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Journal of Agricultural and Food Chemistry|November 24, 1999
Impact of maltodextrins and antistaling enzymes on the differential scanning calorimetry staling endotherm of baked bread doughsI Defloor, J A DelcourFood Research International (Ottawa, Ont.)|November 21, 2025
Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: A reviewI M Riley, J A DelcourJournal of Agricultural and Food Chemistry|December 20, 1999
Proteolytic activities in dormant rye (Secale cereale L.) grainK Brijs, W Bleukx, J A DelcourJournal 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 DelcourJournal 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 DelcourCritical 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 MichielsJournal of Agricultural and Food Chemistry|September 20, 2000
Fractionation and reconstitution experiments provide insight into the role of starch gelatinization and pasting properties in pasta qualityJ A Delcour, J Vansteelandt, M Hythier, et al.Journal of Agricultural and Food Chemistry|November 24, 1999
Distribution and structural variation of arabinoxylans in common wheat mill streamsJ A Delcour, H Van Win, P J GrobetJournal 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.Pageof 5