.
International Journal of Food Microbiology|April 13, 2023
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategiesCeline Verdonck, Yamina De Bondt, Inés Pradal, et al.
The British Journal of Nutrition|November 9, 2019
<i>In vitro</i> prebiotic potential of agricultural by-products on intestinal fermentation, gut barrier and inflammatory status of pigletsJulie Uerlings, Martine Schroyen, An Bautil, et al.
Food Chemistry|February 28, 2026
Performance and viability of yeast (Saccharomyces cerevisiae) during baking: An integrative electrical resistance oven (ERO) approachEduardo Liza-Diaz, Karlien De Roeck, Nore Struyf, et al.
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Showing results (11-20 of 16) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 16 results.
International Journal of Biological Macromolecules|April 19, 2026
In vitro fermentation behaviour of yeast β-glucans with different solubilities and molecular weights using broiler caecal microbiotaYunfeng Gu, An Bautil, Steven Simmonds, et al.
Carbohydrate Polymers|July 22, 2022
Decreasing the degree of polymerization of microcrystalline cellulose by mechanical impact and acid hydrolysisKarel Thielemans, Yamina De Bondt, Sander Van den Bosch, et al.
Foods (Basel, Switzerland)|February 25, 2023
Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet DoughEvelyne Timmermans, Ine Langie, An Bautil, et al.
International Journal of Food Microbiology|April 13, 2023
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategiesCeline Verdonck, Yamina De Bondt, Inés Pradal, et al.
The British Journal of Nutrition|November 9, 2019
<i>In vitro</i> prebiotic potential of agricultural by-products on intestinal fermentation, gut barrier and inflammatory status of pigletsJulie Uerlings, Martine Schroyen, An Bautil, et al.
Food Chemistry|February 28, 2026
Performance and viability of yeast (Saccharomyces cerevisiae) during baking: An integrative electrical resistance oven (ERO) approachEduardo Liza-Diaz, Karlien De Roeck, Nore Struyf, et al.
Pageof 2