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Journal of Agricultural and Food Chemistry|September 1, 2005
Enzymic degradability of hull-less barley flour alkali-solubilized arabinoxylan fractions by endoxylanasesIsabel Trogh, Evi Croes, Christophe M Courtin, et al.Journal of Agricultural and Food Chemistry|June 24, 2004
Impact of inhibition sensitivity on endoxylanase functionality in wheat flour breadmakingIsabel Trogh, Jens F Sørensen, Christophe M Courtin, et al.Food Chemistry|December 16, 2017
Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humansDaniele Lettieri-Barbato, Debora Villaño, Bram Beheydt, et al.Nutrition Journal|June 5, 2012
A randomised, double-blind, placebo controlled cross-over study to determine the gastrointestinal effects of consumption of arabinoxylan-oligosaccharides enriched bread in healthy volunteersGemma E Walton, Congyi Lu, Isabel Trogh, et al.The Journal of Nutrition|February 3, 2012
Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteersBram Damen, Lieselotte Cloetens, Willem F Broekaert, et al.Pageof 1