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Christophe M Courtin

Showing results (1-10 of 220) with videos related to

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Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A ReviewHeleen Olaerts, Christophe M Courtin
Comprehensive Reviews in Food Science and Food Safety|November 29, 2024
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewingCharlotte F De Schepper, Christophe M Courtin
Journal of Agricultural and Food Chemistry|June 26, 2003
Refrigerated dough syruping in relation to the arabinoxylan populationWouter Gys, Christophe M Courtin, Jan A Delcour
Journal of Agricultural and Food Chemistry|April 29, 2004
Heterogeneity in the fine structure of alkali-extractable arabinoxylans isolated from two rye flours with high and low breadmaking quality and their coexistence with other cell wall componentsMalgorzata Cyran, Christophe M Courtin, Jan A Delcour
Critical Reviews in Food Science and Nutrition|July 26, 2006
Non-digestible oligosaccharides with prebiotic propertiesKatrien Swennen, Christophe M Courtin, Jan A Delcour
Food Chemistry|September 30, 2017
Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making qualityHeleen Olaerts, Yamina De Bondt, Christophe M Courtin
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
Critical Reviews in Biotechnology|March 16, 2010
Structural determinants of the substrate specificities of xylanases from different glycoside hydrolase familiesAnnick Pollet, Jan A Delcour, Christophe M Courtin
Journal of Agricultural and Food Chemistry|November 15, 2008
Ball milling improves extractability and affects molecular properties of psyllium (Plantago ovata Forsk) seed husk arabinoxylanValerie Van Craeyveld, Jan A Delcour, Christophe M Courtin
Critical Reviews in Food Science and Nutrition|May 19, 2023
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foodsFrederik Janssen, Christophe M Courtin, Arno G B Wouters
Pageof 22

Showing results (1-10 of 220) with videos related to

Sort By:
Pageof 22
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A ReviewHeleen Olaerts, Christophe M Courtin
Comprehensive Reviews in Food Science and Food Safety|November 29, 2024
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewingCharlotte F De Schepper, Christophe M Courtin
Journal of Agricultural and Food Chemistry|June 26, 2003
Refrigerated dough syruping in relation to the arabinoxylan populationWouter Gys, Christophe M Courtin, Jan A Delcour
Journal of Agricultural and Food Chemistry|April 29, 2004
Heterogeneity in the fine structure of alkali-extractable arabinoxylans isolated from two rye flours with high and low breadmaking quality and their coexistence with other cell wall componentsMalgorzata Cyran, Christophe M Courtin, Jan A Delcour
Critical Reviews in Food Science and Nutrition|July 26, 2006
Non-digestible oligosaccharides with prebiotic propertiesKatrien Swennen, Christophe M Courtin, Jan A Delcour
Food Chemistry|September 30, 2017
Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making qualityHeleen Olaerts, Yamina De Bondt, Christophe M Courtin
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
Critical Reviews in Biotechnology|March 16, 2010
Structural determinants of the substrate specificities of xylanases from different glycoside hydrolase familiesAnnick Pollet, Jan A Delcour, Christophe M Courtin
Journal of Agricultural and Food Chemistry|November 15, 2008
Ball milling improves extractability and affects molecular properties of psyllium (Plantago ovata Forsk) seed husk arabinoxylanValerie Van Craeyveld, Jan A Delcour, Christophe M Courtin
Critical Reviews in Food Science and Nutrition|May 19, 2023
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foodsFrederik Janssen, Christophe M Courtin, Arno G B Wouters
Pageof 22