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Journal of Chromatography. A|February 19, 2000
Determination of reducing end sugar residues in oligo- and polysaccharides by gas-liquid chromatographyC M Courtin, H Van den Broeck, J A DelcourCarbohydrate Polymers|April 2, 2017
Encapsulation of the antioxidant ascorbyl palmitate in V-type granular cold-water swelling starch affects the properties of bothD M Dries, L Knaepen, B Goderis, et al.Carbohydrate Research|November 8, 2011
Structural and physicochemical characterisation of rye starchS V Gomand, T Verwimp, H Goesaert, et al.Carbohydrate Polymers|September 30, 2014
Structural and thermal transitions during the conversion from native to granular cold-water swelling maize starchD M Dries, S V Gomand, B Goderis, et al.Journal of Agricultural and Food Chemistry|April 20, 2001
Behavior of Triticum durum Desf. arabinoxylans and arabinogalactan peptides during industrial pasta processingJ A Ingelbrecht, T Verwimp, P J Grobet, et al.Food Chemistry|August 8, 2012
Characterisation of three starch degrading enzymes: thermostable β-amylase, maltotetraogenic and maltogenic α-amylasesL J Derde, S V Gomand, C M Courtin, et al.Plant Physiology|February 1, 1997
Purification and Characterization of a [beta]-D-Xylosidase and an Endo-Xylanase from Wheat FlourG. Cleemput, M. Hessing, M. Van Oort, et al.Carbohydrate Polymers|May 27, 2018
Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakesS Reyniers, N De Brier, S Matthijs, et al.Food Research International (Ottawa, Ont.)|June 24, 2019
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereofS Reyniers, N De Brier, S Matthijs, et al.Biochimica Et Biophysica Acta|September 28, 1998
Specificity of a wheat gluten aspartic proteinaseW Bleukx, K Brijs, S Torrekens, et al.Pageof 5