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Food Chemistry|March 6, 2018
Study of the role of bran water binding and the steric hindrance by bran in straight dough bread makingS Hemdane, N A Langenaeken, P J Jacobs, et al.Food Chemistry|June 19, 2017
Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain <sup>1</sup>H NMR relaxometryS Hemdane, P J Jacobs, G M Bosmans, et al.Journal of Chromatography. A|July 17, 2001
Simple ion chromatographic method for the determination of chlormequat residues in pearsM H Peeters, I Defloor, J Coosemans, et al.Nature Communications|March 17, 2025
High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foodsU Verma, I M Riley, B Lukić, et al.Carbohydrate Research|October 30, 1998
Complex melting of semi-crystalline chicory (Cichorium intybus L.) root inulinC L Hébette, J A Delcour, M H Koch, et al.Neurogastroenterology and Motility|February 14, 2018
The effect of arabinoxylooligosaccharides on upper gastroduodenal motility and hunger ratings in humansE Scarpellini, E Deloose, R Vos, et al.Journal of Agricultural and Food Chemistry|March 23, 2001
Degradation of starchy endosperm cell walls in nongerminating sterilized barley by fungiI Noots, V Derycke, K Cornelis, et al.Food Chemistry|April 9, 2013
Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredientsA Luyts, E Wilderjans, J Waterschoot, et al.Nature Food|May 2, 2023
Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crispsS Reyniers, N De Brier, N Ooms, et al.Neurogastroenterology and Motility|May 22, 2016
The effect of arabinoxylooligosaccharides on gastric sensory-motor function and nutrient tolerance in manE Scarpellini, E Deloose, R Vos, et al.Pageof 5